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  • HELLENIC HEALTH FOUNDATION
    weight in kilograms divided by the square of height in meters BMI does not exceed 25 kg m2 when for instance an individual of 1 80 m height weights less than 75 kilograms an individual of 1 70 m weights less than 65 kilograms or an individual of 1 60 weights less than 55 kilograms A BMI below 25 kg m2 is not associated with excess mortality and in fact

    Original URL path: http://www.hhf-greece.gr/dietguid6.html (2015-07-15)
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  • HELLENIC HEALTH FOUNDATION
    AND WELFARE Supreme Scientific Health Council 1999 FOOD VARIABILITY A wide variety of foods in diet minimizes the possibility that a particular nutrient the biological properties of which may have not yet been recognized will not be grossly deficient in the diet Even foods that are currently considered as rather unhealthy do not have to be completely excluded from the diet because they may contribute one or more essential nutrients

    Original URL path: http://www.hhf-greece.gr/dietguid7.html (2015-07-15)
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  • HELLENIC HEALTH FOUNDATION
    day Vegetables and fruits Every day on the average should include about six servings of vegetables and three servings of fruits There is no risk in the excess intake of vegetables or fruits so long as energy expenditure balances energy intake Vegetables and fruits provide a considerable amount of fiber several micronutrients potassium calcium vitamin C vitamin B6 carotenoids vitamin E folate as well as other compounds with antioxidant potential The wild greens traditionally consumed in Greece are of particular interest since they represent a rich source of antioxidants Vegetables can be consumed either cooked in olive oil or raw in the form of salads Pulses Pulses are rarely consumed and rarely independently considered in FBDG of most countries In Greece however olive oil allows the preparation of delightful dishes with pulses that share some of the health attributes of vegetables and also provide protein albeit of moderate quality Consumption of an average of one serving every other day is advised Herbs Origan basil thyme and other herbs grown in Greece are a good source of antioxidant compounds and can be a tasteful substitute for salt in the preparation of various dishes Meat and eggs Consumption of poultry eggs and red meat should not exceed on the average one serving per day and further reduction does not appear to compromise good health among adults Poultry is much preferred over red meat and eggs including those used for cooking or baking should not exceed 4 per week So a person may consume 3 eggs and two servings of poultry per week Fish and seafood Fish and seafood could physiologically substitute meat and eggs but culinary practical and economic constrains dictate a recommendation of about one serving per day Dairy products Consumption of an average of two servings per day of dairy

    Original URL path: http://www.hhf-greece.gr/dietguid8.html (2015-07-15)
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  • HELLENIC HEALTH FOUNDATION
    dietary guidelines must cover at least the average requirement AR of each nutrient Commission of the European Communities 1993 In order to assure that this prerequisite is respected if one adheres to the present FBDG we have calculated the weighted mean nutrient content of each food group The weighting was based on the relative frequency of consumption of the foods categorized under each food group The relative frequency of consumption

    Original URL path: http://www.hhf-greece.gr/dietguid9.html (2015-07-15)
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  • HELLENIC HEALTH FOUNDATION
    however some minor adjustments to accommodate the evidence from recent studies Furthermore the guidelines in this document are of semi quantitative nature The guidelines should be complemented with simple common sense advice Do not exceed the optimal body weight for your height Eat slowly preferably at regular times during the day and in a pleasant environment Prefer fruits and nuts as snacks instead of sweets or candy bars Prefer whole

    Original URL path: http://www.hhf-greece.gr/dietguid10.html (2015-07-15)
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  • HELLENIC HEALTH FOUNDATION
    University Press Keys A Menotti A Karvonen MJ Aravanis C Blackburn H Buzina R et al 1986 The diet and 15 year death rate in the Seven Countries Study Am J Epidemiol 124 903 15 Kouris Blazos A Gnardellis Ch Wahlqvist ML Trichopoulos D Lukito W Trichopoulou A 1999 Are the advantages of the Mediterranean diet transferable to other populations A cohort study in Melbourne Australia Brit J Nutr 82 57 61 Lagiou P Wuu J Trichopoulou A Hsieh C c Adami H O Trichopoulos D 1999 Diet and benign prostatic hyperplasia a study in Greece Urology 54 284 90 Manousos O Day NE Tzonou A Papadimitriou C Kapetanakis A Polychronopoulou Trichopoulou A Trichopoulos D 1985 Diet and other factors in the aetiology of diverticulosis an epidemiological study in Greece Gut 26 544 549 National Research Council 1989 Diet and Health Implications for reducing chronic disease risk National Academy Press Washington DC USA Osler M Schroll M 1997 Diet and mortality in a cohort of elderly people in a North European Community Int J Epidemiol 26 155 159 Platz EA Giovannucci E Rimm EB Rockett HR Stampfer MJ Colditz EA Willett WC 1997 Dietary fiber and distal colorectal adenoma in men Cancer Epidemiol Biomarkers Prev 6 661 670 Rimm EB Ascherio A Giovannucci E Spiegelman D Stampfer MJ Willett WC 1996 Vegetable fruit and cereal fiber intake and risk of coronary heart disease among men JAMA 275 447 51 Roma Giannikou E Adamidis D Gianniou M Nikolara R Matsaniotis N 1997 Nutritional survey in Greek children nutrient intake Eur J Clin Nutr 51 273 85 Trichopoulos D Ouranos G Day NE Tzonou A Manousos O Papadimitriou C Trichopoulos A 1985 Diet and cancer of the stomach a case control study in Greece Int J Cancer 36 291 297 Τριχ πουλος Δ Σκαλκ δης Ι Τριχοπο λου Α Τουλο μη Π Σο λιου Δ 1989 Η υγε α των Ελλ νων Χθες σ μερα α ριο Materia Medica Greca 17 315 320 Trichopoulos D Tzonou A Katsouyanni K Trichopoulou A 1991 Diet and cancer the role of case control studies Ann Nutr Metab 35 Suppl 1 89 92 Τριχοπο λου A 1992 Π νακες συνθ σεως τροφ μων και Ελληνικ ν φαγητ ν Αθ να Υγειονομικ Σχολ Αθην ν Trichopoulou A 1992 Monitoring food intake in Europe a food data bank based on household budget surveys Eur J Clin Nutr 46 Suppl 5 S3 S8 Trichopoulou A ed 1997 Nutrition in Europe Nutrition policy and public health in the European Community and models for European eating habits on the threshold of the 21st century Scientific and Technological Options Assessment STOA European Parliament Directorate General for Research Luxembourg Trichopoulou A Efstathiadis P 1989 Changes of nutrition patterns and health indicators at the population level in Greece Am J Clin Nutr 49 1042 7 Trichopoulou A Katsouyanni K Gnardellis Ch 1993 The traditional Greek diet Eur J Clin Nutr 47 suppl 1 S76 S81 Trichopoulou A Katsouyanni K Stuver S Tzala L Gnardellis

    Original URL path: http://www.hhf-greece.gr/dietguid11.html (2015-07-15)
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  • HELLENIC HEALTH FOUNDATION
    Διατροφικ ς οδηγ ες για εν λικες στην Ελλ δα ΥΠΟΥΡΓΕΙΟ ΥΓΕΙΑΣ ΚΑΙ ΠΡΟΝΟΙΑΣ Αν τατο Ειδικ Επιστημονικ Συμβο λιο Υγε ας 1999 Εισαγωγ Διατροφικ ς οδηγ ες σε επ πεδο τροφ μων Επιστημονικ ς ενδε ξεις για τις σχ σεις διατροφ ς και υγε ας Η αν γκη διαμ ρφωσης διατροφικ ν οδηγι ν σε επ πεδο τροφ μων για τον Ελληνικ πληθυσμ Διατροφικ ς οδηγ ες για τον

    Original URL path: http://www.hhf-greece.gr/dietguidgr.html (2015-07-15)
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  • HELLENIC HEALTH FOUNDATION
    United States EPIC Ευρωπα κ Πρ γραμμα Συνεργασ ας Ιατρικ ς και Κοινων ας HYDRIA Program and targeted action on the diet and health of the Greek population ANEMOS Expansion update of existing nutrition monitoring systems FOOD COMPOSITION TABLES Π

    Original URL path: http://www.hhf-greece.gr/publications_GR.html (2015-07-15)
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