RISTOMED : New E-service for a dietary approach to the elderly

1. NEWSLETTER n°4 Work Package 5 – D 5.1
RISTOMED NEWSLETTER
New e-Services for a Dietary Approach to the Elderly
I NS I DE T H IS I SS U E :
• The Final Conference……………………………………………………………………….. PAGE 1
• The Programme……………………………………………………………………………….. PAGE 2
• The Special Guests..……………………………………………………………………………… PAGE 2/3/4
April 2011
The Final Conference
After 2 years of intense research, the time
has come for RISTOMED members to unveil
their Project to the world. As previously The Ceremony was opened by the Prof.
Pierre-Bruno Ruffini, Science & Technology
announced and under the Patronage of
Counsellor for the France Embassy.
France Embassy in Rome, Rome
Municipality and Province, the Consortium With the first results appearing, it has
has organized a presentation of its work at become essential to re-focus on each
the Ecole Française de Rome last April the partner’s missions within the Project as well
12th of 2011. as their fields of expertise. It has also stood
as a perfect opportunity to exchange with
other experts and link the Project to major
worldwide reflexion axis.
RISTOMED is the core of numerous modern
interrogations and a part of the answer to
progress in fighting and delaying health
deficiencies’ appearance. It comes as a
central element but also the starting point
of other future fields of investigation for
modern medecine.
The final Conference has also enabled the
Project Members to present and highlight
the whole process of diet elaboration and
testing within the RTD centres as well as
each nutraceutical specificities and benefits
to the selection of health, gastronomy and
nutrition experts who have been invited for
1
This document, and information as organized herein are developed by the RISTOMED consortium and are its exclusive property:
Vox Net Soc Coop, Rome University La Sapienza, Bologna University ALMA MATER, Medicine University Charité Hospital Berlin, Gerontologie Clinique Centre Henri Choussat Xavier Arnozan
Hospital – Bordeaux, AISA Therapeutics, ACTIAL Farmaceutica, Maison de l’Argan
Copyright (C) 2009 - 2011

2. NEWSLETTER n°4 Work Package 5 – D 5.1
this very special occasion. to finish the day in a constructive way, the
guests and Members have been invited to
brainstorm and share opinions on the core
The Programme of RISTOMED – connecting e-services to
nutrition – through the following round
table : “Smart technologies and eating
Getting back to the Project basics, making habits to enhance health and enable better
sure the two years’ work is understood and nutrition in a modern living” – a good and
presented in a way that can inspire other difficult subject already discussed by
stakeholders; this the work the RISTOMED numerous specialists who worked on new
Consortium Members have accomplished for technology impact on diets and populations’
this very special day. With the aid of alimentary habits. One may then wonder
prestigious guests, allying the Project with whether meal planning through technology
major worldwide concerns and inspirations could significantly impact on our eating
has led RISTOMED from a concept to reality habits and lead us to a more diverse,
for the audience. balanced and healthy alimentary conduct if
monitored the right way...
All the partners have briefly explained their
missions, difficulties, arising questions and
first conclusions; unveiling one after the
other, their working processes during the The Special Guests
study. From Gerontology specialists to
nutritionists and Microbiologists, all the Jean-Pierre d’Estienne d’Orves
Members have been working hard to
promote collaboration and exchanges, To complete the
sharing expertise and experience for the Project Members’
sake of preventive medicine improvement.
work and open the
RISTOMED has also promoted pleasure and Conference scope
well-being notions through the diets to wider horizons,
elaborated for seniors in France, Germany Mr. Jean-Pierre
and Italy. This is why the Project has been d’Estienne d’Orves
connected, right from the beginning, with has honoured us
gastronomy and the European culinary with his presence
diversity. In a previous issue of the
through a very
Newsletter, we studied the positive impact
of healthy & attractive diet monitoring on interesting thematic: “Food & Humanism”.
the elderly people. This explains why it has
been so important for us Members to invite From a farmer and farming consulting
a renowned Chef and a Gastronomy fervent background, Jean-Pierre d’Estienne d’Orves
amateur for the occasion. has totally committed himself into “the
french food and cuisine promotion”. He is
If the nutritional aspect of RISTOMED is one of the founders of the famous and
quite major, one more dimension of the
respected “Les Amis de l’Esprit Alimentaire”
Project needed to be underlined:
(Food Spirit Friends) Association which aim
Technology. After all the presentations and
is to set concrete actions to ensure the
2
This document, and information as organized herein are developed by the RISTOMED consortium and are its exclusive property:
Vox Net Soc Coop, Rome University La Sapienza, Bologna University ALMA MATER, Medicine University Charité Hospital Berlin, Gerontologie Clinique Centre Henri Choussat Xavier Arnozan
Hospital – Bordeaux, AISA Therapeutics, ACTIAL Farmaceutica, Maison de l’Argan
Copyright (C) 2009 - 2011

3. NEWSLETTER n°4 Work Package 5 – D 5.1
promotion of Food Spirit. In other words, within the food industry through the
his work mainly focuses on the preservation valorization of national culinary art. The
and promotion of all the elements that election of French Gastronomy at the
contribute to french food culture and habits’ UNESCO Patrimony is another strong sign
specificities worldwide. These specificities that “Food Spirit” is of outmost importance.
are strongly linked to central values such as
health, nutritional equilibrium, pleasure, This is where “Food
well-being, conviviality, and quality but also Spirit Friends
the necessity to make all this Association” has
understandable and reachable for the truly excelled;
population. awarding and
exposing all the
people who actively contribute to highlight
french cookery savoir-faire abroad; from
actors to movie realizators, chefs...
In a recent interview, Mr. D’Orves declared:
“To counter the multiple denigrations of
french culinary values France has had to
cope with [...] we have wished to favor all
the initiaves that contribute to valorize our
country’s strengths” – an obvious proof of
his boundless commitment for this cause.
With his partners, back in 2003, Jean-Pierre
Alessandro Circiello - Chef
d’Estienne d’Orves launched the “Food
Spirit Award” to celebrate gastronomy chefs Nowadays, Chefs have
worldwide defending french cuisine through become very popular;
their culinary realizations. most of them having
their own show on TV
During the final Conference that took place
(on RAI2 for Mr.
last April the 12th, Mr. D’Orves did not miss
Circiello), during which
the opportunity to underline the whole
they teach the
importance of promoting “the terroir”, a
population a bit of
concept he has always defended very
their knowledge and
fiercely.
savoir-faire. The increased exposure of
Over the last few years, there has been a “cuisine” has led to a massive interest from
growing will to return to the origins and the populations for the discipline, conferring
connect to old values and ethics particularly
3
This document, and information as organized herein are developed by the RISTOMED consortium and are its exclusive property:
Vox Net Soc Coop, Rome University La Sapienza, Bologna University ALMA MATER, Medicine University Charité Hospital Berlin, Gerontologie Clinique Centre Henri Choussat Xavier Arnozan
Hospital – Bordeaux, AISA Therapeutics, ACTIAL Farmaceutica, Maison de l’Argan
Copyright (C) 2009 - 2011

4. NEWSLETTER n°4 Work Package 5 – D 5.1
the Chefs with an important role on two value that convey opposite ideas to the
enriching daily eating habits. collective unconscious. Whilst Gastronomy
Cusines gives the impression of “taste,
Known for his famous book « Health comes richness & opulence” but sometimes
from eating”, Alessandro Circiello has “heaviness”; healthy cuisine is often
always put nutrition at the centre of his categorized as “bland, not appealing” and
culinary realizations; making it the key mostly associated to “restrictive diet”…
element of his creative thinking. As a
fervent Gastronomy Amateur, he has If healthy cuisine can now be considered an
always tried to reverse common prejudices an opportunity to earn on trends for Chefs,
opposing nutrition to tasteful and it is also a true challenge to face and win to
gastronomic meals; mixing lightness and deeply and lastingly change behaviors; a
Italian terroir in the most exquisite way. challenge Alessandre Circiello is taking with
creativity and talent.
Are Chefs the modern messengers of
“good eating habits”?
Considered as one of the best Chefs in
Italy, and originating a true revolution for Contact details
Italian cuisine, he was elected “Best Chef of
the Year” in 2010 and participated to the Coordinator:
“Italian New Cuisine” emergence. Fabio Buccolini
R&D - RISTOMED Project Manager
From this long Vox Net Società Cooperativa
Via Paisiello,32 – 00198 ROMA ITALY
experience, Mr.
www.voxnet.eu
Circiello decided email:fabio.buccolini@ristomed.eu
to dedicate his
presentation to Please visit our site www.ristomed.eu
the audience to a for regular updates.
central stake he
now facing and
the effects this DISCLAIMER: The sole responsibility for the contents of
this newsletter lies with the authors. It does not
has on his represent the opinion of the European Community. The
“cuisine”. European Commission is not responsible for any use
that may be made of the information contained therein.
“Chefs and
Nutrition:
opportunities and difficulties”
As a matter of fact, Chefs are more and
more confronted to important challenges,
mixing healthy conducts & gastronomy –
4
This document, and information as organized herein are developed by the RISTOMED consortium and are its exclusive property:
Vox Net Soc Coop, Rome University La Sapienza, Bologna University ALMA MATER, Medicine University Charité Hospital Berlin, Gerontologie Clinique Centre Henri Choussat Xavier Arnozan
Hospital – Bordeaux, AISA Therapeutics, ACTIAL Farmaceutica, Maison de l’Argan
Copyright (C) 2009 - 2011