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Volume 8 J Community Med Health Educ, an open access journal
ISSN: 2161-0711 Public Health 2018
February 26-28, 2018
Page 38
Notes:
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PUBLIC HEALTH AND NUTRITION
3rd World Congress on
February 26-28, 2018 London, UK
Giulio Barocco, J Community Med Health Educ 2018, Vol 8
DOI: 10.4172/2161-0711-C1-31
NUTRITIONAL QUALITY CRITERIA IN CATERING SERVICES: THE NUTRIENT
ANALYSIS CRITICAL CONTROL POINTS PROCESS
Multidimensional Survey of catering in elderly care homes in Friuli Venezia Giulia Region, Italy (2016) coordinated by Local
Health Agency (LHA) of Trieste has shown some critical aspects in the quantity–quality profile of food administered in the
segment of welfare catering. The formulation of meals can be characterized by the excessive use of processed raw materials and
incorrect preparation practices which, although meeting the caloric and macronutrient needs, do not always guarantee a sufficient
protection from oxidative stress. At some nursing homes, losses of up to 70% of antiradical power of several vegetable dishes have
been observed such as demonstrated by University of Trieste. This is a serious problem for institutionalized elders as, according
to literature, the prevalence of denutrition and the risk of malnutrition exceeds 20% and 50% respectively of the guests. In view
of these findings, the LHA has adopted Nutrient Analysis Critical Control Points (NACCP) process as a working tool for the
integration of hygiene best practices and measures to prevent the damage of some nutrient fractions during the various steps of all
production processes (food supply, storage, preparation and cooking methods). To maximize the intake of bioactive compounds
by consuming protective meals new criteria have been introduced into public procurement contracts. Criteria establish more
raw materials, such as fresh fish, lower exposure of food to degradation agents by redefining the timing of the production flows,
workloads, technological systems used. Accurate declination of the process under examination has allowed to serve meals that
can guarantee a sufficient protection from oxidative stress to elderly. Integrating the NACCP process and good nutritional practice
with the criteria of green public procurement and sustainable development goals falls within the broad framework of actions
aimed at implementing principles of Health in All Policies ratified by the WHO.
Biography
Giulio Barocco has a Master of Science in Prevention and Complex Actions, a Graduate Degree in Health Professions of Prevention Sciences and a Bachelor’s Degree
as Food Merceology and Prevention Technician. Since 2007 he has held an Expert position for the integration and joint management of food safety and nutrition quality
at the Public Health Agency of Trieste (ASUITS). He acts as an Advisor for the development of food and nutrition projects and policies in the framework of the “Gaining
Health” program (Regional Health System of the Region Friuli Venezia Giulia). He has developed several integrated programs on nutrition, food security and food safety
for public institutions at local and regional level.
Giulio Barocco
Azienda Sanitaria Universitaria Integrata di Trieste, Italy