Mediterranean Diet CE in Italy

The University of Connecticut
School of Pharmacy, Department of Allied Health Sciences & Office of Global Affairs – Education Abroad

Present

The Mediterranean Diet from an Italian Perspective

“Let food be thy medicine and medicine be thy food” – Hippocrates

Mediterranean Diet Italy

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A knowledge and application-based continuing education activity for US pharmacists, pharmacy technicians, and dietitians

Florence, Italy

November 9-13, 2020

Please keep checking this page for more details…..updated on 02/13/2020

PHARMACISTS and PHARMACY TECHNICIANS REGISTER HERE

DIETITIANS Please complete this form and mail/email to Joanne Nault at joanne.nault@uconn.edu

Registration Fees (these fees include the CE, welcome reception and final dinner):   

  1. Early Bird Fee: (before May 1, 2020)            $700
  2. General Fee: (May 1 – July 31, 2020)           $750
  3. Late Fee: (August 1-October 31, 2020)         $800

Monday, November 9, 2020

2:00- 5:00pm – Stop in any time at Palazzo Rucellai (Via della Vigna Nuova 18) to register, obtain conference material, meet the faculty and have a glass of wine and a snack – INCLUDED IN CONFERENCE FOR REGISTRANT

Tuesday, November 10, 2020

Historical Perspectives: Palazzo Bargagli (Corso dei Tintori, 29)

  • 9:15AM Introduction to the Conference: Dr. Jill Fitzgerald; Director UConn Pharmacy Professional Development and Jillian Wanik; Assistant Professor In Residence UConn Department of Allied Health Sciences-Dietetics, Dietetic Internship Program Director
  • 9:30AM Dr. Peter Fischer, Food Historian; ISI Florence, The Mediterranean Diet: A Deliberate and a Fortunate Misnomer

At the conclusion of this presentation, participants will be able to:

  1. Discuss the historical evolution and the cultural definition of Mediterranean Diets
  2. Identify the significant individuals responsible for the advances in medicine and dietary theory
  3. Describe why a historical perspective is germane to medical issues today
  4. List 3 ways healthcare providers can use the historical information to empower patients to promote health
    ACPE Number:  0009-0000-20-002-L04-P/T      0.1 CEU or 1.0 Credit hours    knowledge-based
  • 10:40 – 11:00AM – BREAK (free time to go for a coffee in one of the many cafeterias near Palazzo Bargagli)
  • 11:00AM Dr. Elisa Ascione, Anthropologist, Umbra Institute Perugia, The Anthropology of Food and the Mediterranean Diet as an Intangible Human Heritage

At the conclusion of this presentation, participants will be able to:

  1. Describe an anthropological notion of culture when considering diverse food cultures
  2. Identify the processes that led to the inscription of the Mediterranean Diet as UNESCO’s Intangible Cultural Heritage of Humanity
  3. Describe the concept of heritage as a social, political and cultural field that can be used as a tool to revitalize local communities and promote more sustainable lifestyles
    ACPE Number:  0009-0000-20-003-L04-P/T     0.1 CEU or 1.0 Credit hours     knowledge-based
  • 12:15PM Dr. Olivier De Maret, Food Historian, Umbra Institute Perugia, Leaving the Mediterranean Diet Behind? Migration and the Construction of Italian Cuisine

At the conclusion of this presentation, participants will be able to:

  • Describe the causes and consequences of Italian migration
  • Discuss the role played by food and health concerns in the migrant experience
  • Explain how cuisines are (re)created and constructed
  • Discuss the role played by the Mediterranean Diet in Italian migration and cuisine
    ACPE Number:  0009-0000-20-004-L04-P/T     0.1 CEUs or 1.0 Credit hours     knowledge-based

1:30-3:00 PM-Lunch Break

Afternoon Session : (TBA)

Wednesday, November 11, 2020

Pharmaceutical Perspectives:  Palazzo Bargagli

  • 9:15AM Silvia Puliti , Practicing Pharmacist (MPH) Florence: Pharmacy practice: comparing Italy to US – discussion of a public health system approach  (TBC)

At the conclusion of this presentation, participants will be able to:

  1. Discuss the differences and similarities of pharmacy practice in Italy and USA
  2. Describe the differences in the role of pharmacists in the two countries
  3. Recall ways of integrating mutual experiences into everyday practice
    ACPE Number:  0009-0000-20-005-L04-P/T     0.1 CEUs or 1.0 Credit hours     knowledge-based
  • 10:15 – 10:45AM – BREAK (free time to go for a coffee in one of the many cafeterias near Palazzo Bargagli
  • 10:45AM Dr. Giampaolo Irtinni, General Secretary of the Pharmacists’ Professional Association of the province of Florence: Pharmaceutical care in Italy: Organization and professional practice

At the conclusion of this presentation, participants will be able to:

  1. Discuss the concept of pharmaceutical care in a European country with a National Health Service (NHS)
  2. Describe how the NHS is organized and regulated by the state and regional authorities
  3. Discuss which activities are permitted and prohibited to a pharmacist in his/her professional practice
  4. Describe how NHS and commercial sales affects the business of a pharmacy
    ACPE Number:  0009-0000-20-006-L04-P/T     0.1 CEUs or 1.0 Credit hours     knowledge-based
  • 11:45PM Dr. Simona Pappalardo, Tuscan Olive Oil Producer, Florence: Lecture on Olive Oil: Characteristics, Health Benefits and Classification

At the conclusion of this presentation, participants will be able to:

  1. Describe the composition and sensory characteristics of olive oil and how these are related to its health benefits
  2. Distinguish among the different quality grades of olive oil according to international standards.
  3. Describe the method for olive oil sensory analysis.
    ACPE Number:  0009-0000-20-0007-L04-P/T     0.1 CEUs or 1.0 Credit hours     knowledge-based

 12:45 – 2:30PM – Lunch break

Afternoon Activities  (TBA)

      Thursday, November 12, 2020

      The Mediterranean Diet and our Microbiome: Palazzo Bargagli

      • 9:15AM Dr. Fabio Piccini, Director of the Italian Microbiome Project, Rimini: Diet-Microbiota Interactions: the
        Mediterranean Diet as a Key to a Healthy Microbiota

      At the conclusion of this presentation, participants will be able to:

      1. Define the human microbiome and the Mediterranean Diet
      2. Explain the diversity of the human microbiome and its relation to diet
      3. Discuss the effects of western diet on microbiota diversity and the links
        between diversity and metabolic output
      4. Describe the role of the Mediterranean Diet in the prevention of western
        diseases
        ACPE Number:  0009-0000-20-009-L04-P/T     0.15 CEUs or 1.5 Credit hours     knowledge-based
      • 10:45 – 11:15AM – BREAK (free time to go for a coffee in one of the many cafeterias near Palazzo Bargaglia
      • 11:15AM  Dr. Paolo Lionetti, Associate Professor of Paediatrics, University of Florence: Diet, Health and Microbiota in children living in different environments

      At the conclusion of this presentation, participants will be able to:

      1. Evaluate the role of the gut as a gatekeeper between health and disease
      2. Evaluate the role of the intestinal microbiota in the pathogenesis of inflammatory bowel disease
      3. Evaluate the role diet in shaping the gut microbiota in children living in rural Africa, urbanized Africa and Italy
      4. Discuss the notion that ancient microorganisms, such as fiber-degrading bacteria, are at risk of being eliminated by the advent of westernized lifestyle
        ACPE Number:  0009-0000-20-010-L04-P/T     0.15 CEUs or 1.5 Credit hours     knowledge-based

        12:45 – 2:30PM – Lunch break

         Afternoon Activities. (TBA)

          Friday, November 13, 2020

          Nutritional Perspectives: Palazzo Bargagli

          • 9:15AM Barbara Pampaloni, Nutritionist, Dipartimento di Medicina Interna, Università di Firenze, Food Patterns and Nutritional Issues of Italian Mediterranean Diet

          At the conclusion of this presentation, participants will be able to:

          1. Identify how the Italian dietitians and nutritionists are trained in comparison to the American system
          2. Discuss the strengths and weaknesses of the current Mediterranean diet from an Italian perspective
          3. Identify the changes in the nutritional health of Italians in response to the changes in the food systems
          4. Recall examples of ways Italians use food as treatment for certain diseases
            ACPE Number:  0009-0000-20-011-L04-P/T     0.1 CEUs or 1.5 Credit hours     knowledge-based
          • 10:15 – 10:45AM – BREAK (free time to go for a coffee in one of the many cafeterias near Palazzo Bargagli
          • 10:45AM Jillian Wanik, DCN,RDN,CSSD,CDN,CNSC, Assitant Professor In Residence, University of Connecticut, The Mediterranean Diet and Our Health: Yesterday and Today 

          At the conclusion of this presentation, participants will be able to:

          1. Identify the historical research study methodology (interventional vs observational) that laid the initial groundwork for modern dietary recommendations
          2. Recall the strengths and weaknesses of the pivotal research studies documenting the health consequences of the Mediterranean diet
          3. Summarize the goals and objectives of the ongoing studies on aspects of the Mediterranean diet and our health
            ACPE Number:  0009-0000-20-012-L04-P/T     0.1 CEUs or 1.0 Credit hours
          • 11:45PM Panel Discussion: Jillian Wanik, DCN,RDN,CSSD,CDN,CNSC, Assitant Professor In Residence, University of Connecticut; Elena Pizzighelli, Food Service Manager, City of Florence and Serena Giorgi (translator) Florence School Lunch; A Unique and Delicious Lunch Experience for Children

          At the conclusion of this presentation, participants will be able to:

          1. Discuss how the roots of dietary habits are instilled in Italian children
          2. Recall the components of the Italian school-based lunch services in terms of food acquisition, handling, preparation, serving and costs
          3. Describe the link between cultural eating habits of Italian children and the incidence of disease
          4. Assess the strengths and weaknesses of the Italian school lunch program in comparison to the American programs
            ACPE Number:  0009-0000-20-013-L04-P/T     0.1 CEUs or 1.0 Credit hours     application-based

          12:45PM – End of Conference

          FAREWELL DINNER at Castello da Verrazzano-INCLUDED FOR CONFERENCE REGISTRANT
          a beautiful palazzo located in the heart of the world renowned Chianti region

          • Dinner with wine
          • tour of the wine estate, ancient garden and tower, cellars and terraces.

          Excursions for the Conference-these have been identified, but have not yet been scheduled.  They will be registered for separately from the Mediterranean Diet Conference

          Welcome Reception at Palazzo Rucellai (Via della Vigna Nuova 18)-INCLUDED for Registrants
          guests must register $15.00 per person
          the fee includes:

          • wine and snacks

          Trip to CASTELLO del TREBBIO – Nov 10, 2020 – min.12 people
          $ 125.00 per person
          The fee includes:

          • Light Lunch @ Castello del Trebbio – for attendees and 2 Faculty
          • Olive Oil Tasting – for attendees and 2 Faculty
          • Guided Tour of the Mill – for attendees and 2 Faculty
          • Guided tour of the Cellars and the Castle – for attendees and 2 Faculty
          • Private transportation to/from Castello del Trebbio

          Guided Tour of PALAZZO VECCHIO – min. 12 people – max. 20 people
          $ 75.00 per person
          The fee includes:

          • Guided Tour by Prof. Stefano Corazzini
          • Entrance Fee to Palazzo Vecchio – for attendees and 2 Faculty
          • Headsets for visit – for attendees and 2 Faculty

          Guided Tour of the MERCATO CENTRALE – max. 20 people
          $ 65.00 per person
          The fee includes:

          • Guided Tour by Prof. Peter Fischer
          • Walking Tour and tastings at local stands – for attendees and 2 Faculty

          COOKING CLASS – min. 10 people – max. 60 people
          $ 60.00 per person
          The fee includes:

          • Cooking class – for attendees and 2 Faculty

          VISIT to OFFICINA PROFUMO SANTA MARIA NOVELLA – max. 15 people
          $ 25.00 per person

          VISIT to WORKING PHARMACY – max. 15 people
          $ 25.00 per person

          FAREWELL DINNER at Castello da Verrazzano-a beautiful palazzo located in the heart of the world renowned Chianti region-INCLUDED for Registrant
          $100.00 per person
          The fee includes:

          • Dinner with wine
          • tour of the wine estate, ancient garden and tower, cellars and terraces.

          Academic Rationale

          The Mediterranean diet is one of the most unique, delicious and important diets in terms of its ability to optimize our health, promote longevity, prevent disease and sustain our environment.   Scientific studies and meta-analyses unequivocally demonstrate that the Mediterranean is effective in preventing or even reversing cardiovascular disease, the number one killer in the US and Europe.  As a result, the US obesity rates are 3 times higher than Italians and our life span is 4 years shorter.

          Although the foods consumed in the Mediterranean countries form quite possibly the healthiest diet in the world, what do Americans really understand about the Mediterranean diet aside from the media portrayal?  Similarly, medical professionals have a strong scientific basis for recommending the Mediterranean Diet to their clientele, but do we really understand the nuances of this diet and lifestyle?

          The primary purpose of this conference is to reveal new perspectives of the Mediterranean diet and lifestyle to practicing health care providers in the US.  Most of the speakers in the conference will be Italians who will provide a unique perspective on the Mediterranean Diet; its important foods, culture, history.

          During the 3 hour morning sessions, seminar topics will include a summary of the Mediterranean diet, its history, food patterns, cultural aspects and health benefits.  We will focus on important foods of the region (wine, olive oil, bread), their historical significance, nutrient composition and impact on our health.  In the afternoon, there will be guided walking tours of Florence, trips to a Tuscan winery and olive oil pressing facility, food tastings and a hands on cooking class.  Most importantly, we will have special guided tours of historic pharmacies and botanical gardens that are hidden in this beautiful Renaissance city.  We will enjoy a full emersion into the Officina Profumo-Farmaceutica di Santa Maria Novella, one of the oldest pharmacies in the world.  Founded by Dominican friars shortly after 1221, this pharmacy used medicinal herbs grown in the monastic gardens to make medications, balms and pomades for the infirmary. Currently, most of the medicinal herbs used in its products are grown locally on the hills around Florence.

          The conference workshops and tours will take full advantage of the rich Mediterranean cuisine and examine first-hand the profound role food plays in community, family, ethnicity, nutrition, health, and national identity. Overall, attendees will experience the insider’s view of the real Mediterranean diet; one that is considerably different than what is portrayed in the US.

          Continuing Education Units

          Pharmacists and Pharmacy Technicians

          ACPE logoThe University of Connecticut, School of Pharmacy, is accredited by the Accreditation Council for Pharmacy Education as a provider of continuing pharmacy education. Statements of Credit will be awarded based on full sessions attended and completed online evaluations. Pharmacists can earn 12 contact hours.

          Dietitians:  12 hours of CE credit have been approved!

          Other Health Care Professionals:  We can provide the information (Speaker’s credentials, titles, and learning objectives) that you will need to apply for accreditation through your own professional association.

          Please check periodically for updated conference details.  Alternatively, add your email address to receive updates by emailing your address to joanne.nault@uconn.edu.

          Conference organizers

          Peter Fischer, PhD, Professor of Food History, ISI Florence, Italy
          Jane Kerstetter, PhD, RD, Professor of Dietetics, University of Connecticut, Storrs, CT, USA
          Jill Fitzgerald, Pharm.D. Director of Pharmacy Professional Development, University of Connecticut, Storrs, CT, USA
          Jillian Wanik, DCN,RDN,CSSD,CDN,CNSC, Assistant Professor in Residence, University of Connecticut, Storrs, CT, USA

          Important Information

          Welcome Letter and Map of Florence

          Getting to Florence

          Conference Hotel information

          Frequently Asked Questions

          Florence Links

          Terms and Conditions