Exploring 
published an interesting article on nutrition education that appeared in "Home Page" in December 2010.
FOOD EDUCATION: THE FAMILY CAN NOT BE LEFT ALONE
It 's the family that transmits food culture and the process that leads to the acquisition of a food model is similar to learning the language . It is made sense of many small acquisitions that create reassurance than introduction of new foods very slowly becoming part delback ground every child. Each new food acquired is a word in the lexicon rather than enriches the little food and given an opportunity to exercise a greater opportunity to manage food choices. The school food and education can synergize and direction to the awareness and balance. In other words can infl uire on grammar and syntax of nutrition, helping to defi ne the appropriateness and quality of choices, but little effect whatsoever for the capacity to modify habits instilled and reinforced by their family contexts. The diffi culty today about food and the resulting disorder in eating behavior are the mirror to the relational problems within the family and the growing complexity of our social life, which has not yet acquired good role models. And 'well-known that each of us to venture in life has to go through stages reassuring. The safest place and it was certainly reassuring in the womb qualel'energia vital fl uiva directly from maternal blood, but this is unfortunately phase one of passivity to which we regress each time we face major diffi culty. Even as infants, we began to strive a bit 'sucking the life energy from the womb. But without a mother struggling to feed the guarantor of the transmission of a scale and a food system in a frame stable and known mediated by a family system effi cient! Even more difficult to take confi dence in the food, when all around us, instead of a community and promuovente egosyntonic, see you surrounded by people resigned to obesity that makes use of toxic or, on the contrary, people who are always on a diet or refinancing uta food as if it were an enemy to fight. Therefore, we need to have the chance to learn to eat in a harmonious environment for a balanced relationship and weighted with the food. Otherwise you get lost and you need long distance rehabilitation to regain a harmonious relationship with food and your body. Rehabilitation psiconutrizionale implemented at the regional reference center of the pathophysiology of nutrition Giulianova intervenes to restore its balance relationships with food, with the body, with others, and to share than the growth path that is blocked and is expressed in a body that attraversoobesità decay or lost the harmony with its social environment. They often do not refl ettiamo that, in our rapidly changing socio-cultural too, have upset many customs and we lost many means that before we had to learn and build stable and constructive relations. The proverbial hospitality of our people had a very specific that I fi was to analyze and examine, before entering the confi dence with anyone, views, feelings, thoughts, ideals, intentions and actions. In this relational context the food was a very important part because it became the focus of the report and allowed a vantage point which gave special attention to the guest, and monitoring all aspects of its identity and authenticity. In addition, the food "good" was not always available, but it was also expected on important occasions and raised the activism and participation mothers, grandmothers, aunts and neighbors. The kitchen is the great laboratory of the manipulation of food took place became the place where exchange of experience and reproduced almost a theatrical setting in which women expressed themselves with gestures large, reassuring and generous wet-nursing and evoked nostalgia. The children themselves participated enjoyed the theater and were driven away or busy and distracted by television, but playing under the tables of sweet-smelling kitchen, expecting to maybe steal a few goodies with flashy gestures. Here happened magically transmission of vital knowledge and knowledge is the engine that drives our staff to venture into the research: the food came by this route in memory because it remains tied to the mind that affects olfactory experience much more profoundly than any other sensory experience. Today, the availability of ognicosa daily and any food, lack of time to devote to knowledge of and preparation of food "good", the lack of appreciation of the olfactory and its complex food processing, feed superficiality, difficult dence, imbalance and disgust, so frequent among boys. Taking this opportunity, expectation, curiosity, enliven the taste, while the excess of food and the mortification of the senses produce cation disgust. The food also has no connotations affective market because it is not identified as the soul and the glue of relationships. The lack of taste, Guy De Maupassant wrote, "means to have a stupid mouth, as you may have a silly mind." It follows that, because of the excessive power and intrusiveness of information and technology, we risk becoming conceited idiots and, without being aware of it, because everything is essential and inevitable. However, nothing goes to the careful scrutiny of nostrasensorialità, so we are forced to swallow without tasting, to feel uncomfortably satiated without having enjoyed the pleasure of eating. He knows everything, it was informed of everything, but at the same time, for effect of overexposure to data and images, you are no longer able to assimilate and refl etter on anything. Everything flows, but brains are saturated with information and empty of thought, in body fat, but still hungry. All have full or aspire to have it all, but the consumer has consumed the consumer. It slips imperceptibly into a condition in which there is no time to wish, to taste, learn, integrate, but we can only swallow, reject, exclude, throw up. This new condition is producing a generation of kids who tend to a simplified application of taste and smell and are more infl uence the image of the food, as opposed to the lengthy preparation inopposizione of food and the rules of healthy eating that require the use of necessary and appropriate kitchen "laboratory". Today the kitchen is enhanced with new technologies that make it much easier processing of food, but this is practiced only by those with the right value to this. Cooked food, which the boys are no longer accustomed to sharing the processes of production, we prefer the food assembled, most of which young people can facilmentead infl uence the composition, through the choice of different foods that can be inserted into a sandwich or a pizza, like a puzzle, after all the company pushes solutions simplified food cate. Little can nutrition education, seen as scientifi c reasoning or practical demonstration to convince the child to eat the right, the kids have more confidence in what they see and experience (and thus what is given to the artfully to see and experience) that's what they feel. Finally nutrition education can not be effective unless you work in a consistent and unanimous, the awakening of a pride of identity and how typical of Abruzzo, not just food, to be able to live as the emotional space and memory nostroterritorio, while whole course of transformation and modernization. To do this requires the family, but is also required the presence and coherence of civil society.
By PAUL DE CRISTOFARO - CENTRE REGIONAL DIRECTOR OF PATHOPHYSIOLOGY OF NUTRITION ASL Teramo
