Date of Award


Degree Type


Degree Name

Departmental Honors


Nutrition, Dietetics, and Food Sciences


In the 1960's information regarding the diet of the Mediterranean Regions was publicized as a healthful way of eating. Information was obtained from the Seven Countries Study conducted by Ancel Keys. This study revealed that residents of these regions had a lower incidence of coronary heart disease and increased longevity. Such health benefits were connected with low intakes of saturated fat. However, several other studies since then have found the Mediterranean dietary patterns to be more than cardioprotective. A decreased risk of cancer, reduced morbidity and mortality, and a decreased risk of several other diseases are also attributed to the Mediterranean dietary practices. Other studies have also revealed the health promoting aspects of the Mediterranean Diet other than low saturated fatty acid consumption. The aspects of the Mediterranean Diet that promote health include; high monounsaturated to saturated fat ratio, high fiber intake, high consumption of fruits and vegetables, moderate consumption of dairy products, moderate alcohol consumption, and a positive relationship with food. Each component of the Mediterranean Diet provides health benefits such as decreased risk of cardiovascular disease, decreased risk of certain.forms of cancer, and longevity.



Faculty Mentor

Tamara Vitale

Departmental Honors Advisor

Noreen Schvaneveldt