{"id":663,"date":"2015-03-10T11:41:31","date_gmt":"2015-03-10T11:41:31","guid":{"rendered":"http:\/\/www.bda-ieo.it\/wordpress\/en\/?page_id=102"},"modified":"2024-03-14T08:32:16","modified_gmt":"2024-03-14T08:32:16","slug":"curriculum-2","status":"publish","type":"page","link":"https:\/\/bda.ieo.it\/?page_id=663&lang=en","title":{"rendered":"Curriculum vitae"},"content":{"rendered":"


\n\"foto-selzione-1\"Patrizia Gnagnarella, RD, PhD
\n<\/strong>Dietitian. I\u00a0graduated in Dietology and Applied Dietetics at the University of Pavia (1990). I\u00a0graduated (I level degree) in Dietetics in 2004 and obtained Laurea Magistralis in Health Professionss in 2006 from the Faculty of Medicine and Surgery at the University of Pavia, and more recently I\u00a0obtained a PhD in Psychology, Neuroscience and Data Science again at the State University of Pavia.<\/p>\n

I am involved, as a research dietitian, in methodological aspects of nutritional epidemiology and in developing tools for the assessment\u00a0of nutritional habits and food composition databases. Since 1997, I\u00a0work at the Division of Epidemiology and Biostatistics, European Institute of Oncology, Milan, and I am\u00a0currently the project manager of the Italian food composition database (BDA). This collaborative project has lead to the publication of the book \u201cThe Food Composition Database for Epidemiological Studies in Italy\u201d (funded by the Italian Association for Cancer Research) in 1998, and the most recent updated, activity that continues in collaboration with University of Udine.<\/p>\n

I\u00a0took part in numerous studies among which \u00a0the EuroFIR Network (European Food Information Resource) within the Sixth Framework Program of the European Commission, the EuroFIR \u2013 Nexus project, the COST Action 927, Studio COSMOS I and II, Eurocancercoms. I am also a member of the international non-profit association EuroFIR AISBL (Association Internationale Sans But Lucratif), as representative for the BDA Working Group, that originates from the EuroFIR project (European Food Information Resource), a network of excellence focusing on food information resources.<\/p>\n

I am an\u00a0author or co-author of numerous scientific publications and book chapters, member of the Technical Scientific Association of Food, Nutrition and Dietetics (ASAND) and the Italian Society of Human Nutrition (SINU).<\/p>\n

\"simonetta_2014\"Simonetta Salvini
\n<\/strong>Research dietitian, I\u00a0graduated in 1981 at the University of Pavia and obtained a Laurea Magistralis in 2006 (Pisa University). I\u00a0worked in the field of nutritional epidemiology at the Cancer Institute of Milan (1982-1986), at the Harvard School of Public Health and Brigham & Womens Hospital, Boston USA (1986-90), at the European Institute of Oncology – IEO in Milan (1991-98), and at ISPO – Cancer Prevention and Research Institute in Florence (1999-2011). Here I\u00a0collaborated with activities related to the EPIC study (European Prospective Investigation into Cancer and Nutrition)\u00a0<\/em>and \u00a0with other research activities on diet and physical activity, among which an intervention trial of life style modification. In collaboration with the University of Florence, Milan and Udine I have\u00a0been in charge of a randomized trial on extra virgin olive oil and oxidative damage, for which I\u00a0received AIRC funding (Italian Association for Research on Cancer<\/em>).<\/p>\n

Member of the BDA group – Food Composition Database for Epidemiological Studies in Italy, for which I\u00a0obtained a three-year grant in 1994 from the AIRC. With the University of Udine, I collaborate to the NUTRIRETE.lab project. Collaborations with the international study DO-HEALTH, with the International Agency for Research on Cancer (IARC Lyon) and \u00a0with the Florence section of LILT (Italian League against Cancer) are\u00a0also ongoing.
\nCo-author of numerous scientific publications on international peeer-reviewed journals. Member of ANDID (National Association of Dietitians)<\/em>, of ADA (Academy of Nutrition and Dietetics<\/em>), of SINU (Italian Human Nutrition Society<\/em>), and EuroFIR AISBL (European Food Information Resource<\/em>).
\nI currently works as a free lance dietitian, in research, clinical and educational settings.<\/p>\n

\"FirenzeMaria Parpinel
\n<\/strong>I graduated in Food Technology at University of Udine in 1991. From 1992 until 2004, I\u00a0carried out research projects at the Unit of Epidemiology of the National Cancer Institute, Aviano, with Dr. Silvia Franceschi (at the time, head of the Unit). I\u00a0was involved in nutritional aspects and in food composition issues within a multicentric retrospective study focussing on the analysis of the relation between nutrition and cancer.<\/p>\n

Since 2004, I have\u00a0been working on research projects at the Institute of Hygiene and Epidemiology of the University of Udine, chaired by Prof. Fabio Barbone. I am\u00a0involved in surveys on food habits and aspects of food composition within a study on the effects of mercury intake on neurological development of children, as well as in the update of the Food Composition Database for Epidemiological Studies in Italy.<\/p>\n

I\u00a0take part in the EuroFIR Network (European Food Information Resource), within the Sixth Framework Program of the European Commission.<\/p>\n

From 2005 to 2007 I collaborated with the Regional Health Agency of Friuli Venezia-Giulia on a finalized project for the prevention of childhood obesity coordinated by Burlo Garofalo Institute in Trieste. Currently, I\u00a0am part of a\u00a0multidisciplinary working group on the same issues, coordinated by the Local Health Agency n.6 (ASSn6) in Pordenone. I \u00a0have\u00a0also been involved in food educational programs targeting both the general population and the school environment, as well as in disseminating such programs to the general public.<\/p>\n

Qualified as professional food technologist since 1998, I\u00a0teach at the Faculty of Agriculture and Medicine and Surgery of the University of Udine.<\/p>\n

I have\u00a0co-authored many scientific publications. Member of the Italian Society of Human Nutrition (SINU), the Italian Association for Food Technology (AITA) and the Italian Association of Epidemiology (AIE).<\/p>\n","protected":false},"excerpt":{"rendered":"

Patrizia Gnagnarella, RD, PhD Dietitian. I\u00a0graduated in Dietology and Applied Dietetics at the University of Pavia (1990). I\u00a0graduated (I level degree) in Dietetics in 2004 and obtained Laurea Magistralis in …<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-663","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/bda.ieo.it\/index.php?rest_route=\/wp\/v2\/pages\/663","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bda.ieo.it\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/bda.ieo.it\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/bda.ieo.it\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/bda.ieo.it\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=663"}],"version-history":[{"count":3,"href":"https:\/\/bda.ieo.it\/index.php?rest_route=\/wp\/v2\/pages\/663\/revisions"}],"predecessor-version":[{"id":1035,"href":"https:\/\/bda.ieo.it\/index.php?rest_route=\/wp\/v2\/pages\/663\/revisions\/1035"}],"wp:attachment":[{"href":"https:\/\/bda.ieo.it\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=663"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}