According to the Mini Nutritional Assessment (MNA), a high prevalence of malnutrition was found out in both genders: 26% of F and 16.3% of M were classified as being malnourished (MNA<17); 40.9% of F and 35% of M were at risk of malnutrition (MNA 17-23,5). The prevalence of malnutrition was significantly higher in NH subjects in both sexes. Moreover, a relationship was shown between malnutrition and inability to shop, prepare and cook meals because of a low income, distance from markets or supermarkets as well as impossibility to drive the car or to use public transportation. This study confirms the necessity to routinely perform nutritional status evaluation in elderly subjects, to carry out training courses for health workers (doctors, nurses, psychologists, dietitians), to implement nutritional education of the geriatric population, to develop tools and guidelines for health workers and caregivers, to identify and reduce clinical, functional, social or economic risk factors for malnutrition.

The observed prevalence of sideropenia and sideropenic anaemia is much greater than what the scientific literature reports for Western populations. Pathologies inducing bleeding and the country of origin (i.e. genetic factors, pre-existing conditions) appear to be associated with anaemia. Nutritional factors are less important because of an adequate nutritional income. Prevention programmes should then aim at screening larger samples for improving the access of migrants to health-care services.

The different versions of MNA gave similar results in the classifications of subjects and in comparison with nutritional and biochemical parameters. Moreover MNA versions that did not considered BMI seem to be more effective in singling out subjects with risk factors related to malnutrition (disability, reduced strength and calf circumference, anaemia).

Assessment of the nutritional quality of some selected ethnic foods consumed in Italy was performed within the framework of the European Food Information Resource (EuroFIR 1 ) Network as part of the ethnic foods Work Package.A definition of ethnic and modified ethnic foods, as well as guidelines on the characterisation of immigrant populations and a detailed stepwise analysis of the ethnic food market, have been developed within the EuroFIR project. These were the basis for selecting ethnic foods in Italy for nutritional analysis. Four main immigrant groups (Asian, Latin American, African and Eastern European) were identified as commonly selected from those residing in Italy, and 25 dishes or composite foods consumed by these ethnic groups were selected. Based on consumption rates and market share of these foods in Italy, five ethnic food types (cantonese rice, nachos, falafel, kebab, sarmale) were chosen and collected for analysis.Nutritional evaluation of the selected foods was performed by analysing the following components: water, nitrogen, fat, total sugars, starch, total ash and dietary fibre, fatty acid composition, cholesterol, minerals (Na, Ca, Fe, P, Mg, K, Cu, S, Zn and Cl), and vitamins (vitamins A, E, B1, B2, B6, C, biotin, niacin and b-carotene). Procedures for collection of the chosen foods, along with the results of the analysis, are described in the present paper. These new data will be added to the Italian Food Composition Tables.