For over twenty years, I have been helping people with their relationship with food. As a physician specializing in nutrition, I believe that choosing well is the first step towards well-being.

‘We are what we eat’ – a sentence you might have heard more than once. Nothing could be more wrong.

We are, therefore, we eat. We eat what we eat because we are who we are.

Only by understanding our own relationship with food, perhaps with the help of a professional, can we be aware of what we are and consciously choose what we eat.

Analyzing an eating plan starts from a concept that is too often overlooked: an individual’s well-being. Deprivation and obligations lead to dissatisfaction, adding unnecessary stress and pressure on the road to well-being.

My patients include people who want to lose weight, teenagers who are struggling with eating habits, children confused about the endless food options advertised by mass media, athletes who want to improve their performance, and individuals who simply wish to feel better, more active, more alert.

I do not standardize my programmes. I am not a believer in strict plans based on calorie calculation. We are not cars. We are not run by an internal combustion engine. Personalization is fundamental to the success of a project as important as rediscovering our harmonious and balanced relationship with the pleasures of the table. 

As a medical doctor and nutritionist, I place flavour and the healing power of food at the centre of my mission. I reject the idea of punishment usually associated with the concept of a diet: together we will learn how wise choices are therapeutic ones.

My approach to nutrition is based on some determining factors, in particular an understanding of eating habits, the best ingredients available, and all the preparation and cooking techniques that enhance their flavours. I do not like the term ‘diet’ in its coercive and often abused sense. What I aim for is a virtuous path, which leads my patients to rediscover a style of living that is healthier in every way. My approach takes food into account, but also each patient’s individual psychology and physical well-being.

My interest in psychoanalysis has brought me closer to commendable projects such as the non-profit organization Jonas, developed by Massimo Recalcati. Jonas offers low-cost therapy to help people in distress and affected by contemporary social issues. At their Turin centre, I have served as the clinical nutritionist consultant. On such a delicate issue as the relationship with food, the support of a doctor does make a difference – especially with young people.

Why see a doctor to change your relationship with food? Because it is the only way to be certain of reviewing our eating habits from a point of view that takes into account the well-being of the body as a whole. Being in shape isn’t about looking good: it’s about a profound improvement in our quality of life. 

Well-being is always the result of a conscious choice.

Choosing the right ingredients, knowing how to enhance their flavours and nutritional benefits, and applying the rules you have learned in different contexts: these are the tools that will help you work towards your desired result.

Learning to choose healthy, high-quality ingredients based on their flavours and correct combination is the goal of the programme that we will design together.

Health is the side effect of taste

Federico Francesco Ferrero

My method is the result of long experience gained over years of study and work with patients. Once adopted, you will be free to choose: at the restaurant, at the coffee shop, or at home with your family. You will easily follow the few simple food rules we will have established together.

The path that I believe in does not include endless therapies or constant assistance. It does require commitment and time. Once in place, however, it works forever, with few or no follow-ups required. We will have taken the journey together, and you will have everything you need to enjoy your relationship with food in the healthiest and most satisfying way.

I follow the latest and best scientific research on the differences between industrial and artisanal food products, in terms of both flavour and nutritional intake.

I was lucky enough to coordinate a group of high-level researchers who investigated the ground-breaking production of natural wine – still a new field. This is the article that we published in the scientific journal Nutrients.

Oncological nutrition

All genetic and environmental factors being equal, nutrition is responsible for more than 30% of cancers and 75% of cancers of the digestive tract (source AIRC I help my patients to adopt a healthy eating style to prevent the onset of cancer.

In 20 per cent of patients being treated for cancer, they do not survive the disease due to serious consequences of malnutrition. In other cases, e.g. breast cancer, treatment can lead to weight gain, which is a negative prognostic factor that also increases the risk of recurrence.

The customised dietary programmes that I develop for cancer patients aim to:

  • prevent post-operative complications
  • keep weight under control
  • act positively on the psychological state
  • limit radio-chemotherapy-induced toxicity
  • promote the effectiveness of chemotherapy and prevent relapses

“The side effects of cancer therapies can be better controlled with the right foods”
Fondazione Umberto Veronesi

Dr. Federico Francesco Ferrero
Medical Doctor and Nutritionist in Turin

For information or to make an appointment, please fill out the form below.

Office in Turin:
Corso Massimo D’Azeglio, 53, Turin 10126
Tel. +39.011.6308309

Poliambulatorio San Paolo

Dr. Federico Francesco Ferrero
Medical Doctor and Nutritionist in Alba, Piedmont, at the Poliambulatorio San Paolo.

For information or to make an appointment, please send a WhatsApp message to +39.346.3359684 including your full name.
The Clinic will reply to you within 24 hours.

Poliambulatorio San Paolo:
Via Vivaro, 27, 12051 Alba CN
Tel. +39.0173.290851