Nutrition needs increasingly integration between Food Safety and Nutritional Prevention, duties, in Italy, since I 998 the Food Hygiene and Nutrition services (SIAN) do. Furthermore, working in Evidence Based Prevention (EBP) is necessary to improve the prevention and make it more useful to people health, so it must be used tested efficacy methods, above all in a unsuitable economic and human sources contest. In order to improve the prevention and working in EBP, SIAN have devised and achieved some Nutritional Prevention Projects, interregional, regional and local wide net-working, by using process and efficacy indicators, in some projects also user's satisfaction indicators are used. Project's results will be used to work in EBP ever more in order to improve the prevention and make it repeatable and sustainable to prevent the gradual and constant increase of chronic-degenerative diseases an consequently health costs.