Nutrition competencies in food preparation professionals’ education and training

Autor:	Cesare Altavilla, Pablo Caballero Pérez, José Miguel Comeche Guijarro
Přispěvatelé:	Universidad de Alicante. Departamento de Enfermería Comunitaria, Medicina Preventiva y Salud Pública e Historia de la Ciencia, Análisis de Alimentos, Química Culinaria y Nutrición (AAQCN), Salud Comunitaria (SALUD)
Jazyk:	angličtina
Rok vydání:	2021
Předmět:	Cultural Studies Medical education medicine.medical_specialty Public health Restaurant Culinary arts Nutrition Education education Training (civil) Healthy food Food medicine Personal health Food preparation Enfermería Catering Psychology Students Food Science Nutrition
Zdroj:	RUA. Repositorio Institucional de la Universidad de Alicante Universidad de Alicante (UA)
Popis:	A large number of catering study programs of western countries have a current lack of subjects in nutrition education. Food preparation professionals do not have a substantive nutrition education and the guidance skills necessary to present healthy food to their customers. Guidance skills and subjects such as nutrition and its implications on personal health and public health should be introduced in catering study programs and culinary training. These updates could be a cheap and smart approach for bringing together the catering sector and health.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2f595d09d1a45c559ab3a3d3713819fa https://hdl.handle.net/10045/117808 Zobrazit plný text záznamu