Nutrition competencies in food preparation professionals’ education and training
Altavilla, Cesare | Comeche Guijarro, Jose Miguel | Pérez, Pablo Caballero
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.
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Эту запись предоставил National Agricultural Library