NUTRITION AND CATERING SERVICES PART X

Discover a comprehensive guide that will help you delve into the secrets of nutrition planning and gastronomic production. This book is an invaluable aid for both students and trainees in qualification courses, preparing for the professional exam in qualification TG.16 Organization of nutrition and catering services. In addition, this manual will broaden the professional competences of people responsible for planning and organizing nutrition in closed-type collective catering establishments. It is an essential tool for anyone who wants to gain knowledge about rational nutrition and menu planning.

• Up-to-date knowledge of the composition and nutritional value of food
• Characterization of health hazards resulting from an unbalanced diet
• Deepening of nutrition education and promotion of a healthy lifestyle
• Tips on planning menus in accordance with the principles of healthy eating
• Recommendations of current nutritional standards
• Teaching organization of nutrition, its planning, accounting and evaluation
• Preparation for the professional exam in qualification TG.16

This manual is a treasure trove of knowledge on nutrition planning and gastronomic production. It contains content on current knowledge about the composition and nutritional value of food and rational nutrition. It also characterizes the health hazards associated with an unbalanced diet of modern man. Thanks to this, the reader can understand how important it is to properly balance meals and what consequences incorrect nutrition can have. It deepens nutrition education, promotes a healthy lifestyle and sensitizes to responsibility for the health of consumers. It is an ideal book for future nutritionists who want to gain a solid foundation in this field.

The manual presents how to plan menus in accordance with the principles of healthy eating and the recommendations of current nutritional standards. It teaches the organization of nutrition, its planning, accounting and evaluation. Thanks to this, the reader can learn how to effectively manage the nutrition process in collective catering establishments. This manual is a practical tool that will help people responsible for planning and organizing nutrition in their daily work. It is a must-have for anyone who wants to gain knowledge about nutrition planning and gastronomic production and pass the professional exam in qualification TG.16.

The manual "Nutrition and catering services part X Nutrition planning and gastronomic production" is a comprehensive source of knowledge for anyone interested in the subject of nutrition and gastronomy. Thanks to it, the reader can acquire the necessary professional competences and prepare for the professional exam. It is an ideal book for students, trainees in qualification courses and people responsible for planning and organizing nutrition in collective catering establishments. Do not wait, reach for this manual today and expand your knowledge about nutrition and gastronomy!