Abstract
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.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: International Journal of Gastronomy and Food Science
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
