Abstract
In Finland, more than 2 million meals are daily eaten out. To ensure nutritional quality of those meals, knowledge and skills of food service staff are important. After reconstruction of curriculums for food service education (EQF5) nutrition competencies are at risk. According to surveys they are already unsatisfied. The objectives were to develop an open access nutrition competency test for catering staff and evaluate its feasibility. Finnish Heart Association and two UAS collaborated in this action research project. Five studies were completed during the project. …
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