Syllabus
1. The role of nutrition in the prevention of disease.
2. Rules for preparation nutritionally correct menu. Nutritional databases.
3. Healthy breakfast, healthy snack (student prepares healthy food).
4. Sensory evaluation of selected products.
5. Alternative nutrition.
6. New trends in food preparation.
Annotation
The purpose of this subject is to verify and complete the knowledge acquired by studying the issues of healthy alimentation. The subject provides space for the practical application of the acquired knowledge about nutrition and healthy lifestyle.