Objective: To raise awareness on the importance of balanced nutrition on health protection

Key Competences: Basic information on chemical composition of foods and impacts of food components on human body

Terms of enrolment: None

Target Group: Training is targeted for persons employed in catering (restaurants); or has intention to look for employment in that profession; or simply wish to raise their knowledge in nutrition from personal reasons.

Outcomes: Higher awareness on small changes in food combinations and cooking techniques which have important impact on nutritive value of everyday diet

Indicative Content:

• Training overview
• Basic principles of balanced nutrition
• Macronutrients – sources of energy
• Micronutrients
• Role of catering in public health
• Portion sizes
• Importance of sensory properties on food choices
• Caloric value and nutrient density of foods
• Impact of food preparation on its nutritional value
• Basics on food ethics

Duration: 24 hours (lectures and evaluation included)

Language: Croatian

Keywords: Nutrition, Health

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