Language in which the training is delivered: Croatian

Content:

• Basic principles of balanced nutrition

• Macronutrients – sources of energy

• Micronutrients

• Role of catering in public helath

• Portion sizes

• Importance of sensory properties on food choices

• Energetic value and nutrient density of foods

• Impact of food preparation on its nutritional value

• Basics on food etics

Methodology:

• PPT presentations

• Disscussions

• Practical activities (individual and group activities)

Training duration: 3 days

Language in which the training is delivered: Croatian

Content:

• Fruit and vegetables (F&V) characteristics

• F&V chemical composition and nutritive value

• F&V harvesting

• Postharvest physiology of F&V

• Storage conditions for cunsumption and processing

• Ripennes determination

• Preparations of F&V for sale (consumption)

• Preparations of F&V for storage

• Selection of F&V processing methods

• Legislation regarding F&V

Methodology:

• PPT presentations

• Disscussions

• Practical activities (individual and group activities)

Training durstion: 3 days