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330039 VO Basics in Community Nutrition (2017S)
Labels
Details
Language: German
Examination dates
- Friday 07.04.2017 15:00 - 16:30 UZA2 Hörsaal 6 (Raum 2Z227) 2.OG
- Friday 12.05.2017 15:00 - 16:30 UZA2 Hörsaal 7 (Raum 2Z210) 2.OG
- Friday 09.06.2017 15:00 - 16:30 UZA2 Hörsaal 6 (Raum 2Z227) 2.OG
- Friday 06.10.2017 15:00 - 16:30 UZA2 Hörsaal 6 (Raum 2Z227) 2.OG
Lecturers
Classes (iCal) - next class is marked with N
no comments
- Thursday 09.03. 08:00 - 16:00 Friedrich Becke Seminarraum 2C315 3.OG UZA II
- Friday 10.03. 08:30 - 16:30 Friedrich Becke Seminarraum 2C315 3.OG UZA II
- Thursday 23.03. 08:00 - 16:00 Friedrich Becke Seminarraum 2C315 3.OG UZA II
- Friday 24.03. 08:30 - 16:30 Friedrich Becke Seminarraum 2C315 3.OG UZA II
Information
Aims, contents and method of the course
General caterers, their importance in Austria and the role of ngswisseErnährunschfters in the GA. Forms of public catering usual (of communal catering to social catering) and their differentiation from gastronomy. Services that must be provided by GM plants. Today usual catering systems and their advantages and disadvantages from a nutritional point of view. Be addressed and the food service organization, hygiene and business management, as well as issues of quality management. Here, in connection with the practical implementation of the ROOF - Reference values for the catering, especially the food plan design and recipe development, as an approach opportunities for nutritionists to optimize the nutrient supply.
Assessment and permitted materials
Test, MC Test
Minimum requirements and assessment criteria
Basics of Nutrition Physiology .
Test: more than 50 % of the points
Test: more than 50 % of the points
Examination topics
Show the Trainee nutrition scientists, the practical aspects of nutritional work in public catering. The conditions of the Public catering and get to know the practical way of implementing the nutrient recommendation in theory. Theoretical knowledge of nutrient calculation, recipedevelopment and quality assurance to know in commercial kitchens and apply in practice.
Reading list
please see in learn documents
Association in the course directory
Last modified: Sa 02.04.2022 00:27