Guidelines for developing healthy nutrition in business hotel

Authors

  • Iryna Magaletska National University of Food Technologies Volodymyrska str. 68, Kyiv, Ukraine, 01601, Ukraine
  • Diana Vinogradova National University of Food Technologies 68 Volodymyrska str., Kyiv, Ukraine, 01601, Ukraine
  • Viola Popenko National University of Food Technologies 68 Volodymyrska str., Kyiv, Ukraine, 01601, Ukraine

DOI:

https://doi.org/10.15587/2313-8416.2015.48285

Keywords:

health nutrition, lipotropic, antiatherosclerotic, people with mental activity, artichoke, avocado, quail eggs, diets

Abstract

Developing healthy food in the business hotel is an integral part of the overall concept. Using natural ingredients with predicted physiological effect allows creating technology of products with higher biological value. The using of alternative products allows making dishes with preventive properties

Author Biographies

Iryna Magaletska, National University of Food Technologies Volodymyrska str. 68, Kyiv, Ukraine, 01601

PhD, senior lecturer

Department of Molecular and Avant-garde Gastronomy

Diana Vinogradova, National University of Food Technologies 68 Volodymyrska str., Kyiv, Ukraine, 01601

Department of Molecular and Avant-garde Gastronomy

Viola Popenko, National University of Food Technologies 68 Volodymyrska str., Kyiv, Ukraine, 01601

Department of Molecular and Avant-garde Gastronomy

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Published

2015-08-20

Issue

Section

Technical Sciences