Guidelines for developing healthy nutrition in business hotel

Autor

  • 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

Słowa kluczowe:

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

Abstrakt

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

Biogramy autorów

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

Bibliografia

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Peresіchny, M. (2012). Tehnologіya nutrientiv ta produktіv harchuvannya funktsіonalnogo priznachennya: monografіya. Kyiv, 1116.

Avovado fruit rich. Available at: http://healthyporus.blogspot.com/2009/10/avocado-fruit-rich-function-and.html

Body and Soul, health and nutrition. Available at: http://man.bodyandsoul.com.au/health+nutrition/nutrition+advice/nutrition+tips+for+busy+businessmen,9281

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Opublikowane

2015-08-20

Numer

Tom 8 Nr 2(13) (2015)

Dział

Technical Sciences

Licencja

Copyright (c) 2015 Ирина Анатольевна Магалецкая, Diana Vinogradova, Viola Popenko

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