PRINCIPLES
AND APPLICATIONS OF THE SYSTEM OF
NUTRITION
IN SCHOOLS AND TRAINING BASES
THE
CULTURE OF GASTRONOMIC NUTRITION
Romulus GRUIA[1],
Liviu GACEU[2]
Abstract. Lately, not only the quantity of food, but
especially the quality of food from the gastro industry has become a priority.
The materialization of this desire requires knowledge of the cultural and
educational aspects of the Romanian and European gastronomic heritage necessary
for the integrated food education of the population and especially of the
young. The study aims to find solutions to avoid improper nutrition, which is
the cause of the diseases of modern civilization, but also to draw conclusions
about the importance of training human resources with a gastronomic culture,
both general and advanced, necessary for jobs in this field. Applicatively, a series of elements related to early
information related to the cultural and educational aspects of gastronomy are
described, with details on the way of food and healthy eating of school-age
youth.
DOI 10.56082/annalsarsciagr.2024.1.47
[1] Prof. PhD.
Eng. University of Transilvania from Brașov, Romania, Full Member of the
Academy of the Romanian Scientists, Associate member of Academy of Agricultural
and Forestry Sciences "Gheorghe Ionescu-Sisesti", Researcher CE-MONT
& CSCBAS National Institute of Economics Research, Romanian Academy, (E-mail:
ecotec@unitbv.ro)
[2] Prof. PhD. Hab. Eng. University of Transilvania from Brașov,
Romania, Coresponding Member of the Academy of the Romanian Scientists,
Researcher CE-MONT & CSCBAS National Institute of Economics Research,
Romanian Academy, (E-mail: gaceul@unitbv.ro).