Today, healthy cooking and a healthy diet were relevant issues deeply influencing our wellness. In order to follow these principles, you needed to have a basic knowledge supported by nutritional and scientific data to meet market needs. The aim of this IO was to train selected teachers from the school partners. Through webinars, the scientific committee, made up of experts in the medical health sector, trained and provided cookery and food science teachers with theoretical knowledge and scientific notions necessary to promote and develop healthy cooking. The contents of the seminar allowed teachers to increase their knowledge and skills to be able to develop a pilot specializing Pilot Training Course (IO2) addressed to students of the last three years of the vocational schools involved. The scientific committee was composed of experts with the aim to design the webinars training program.
Webinar training program
January 12, 3:30 PM - 5:00 PM
FOOD ALLERGY
Stefania La Grutta researcher
Institute for Biomedical Research and Innovation, National Research Council of Italy
Introduction
From guidelines to practice
Principles of healthy diet
Dietary advice and practice
January 19th 2021, 3:30 PM - 5:00 PM
DIABETES
prof. Carla Giordano
Università degli studi di Palermo
Introduction
From guidelines to practice
Principles of healthy diet
Dietary advice and practice
Feb 2, 2021 3:30 PM - 5:00 PM
OBESITY
Fabio Lauria and Marika Dello Russo
Institute of Food Sciences, National Research Council of Italy
Introduction
From guidelines to practice
Principles of healthy diet
Dietary advice and practice
February 9th 2021, 3:30 PM - 5:00 PM
CELIAC DISEASE
prof. Carla Giordano
Università degli studi di Palermo
