Description of the history of the fast-food at various stages of its development, the identification of positive and negative aspects of fast-food. Identify the reasons why people eat fast food. The relation of people to fast food. History Hamburger.
The definition of fast food, and description of the products included in it. The use of preservatives, flavors, colors, emulsifiers in these products. The negative impact of junk food on the human body. The use of modifiers in the product description.
презентация, добавлен 29.04.2014
Description of food as the most important human needs. Examples of recipes from different cultures around the world. The cult of food in different historical epochs. Characteristic of Food Guide Pyramid like one of the diets based on good nutrition.
реферат, добавлен 16.10.2014
Conditions and measures of food hygiene necessary to ensure the safety of food from production to consumption. Causes and conditions of foodborne diseases. Systematization of food at a preferential role in human nutrition. Assessment of dietary protein.
презентация, добавлен 28.02.2016
The dietary reference intakes. Nutrients and other food substances. Food-health connection. Planning meals selecting healthful foods plus two weeks of menus. Preparing healthful meals. The bottom line on food safety. Refrigerating or freezing food.
книга, добавлен 12.02.2014
Geographic setting and environment of Ireland. The history of food customs of this country. Traditional Irish Stew, Soda Bread, Corned Beef with Cabbage. Food for religious and holiday celebrations. Mealtime customs. Politics, economics and nutrition.
реферат, добавлен 27.03.2012
Assessing the impact of a range of factors such as purchasing and psychological behaviour, experience, knowledge and information on food quality and safety. Trust in participants and institutions, risk perception, willingness to pay, increased risks.
статья, добавлен 16.01.2024
Исследование индустрии общественного питания РФ, интенсивного развития российского рынка фастфуда в количественном и в качественном направлении, расширения ассортимента за счет популярных и диетических блюд, использование более качественных продуктов.
статья, добавлен 26.04.2019
Comparison, contrast between japanese cuisine and mediterranean cuisine. Factors influencing japanese and mediterranean muisines. Historical and geographic influences on food. Developing trends in food and drinks. London restaurant with ethnic profile.
реферат, добавлен 10.03.2016
To identify factors influencing food consumption habits and satisfaction levels of resident students at the University of Dhaka, Bangladesh. General food consumption patterns and satisfaction levels. Specifics of accommodation for boarding students.
статья, добавлен 12.11.2023
Food technologies. Degradation of aromatic compounds by the oil-oxidizing bacteria. Use of cells and surfactants of Nocardia Vaccinii in bioremediation processes. Coordination of technological subsystems of sugar mill considering the doubtful information.
материалы конференции, добавлен 18.01.2013
The main tasks of the Food and Agricultural Organization of the United Nations and the World Health Organization. Regulation of protein deficiency in rations. Manufacturing of food products and feeds from microalgae and biologically active substances.
статья, добавлен 05.08.2022
Оценка социально-экономического значения услуг сферы общественного питания в РФ. Развитие халяльной индустрии в России, открытие пиццерий и точек "fast-food". Повышение уровня обслуживания, ассортимента и качества продукции в ресторанах, кафе и барах.
статья, добавлен 29.03.2019
Physico-chemical properties of starch and flour (high viscosity) isolated from tubers and roots of Taro, Yam and sweet potato commercially available in Australia and traditionally produced in Indonesia. Features of their application in the food industry.
книга, добавлен 21.02.2015
Seafood - any form of sea life regarded as food by humans. History of eating fish and shellfish. Omega-3 fats as the natural anti-oxidants. Fresh and dried fish - a staple food for much of the population. Ingredients for to directions the crab cakes.
презентация, добавлен 05.03.2020
Methods for determination of basic nutrients and their importance for different groups and subgroups of food and drinks. Determination of the likely risks of nonrational nutrition that helps to evaluate the quality of the product in the catering trade.
статья, добавлен 19.02.2016
General characteristics and features Mexican cuisine. Description of the most common dishes used in the preparation of their food. Technology of preparation of the first, main dishes, desserts and drinks. Distinctive features of the European cuisine.
презентация, добавлен 26.03.2015
The subject of research is standardization as one of the forms of regulation in the food industry of Ukraine, in particular in the production of milk and milk products, determination of safety and quality parameters of the specified food raw materials.
статья, добавлен 04.09.2023
Review of specialized foods for the hard workers of specialized enterprises. The study of the characteristics of nutrition and health of workers in this area, consideration of the main issues of development of the production of specialized foods.
статья, добавлен 27.02.2019
Features food products based on cereals, nutritional value and nutrient balance of the composition is ensured by a science-based approach for creating multi-component compositions. Evaluation of physical and organoleptic indicators of finished products.
статья, добавлен 20.03.2016
Studying the presence of genetically modified ingredients of vegetable origin in food products and agricultural raw materials represented in the domestic market of Ukraine. Genetically modified organisms and their ambiguous perception in modern society.
статья, добавлен 26.07.2016
Definition of British cuisine as a specific set of cooking traditions and practices associated with the United Kingdom. Description and history of the formation of British food as unpretentious dishes made from local ingredients with simple sauces.
контрольная работа, добавлен 16.11.2011
The role of state regulation in the system of child nutrition safety management is revealed, as one of the priority directions for the implementation of state policy in the field of food safety. Implementation and role of various preventive measures.
статья, добавлен 03.12.2020
Consideration of the specific features of traditional Spanish cuisine. Review examples of some of the most typical Spanish foods and drinks that tourists should try when visiting Spain. Description of ingredients and preparation the original Paella.
доклад, добавлен 01.06.2014
Analysis and justification of modern trends in the formation of a healthy diet, which dictate the need to create new products with increased biological and physiological value. The use of traditional agricultural raw materials plays a role in this.
статья, добавлен 01.09.2022
Studying features of chocolate products which often contain flavors (coffee, alcohol, brandy, vanilla, pepper), food additives (raisins, nuts, wafers, candied) or stuffing. Familiarization with the composition of bitter chocolate, milk and white.
презентация, добавлен 16.10.2014