Fundamentals of Nutrition Physiology

The study allows the use of a competence approach to the training of personnel of catering catering. Information about the foodstuffs and their meaning in human activity, on the processes of digestion and the peculiarities of metabolism are given. The physiological foundations of rational nutrition, the organization of food and adolescents are considered. The main directions of therapeutic and prophylactic nutrition are highlighted. The textbook can be used in the development of OP.02 "nutritional physiology with the basics of food products" for profession 260807.01 "Cook, confectioner". For the preparation and retraining of employees of catering enterprises by profession "cook, confectioner". It can be used in educational institutions of primary vocational education