THE QUALITY EVALUATION OF STUDENT’S CATERING IN HIGHER EDUCATION ESTABLISHMENTS
UDC 642.58.057.875
PERESICHNY M.,
doctor of technical sciences, professor of Kyiv National University of Trade and Economics
ZAVADYNSKA O.,
candidate of technical sciences, associate professor of Kyiv National University of Trade and Economics
ZUBAR N.,
candidate of technical sciences, associate professor of Kyiv National University of Trade and Economics
THE QUALITY EVALUATION OF STUDENT’S CATERING IN HIGHER EDUCATION ESTABLISHMENTS
This article presents the results of the investigation of students’ actual dietary on the basis of their energy loss, actual energy value of food ration and a questionnaire of the students of KNUTE. It’s determined that students’ dietary doesn’t correspond to their physiological needs standards in main nutrients, energy, vitamins and mineral elements.
THE QUALITY EVALUATION OF STUDENT’S CATERING IN HIGHER EDUCATION ESTABLISHMENTS
PERESICHNY M.,
doctor of technical sciences, professor of Kyiv National University of Trade and Economics
ZAVADYNSKA O.,
candidate of technical sciences, associate professor of Kyiv National University of Trade and Economics
ZUBAR N.,
candidate of technical sciences, associate professor of Kyiv National University of Trade and Economics
THE QUALITY EVALUATION OF STUDENT’S CATERING IN HIGHER EDUCATION ESTABLISHMENTS
This article presents the results of the investigation of students’ actual dietary on the basis of their energy loss, actual energy value of food ration and a questionnaire of the students of KNUTE. It’s determined that students’ dietary doesn’t correspond to their physiological needs standards in main nutrients, energy, vitamins and mineral elements.
