Introduction Alimentary toxoinfections represent a significant public health problem. Globalization of the market and food production, significant impoverishment of a large part of the population, and traditional approach with food preparation and consumption, cause a significant increase in the rates of population infections around the world. The epidemiological surveillance of the illness occ...

The implementation of a market economy at the beginning of the 1990s has changed Polish consumers. This paper describes results of different methods which are used to evaluate food consumption, including eating patterns, in this time of transition. Except for the significant decrease of dairy products and increase of vegetable oils the pattern of the menu in Poland remains very traditional. The...

A large number of catering study programs western countries have a current lack subjects in nutrition education. Food preparation professionals do not substantive education and the guidance skills necessary to present healthy food their customers. Guidance such as its implications on personal health public should be introduced culinary training. These updates could cheap smart approach for brin...