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Healthy food choices Healthy food choices

Further reading

Baldwin C.J. 2015. The 10 principles of Food industry sustainability. Italian Ministry of Health 2018. http://www.salute.gov.it/portale/p5_0.
By Johon Wiley & Sons, Ltd. USA. jsp?lingua=italiano&id=58 read: 7.3.2018.

Barilla Center for food Nutrition- BCFN 2018. https://www.barillacfn.com/ Katajajuuri, Silvennoinen, Hartikainen, Heikkilä and Reinikainen 2014.
en/ read:14.5.2018.
Food waste in the Finnish food chain, Journal of Cleaner Production 73
(322-329).
Brissette C. 2016. Plant proteins, healthy fats and more 2017 food trends.
Washington post. https://www.washingtonpost.com/lifestyle/wellness/
checking-the-crystal-ball-for-2017-food-trends/2016/12/07/ead326ac- Matasović D.2006. Poznavanje robe i prehrana 3(10-17).
ac2a-11e6-8b45-f8e493f06fcd_story.html?utm_term=.d35a61f238ea
read:13.11.2017. Ministarstvo Zdravlja Republike Hrvatske 2015. Nacionalne smjernice za
prehranu učenika u osnovnim Školama http://www.hdnd.hr/wp-content/
FAO 2017. Food-based dietary guidelines – Finland. http://www.fao.org/ uploads/2015/05/Nacionalne_smjernice_za_prehranu_ucenika_u_
nutrition/education/food-based-dietary-guidelines/regions/countries/ osnovnim_skolama.pdf. read: 7.3.2018.
finland/en/ read:13.11.2017.
Šajina M. 2003. Kritika na piramidu hrane. https://nutricionizam.com/
Evira 2017. https://www.evira.fi/elintarvikkeet/terveytta-edistava- kritika-na-piramidu-hrane/ Read:07.03.2018.
ruokavalio/ravitsemussuositukset/ read: 3.1.2018.

Suomalaiset ravitsemusuositukset 2014. https://www.evira.fi/
Foskett D., Paskins P. and Pennington A. (2016) The Theory of hospitality & globalassets/vrn/pdf/ravitsemussuositukset_2014_fi_web.3_es-1.pdf
catering. 13th Edition. Hodder Education, UK. (198- 222). read:13.11.2017.

Hamel M., Sagrak M.2005. Poznavanje robe za ugostitelje, udžbenik za Voutilainen, Fagelholm and Multanen 2015. Ravitsemustaito. Sanoma Pro
ugostiteljske,turističke i hotelijerske škole (38-40).
Oy, Helsiki. (16-51).

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