The NECTAR project formally ends but…. we still have something to share with you! Download our last newsletter and stay in contact.
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The NECTAR project formally ends but…. we still have something to share with you! Download our last newsletter and stay in contact.
ITS BACT and Campania Region facilitated 2 sessions at AHL Napoli 2023 held from 13th to 15th November. The first session on 13th November brought together a number of experts on the subject of “Strengthening the impact of healthy nutrition in primary food care – NECTAR Hands-on knowledge exchange”. The session was dedicated to understanding… Continua a leggere NECTAR @ AHL NAPOLI 2023
NECTAR project is rapidly coming to its conclusion. Partners will present the results from the project and discuss the opportunities for expanding the network of those providing education and training programmes to chefs and cooks at their Final Conference on 19th October 2023, in Ghent. The event will be of interest to VET… Continua a leggere NECTAR PROJECT Final Conference in Ghent (October 19th, 2023)
Developing a European Network for the Education and Training of Chefs and Cooks Working In Health and Care Settings Based on a “culinary-clinical integrated approach”, the NECTAR Project, funded by Erasmus+ Programme, has delivered a Chef Gastro Engineering (CGE) EU Occupational Profile and a learning outcome-oriented and modular EU Curriculum for the training of this… Continua a leggere Developing a European Network
Two chefs gastro-engineering (CGE), together with first-year students from the hotel school in the Netherlands, cooked an educational lunch on taste steering and texture modification for geriatric, oncological and dysphagia patients. Guests at the educational lunch were partners from the Three Rivers FoodDelta Belgium-Netherlands Active and Healthy Living Reference Site region with an interest in… Continua a leggere Educational lunch on taste steering and texture modification
A mealtime is often the most important – and most enjoyable – moment of the day, because food triggers taste buds, and creates a small moment of happiness and a positive experience for many.However, chewing and swallowing problems are important risk factors for loss of appetite and malnutrition. This is a well-known challenge in elderly… Continua a leggere Spoonable bread for Care home residents with swallowing problems.
On May 29, 2023 Marco Polo, which was in charge of the ligurian pilot, took the opportunity to organize an event focused on the nutritional aspects and related issues of the Silver generation. All project partners from Liguria joined together and shared the results of the NECTAR project, the CGE pilot course, the role of CGE… Continua a leggere NECTAR PROJECT AND VISION SHARED @ THE EVENT “AGEING WITH TASTE”
On May 4 and 5, at the University of Graz, Partners took the opportunity to evaluate the progress of the project, share different experiences and analyze the first results of pilot courses in Italy (Campania and Liguria Regions), Portugal, Austria, and Belgium. A special focus was put on dissemination and scaling up activities and the… Continua a leggere …and also the last NECTAR project meeting was successfully concluded!
16 chefs/cooks returned to the classroom in Graz on 27th February 2023, listening with interest to the nutritional basics of the pilot course within the NECTAR project. More details are available on this newletter.
ODISEE partner share what is happing on the NECTAR pilot in Belgium. For the last number of years a “Chef Gastro-engineering” training programme has been offered to chefs/cooks working, or wishing to work, in healthcare institutions (hospitals, WZC, etc.) In Flanders and the Netherlands. Chefs/Cooks working in health and care settings prepare meals for patients… Continua a leggere Updates on the NECTAR pilot in Belgium
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