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 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
ODISEE launches the NECTAR Project’s Chef Gastro-engineering programme for the Belgium Pilot Site. ODISEE recently launched the NECTAR Chef Gastro-engineering programme developed specifically for the Belgium Pilot Site. The programme, which will be delivered by Odisee University of Applied Sciences, in collaboration with the Center for Gastrology, offers students the opportunity to follow one or… Continua a leggere The Belgium Pilot has been launched.
The 17th of November NECTAR will be promoted at Convivio Mediterraneo. NECTAR engages with local and national stakeholders in Campania and Italy to promote the concepts and values behind the project, and the emerging lessons from pilotsites. Read the Workshop Details and download the detailed agenda. The event will be broadcast on Facebook and YouTube in… Continua a leggere NECTAR @ CONVIVIO MEDITERRANEO
An Innovative Pan-European Professional Profile and Curriculum Designed for Chefs Working in Health and Social Care: the NECTAR Project selected for Poster presentation at EuGMS Congress in London, 28th to 30th September 2022. Read the abstract submitted for the Congress here: Abstract EUGMS_CGE Curriculum_final.
Nídia Braz, Inês Gago-Rodrigues, Ezequiel Pinto, Sandra Pais from the University of Algarve, Portugal gave a presentation on NECTAR at the recent EFOOD2022 3rd International Food Design and Food Studies Conference, Experiencing and Envisioning Food, Designing for Change, which took place at the Lisbon School of Architecture on 28to to 30th April, 2022. The Theme… Continua a leggere NECTAR Presented at EFOOD2022 3rd International Conference