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A typical Finnish school lunch served free of charge to all pupils. History Finland provides free, catered hot school meals to all pupils from pre-primary to upper secondary education every school day, as guaranteed by the Basic Education Act.
For example, Kuopio did so starting inand extended school dinners to all students in Children taking part in before- and after-school activities are also served a free healthy snack.
Kelathe Social Insurance Institution of Finland, compensates student meals that fulfill the nutritional and pricing criteria for government meal subsidies. The program accommodates special dietary needs — whether in connection with religionethical beliefsor health issues — without extra costs.
Objectives and role in learning Free school meals in Finland are viewed as an investment for the future; the aim is to maintain and improve children's health, well-being, and learning.
In many schools, students participate in the work of the school canteen during their working life practice period. Most schools have a school meal committee where students, teachers, and catering staff develop school catering together. Most schools also welcome parents to come and taste school meals.
There are always adults present in the school restaurant.
The pedagogical role of the school catering staff is seen as important, as is teachers' knowledge of nutrition. InFinland began developing school meal and nutrition education for teachers, and pedagogical education for school catering personnel. Education acts and decrees    and local curricula are central documents governing school meals.
The curricula also describe the objectives for education in health, nutrition, and manners. The health-related and social role of school meals, the objectives of teaching nutrition and manners, and the recreational aspect of lunch breaks are taken into account when arranging school meals and snacks.
Students are allowed at least 30 minutes for eating, after which they have a short recess outdoors. Introducing locally produced fish to the offerings of institutional kitchens, such as school canteens, is an ethical and ecological alternative to mass-produced meat or imported fish.
A basic school meal consists of a warm main course, vegetables, bread, a table spread, and a drink. School catering is designed to follow the National Nutrition Council's dietary guidelines for schools.
Normally, Finnish schools provide lunch at school canteens in the form of a buffetwhere pupils serve themselves as much as they want.
Schools often use a model plate to guide eating habits towards the following recommendations: School menus are designed to be suitable for most students, with minor adjustments if needed. If a child has special dietary needs, their school requires specific information about those needs to ensure food safety and the elimination of possible cross contamination.
In the case of health-related special diets, schools require the assessment of a doctor, nurse, or dietitian. However, by the end ofover schools had been awarded the School Lunch Diploma.
Inthe government established nutritional guidelines for French school meals. The food recommendation guidelines stated that each meal should contain raw vegetables, such as salads and fruits; protein in the form of milk or other dairy products; cooked vegetables twice per week; and carbohydrates on the remaining days.
Students can get lunch at school or go home for it. The lunch break is one to two hours long. French students are taught to take time to savor and enjoy their meals.
A student's family pays for half of the meal, while the school pays for the remainder. Menus vary daily, and are posted for parents. Specifically, the guidelines state that: A menu might include potato leek soupcarrot and bean saladlamb with saffronan assortment of cheeses, and grapefruit.
Each meal is accompanied with water.Fish farming is an act of rearing fish for commercial purpose in Nigeria. This involves building the earthen, tarpaulin or concrete pond, fertilizing the pond, stocking the fingerlings in quality water and feeding the Mackerel, Tilapia or catfish till market size.
Feb 27, · This paper reviews the opportunities available for food businesses to encourage consumers to eat healthier and more nutritious diets, to invest in more sustainable manufacturing and distribution systems and to develop procurement systems based on more sustainable .
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