Perspectives on the Importance of Valorisation of Health Education Knowledge in the Student’s Everyday Life
Table 1:
| 1 | Basic composition of food |
| 2 | Role of the nutrients in human health |
| 3 | Biological active compounds of food |
| 4 | Chemical risks in food consumption |
| 5 | Biological risks in food consumption |
| 6 | Prevention of the chemical and biological risks related to food |
| 7 | Nutritional food labeling |
| 8 | Concept of RDA |
| 9 | Health logos |
| 10 | Food Hygiene |