GNH Module 7 Internship by Vygante

I am a bachelor's student of Global Nutrition and Health at Metropolitan University and I am doing an 8 week internship in a freshly established, healthy and organic food restaurant, called KOHAOF. The concept of the restaurant seeks to promote and bring in healthful and nutritious choices into the Danish eating out society, which I am going to help with.

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Last day and suggestions

So today is Sunday, 2nd of April and I just came back from the last day of my internship. Yes, Sunday, because I chose to create the internship in the restaurant myself and it means that I have not been performing an exactly traditional Monday to Friday office work type of internship.

Therefore, I would like to emphasize couple of points for those choosing the same path of creating their own internship!

Let’s begin with PLANNING. You will have to do a lot of planning. It can be tough, as when you introduce internship yourself, nothing is ready for it. Not only you need to plan your tasks, the way you will perform them, but adjust to the tempo, schedules and needs of the staff. The place for internship was not meant to be there, so you must be able to achieve your tasks without interfering in the regular work flow, and trust me it can be confusing. So, take the time to plan and regulate, if you actually want to save some time. Furthermore, you will need PATIENCE. Once more, remember, if you create the internship place yourself and introduce new tasks and goals, it might feel that it is hard to combine it in the regular work flow. The people you need to work with or need help with might not always have time or will feel the need to be involved. So you also need to work PASSIONATE AND INVOLVING. You come to get hands on experience and to learn. If you are passionate and involving people will open up and help you to get the most out of it. It is also important to BE CREATIVE and at the same time TO BE OKAY WITH REJECTIONS. When you introduce internship, it is mainly you that comes up with the ideas you want to work with. The more you want to learn, the more creative you must think. Also, you should not be afraid of introducing the ideas, the worst you can get is no.

That’s some of the advice I could give to the ones planning their own internships. I would definitely say that choosing to do an internship this way requires focusing and developing mentioned skills. Still, as this was my first internship, next time I would like to try applying for an already designed internship, as sometimes I felt it is pretty confusing to stand here on your own, to be able to regulate, adjust and not to get lost in all the tasks, especially for the first time.

Nevertheless, I would like to say THANK YOU to my colleagues and mostly to my internship supervisor which not only let me perform my own created internship, but also helped with “forming” it, which made me feel safe and induced my learning.

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MAGICAL SOUP

The soup HOKUS POKUS has been given this name for a reason. It contains ingredients that provide one’s body with magical benefits!

Let’s take a look:

Ginger: this spice is among the healthiest on the planet! It is loaded with nutrients and bioactive compounds that have powerful benefits for one’s body and brain. Ginger is high in gingerol, a substance with powerful anti-inflammatory and antioxidant properties.

Chia seeds: despite the tiny size, chia seeds are among the most nutritious foods on the planet. They are loaded with fiber, quality protein, Omega-3 fatty acids and various micro-nutrients. Due to their composition chia seeds are great assistance for weight loss. Furthermore, it’s components assist in lowering the risk of heart disease, type 2 diabetes. Chia seeds are also important for bone health.

Garlic: garlic is rich in Vitamin C, Vitamin B6, Manganese and contains trace amounts of various other nutrients. Garlic supplementation helps to prevent and reduce the severity of common illnesses such flu and common cold. Its components assists in reducing the blood pressure, and LDL cholesterol. Garlic alco protects from cell damage and ageing.

Coriander: coriander has shown to have anticancer benefits. It also assists as anti- inflamatory and analgesic drug. Coriander is filled with carotenoids that dicrease the risk of numerous conditions, including several cancers and eye disease, due to their role as antioxidants.

Button mushrooms: mushrooms are loaded with the nutrients human body needs to generate energy and repair cells — including digestive enzymes, a spectrum of B vitamins, protein, and vitamin D2.  Furthermore, mushrooms contain biologically active substances proven to help prevent cancerous cells from forming or recurring. Mushrooms also offer protection against inflammation.

Chilli: chilli contains capsaicin, that is suggested to have anti-bacterial, anti-carcinogenic, analgesic and anti-diabetic properties. It also assists in reducing LDL cholesterol levels in obese. Chilli has  high content of beta-carotene or pro-vitamin A. Just two teaspoons of red chili peppers provide about 6% of the daily value for vitamin C coupled with more than 10% of the daily value for vitamin A. Vitamin A is essential for healthy mucous membranes, which line the nasal passages, lungs, intestinal tract and urinary tract and serve as the body's first line of defense against invading pathogens.

Quinoa: quinoa is high in quality protein and is one of the few plant foods that contain all nine essential amino acids. Moreover, it is high in fiber, magnesium, B-vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants.

Squash: squash has the ability to improve the quality of sight, boost skin health, strengthen the immune system, prevent cancer, manage symptoms of diabetes, build strong bones, protect heart health, reduce symptoms of insomnia, prevent inflammatory conditions, treat arthritis, eliminate ulcers, eliminate parasites and infections, increase prostate health, protects against birth defects, boosts respiratory health, and reduces blood pressure.

Honey: honey is a great remedy for reducing uclers and gastrointestinal disorders. It is known for anti-bacterial, anti-fungal benefits. Honey also helps to reduce caughing and throat irritation. Honey posses large amounts of friendly bacteria and works as probiotic.

So here you go, HOKUS POKUS, a bowl full of “magical” yet natural ingredients with extremely important health benefits. Not only is it an extreme health booster but it also is remarkably rich in taste.

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(de)Motivation

I have been participating in life of KOHAOF for month and a half now. One of my internship’s learning objectives is to observe, research, evaluate and give feedback on how such young health promoting restaurant business is running and succeeding in Danish society.

So, what I can conclude, that there are plenty of obstacles, and it is extremely hard and unstable to start such health promoting restaurant business. Of course, it is partly disappointing for someone who studies Global Nutrition and Health. However, it is a reality, and it could also be seen as motivation.

But just to get a deeper insight, let me name some of the problematics KOHAOF faces.

Not surprisingly, the restaurant meets the common problem of big business conquering the small ones. KOHAOF is small new restaurant with specific and unlike health promoting concept, which means it takes time to build the customer segment. However, on top of that, Vesterbro, (5 minutes away from KOHAOF) has just been introduced with a giant eating out place called West Market, which is based on the mixed culture kitchen concept Danish people are already familiar to (Torvehallerne). Since the opening of West Market, KOHAOF has been facing problems in regards of even lower customer flow.

What could be done? Better marketing, better offers? Unfortunately, all of it has a strict limit, since declining customer flow means even lower budgets…

In regards of this situation and limited money flow the owners of the restaurant made partnership with the SWEET DEAL concept, where customers ordering certain menu online pay half price. Of course, the deal only offers the traditional burger and meat menus, as the unfamiliar soups are in the risk to be just ignored… Nevertheless, this campaign was supposed to attract some new customers. However, the main portion of SWEET DEALERS just tend to chase the offer, and as soon as the partnership was over, the customer flow fell down back to low, even lower, as people started getting used to half prices…

There are so many obstacles and problems that are confidential, but yes, this week has been somewhat demotivating, as I also felt that my other tasks partly loose the value, since I felt that none of my health promotion messages or so on, did not really go so far.

Nevertheless, I am reminding myself that start is always hard and only the ones that did not give up achieved something big.

Thanks for reading,

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Day in the office?

I follow many of my classmates’ internship blogs and admire their posts about amazing and exotic places on earth they are in!

Nevertheless, for this internship I stayed here, in cold little Denmark, so maybe the pictures I will upload will not be as colorful and striking, but this is somewhere I work and learn much :)

So, here you go, that’s the place where the magic happens! Very little, but very organized and clean kitchen, that sometimes has to fit 6 people.

As one of my learning objectives is to calculate the nutrition of the meals offered in KOHAOF, I get to spend a lot of time in this kitchen. And I mean a lot!

In the beginning of my internship I never had an idea how long is it going to take to do it. The food in KOHAOF is really made in “homemade” concept, prepared in huge quantities and by 3 different chefs, therefore, after researching on proper calorie calculation for restaurants (as it needs to be really exact and trustworthy), my supervisor, who is the owner of the place, and I have agreed that the process of calculating has to be repeated 3 times for each meal, dip, dressing, topping, everything! This includes following the cooking process, weighing, calculating, measuring nutrient loss, adjusting timing and cooking methods.

Trust me, this all is so vague when it comes to homemade cooking in huge quantities, and especially when it comes to a plate of soup, which has been taken from a pot ready to fill 30 plates, that are never going to be exactly same in regards of composition and nutrients. Nevertheless, I strive for perfection, or at least the most accurate numbers...

Well, I am not the only one striving for that perfection, I have some good assistance!

Meet Linda, one of the chefs ik KOHAOF. She comes from Ghana and actually has Ghanaian higher education diploma of Nutrition and Health educator. In my opinion, this is really essential for the restaurant, as for instance, the soups are made from so many organic vitamin and antioxidant rich ingredients, which are so fragile when it comes to inappropriate preparation and treatment. Yet this women knows a lot, and does her best to maintain the highest amount of nutrients in the food. However, it is unavoidable, especially when it comes to making food in high quantities and serving it to many people for certain amount of time, which also means reheating once. Anyways, what I am trying to say here, we spend a lot of time together, standing with chronometers and weighs, making it seem like a lab, and trying to achieve consistent, proportional and just in general, best result :D

This is Reza, my internship supervisor and the owner of KOHAOF. Reza is an educated and working engineer, which definitely makes him an accurate and precise person. What is funny, at the same time he is a real kitchen chef, that perceives food as art and does not believe that any meal could ever be repeated or have the exact same composition. Well, that is complicated with the meal nutrient calculation but we are trying to find a balance! :D

Let’s get out of the Kitchen. Here you see the restaurant itself. Which I guess I could partly call my office. When the place is not crowded, I work, research, calculate, create and do my other internship tasks here, as it is close to the kitchen and everything is easily accessible. Nevertheless, it is not always possible and the most comfortable to work in, so many tasks that requires just computer work I can perform wherever I prefer.

So, here you see a fragment of my home office and assistance. I am not going to lie, I have never preferred just sitting at a table stuck to the chair for all day. It is for a reason I study Global Nutrition and Health, which does not support being inactive and stationary all day. And yes, I am actually really productive when I can study or work in a comfortable surroundings.

Post is getting too long, so I will quickly wrap it up with sending wishes from our cold little Denmark, and actually not such cold early spring view from this morning! See you soon!

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Nutrition: East vs West

Over the past few weeks, as I’ve been trying to get a grip on the theory of Ayurveda and it’s nutrition concept, in the back of my mind I’m always comparing it to what we have learned at GNH about conventional nutrition. Ishara, our supervisor, also wanted us to include a comparison in the cookbook we are making to make it easier for the guests’ understanding. So here it is; would be very interesting to hear you GNH people’s comments and thoughts about the Ayurvedic concepts! 

Western Nutrition

In the West, dietary guidelines are recommended based on nutrients required to maintain optimal health (body functions), prevent nutrient deficiency symptoms and diet-related chronic disease. The macronutrients requirements are set as a percentage of daily energy intake, e.g. carbohydrates 55-75%, protein 10-15% and fat 15-30%. The required daily amount (DRI) of each micronutrients has also been set based on needs for different population groups (age, sex, growth, height, weight, pregnancy and lactation), as well as safe upper- and lower intake limits. Conventional nutrition uses the principle of “one size fits all” within these population groups’ averages.

The basic diet recommendations by the World Health Organization (WHO) are: 

maintain energy balance (calories in-out) and healthy weight

limit sugar, sodium, saturated- and trans fat

increase consumption of fruits and vegetables, legumes, whole grains and nuts.

Just recently WHO changed its definition of health as “a state of complete physical, mental, and social well-being and not merely the absence of disease or infirmity”. However, there has been some controversies to this due to lacking operational value and proper cohesive strategies.

Ayurveda Nutrition

In Ayurveda, the food is not measured by either calories or nutrients, nor does it generalise food in terms of good/bad. It is rather about how you digest the food; knowing the impact of the food on their dosha (individual body-mind constitution: simple test in link) and how to pacify (balance) that impact by combining it with something else or eating it at a particular time of day etc. For example, spicy foods that has a heating effect on the body’s metabolism can aggravate the pitta dosha and put it further out of balance and give symptoms like diarrhea, heartburn, rashes/eczema and aggression in the mind. Heavy/dense foods, such as breads/pasta and oily foods, and overeating aggravates kapha. When kapha is out of balance, weight gain, fluid retention and problems with respiration/sinuses manifest in the body as well as sluggishness and depression. Vata dosha can be aggravated by stress, stimulants and foods that is hard to digest, e.g. raw foods and legumes not properly cooked. Vata in excess can lead to bloating and gas, muscle/bone/joint pain, as well as an overactive anxious mind.

According to Ayurveda, everything in the universe is interconnected and made up of the same 5 basic elements: earth, water, fire, air and space. Human beings have unique individual constitutions (functions of the body-mind) due to the unique combination of these within the body, which is explained by the tridoshas: vata, pitta, kapha. A balance between them is the key to health, but usually 1 or 2 dominate - meaning has a higher ability to change/get out of balance. 

Ayurveda recommends the principle of opposites for reducing the level of dosha that has become aggravated. The Ayurvedic nutrition concept is quite a complex system that requires an understanding and a connection with the food we are eating, as well as an awareness of the impact it has on us physically and emotionally. It’s a lot about how you feel during and after you eat a food, which is individual for each person and requires some intuition. Although there can be a thousand experiences of a food (called gunas), Ayurvedic texts has classified the main ones, medicinally speaking, into 20 gunas – organised in pairs of opposites: heavy-light, slow-sharp, cold-hot, oily-dry, smooth-rough, dense-liquid, soft-hard, static-mobile, subtle-gross and cloudy-clear. Vata, pitta and kapha each have their own attributes, and food having similar attributes tend to aggravate the doshas whereas opposite will balance. Spices have strong attributes and are therefore used to balance the meals.

Another element to an Ayurvedic balanced diet are to incorporate the 6 tastes (rasa): sweet, sour, salty, pungent, bitter and astringent, the heating- and cooling effect of the taste (virya) as well as the post-digestive effect (vipak): sweet, sour or pungent. The weather, climate, season of the year and the freshness and quality of the food is also taken into consideration when choosing a proper diet. Foods that are ‘whole’ and rich in prana (“life energy”), e.g. locally-grown, organic fresh produce, nourishes better and on a deeper level. Ayurveda recommends to limit or altogether avoid frozen, canned, packaged, processed and leftover foods as they contain very little prana, is difficult to digest and creates ama, which is a toxic by-products due to improper digestion and described as the underlying cause of many health issues.  

In Ayurveda it is not only important what you eat, but also how you eat. Timing is important; breakfast between 6-10am should be nutritious and easy to digest, lunch between 12-2pm should be the largest meal of the day as this is when our digestive fire (agni) is the strongest, and dinner should be the lightest and preferably consumed just after sunset-7pm. Ayurveda stress to listen to your body and only eat when you’re hungry, eating slowly and chewing well, and sipping on water during the meal to aid the digestion. In addition to maintaining a healthy diet and routine, Ayurveda also recommend to practise yoga and breathing exercises as well as a spiritual practice to create lifelong harmony and happiness.

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I am re-blogging this post, as I find it so relevant and fascinating when it comes to health promotion!

My learning objectives on this internship are to calculate the nutrition of meals offered in Kohaof, present it to customers, inform them about the health benefits of the food and similar.

As Ida described in the beginning of her post, in the Western nutrition people are recommended to follow certain guidelines that are scientifically proven to work on maintaining optimal health, preventing nutrient deficiency symptoms and diet-related chronic disease.

However, even though food is crucial in everyone's life, people perceive it and consume it in so many different manners. Food can be understood as arts, as a social tool, as an energy source, as power, as enemy etc. What I mean by that, is that this western scientific explanation of, for instance, what amount of dietary fiber, sodium or riboflavin one is recommended to consume a day might not be so appealing to everyone.

Therefore, after reading the Ayurvedic nutrition concept on Ida’s post, I thought that this perspective on food is actually very appealing and could greatly be used in health promotion even in such Western country as Denmark, and restaurant as Kohaof.

I assume the Ayurvedic concept to be easily understandable for people with no nutritional scientific background and understanding, or with no time or desire to focus on each nutrient consumed. It is also way more sensible, as again, as I mentioned above, food can be perceived in so many different perspectives. In my opinion, knowing the impact of vata, pitta, kapha, and the ability to balance between them, the experiences of food (gunas) ( and other concepts that you can read just up on Ida’s post), which is the key to health, is a really simple and approachable way for a regular person when it comes to making the right food choices. When I look back to my childhood, talk to my friend that is studying business or eat at my grandmother’s place, the way food choices are made are way more similar to the Ayurvedic concept rather than the Western scientific proof of milligrams of certain nutrient one needs.

So, I definitely think that the information about the Ayurvedic perspective and concepts of nutrition could really be useful in my health promotion and disease prevention posts in the restaurant, therefore I will try to implement it! And maybe even follow up on the reactions and outcomes in my further blog posts :) Thank you Ida!

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The Paradox

As mentioned in one of my blogs, one of my learning objectives in this internship is to learn how such young restaurant business with a concept of health promotion is being managed, what it takes to make such business to settle down, what obstacles it faces and how they are tackled.

So, health promotion and obstacles… KOHAOF has gone a long way and met many stumbling blocks in regards of achieving the dream concept in reality, or is it really achieved yet?

To start with, KOHAOF, Kitchen of Homemade and Outstanding Food, originally was The Kitchen of Healthy and Organic Food. What happened? Well, by the certain rules and laws in Denmark one is not allowed to tell people what is healthy and what is not in the restaurant’s name. Okay, it’s pretty manageable to change it, Homemade and Outstanding sounds great, but what do customers think about it? Just to make a comparison and hear more opinions I have questioned 20 random customers that came into the restaurant to eat. 18 out of 20 respondents agreed that words Healthy and Organic in the name of the restaurant sounds more legit and attractive. Additionally, as the customer segment is mostly interested in healthy nutrition, the restaurant receives many calls with a question whether the food is organic. If it was in the name of the restaurant so many misunderstandings would be prevented. This could lead to a conclusion that such rules and laws restricting the health promotion actually ends up in people making less healthy food choices due to the lack of information.

Furthermore, as mentioned in my blogs, the soups in the restaurant have been designed with assistance of a doctor, which means they assist as a preventive tool for certain target groups and diseases. For example one of the soup, called Kvindens Bedste Ven, Women’s best friend translated from Danish, has ingredients targeting the breast cancer. The soup called Mandends Bedste Ven, Men’s best friend in English, is made of ingredients that work against the prostate cancer. In order to educate and assist the customers to make the most suitable choice for their health, the headlines with such health promotion advice were posted as decorations on the walls in the restaurant. Unfortunately, again, following certain rules in the Danish law, the restaurant had to take it down, as all of a sudden it is not allowed to promote health in such manner.

Here, in my opinion, a major paradox is met… where a chocolate bar filled with refined sugar and all different kinds of additives is advertised in every side of the street, as it gives one an energy rush and helps one not to feel like a “grandmother”, and yet the benefits of an organic and healthful soup cannot have a place of the wall in a private restaurant, as it breaks certain rules of telling people what is a good and healthy choice.

There is more! In the beginning the restaurant was starting only with the healthy vegan soup concept, and again, it was not enough to attract customers… in regards of surviving the restaurant introduced 2 organic burgers, which changed the game. Way more people came to eat, and looking from a bright perspective, way more people has gotten an opportunity to try a healthy soup on the side! However, it is still pretty paradoxical, as many customers shake their heads when the burgers are served with organic and healthy beetroot and sweet potato chips instead of potatoes fried in tons of oil..

It is so accurate that bringing in a new, different, health promoting restaurant concept can be very complicated, as the time it takes for people to adjust and fall in love, can be crucial in regards of budgets. However, it is extremely important to remember the main idea of the concept, and try the best possible ways to maintain it with certain assistance and so called “thinking out of the box”. Don’t you know that Rome wasn’t built in a day!

THANKS FOR YOUR TIME!

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Fætter Spaghetti, oriental-inspired soup is not only rich in taste but also provides many health benefits.

It’s perfect for those who want to take care of their well-being but at the same time do not want to eat boring!

One of the main ingredients of the soup is spinach, which definitely is s a super food loaded with tons of nutrients in a low calorie package. Consuming spinach can potentially improve blood glucose control in diabetics, lower the risk of cancer, lower blood pressure, improve bone health, lower the risk of developing asthma and more.

Soup also includes a lot of coriander and parsley. These amazing greens kill bacteria, purifies the blood and dissolves cholesterol, helps with elimination of excess water and balances hormones.

Fætter Spaghetti is cooked with leeks, onions and garlic, - the allium vegetables. These vegetables protect against both, cardiovascular disease and cancer.

A page wouldn’t be enough to name the micronutrients and their benefits the ingredients of the soup provide.

So, the vitamin bomb check - done!

What about this vegan concept thing,- is it enough, can one get full, and can one get ENOUGH OF PROTEIN?

Fætter Spaghetti includes red kidney beans, chickpeas, lentils and whole grain spaghetti. This combination ensures that all the essential amino acids are collected in one place, so even a strong guy should not worry, - there is plenty of protein, healthy fats and complex carbohydrates that fill one up. Not only is it enough, but it also is absorbed better due to all the powerful vegetables in the soup!

So yes, eating such tasteful soup provides one with so many health benefits! Try it next time you are eating out!

This is an example of social media messages I work on in the restaurant.

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Reflections after my first week

So, today is Sunday and I have finished my first week of my first Internship!

Starting at every work place always requires time to learn, adjust and understand how the things function. Therefore, this week I spent a lot of time following, observing and learning how KOHAOF runs and functions. This introduction time has really helped me to have a better understanding and gave me a base for coming up with new ideas how am I going to fulfill my learning objectives.

Learning Objectives. What and How?

As described in my first blog post, KOHAOF is a newly established restaurant, with a purpose of health promotion. As I thought that my educational background could be really valuable for the restaurant’s success in different aspects, I came up with the internship idea and offered it to the owners myself. After discussing with them and my internship supervisor I came up with 4 different learning objectives that match my background and KOHAOF’s needs. I am going to do many tasks in relation to: nutrition, health, well-being and food habits; health promotion and diseases prevention and pedagogy and health education strategies. But let’s look at it from a closer perspective!

Learning Objective 1.

Learning how to calculate the nutrition of meals that are prepared in high quantities.

This learning objective is closely related to what I have learned in Module 2 (Nutrition, Physiology and Biochemisty) and Module 3 (Quantitative approaches to diet ad disease). In order to perform it I have come up with the key strategies:

Follow the ordering process and choice of the products used in the recipes, make their nutritional evaluation.

Follow the process of preparing the recipes.

Calculate the nutrition of items offered on the menu, evaluate nutrient change regarding preparation process.

These calculations are going to be used on the menu card in the restaurant in order to provide the customers with the nutrition content of the meals.

Learning objective 2

Creating and implementing educational messages while using the knowledge of nutrition, health promotion and disease prevention, and using it as a tool to market the place.

This learning objective relates to module 4,5,6 where I was taught about lifestyle change theories, educational theories, planning and communication. The key strategies for this is:

Create attractive videos, pictures, presentations, texts related to the health benefits of food offered in the restaurant.

Promote these messages on social media of the restaurant.

Learn the tools to achieve the best possible publicity and respondence rate to these messages.

Learning objective 3

Learning how such young restaurant business with a concept of health promotion is being managed, what it takes to make business to settle down, what obstacles it faces and how they are tackled.

Here are the key strategies that I am going to use for this learning objective:

Observe and get to know how everything functions in the restaurant, take notes and give feedback to supervisor and manager.

Follow the tools used to make restaurant successful.

Observe and investigate the health promotion obstacles, research possible ways to tackle it or introduce new.

At the end of the internship, the final report on my observations on what I perceive to be the restaurant’s strengths, weaknesses, opportunities, threats and any other areas of improvement, especially in regards of health concept promotion strategies.

 Learning objective 4

Learning how to engage various companies and people in health communication.

The key strategies for this is:

Investigate and research to what certain target groups the healthful food provided at the restaurant could be beneficial to.

Prepare scientifically argued projects about that.

Reach out to certain contact persons, representatives of a target group, present the idea of the benefits of certain food we could offer to the target group.

Create events, social media posts, etc. with them where food in the restaurant could be introduced and promoted.

So, that was just a little introduction about what am I going to do in my internship, what are my main learning objectives f and the key strategies for their fulfillment. What is interesting, that already after a week of participating, learning and observing the companies life, I can see way more perspectives and angles that could be worked on! I am extremely excited for the knowledge and experience I can build on! But now it is time to work on them and come up with the fruits in the following post!

See you next week!

[vygantek-blog]

Time to try a different way of learning

During the first year and a half of Global Nutrition and Health bachelor’s studies I have gotten a lot of theoretical knowledge and classroom experiences which I finally got an opportunity to apply practically.

I love food, not only because it can be so delicious and bring in so many different experiences, but also because is vital for our lives and it can make such a major difference for our health and overall well-being.

Therefore, when I got to know about the concept and history of KOHAOF, I got extremely excited to be a part of such a project and assist this great idea with the knowledge acquired at GNH studies.

More about the concept

KOHAOF is a newly established restaurant that offers homemade, healthy, ecologic and organic food to its customers. It is known for its six 100% vegan soups which are designed with a help of a doctor and are offered to certain target groups in regards of health issues they should tackle and prevent. All in all, KOHAOF seeks to expand the concept of bringing in healthful and nutritious choices into the eating out society.

Beginning of collaboration

I honestly adore this idea and believe that such healthy nutrition promotion and disease prevention strategy implementation in restaurants and eating out society is a huge step towards healthier populations. Therefore, I brought up my motivation and a wish to engage all my assets in implementing and working on KOHAOF’S concept to its owners with a presentation of my studies and wills.

I would like to thank them for the opportunity to participate in such meaningful project!

Follow my little inputs towards a healthier society!