Master class Of Fivin to the students of sumillería of the Upper School of Hotelería

Know the profits that the moderate consumption of wine and digs have on the health is important to exert the work of sommelier of face to the public, in fields like the catering or the hospitality industry. Thus, the Foundation for the Investigation of the Wine and the Nutrition (Fivin) collaborates with the Upper School of Hotelería and, in concrete, with the module of studies Diploma of Sommelier.

The doctor Rosa M. Lamuela, of the Department of Nutrition and Bromatología of the Faculty of Pharmacy of the University of Barcelona, and member of the Scientific Committee of Fivin, offered a master class to the students of sumillería of the Upper School of Hotelería, explaining the goodnesses of the moderate and responsible consumption of wine, showed in multiple investigations always in the frame of a healthy feeding and balanced.

During his intervention, Lamuela showed how the Mediterranean diet is a pattern of ideal feeding, whose foods help to warn illnesses, as it shows the recent study Predimed (Prevention with Mediterranean Diet), being the wine splits important of the pyramid of foods that integrate the Mediterranean diet.

Fivin Realizar an important work in the learning and education, especially between the youngsters, to establish guidelines and healthy habits on the moderate consumption of wine and alerting of the social risks and of health derived of inappropriate consumptions.

Likewise, the foundation exerts tasks of investigation, compilation and diffusion of the profits of the wine on the health inside the Wine Information Council, branch that belongs to the European Program 'Wine in Moderation'. Program that the Spanish Federation of the Wine and Fivin are implanting in Spain to promote the responsible consumption of wine like a cultural and social norm.