And what do you think about extruded products and insects being added to flours? Thank you.
Extruded products are made from cereals, legumes, and other raw materials using extrusion technology, which in some respects increases the nutritional value of the product (better digestibility, higher bioavailability, and content of harmful substances), while in others it deteriorates (reduces the content of certain micronutrients). Adding insects to flour is a new trend in the food industry that has the potential to reduce production costs while simultaneously increasing the protein content and some other nutrients (vitamin B12, omega-3) in foods. From a nutritional perspective, this is a beneficial approach, and insects will increasingly appear in the food industry in the future. It is just a question of how our Western culture will approach this for ethical and historical reasons.
Questions answered by
Mgr. Martin Jelinek
Lecturer and author of the educational system
Nutrition educator, lecturer, and author of the educational system and the ZOF learning application.
Mgr. Martin Jelínek has been systematically involved in nutrition education since 1999. He is the founder of ATAC, the educational company behind NutriCourses, and the author of an educational system focused on nutrition, healthy lifestyle, and the practical application of nutrition knowledge.
He graduated from the Faculty of Science at Masaryk University in Brno. Throughout his professional career, he has combined nutrition, education, and the practical application of acquired knowledge. His educational system also includes the ZOF (Zone of Optimal Functioning) learning application, where students turn theory into practical work with meal plans.
In 2007, he launched the first intake of a six-month course focused on the education of nutrition advisors. Over time, this course became the foundation for the further development of the educational system and a range of specialised courses.