Reinforcing the Health of Rheumatic Patients Through Homemaking Traditional Fermented Foods
▶Summary
General Objective of the FER-RHEU Project : To support the health and quality of life of rheumatic patients by improving their skills in homemaking traditional fermented foods rich in probiotics ...
▶Objectives
General Objective of the FER-RHEU Project : To support the health and quality of life of rheumatic patients by improving their skills in homemaking traditional fermented foods rich in probiotics and encouraging their use in anti-inflammatory diets, while promoting the cultural heritage value of traditional fermented foods integrated with modern health practices and developing sustainable health approach.
▶Activities
The Activities of the FER-RHUE Project; 1- Researching Traditional Fermented Foods in the Partner Countries and Creating the Inventory 2- Development of the Training Curriculum and Modules 3- Organising the Adult Trainers’ Training Program in Spain 4- Organising the Training Workshop for Rheumatic Patients in Romania 5- Creating the Guidebook 6- Organising the Intersectoral Workshop in Each Partner Country 7- Production of the Documentary Film 8- Project Management and Cooperation
▶Impact
Expected Results; 1-To improve knowledge and skills on homemaking traditional fermented foods and benefits on health for Rheumatic patients. 2- Supporting the increase in the health and general quality of life of Rheumatic patients by encouraging them to make traditional fermented foods. 3- The capacity increasing of adult trainers teaching in homemaking traditional fermented foods and health benefits. 4- Safeguarding the health-integrated cultural heritage of traditional fermented foods.