"There are 15 didactic hours devoted to the subject ""Nutritional trends"" in the curriculum for the profession of nutrition techniques and catering services. For some, it may seem too much, because in a busy schedule, the teacher wisely manages time for other, very important contents, without which a graduate of this profession will not exist on the current job market. Of course, there is no doubt that nutritional trends are a novelty and knowledge directed to minorities (including those suffering from insulin resistance or Hashimoto). However, can not the time devoted to this department be sacrificed for interesting and absorbing knowledge lessons in this topic? And then redirect to current studies in this topic, let those who are affected by this problem, or link their future with dietetics, could learn something more?Dietotherapy is, in addition to pharmacological treatment, one of the most important factors affecting the treatment of many diseases. It is also an inherent element in the treatment of diet-related diseases such as, for example, autoimmune diseases (Hashimoto) or diabetes and insulin resistance. We would like to explore this topic by entering into a partnership of vocational schools with a public vocational training center from Vilnius. In recent years, public awareness and interest in nutrition, healthy diet and healthy cooking techniques have reached incredible levels. Cooking specialists face challenges every day to meet the needs of customers with different dietary needs: from diets designated by doctors to treatment of serious disease conditions to fashionable diets (vegan), not to mention the numerous diets related to food allergies, food intolerances and weight control. Therefore, educators of future professionals in the catering industry must be well educated in health and be creative in offering a variety of meal options to meet all customer needs.The main objective of the project is to bring the results of vocational training in the catering industry to the needs of the labor market over a period of 24 months. The main objective will be achieved when we achieve the following specific objectives:- improving the quality and effectiveness of vocational education in the catering industry in response to current trends,- developing new skills for already practicing educators and equipping them with competences and knowledge necessary to provide high quality educational services and in response to current trends,- increasing the social mission to promote vocational training that meets the needs of European employers and a healthy lifestyle.TARGET GROUPS AND NEEDS WHICH PROJECT APPLIES TO:- vocational education teachers in catering departments from Polish and Latvian schools (cook, confectioner, nutrition technician and gastronomic services) who are required to implement the subject department ""Nutritional trends"" and need to update their workshop on healthy diets, healthy diets and healthy cooking techniques and trends in dietotherapy and need to pass this information in an attractive way for students, due to the small amount provided for in the PP for this department,- entrepreneurs from the gastro industry, working as educators in the practical forms of acquiring competences by vocational school students and cooperating with these schools, in need of meeting the needs of clients with various dietary needs,- other people providing training and mentors of vocational education and training in schools and at workplaces, in need of developing knowledge in the field of dietotherapy for students who have acquired basic knowledge at school and want to develop it in after-school activities.The preparation of a report on trends in nutrition and then participation in practical training in Vilnius on this topic, will affect the adjustment of the education process to the market demand and will be a response to trends. If the teacher updates his workshop, knowledge and skills, then he passes it on to pupils in the subsequent years, because the students ""go through"" the next stage of education and it is up to the teachers what kind of graduates the school releases on the market.During the project, teachers and entrepreneurs (as trainers of vocational subjects) will participate in the training on the importance of diet in human chewing and diet therapy, which is an inherent element of diet-related diseases treatment (unfortunately, but we can use the word ""civilization"") run by a very experienced training unit in Vilnius . During the training, they learn the results of research and experience on new trends in human nutrition, learn the main types of diets and how they can solve, for example, the problems of people with diabetes. In connection with the above, they will develop new skills at home and equip them with the competences and knowledge necessary to provide high quality educational services and in response to current trends."