Two-day (October 30-31) training seminar on nutrition was held in Osh, which is in the framework of the joint project “Raising Public Awareness on the Fundamentals of Proper Nutrition and Developing Proper Nutrition Skills by Increasing the Capacity of Representatives of Local Government Institutions and Civil Society” by the Food and Agriculture Organization of the United Nations (FAO UN) and the “Rosa Otunbayeva Initiative”, and which is implemented with the financial support Russian Federation.    About 70 people from Osh, Jalal-Abad Batken oblasts and Osh attended the seminar: representatives of the Plenipotentiary Representation of the Government of the Kyrgyz Republic in regions, Regional Education Centers, District Education Departments, First Deputy Mayors and Deputy Akims of social issues, Directors and Deputies of Family Medicine Centers, representatives of Regional Territorial hospitals, VHCs and Health Promotion Committee, as well as representatives of the Department of Disease Prevention and Expertise of the Ministry of Health of the Kyrgyz Republic.    The workshop participants received information on the value of health and nutritional culture, components of food and their role in the human body, and a nature of foodborne diseases. They got acquainted with the concept of "Food Pyramid" (food pyramid), "Healthy plate", "Fruit rainbow wheel", about “windows of opportunities” (nutrition of a pregnant woman, breastfeeding, nutrition of a child under two years old) to ensure food safety, harmful products and eating disorders. On the above topics were actively discussed.    Also, the seminar participants watched a short video about the eating habits of children. At the end of the seminar, the participants developed rules for healthy and proper nutrition, plans for the implementation and promotion of the Healthy Nutrition Policy, and they noted the importance of conducting training activities on this topic; they thanked the organizers for the seminar expressing that the seminar was full of useful information.   The seminar was conducted by the Candidate of Technical Sciences, Associate Professor, Head of the Department of Restaurant and Cooking Art of the Kyrgyz-Turkish Manas University – Kydyraliev Nurudin Abdynazarovich.