Hartwell, H. and Symonds, C., 2005. Catering for health: a review. Journal of the Royal Society for the Promotion of Health, 125 (3), pp. 113-116.
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Official URL: http://rsh.sagepub.com/cgi/content/abstract/125/3/...
Food, nutrition and health are currently under scrutiny. British eating patterns have radically changed over the past few decades, with the emergence of a 'grazing', 'snacking' culture. Simultaneously, more food is eaten outside the home and therefore the nutritional composition of foods/meals provided by catering establishments is of increasing relevance to the diet overall. Consumers are aware of the need for a healthy lifestyle and are encouraged to follow improved eating habits to avoid 'diseases of affluence' such as coronary heart disease, obesity, diet-related cancer and type 2 diabetes. For both economic and health reasons caterers should be encouraged to provide healthy options; however, often misconceptions exist and gaps are evident in the nutritional knowledge of this profession. Training curricula require revision. With the right information, training and support caterers can play a vital role in improving the health of the population.
|Uncontrolled Keywords:||Catering for health Nutrition Health food Eating patterns Consumers|
|Subjects:||Technology > Food Science and Drinks|
Technology > Medicine and Health
|Group:||School of Tourism > International Centre for Tourism and Hospitality Research|
|Deposited By:||Mr David Ball LEFT|
|Deposited On:||18 Dec 2007|
|Last Modified:||07 Mar 2013 14:33|
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