title: Catering for health: a review.
abstract: 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.
authors.affiliation: School of Services Management, The Worshipful Company of Cooks Research Centre, Bournemouth University, Fern Barrow, Poole, Dorset, BH12 5BB. hhartwel@bournemouth.ac.uk
authors.forename: Heather
authors.initials: H
authors.lastname: Hartwell
authors.forename: Catherine
authors.initials: C
authors.lastname: Symonds
mesh_terms: D003327:Coronary Disease / Q000517:prevention & control; D003920:Diabetes Mellitus / Q000517:prevention & control; D004032:Diet; D004435:Eating; D005247:Feeding Behavior; D005522:Food Services; D015438:Health Behavior; D006801:Humans; D008019:Life Style; D012147:Restaurants