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The Journal of the Royal Society for the Promotion of Health
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Catering for health: a review

Heather Hartwell, BSc(Hons), PhD, PGCE, RNutr, ILTM, FRSH

School of Services Management, The Worshipful Company of Cooks Research Centre, Bournemouth University, Fern Barrow, Poole, Dorset, BH12 5BB, hhartwel{at}bournemouth.ac.uk

Catherine Symonds, BSc(Hons), MPhil, PCTHE, RNutr, ILTM, FRSH

School of Services Management, Bournemouth University, Fern Barrow, Poole, Dorset, BH12 5BB, csymonds{at}bournemouth.ac.uk

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.

Key Words: Application • catering for health • consumers

The Journal of the Royal Society for the Promotion of Health, Vol. 125, No. 3, 113-116 (2005)
DOI: 10.1177/146642400512500314
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