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Need & Importance Of Food Science & Nutrition In Hospitality Industry
Abstract
Background & Purpose: Food science & nutrition is a branch of science that studies the relationship between the art of scientifically preparing food and its impact on the health of an individual. Nutrition & food science covers important aspects such as malnutrition, obesity and nutritional deficiencies which are now part of our daily eating habits there is the enormous potential of blending the concept of food science & nutrition with the hospitality catering unit in the current scenario post-covid-19 this is a huge scope of food science & nutrition as immunity as play an important role.
Experimental Approach : The data of the research was gathered from 100 responded who had visited restaurant recently, response was gathered using likert 5 Point scale ranging from strongly disagree to strongly agree.
KeyResult: Food science and nutrition is an emerging concept in the field of hospitality business which is having high potential, efforts should be made by the organization to promote these food products.
Conclusion and Implication: Study highlighted the role of food science and nutrition in the field of hospitality management and suggested various means by which nutritive food can be made popular
Factors that influence the effect of the sensory experiences of restaurant customers on their behavioral intentions are of interest to both academia and industry. This study drew on the stimulus-organism-response framework in the development of a double-moderated mediation model designed to fill the gaps in existing research, with a specific focus on the context of cartoon-themed restaurants. We examined how and when sensory brand experience mediates the relationship between sensory perceptions and behavioral intentions. We further investigated the moderating effects of innovative image and perceived food healthiness on this same relationship. The proposed hypotheses were examined using data collected from 590 customers of a targeted cartoon-themed restaurant. The results indicate that sensory brand experience mediates the relationship between sensory perceptions and customer behavioral intentions. This relationship was further moderated by innovative image and perceived food healthiness. Specifically, the positive correlation between sensory perceptions and behavioral intentions was highest for high levels of innovative image and for low levels of perceived food healthiness.
The coronavirus disease 2019 (COVID-19) pandemic has had significant morbidity, mortality, social and financial implications for the global population. Despite this knowledge, we still know very little about how COVID-19 infection affects quality of life resulting from changes in nutritional behaviour and, conversely, how nutrition could modulate the epidemiology of COVID-19. In addition, the social isolation most have experienced due to the regulations imposed by governments during the COVID-19 pandemic may have also had effects on our nutritional behaviour. It is possible that nutritional interventions may have effects on the incidence of COVID-19 infection and mortality rates. The purpose of this review is to evaluate the current status of research on the topic of nutrition as it relates to the COVID-19 pandemic.
SARS-CoV-2, the cause of the COVID-19 disease, is posing unprecedent challenges. In the literature, increasing evidence highlights how malnutrition negatively affects the immune system functionality, impairing protection from infections. The current review aims to summarize the complex relationship between SARS-CoV-2 infection and nutritional status and the effects of malnutrition in terms of disease severity, patients’ recovery time, incidence of complications and mortality rate. Current studies evaluating the possibility of modulating nutrition and supplementation in combination with pharmacological treatments in the clinical setting to prevent, support, and overcome infection are also described. The discussion of the most recent pertinent literature aims to lay the foundations for making reasonable assumptions and evaluations for a nutritional “best practice” against COVID-19 pandemic and for the definition of sound cost-effective strategies to assist healthcare systems in managing patients and individuals in their recovery from COVID-19.
Coronavirus disease of 2019 (COVID‐19) is caused by coronavirus 2 (SARS‐CoV‐2), has affected the lives of people worldwide. This document aims to provide guidance on managing asymptomatic, symptomatic mild to moderate illness home quarantine patient’s diet and Nutrition needs. Specially in this time of pandemic, optimum Diet and Nutrition care becomes extremely necessary to manage the illness effectively. Dietary intervention can definitely decrese the severity and disease load of the country. In this time, Healthy positive lifestyle modification is of utmost importance which includes the Healthy diet and Nutrition food habits, meeting nutrition requirements as per medical issues, incorporation of physical activity and relaxation techniques for mental and emotional health.
This review summarizes, evidence based literature, nutritional guidelines to support recovery in COVID-19 patients. In this article, we have tried to work out the dietary recommendaions with all the macro and micronutrients for patients suffering from asymptomatic to symptomatic mild to moderate COVID-19 illness, advised home quarantine. A healthy diet containing a variety of macronutrients and micronutrients can provide a significant amount of minerals, vitamins, antioxidants, and bioactive compounds, which can help in better outcomes in COVID-19 positive patients.
The globe has been subjected to an unprecedented health challenge in the form of COVID-19, indiscriminately impacting the global economy, global supply chains, and nations. The resolution of this unprecedented challenge does not seem to be in the short-term horizon but rather something the globe has to live with. Initial data provides for some insights on responses, precautions, and sustainability protocols and processes. The Food and Beverages Manufacturing sector in South Africa (SA) and globally is an expeditious respondent to the COVID-19 challenge. Food is essential for human existence, but the food value chain is subjected to significant COVID-19 risks. The Food and Beverage Sector Education and Training Authority is responsible for skills development in the Food and Beverages (FoodBev) Manufacturing Sector in South Africa and seeks to quantify Foodbev sustainability. This research paper reviews global literature, performs a high-level knowledge classification, with the aim of expedited awareness, knowledge sharing, and most importantly, quantification of an expedited response, within the FoodBev Manufacturing sector in SA. The research is contextualized via a SA sector-based instrument deployment and data analysis. The paper provides insights into COVID-19 impact, adaptations, and responses in the SA Food and Beverages Manufacturing sector.
Purpose
The COVID-19 pandemic and the implemented lockdown strongly impact on everyone’s daily life. Stressful situations are known to alter eating habits and increase the risk for obesity. In our study, we aimed to investigate the effect of the lockdown measures on nutrition behavior among young adults.
Methods
In this cross-sectional study, we enrolled 1964 voluntary participants from Bavarian universities. All participants were asked to complete an online questionnaire, semi-quantitatively evaluating the amount and type of food before and during pandemic lockdown. Study subjects were inquired to give information about acquisition and food procurement. The primary outcome was the change in food amount, secondary outcomes included alterations of food composition and procurement.
Results
Our study cohort (mean age 23.3 ± 4.0 years, 28.5% male) had a mean body mass index of 22.1 ± 4.5 kg/m². The overall food amount increased in 31.2% of participants (n = 610) during lockdown and decreased in 16.8% (n = 328). A multinominal regression model revealed that an increased food intake was less likely in male participants (OR, 0.7 [CI 0.6–0.9]) and more likely with increasing BMI (OR, 1.4 [CI 1.3–2.0]), increased sports activity (OR, 1.3 [CI 1.2–1.8]), augmented mental stress (OR 1.4 [1.1–1.7]), and an alteration of alcohol consumption (reduced alcohol amount, OR, 1.4 [CI 1.1–1.7], increased alcohol, OR, 1.9 [CI 1.4–2.5]). Increase in food intake was mainly triggered by consumption of bread (increased in 46.8%, n = 284) and confectionary (increased in 64.4%, n = 389).
Conclusion
The COVID-19 pandemic lockdown significantly affected eating habits in young adults. Further investigation to evaluate long-term effects on weight change and comorbidities are warranted.
COVID-19 related restrictions aimed at curbing the spread of the coronavirus result in changes in daily routines and physical activity which can have a negative effect on eating and health habits. The aim of the study was to assess the impact of the COVID-19 pandemic on patients with diabetes and their nutrition and health behaviours. A survey conducted in July 2020 included 124 individuals with type 1 (n = 90) and 2 (n = 34) diabetes mellitus from Poland. To assess nutritional and health behaviours, an online questionnaire covering basic information, anthropometric data, and details regarding physical activity, eating, and hygiene habits was used. Almost 40% of all respondents with type 1 and 2 diabetes mellitus (DM) stated that their disease self-management had significantly improved. Over 60% of all participants declared that they had started eating more nutritious and regular meals during the COVID-19 pandemic. Enhanced hygiene, in particular, during the period, a statistically significant increase in hand sanitiser use was reported by respondents (18% vs. 82%, p < 0.001). The study demonstrated that the pandemic had a significant impact on the behaviour of patients with DM. Improved disease self-management and making healthy, informed food and hygiene choices were observed.
Background: Pandemic induced lockdown has led to various changes in dietary habits and physical activity amongst the general population like increased consumption of processed food, snacking between meals and decreased consumption of vegetables. This unhealthy lifestyle leads to increase in weight and obesity, which are long-term risk factors for various chronic disorders and impairs the immune system which is vital during a pandemic. Therefore, this study was conducted to document changes in the nutritional habits.Methods: A descriptive cross-sectional study was conducted. Written informed consent was obtained and the purpose of the study was explained. A self-administered questionnaire was circulated as Google forms to collect data.Results: 422 volunteers participated. Around 23.5% (n=56) consumed vegetables less than twice a week. Snacking between meals 1-3 times a day was observed in 72% (n=304), of which 54.9% (n=167) do not exercise at all or less than before lockdown and, 52.6% (n=160) showed a significant increase in weight. Out of the 50.2% (n=212) with a changed eating schedule, 30.18% (n=64) skipped at least one meal and 22.3% also showed gastrointestinal disturbances.Conclusions: Many changes were observed in dietary habits of people due to lockdown, which are a step towards a weak immune system and also forms a basis for chronic diseases in the future. Therefore, it is advisable to consume a balanced diet, as it is an unexcelled way of boosting the immune system which will help in fighting all types of infection including the novel coronavirus infection and lead a healthy lifestyle.
The purpose of this study is to help researchers and restaurant owners gain an understanding of healthy sustainable initiatives within restaurant businesses. This study applied a content analysis of 93 restaurant chains’ websites with a systematic coding procedure. The study identified fifteen healthy sustainable initiatives under a value chain framework, four of which follow value chain dimensions: sourcing, production, marketing, and service. The most frequently mentioned healthy sustainable practice was presenting nutrition-related information, followed by providing healthy menu options and using organic/natural produce. Sit-down restaurants were more likely to engage in healthy sustainable eating initiatives than were fast-food restaurants (e.g., increasing the availability of healthy options, smaller/reduced portion sizes, using fresh and local food, and using healthy cooking methods). This study contributes to the restaurant/foodservice management and food marketing literature by showing a comprehensive picture of what U.S. restaurant chains are doing to promote healthy sustainable eating. The findings can be used as a benchmark tool for practitioners to evaluate and develop healthy sustainable restaurant initiatives and as the foundation of measurement items for scholars.
The purpose of this paper was to investigate the relationship between healthy eating products and customer outcomes such as increase in customer numbers, request for more products, satisfaction, and loyalty in restaurants. A cross-sectional analytical design was used to distribute 296 questionnaires to heads of departments drawn from 74 randomly sampled healthy eating restaurants in Nairobi, Kenya. The study established a significant relationship between healthy eating products and four different dimensions of customer outcomes. The research also reveals that meeting friends and convenience of restaurant location made a significant effect on customer outcomes. Healthy eating products to be offered in restaurants should include traditional, medicinal, products cooked using healthy cooking methods, vegetarian, gluten free and sea food products. The current study contributes to the theory of consumer behavior in the restaurant sector by clearly identifying products that customers consider as healthy foods. The study further reveals factors that attract customers to restaurants offering healthy eating products such as meeting friends and convenience of restaurant location. In this perspective, increase in information sharing made possible by technological advancements make it easier for people to form social groups and share ideas concerning eating out options.
Keywords: Healthy eating products, Customer outcomes, Restaurant, Consumer behavior, Food.
JEL Classifications: I12; I31; L83
Food is a significant aspect of the tourist’s experience of a destination. While the term “wine and food tourism ” is too often addressed only to the taste of the product, the more aseptic definition of “food tourism” wants to focus the attention also on the health properties of local products. Healthy eating is not about strict nutrition philosophies, staying unrealistically thin, or depriving ourselves of the foods we love. Rather, it is about feeling great, having more energy, stabilizing our mood, and keeping ourselves as healthy as possible, all of which can be achieved by learning some nutrition basics and using them in a way that works for us. We can expand our range of healthy food choices and learn how to plan ahead to create and maintain a tasty, healthy diet. Not only the psychological, but also the physical benefits of tourism appear to have gained increasing importance and healthy nutrition represents one of the most important determinants. Food tourism can be considered a potential benefit for human health.Understanding tourists’ needs and wants in terms of healthy food consumption is of paramount importance to hospitality businesses. Food, tourism and health could really be a possible synergy.
Limited research is available that examines the nutritional behaviour and health of hotel staff working alternating and regular shifts.
To analyse the nutritional behaviour and health of employees working in alternating and regular shifts.
The study used an ex post facto cross-sectional analysis to compare the nutritional behaviour and health parameters of workers with alternating shifts and regular shift workers. Nutritional behaviour was assessed with the Food Frequency Questionnaire. Body dimensions (body mass index, waist hip ratio, fat mass and active cell mass), metabolic values (glucose, triglyceride, total cholesterol and low- and high-density lipoprotein), diseases and health complaints were included as health parameters.
Participants worked in alternating (n = 53) and regular shifts (n = 97). The average age of subjects was 35±10 years. There was no significant difference in nutritional behaviour, most surveyed body dimensions or metabolic values between the two groups. However, alternating shift workers had significantly lower fat mass and higher active cell mass but nevertheless reported more pronounced health complaints. Sex and age were also confirmed as influencing the surveyed parameters.
Shift-dependent nutritional problems were not conspicuously apparent in this sample of hotel industry workers. Health parameters did not show significantly negative attributes for alternating shift workers. Conceivably, both groups could have the same level of knowledge on the health effects of nutrition and comparable opportunities to apply this. Further studies on nutritional and health behaviour in the hotel industry are necessary in order to create validated screening programmes.
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Purpose
Dining out is integral to the American lifestyle. Diners want to make informed choices. The purpose of this research is to measure consumers' need for, and attitudes toward, nutritional information (NI) on menus in full‐service restaurants.
Design/methodology/approach
Data were collected from 502 participants at a full‐service restaurant on a university campus, through a survey questionnaire. Correlations, ANOVA, and descriptive statistics were utilized for data analysis.
Findings
Some market segments would dine out more often in restaurants if NI was made available. Segments concerned about NI are females, those aged 35 to 65, and those belonging to the higher income and college‐educated strata. Consumers eating healthy food at home are more likely to use NI in restaurants, as are those who dine out as a necessity. NI that consumers are most concerned about concerns fat, saturated fat, and trans‐fat.
Research limitations/implications
The current study is limited by a one‐location cross‐sectional design. Future studies should be longitudinal and be conducted in multiple locations.
Practical implications
A deeper understanding of consumers' concern could permit restaurateurs to use NI on menus to their competitive advantage, by effectively deploying a market segmentation strategy.
Originality/value
This research adds new knowledge to the present body of hospitality literature. This paper will assist managers by providing insights into the specifics of the target markets of who needs NI, and the context in which they will use NI on menus.
Three hundred and ninety-one adolescent Western Australians, mean age 15.8 years, completed questionnaires to determine nutritional knowledge and behaviours including stage of change; health beliefs and values; barriers to change; self-efficacy; locus of control; dietary patterns; alcohol and smoking habits; television-watching; weight, height and body image. Highest ranking beliefs and values regarding healthy diets were improving health, feeling energetic, feeling good about oneself, controlling weight, lowering cholesterol, testing willpower and improving appearance. Important barriers to healthy eating were lack of suitable foods at home and school, inability to influence food choices at home, and ignorance about nutrients. Nutritional knowledge, particularly concerning fat, was deficient. Healthy eating related negatively to television watching and alcohol, and positively to self-efficacy, nutrition knowledge, considering weight control and well-being as important, and having influence over foods at home. Of the 28% of boys and girls who drank alcohol, 20% reported intake above ‘safe’ limits. Twenty-four percent of boys and 22% of girls smoked. Fifty-four percent of girls and 21% of boys considered themselves overweight including 20% of the leanest girls and 8% of the leanest boys. Nutrition education for adolescents should incorporate self-efficacy, relevant health values and barriers-to-change, education about nutrients, and improved access to healthy foods. Adolescent smoking and drinking should also be targeted.
Obesity has risen drastically in the past few decades. Some experts contribute this to an increased prevalence of eating food away from home and consuming large portion sizes. A popular discussion in policy and legislation arenas has been mandatory implementation of nutrition information on restaurant chain menus. Menu labeling in restaurants that have 20 or more locations nationally was first implemented by New York City in an effort to increase consumer awareness of the calorie content of menu entrees. Since New York City’s implementation of restaurant menu labeling in 2008, there have been conflicting studies on whether nutrition menu labeling improves consumers’ selection of healthier menu items. Conducted on consumers in Lexington, Kentucky, this study focuses on factors influencing nutrition information on restaurant menus. This experimental research design included one menu with calorie information next to the menu items while the other menu did not provide calorie information. Also, this study compares the level of hunger of participants to their restaurant menu selection and participant’s BMI status to their restaurant menu selection. This study shows that when calorie information is provided, it does not influence the participants purchasing behavior.
The purpose of this research was to determine the nutrition knowledge level of students in four-year hospitality programs in Texas, their attitudes toward nutrition in general (general attitudes), and their attitudes toward the role of nutrition in commercial foodservice (restaurant attitudes). Correlations between knowledge and attitudes and differences based on gender, age, college classification, and completion of a college nutrition course were also examined. Hospitality manage ment majors in baccalaureate programs at three Texas universities completed 454 usable questionnaires. Although nutrition knowledge was not extensive, general and restaurant nutrition attitudes were positive. Knowledge was influenced by all factors except gender. General attitudes were influenced by gender, age, and college classification. Only gender influenced restaurant attitudes. Knowledge was posi tively correlated with favorable attitudes. Hospitality students should be taught courses on nutrition knowledge throughout their curriculum, in order to incorporate nutrition concepts into their body of knowledge.
Purpose
The purpose of this paper is to explore consumer attitudes towards the potential implementation of compulsory nutritional labelling on commercial restaurant menus in the UK.
Design/methodology/approach
The research was approached from the perspective of the consumer with the intention of gaining an insight into personal attitudes towards nutritional labelling on commercial restaurant menus and three focus groups were conducted consisting of participants with distinctly differing approaches to eating outside the home.
Findings
The research suggests that, while some consumers might welcome the introduction of nutritional labelling, it is context‐dependent and without an appropriate education the information provided may not be understood anyway. The issue of responsibility for public health is unresolved, although some effort could be made to provide greater nutritional balance in menus.
Research limitations/implications
Following this research with a quantitative investigation, the ideas presented could be verified with the opinions of a larger sample. For example, a study into the reactions to nutritionally labelled menus in various restaurant environments.
Practical implications
Consumers would react differently if this information were to be presented in a fine‐dining restaurant rather than in a popular catering or fast food scenario. The obstacles faced by restaurants to provide not only nutritional information, but also attractive, nutritious food are significant.
Originality/value
Prior to the research there were few, if any, studies into the effects of food labelling on consumer choice behaviour in the context of hospitality management.
Importance of Nutrition Education in Catering and Fast Food Business (Case Study of Sweet Savour Eatery and Royal Birds Motel
- O E Olawale-Olakunle
- O A Christy
Olawale-Olakunle OE, Christy OA. Importance of Nutrition Education in Catering and
Fast Food Business (Case Study of Sweet Savour Eatery and Royal Birds Motel,
AkureOndo State, Nigeria).