Spa Cuisine

An opportunity for the hospitality industry?

Authored by: Sandra J. Cooper

The Routledge Handbook of Sustainable Food and Gastronomy

Print publication date:  May  2015
Online publication date:  June  2015

Print ISBN: 9780415702553
eBook ISBN: 9780203795699
Adobe ISBN: 9781134457335

10.4324/9780203795699.ch13

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Abstract

Consideration of nutrition and eating a healthy diet has never been more topical than it appears to be now. Food consumption patterns in Europe and the USA over the past two decades have been raising concerns about the possible health risks related to diet (Chern and Rickertsen, 2003). The NHS Information Centre (2012) supports this alarming increase by updating the diagnosis of obesity as a major increase from 22,878 in 2000/2001 to 211,783 in 2010/2011; hence hospital admissions also increased with primary and secondary diagnosis.

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