Nutrition in catering

Abstract

SummaryFor the purposes of this paper, catering activities are classified into three parts: If or profit, 2 at breakeven, 3 subsidised. The second group are mainly canteens and the health service and the third group includes the armed forces and some educational authorities. However, the industry has a poor statistical base and quantitive data are only available for broad characteristics. In 1978 the industry in the UK employed 2.14 million and the industry is labour intensive. Also in 1978 the National Health Service provided 600 million meals and some 3.5 million school meals were prepared a day during school term. Overall, it is estimated that, in 1976, eating out accounted for 12 per cent of expenditure on foods.The newer systems of catering, cook freeze and cook‐chill, are described and the significance of the separation of production from service which these systems make possible are assessed with particular reference to nutrient value at the time of consumption. The most labile nutrients are vitamins C, thiamin and folic acid.The advantages of Fast Foods in encouraging the consumption of nutritious foods are discussed and particular attention is drawn to the potential risk of over consumption of salt, energy and fat and under consumption of folic acid and iron if total diets consist exclusively of specific fast foods.The potential use of institutional catering in an educational role is discussed with particular reference to a trial organised with the Mersey Docks and Harbour Company as part of the Port of Liverpool Heart Health Campaign, where an attempt will be made to decrease the intake of fat and salt and to increase the intake of fibre.