In his lecture, Mr. Škvařil analyzed the definition of wellness in this context, recommended the appropriate diet and demonstrated its impact on human health and performance, both physical and mental. At the same time he evaluated wellness nutrition from the point of view of the latest scientific findings on human nutrition and the way of implementing those findings in practice. The lecture concluded with a discussion of questions related to the topic. In this regard the international WelDest project, of which IHM is one of the partner schools, was presented by lecturer Věra Fišerová. She pointed out criteria that can be important to defining a “health and wellbeing destination” where possibilities for a quality and healthy menu for guests should be present.
