Friday, 6 December 2013

Wellness food, a new trend in gastronomy

A workshop focused on gastronomy related to wellness nutrition was held recently at the Institute of Hospitality Management in Prague. The lecture was intended for students of IHM and was carried out as part of the elective Spa and Wellness Management course.

The lecturer, Mr. Jaroslav Škvařil, is a lecturer for the Czech Society for Nutrition and Vegetarianism (CSVV) expert group and a member of the Group for School Nutrition Development at the Ministry of Education of the Czech Republic. He introduced a Wellness menu in Orea Wellness Hotel Santon and the project for Healthy and Quality dining - Slovnaft.

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.