Editorial

Citation

Blades, M. (2002), "Editorial", Nutrition & Food Science, Vol. 32 No. 5. https://doi.org/10.1108/nfs.2002.01732eaa.001

Editorial

Recently, I have tried to attend as many meetings and events on various aspects of nutrition as time has permitted. Also, over the years I have probably attended something of the order of a thousand meetings, conferences, training days and all types of events on the topic of nutrition.

Unfortunately, at a number of these meetings, the food served at lunch and anything served at breaks is typically an unbalanced meal, with no choice of alternatives.

Despite the emphasis during the professional and educational part of the event on nutrition and how to apply this in the practical situation, there seems to be a lack of application to this in terms of food provision.

There seems to be a general consensus as regards nutrition that there are no unhealthy foods, but unhealthy diets. In general it seems accepted that a diet should contain a wide variety of foods available and that individuals should be able to make informed choices about the food they eat. Obviously there is nothing wrong with the chocolate bar, fried dish or cream cake provided it is part of a balanced diet.

Plenty of fluid, especially in the form of water, is usually also recommended.

Today there are an increasing number of people with a requirement for a dietary modification. This includes those with food intolerances, diabetes, as well as those who are trying to lose weight, which means that this variation needs to be accommodated in any meal provision.

So why is it that the meal provided at conferences and meetings on nutrition is often not in line with any of these requirements? All too often there is a selection of deep fried items with little or no accompanying carbohydrate, let alone vegetables or salad. Most people are often very hungry, having made an early start to travel to the meeting and have no choice but to eat what is on offer.

Pudding is often a gateau swathed in cream with no alternative but cheese and biscuits.

For those requiring a dietary modification there is often the ability to pre-order something. But to have a meal presented as different from the rest can be embarrassing for some people. It is far better to provide a meal with a selection that is suitable for all.

On occasions there is not enough fluid, and indeed on one or two occasions nothing at all was provided to drink, which led to numerous complaints.

Obviously these observations do not occur at every meeting, and often the meals provided are a wonderful example of an appetising and nutritionally balanced meal with excellent choices. Such meals include alternatives to the more fatty choices. They also include plenty of fruit and vegetables and salad, as well as bread rice and potatoes. Fluid is available throughout, with jugs of water continually available.

Perhaps more attention could be paid to the food provision at conferences. Also caterers may find it useful to be aware of the more healthy catering practices and food choices such as discussed in Catering for Health produced by the Food Standards Agency and Department of Health. There may also be an opportunity for a support group to be set up for caterers interested in providing a more nutritious choice of food at events.

Mabel Blades