Food, Tourism and Health: a Possible Sinergy?
DOI:
https://doi.org/10.6092/issn.2036-5195/5290Keywords:
Food, Health, Tourism, Gastronomic Heritage, Well-beingAbstract
Food is a significant aspect of the tourist’s experience of a destination. While the term “wine and food tourism ” is too often addressed only to the taste of the product, the more aseptic definition of “food tourism” wants to focus the attention also on the health properties of local products. Healthy eating is not about strict nutrition philosophies, staying unrealistically thin, or depriving ourselves of the foods we love. Rather, it is about feeling great, having more energy, stabilizing our mood, and keeping ourselves as healthy as possible, all of which can be achieved by learning some nutrition basics and using them in a way that works for us. We can expand our range of healthy food choices and learn how to plan ahead to create and maintain a tasty, healthy diet. Not only the psychological, but also the physical benefits of tourism appear to have gained increasing importance and healthy nutrition represents one of the most important determinants. Food tourism can be considered a potential benefit for human health.
Understanding tourists’ needs and wants in terms of healthy food consumption is of paramount importance to hospitality businesses. Food, tourism and health could really be a possible synergy.
References
American Heart Association (2013) Downsizing the Epidemic. Menu Labeling in Restaurants http://www.heart.org/policyfactsheets.
Archenti, A., & Pasqualinotto, L. (2008) Childhood obesity: the epidemic of the third millenium. Acta Biomedica, 79, 151-155.
Blüher M. (2013) Adipose tissue dysfunction contributes to obesity related metabolic diseases.
Best Practice & Research. Clinical Endocrinology & Metababolism, 27, 163-77.
Bonaccia, M., Di Castelnuovo, A., Bonanni, A., Costanzo, S., De Lucia, F., Persichillo, M., Zito, F., Donati, M.B., de Gaetano, G., & Iacoviello, L. (2014) Decline of the Mediterranean diet at a time of economic crisis. Results from the Moli-sani study. Nutrition Metabolism and Cardiovascular Diseases, 24, 853-860.
Bos, C., Van der Lans, I.A., Van Rijnsoever, F.J., & Van Trijp, H.C. Understanding consumer acceptance of intervention strategies for healthy food choices: a qualitative study. (2013) BMC Public Health, 13, 1073.
Brambila-Macias, J., Shankar, B., Capacci, S., Mazzocchi, M., Perez-Cueto, F.J., Verbeke, W., & Traill, W.B. (2011) Policy interventions to promote healthy eating: A review of what works, what does not, and what is promising. Food And Nutrition Bulletin, 32, 365-375.
Burton, S., Creyer, E.H., Kees, J., & Huggins, K. (2006) Attacking the Obesity Epidemic: The Potential Health Benefits of Providing Nutrition Information in Restaurants. American Journal of Public Health. 96, 1669-1675.
Cowburn, G., & Stockley, L. (2005) Consumer understanding and use of nutrition labelling: a systematic review. Public Health Nutrition, 8, 21-28
Darmon, N. , & Drewnowski, A. (2008) Does social class predict diet quality? The American Journal of Clinical Nutrition. 87, 1107-1111.
de Blok, B.M., Vlieg-Boerstra, B.J., Oude Elberink, J.N., Duiverman, E.J., DunnGalvin, A., Hourihane, J.O., Cornelisse-Vermaat, J.R., Frewer, L., Mills, C., & Dubois, A.E. (2007) A framework for measuring the social impact of food allergy across Europe: a EuroPrevall state of the art paper. Allergy, 62:733-737.
Drewnowski, A., & Darmon, N. (2005) Food Choices and Diet Costs: an Economic Analysis. The Journal of Nutrition. 135, 900-904.
Drewnowski, A. (2010) The cost of US foods as related to their nutritive value. The American Journal of Clinical Nutrition. 92, 1181-1188.
Fischler, C., (1988) Food, self and identity. Social Science Information 27, 275–292.
Grunert, K.G., & Wills, J.M. (2007). A review of European research on consumer response to nutrition information on food labels. Journal of Public Health, 15, 385-399.
Hrelia, S., Leoncini, E., & Angeloni, C. (2010) Piante per alimenti funzionali e probiotici. in P. Ranalli (ed.), Le piante industriali per una agricoltura multifunzionale (pp.39-58). Milano: Avenue Media.
International Food Information Council Foundation (2012) 2012 Food & Health Survey: Consumer Attitudes toward Food Safety, Nutrition and Health, www.foodinsight.org.
Komlos, J., & Brabec, M. (2011) The trend of BMI values of US adults by deciles, birth cohorts 1882–1986 stratified by gender and ethnicity. Economics & Human Biology, 9, 234–250.
Leitzmann C (2014) Vegetarian nutrition: past, present, future . The American Journal of Clinical Nutrition, 100, Suppl 1, 496S-502S
Mak, A.H.N., Lumbers, M., Eves, A., & Chang, R.C.Y. (2012) Factors influencing tourist food consumption. International Journal of Hospitality Management, 31, 928– 936.
Mueller, H., & Kaufmann, E.L. (2001) Wellness Tourism: Market analysis of a special health tourism segment and implications for the hotel industry. Journal of Vacation Marketing, 7, S. 5-17.
Ogden, C.L., Carroll, M.D., Kit, B.K., & Flegal, K.M. (2014) Prevalence of childhood and adult obesity in the United States, 2011-2012. Journal of the American Medical Association, 311, 806-814.
Shin, J.A., Lee, J.H., Lim, S.Y., Ha, H.S., Kwon, H.S., Park, Y.M., Lee, W.C., Kang, M.I., Yim, H.W., Yoon, K.H., & Son, H.Y. (2013) Metabolic syndrome as a predictor of type 2 diabetes, and its clinical interpretations and usefulness. Journal of Diabetes Investigations, 4, 334-343.
U.S. Food and Drug Administration. (1994) Guidance for Industry: A Food Labeling Guide. www.fda.gov/FoodLabelingGuide
Wyness, L.A., Butriss J.L., & Stanne, S.A. (2012) Reducing the population's sodium intake: the UK Food Standards Agency's salt reduction programme. Public Health Nutrition, 15, 254-261.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2015 Silvana Hrelia
Copyrights and publishing rights of all the texts on this journal belong to the respective authors without restrictions.
This journal is licensed under a Creative Commons Attribution 3.0 Unported License (full legal code).
See also our Open Access Policy.
