Current Trends In Restaurant Nutrition

Human diet and nutrition patterns have undergone a sequences of major shifts defined as broad patterns of food use and corresponding nutrition-related diseases called ‘nutrition transition’. The concept of nutrition transition focuses on shift in diet and activity patterns especially their structure and overall composition. The current dietary changes appear to be shifting universally toward a diet dominated by higher intakes of animal and partially hydrogenated fats, lower intakes of fiber as a result of low vegetable and fruit consumption. Large scale decreases of food prices have increased access to supermarkets and expansion of fast-food restaurants is a key underlying factor for overeating and a diet of ‘poor quality’. The globalization has impact on food production and supply influenced by agricultural system and technology, as well as homogenization and hybridization in nutrition patterns and all these factors have impact on nutrition in general and out of home eating in particular. Global nutrition dynamics is characterized by increased proportion of people eating out and spending on fast food and soft drinks. The modern restaurants should be flexible in introduction of healthy, organic, vegetarian foods, low fat dishes preserving the unique taste and flavor of local culinary traditions.