Catering for Health

Monday 24 July 2006

A guide for teaching healthier catering practices.

A healthy diet is one that is rich in fruit and vegetables and cereals, and low in fat, salt and sugar. Improving health and reducing health inequalities is now a key Government priority.

Recognising the links between diet, nutrition and preventable disease such as heart disease and some cancers, Our National Health, Scotland's NHS action plan, supported by Eating for Health: A Diet Action Plan for Scotland, sets out a multi-agency, multi-sectorial approach to improve Scotland's diet. It outlines plans to work with the food industry, including caterers, to improve the overall balance of the diet with respect to fruit and vegetables, salt, fat and sugar.

This booklet represents an important resource to achieve this goal. It provides guidelines and practical tips and a sound basis for improving health through provision of healthy catering in restaurants, workplaces, schools and hospitals.