Spa cuisine

TheGoodness ofSpaCuisine
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CHAPTER I
INTRODUCTION
We are what we eat! It's all very well claiming that you eat freshly-
cooked meat and vegetables. But how is it cooked? Eating fried food,
however recently it was picked, dug up, caught or slaughtered, isn't exactly
the healthiest way of dining. Especially if was exposed to chemicals while
it was growing, or being reared. Eating healthy is not just about having a salad in
fact it is a field of a multi-disciplined culinary arts. The most important factor about a spa
cuisine is that it focuses on your health, with a balanced diet on order to help you in the
long term. A good diet will help you to be productive, and will enable you to deliver better
results in any field of productivity, be it professional or personal. It’s not only the food we
eat but it is the method of cooking that matters as well, over-cooking can destroy the
nutrients therefore grilling, wok-cooking are good recommendations as far as cooking is
concerned and of course microwave cooking is another way of cooking food without
applying much fat or oil in it. Food that was exposed to chemicals while it was growing or
being reared is not a choice for healthy food either.
And in these days, when taking care of the outside of your body with
innumerable spa treatments is so popular, doesn't it make sense to think
more seriously. Many people are beginning to think so. And that's why
there's an ever-increasi ng demand for Spa Cuisine.
Spa cuisine is essentially taking our food preparation and cooking methods back to
the simpler and less refined ways of the past.

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As we have evolved things have become more and more refined; the natural processes
of storage and cooking have been replaced with chemicals and microwaves etc. with spa
cuisine we try to use the natural elements in food to assist the body in its day to day
processes without placing unnecessary strain on it
Spa Cuisine usually focuses on this very thing, flavorful food made from “good” fats
and carbohydrates. Not like the tasteless fat-free versions of food that we have all come
to dislike so very much, spa cuisine manages to bring food to another level. With spa
cuisine, the natural elements in food are taken into account, to assist the body in its bodily
functions. This is a culinary art, where most spa chefs take a medicinal approach to their
preparations, taking into consideration what benefits the food blends will bring to your
body weight loss, digestion, stress reduction are just some of the perks associated with
spa cuisine.
Statement of the Problem
This study sought to identify the green nutrition. The following questions were
sought to have been answered.
1. What is Spa Cuisine?
2. What is the Importance of Spa Cuisine?
3. What are the effects of Spa Cuisine on Human Health?

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Significance of the Study
Spa cuisine is essentially taking our food preparation and cooking methods back to
the simpler and less refined ways of the past. As we have evolved things have become
more and more refined; the natural processes of storage and cooking have been replaced
with chemicals and microwave with spa cuisine we try to use the natural elements in food
to assist the body in its day to day processes without placing unnecessary strain on it.
Department of Health, to identify the alternative meal planning and preparation.
To provide safe, evidence - based dietary advice and management to individuals (in
health and disease), as well as to institutions. Especially on the role of spa cuisine in
human nutrition. Although many governments around the world are aware of the problem
of chronic disease, the majority do not have comprehensive policies and budgets to
develop integrated approaches to their prevention, surveillance, and control.
Non - governmental Organizations (NGOs) for developing national health
policies. NGOs plays a more important role in lobbying for specific policy actions,
conducting research into consumer concerns about obesity and unhealthy diets, and
tracking commitments made by governments.
Consumers, people who are the beneficiaries or end-user of natural resources.
They should increase their awareness on what they eat and to know their food.
Furthermore, results and findings will always be a source of information that can
be channeled to other researchers who may have of same interest or may have similar
studies in the future.

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CHAPTER II
REVIEW OF RELATED LITERATURE
Spa cuisine is all about selecting the freshest, organic fruits and
vegetables available, and using them in enhancing the flavors of a meal's
other ingredients. Ingredients such as ocean-fresh fish & free-range
poultry and a myth that needs dispelling quickly, is that "all fats and oils
are bad". Certain fats are essential to your body, and it's the quality and
the quantity of these fats that should be considered. Spa Cuisine Chefs
don't cook with oils, but do reduce your saturated fat intake by only using
trimmed, lean meat. They design meals that supply you with the essential
fatty acids found in fish, vegetables, grains and pulses.
THE NEED FOR WELLNESS
The origin of spas can be traced back to as early as 2000 B.C. where the ancient
Egyptians used baths for therapeutic purposes. This shows that the need for wellness has
always been prevalent amongst the human beings and today, with the healthy lifestyles of
people declining, this is being felt even more.
Spa food or in more common terms ‘Spa Cuisine’ is highly misunderstood. It has a
bad reputation of being flavorless, unfulfilling and boring. The reality is that spa cuisine
can be quite delicious. Although the definition of spa cuisine may differ slightly from spa to
spa, there are some general characteristics you can count on, and trust me, all are
positive:

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 Natural Ingredients: Processed and refined foods are minimized and instead,
spa cuisine uses fresh and natural ingredients that are good for you and are
whole in nature.
 Seasonal Appropriate: Most spa cuisine menus incorporate in-season
ingredients. Some spas may even grow their own produce. This ensures that
the ingredients are always available and are as fresh as possible.
 Colorful: Often, meals served at spas are very colorful. The more color that is
on your plate, the more you are eating diversified nutrients, vitamins and
minerals. Additionally, colorful plates are more aesthetically appealing and
promise to be more appetizing.
 Well-balanced and Nutritious: Meals served at spas often concentrate on
providing balance and variety in the dishes they serve. They want to ensure
that guests get a good balance of macronutrients (protein, carbohydrates and
fats) in their meal. Each calorie you consume is meant to provide you with
healthy nutrients, vitamins and minerals.
 Quality Ingredients: You can be sure that the food you eat is high in quality.
Protein sources will be lean and will come from both animals and plants.
Carbohydrates will be unrefined, and will include fresh vegetables, fruits and
whole grains. And incorporated fats will be of the healthiest types, including
olive oil, sunflower and canola oils.
 Taste and Flavor: As opposed to focusing on delivering large quantities of
mediocre tasting food (think Chinese Buffet), spa cuisine focuses on satiating

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your appetite by delivering appropriately portioned dishes that are high in
quality, taste and flavor.
 Uniqueness and Creativity: Spas often create recipes that use spices and
ingredients that are a bit nontraditional. Additionally, when it comes to
indulgences and dessert, they come up with creative ways to satisfy your sweet
tooth without causing major impact to your waistline or sacrificing taste.
As you've probably guessed, it's a unique culinary art too. You won't
find every chef, however skilled and experienced, capable of preparing spa
cuisine. When the Spa Cuisine Chef adds herbs, he'll be thinking about
their medicinal properties too, not just their flavor! Ginger doesn't only
perk up the taste buds - it also aids digestion. And lemongrass lends more
to a meal than just its citrus tang. While you're eating a dish with this plant
as an ingredient, your breathing tracts are being cleared too. Spa Cuisine
and Healthy Eating has a rules and tips.
 As fresh as possible. Buy freshly picked fruits and vegetables. Sometimes it means
waking early to go to the market, but nothing compare in taste to an ingredient just
taken from the earth, the sea or meat just slaughtered.
 As natural as possible. Buy naturally grown or organic products. Fruits and
vegetables are not as nice looking as the one treated with chemicals, but your
body will have fewer toxins to eliminate.
 Don't skip meals. Plan your daily meals and snacks. For healthy eating, if your
weight is normal, enjoy three meals and two additional snacks if you're hungry in
between mealtimes.

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 Learn simple ways to prepare food. Healthy eating doesn't have to mean
complicated eating. Keep meal preparation easy; eat more raw foods such as
salads and vegetables juices, and focus on the pleasure of eating healthy food
rather than the calories.
 Sauces and Condiments for your dishes. Seasons the meat and marinate before
you cook it.
 Avoid eating more sugar. If you feel tired in the afternoon, reach for fruits, veggies
or a high protein snack rather than sweets, which actually rob your body of energy.
 Listen to your body. Stop eating when you feel full. This will help you remain alert,
relaxed and feeling your best. Healthy Habits Most people I know, want to diet and
reduce weight, feel healthy and gain energy. There are so many diet plans in the
market that it is difficult to choose the right one. Over the years, I have researched
a few and suggest the following to stay healthy.
These ideas are common over various diet plans, though the relative emphasis on
these steps may differ. The Trick is Sensible Eating with Regular Light Exercise Restrict
carbs and fat intake. Most diet plans will suggest that the intake of carbohydrates and
fats should be reduced. But not eliminated. A threshold level of carbohydrates is required
by the body because they convert to energy but excess gets converted to fat. Similarly
small amounts of fat are essential for the maintenance of a healthy body, but excess is
but excess is bad for the heart and the body.
So add whole grain cereals like brown rice, whole wheat bread, homemade
breads made with wheat grain, multigrain bread, porridge, and oats as they help to fill
you up. They contain vital fiber, most essential to the proper functioning of the stomach

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and intestines. Cook the healthy way. Reduce and eliminate frying. Instead, roast and
bake your food. Eat roasted dry fruits or in the raw and avoid salted and sweetened
snacks.
Reduce white sugar intake. One sure way to find good health, increased vitality
and energy levels is to cut and reduce white sugar intake. Processed white sugar is bad
for the body. Try to sweeten your food by adding honey or jaggery instead. Use natural
fruit purees and natural fruit juices as sources of natural sugar and enjoy healthy living.
Eat a balanced Protein Rich Diet. Adequate amount of proteins are a must to feel
full and satiated. They also provide necessary health, vigor and energy and are a must in
your diet. Proteins from vegetable sources like pulses, nuts, mushrooms, cottage cheese
do not contain harmful cholesterol and are good for the body. Enjoy grilled or baked fish,
chicken and seafood. Cut out fried meats and reduce red meat.
Frying adds oil and cholesterol to the foods which can be done without. Add
fresh fruits, leafy vegetables and sprouts to your diets in the form of salads before and
during meals to get your daily dose of vitamins, minerals and many vital ingredients
which your body needs. Enjoy salads before meals. Incorporate the concept of meal
before meal by adding healthy salad ideas before meals. Eat a small plate of raw
vegetables & sprouts seasoned with natural seasonings like curds, oregano, basil, thyme
and coriander. This meal before meal will reduce your craving for unhealthy foods in the
main meal. Snack often, the healthy way. Snacks such as fresh and roasted dry fruits
(without salt or sugar being added to them) are a good way to control hunger pangs.
A balanced diet with adequate fat, carbohydrates, protein, minerals, vitamins
balanced with less sugar and adequate exercise is must for a healthy body. There are

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really no fixed ratios for the various parts of a meal. Experiment a bit to find what
combination makes you feel good and full of vigor. Then stick to that combination.
Everybody has different needs so find your combination. Use the above tips to find a
healthy way to cook and eat.
Highest in Pesticides
 Apples  Peaches
 Bell Peppers  Pears
 Celery  Potatoes
 Cherries  Red Raspberries
 Grapes  Spinach
 Nectarines
 Strawberries
Lowest in Pesticides
 Asparagus   Kiwi
 Avocados   Mangos
 Bananas   Onions
 Broccoli   Papaya
 Cauliflower   Pineapples
 Corn (sweet) 
 Peas (sweet)

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Some Healthy Food Choices
 Grilled chicken or fish
 Whole wheat rolls
 Fruit or fruit and yogurt
 Baked potato (with vegetables instead of cheese, butter or sour
cream)
 Salad with dressing on the side or fat free salad dressing
 Lean grilled beef
 Low fat deli sandwiches on wheat bread or on pita bread
 Fat free / low fat milk or water
Avoid These Dressing
 Cheese sauce  Sour cream
 Most “special sauce”  Gravy
 Tartar sauce  Guacamole
Select Foods
Steamed , Broiled, Baked, Roasted, Poached, Sautéed or Stir-fried

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Essential Vitamins
 Vitamin A (Beta Carotene) – Sources: carrots, peppers, green leafy
vegetables such as spinach helps regulate the immune system
 Vitamin C – essential for the healing of wounds, and the repair and
maintenance of cartilage, bones, and teeth
 Sources: citrus fruits, tomatoes and spinach
 Vitamin D – helps maintains bone health and the absorption of calcium. Most
common Sources: dairy products and cereals
Fat-soluble vitamins like A and D tend to accumulate in the body and become
toxic in large amounts. Water-soluble vitamins like C are flushed through the body on a
daily basis.
Essentials Minerals
 Iron – Sources: green vegetables, beans, poultry and red meat - Helps red
blood cells carry oxygen to all parts of the body
 Calcium – Sources : dairy products - Considered one of the most important
minerals for the growth, maintenance, and reproduction of the human body
 Potassium – Sources: bananas, other fruits and vegetables
Helps with muscle and nervous system function and helps balance water in
blood and tissues

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 Zinc – Sources: red meat - Helps in the proper functioning of the immune
system and plays a role in the metabolism of carbohydrates
 Magnesium – Sources: fruits, vegetables and whole grains
Helps with muscle and nervous system functioning and the production of
energy and protein
Food Family
 Grains - Whole grains include whole wheat, brown rice, oatmeal, whole grain
barley, millet, and popcorn. Whole grains are more nutritious than refined
grains which include many breads, pastas, breakfast cereals, tortillas, and
grits
 Vegetables – Go for the bright: the deeper the color, the greater the
concentration of vitamins, minerals and antioxidants. Dark green and orange
vegetables, from broccoli, kale and mustard greens to butternut squash and
sweet potatoes, are several excellent choices. Dried beans and peas, such as
black beans, kidney beans and tofu, count in the vegetable category as well
as the meat group. 100 percent vegetable juice counts, too
 Fruits – Fruits can be enjoyed a number of ways: fresh, canned, frozen, dried,
whole, cut-up, or pureed. Go easy on the fruit juices, though; they contain a lot
of natural sugars. Besides the standards such as apples, bananas, oranges,
peaches, pears and plums, try mangoes, blackberries, papayas, hybrid
melons and avocados

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 Milk and other dairy – As part of a healthy diet, the USDA recommends
choosing fat-free or low-fat dairy products. If you're lactose-intolerant, there
are lactose-free and lower-lactose products, such as hard cheeses and
yogurt. Harvard Health suggests a dairy or calcium supplement as an
alternative to milk and cheese, which can contain a lot of saturated fat
 Meat and beans – This group includes fish, poultry, eggs, beans, peas, nuts
and seeds, so it's easy to vary your menus. Avoid red meats because they
contain a lot of saturated fat
 Oils – Oils are a major source of fats in your diet. Common plant and fish oils
include: canola oil, corn oil, cottonseed oil, olive oil, safflower oil, soybean oil,
and sunflower oil
 Discretionary calories – include “the extras” like solid fats, added sugars, and
alcohol, or more food from any food group. Alcohol is okay in moderation and
that sweets should be avoided
The essence of Spa cuisine in the ingredients you use
 Balanced, wholefoods, organic, natural, fresh and clean.
 Alternative foods are becoming more and more available and should be used.
 The use of plant based foods is essential.
 Be very cautious regarding supplements; they do not substitute for real food.
 Fresh fruits and vegetables are easily used to make juices or easy meals.
 Plant foods contain vital elements to reducing antioxidants in the body.

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 Tinned, irradiated and chemically treated foods have no place in the dishes made
for spa cuisine.
Substitute
 FAT– Vegetable stock, non stick mats, Mono & Polyunsaturated fats and oils.
Fat in the cooking process is not needed. Once Oil is heated the chains in the change
and what is naturally considered a good fat will change to a carcinogenic. Saturated fats
are considered "bad" fats. They come mostly from animal foods. Unsaturated fats are
healthier fats, and they come from plant sources. They are usually liquid at room
temperature. Unsaturated fats include monounsaturated and polyunsaturated fats. Good
sources of monounsaturated fats are canola, olive, and peanut oils. Good sources of
polyunsaturated fats are safflower, corn, and sunflower oils, soybeans, and many nuts
and seeds. An important polyunsaturated fat is omega-3 fatty acid, which comes mostly
from fish sources.

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 SUGAR– Stevia, Fructose, and unrefined sugar reduced fruit juices and dried fruit.
If you've ever tasted stevia, you know it's extremely sweet. In fact, this remarkable non-
caloric herb, native to Paraguay, has been used as a sweetener and flavor enhancer for
centuries. Cooking with stevia does require a learning curve, but since the advantages of
reducing sugar in your diet (as well as eliminating your consumption of aspartame and
other artificial sweeteners) are so important, it's well worth the effort. Mixing stevia with
other sweeteners, like honey or maple syrup, is a good way to start using stevia.
 SALT – Tamari soy sauce, Sea Salt, sea weed and mixed dried herbs. Salt come many
forms. In spa cuisine table salt is avoided due to being refined thus making it
inorganic; instead more natural forms (organic) of salt from plants and minerals
should be used. These a found in high levels in the following foods: soy sauces,
spinach, celery and seaweed’s. Sea salt, herbs and spices or a sea salt like
maldon. Sodium is an electrolyte mineral. It helps maintain a fluid and acid-base
balance in the body. Sodium occurs naturally in most foods. It is even present in
drinking water. Convenience foods contain the most sodium in the form of salt and
food additives. Convenience foods are designed to be quick and easy to transport,
store, prepare and eat. To do all this, they need stabilizers, preservatives and
ingredients to improve taste. And sodium does it all. High amounts of salt, or
sodium chloride, are found in processed meats such as bacon, sausage and ham,
in canned soups and vegetables in many frozen foods. Most restaurant food is also
high in sodium. Monosodium glutamate (MSG).Avoid at all costs. Sodium performs
many essential functions in the body. It regulates fluid balance by controlling the
flow of liquids in and out of each cell. Spark nerve impulses. Help the body to

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process and digest proteins and carbohydrates. Sodium in the diet is measured in
milligrams (mg). There is no recommended dietary allowance (RDA) for sodium.
SUBSTITUTES
 Whole wheat grains!
 Tempe and soy products!
 Herbs and spices!
 Apple concentrate and fruit concentrates
SPA CUISINE DO’S
 Do use fresh organic produce
 Do use chemical free food
 Do use the correct equipment
 Do use substitutes for bad foods
 Do be different and creative
 Do stick to your philosophy
SPA CUISINE DON’T’S
 Don’t deep fry
 Don’t shallow fry
 Don’t microwave or use canned food
 Don‘t use aluminium equipment
 Don’t deceive the clients

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Stay Fit With A Spa Diet And Spa Lifestyle:
 A spa is not just a place of massage and beautification, but it is a lifestyle change
and most definitely a way of life.
 The food in a spa is not only nutritional but it is also designed to suit your taste
buds which is appealing to the eye as well but providing maximum nutrition.
The meal is well calculated in a way that has a good effect on the body when
lowering certain energy intakes.
 Spa cuisine is always low-fat, low-sodium and high-fiber die over all a high nutrient
diet.
 Food is the quintessential of life, a spa is place that offers holistic treatment, and
therefore food is an integral part of a health treatment.
 The most effective way to improve your well-being, vitality, and overall health is to
adopt a healthier lifestyle.
 Healthy eating, regular physical activity, stress management and adherence to
sensible medical advice which is always available in a spa whose main focus is the
health of their customers
 Using a systematic and comprehensive approach to nutrition, fitness, health
psychology, and medical care, the main aim is to to help the customer to achieve a
level of well-being that will allow him/her to avail the joyfulness of life in a sensible
and productive way.
 Calorie cutting is not about eating less food, but it is about eating healthy foods
omitting the saturated fats with the right nutritional content.

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 Spa cuisine is only a part of the treatment however is responsible for covering the
effects of long term diagnosis.
 Good cuisine has a number of effects, and creates room for a healthy
psychosomatic condition, maintains the harmony of the body. Promotes optimal
health and well being through a sensible meal plan, it illustrates variety,
moderation, and balance.
 The food that is served is mainly seasonal, clean and whole foods with high
nutritive value with little or no processed foods.
 Most of the food consists of Whole grains, legumes, beans; colored fresh fruits &
vegetables. Lean protein sources are offered with lean dairy or calcium-rich non-
dairy sources.
 The herbs are always fresh with low sodium content and the fats that are served
are monounsaturated fats, minimize saturated and trans-fats and importantly
omega-3 source. the sugar level is always limited in the food and drinks,
substitutions are mainly natural and moreover innovative.
 Cooking methods in a spa can always be replicated at home as the goal is a
regular diet plan that is healthy.
 Fulfils individual nutrition parameters and preferences and promotes sustainability
of agricultural resources.
 Green tea which is offered in spas contributes to improving the sharpness of your
mind with regards to memory, orientation, ability to follow commands, and attention
and prevents cognitive impairment including diabetes, smoking, and advanced

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age. A high consumption of green tea leads to lower health risks and a more
productive physical activity.
 Spa cuisine also suggests that salt intake should be limited as sodium makes the
body hold on to fluid. To pump the added fluid, the heart has to work harder.
People with heart failure shouldn't put this extra strain on their hearts; it has also
been suggested that for most people the salt intake should be below 2,300
milligrams per day.
 Avoid seasoning that is salty such as cubes and sauces, evade high sodium foods
and eat foods with low sodium alternatives.
 Buy foods that are good nutritional supplements when at home, because some of
the recommended foods may not always be available at the grocery store near
where you live.
 The food offered in a Spa is prepared by highly trained chefs and represents
trendy cuisine; carefully planned and portioned to help you reach your health
goals.
HOW THE FOOD IS COOKED
 The cooking methods are as important as the ingredients that are used.
 The equipment that should not be used are microwaves, deep fryers and
Aluminium pots and pans.
 Tinned, irradiated and chemically treated foods have no place in the dishes made
for spa cuisine.

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GOOD EQUIPMENT CHOICES
 Steamers
 Convection ovens
 Grillers
 Poachers
 Masticator or Centrifugal juicers
 Stainless steel, glass or copper pots pans and utensils
 Bar blenders
SPA KITCHEN DESIGN

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CHAPTER III
METHODOLOGY
This chapter presents the methodology used by the researcher in the conduct of the study.
This further discussed the research design used, the data gathering and instruments.
The researcher will gather data through library research, journal, and articles and through
the aid of networking sites. Considering on the research questions raised, research hypothesis
will be formulated.
Research Design
This study is a descriptive study that focused on the evaluation and how this evaluation
related to the collaboration between specialists and technologists. It refers to a mutual dynamics,
with information from researchers from the creativity of chefs in culinary arts and of highly
professional cookers, as technologists, towards researchers, to elucidate processes of culinary
production.
The Analysis of Variance or ANOVA was used to determine the sample test used.
This method will allow the researcher to analyze the difference between two or more
sample means by dividing the total sum squares. It tests the significant differences
between classes means, this method is done by analyzing the variances.
Research Hypotheses:
H0 There is no significant difference on the modern cuisine and spa cuisine.
H1 There is a significant difference on the modern cuisine and the spa cuisine.

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CHAPTER IV
CONCLUSION
All humans eat to survive. We also eat to express appreciation, for a sense of
belonging, as part of family customs, and for self-realization. A meal is the consumption of
two or more foods in a structured setting at a set time. Snacks consist of a small amount
of food or beverage eaten between meals. A common eating pattern is three meals
(breakfast, lunch, and dinner) per day, with snacks between meals.
The more a person is exposed to a food—and encouraged to eat it—the greater the
chances that the food will be accepted. As the exposure to a food increases, the person
becomes more familiar and less fearful of the food, and acceptance may develop. Some
persons only eat specific foods and flavor combinations, while others like trying different
foods and flavor. Spa cuisine promotes optimal health and well-being through a sensible
strategy for lifelong healthy eating habits.
People would have ‘lived off of the land,’ this may not be entirely possible
anymore. Add to this the fact that people have become used to eating more exotic foods,
and may not be prepared to totally eliminate these from their diets, and it is unlikely that
the population could be persuaded to change to an entirely local diet.
Finally, it must be acknowledged that a commitment to this way of eating will
demand time, energy, and personal resources as certain foods are sought out. I hope that
this tool will help to raise awareness and highlight the benefits of eating healthy food for
people considering this way of eating.

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REFERENCES
Reynold, H., “spa cuisine trends and essences “http://www.spachefs.com
http://www.suite101.com/content/the-fine-art-of-spa-cuisineits-simpler-than-you-think-
a288889
http://www.sparetreatsandwellness.com/spa-wellness/wellness-nutrition-discover-the-
world-of-creative-spa-cuisine.html
Bayless. R., et al. 2005. The Cook's Book- Techniques and tips from the world's master
chefs,
Trotter. C., 2005. Spa Cuisine. http://orders@charlietrotters.com

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