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Article
Publication date: 22 November 2024

Hamid Mattiello, Omid Alijani, Mohammad Rahimi Moghaddam and Behnam Ameri

This study explores evolving tourist preferences post-COVID-19, focusing on the growing demand for sustainable tourism. Using the X.0 wave/tomorrow age theory when X.0 = 5.0, it…

Abstract

Purpose

This study explores evolving tourist preferences post-COVID-19, focusing on the growing demand for sustainable tourism. Using the X.0 wave/tomorrow age theory when X.0 = 5.0, it identifies transformative trends influencing the tourism industry's adaptation to new sustainability expectations.

Design/methodology/approach

A mixed-methods approach combines extensive surveys and interviews with diverse tourist profiles to examine behaviors and preferences. The seven pillars of sustainability (7PS) model frames the analysis.

Findings

Tourism is shifting toward sustainable practices, emphasizing cultural differences, environmental stewardship, social engagement, economic resilience, technological infrastructure, educational methods and political supports. The integration of X.0 wave theory with SME 5.0 concepts highlights the importance of responsible tourism aligned with evolving tourist expectations.

Originality/value

This study pioneers the application of the X.0 wave/tomorrow age theory to tourism, offering a novel framework for sustainable practices. It provides insights for making tourism resilient, ecologically sound and socially responsible, meeting post-pandemic visitor demands.

Details

Worldwide Hospitality and Tourism Themes, vol. 16 no. 6
Type: Research Article
ISSN: 1755-4217

Keywords

Article
Publication date: 23 June 2022

Happyness Amani Kisighii, Jofrey Raymond and Musa Chacha

The lack of food-based dietary guidelines for managing cancer among hospitalized patients has led to an increasing economic burden on the government and families in low- and…

Abstract

Purpose

The lack of food-based dietary guidelines for managing cancer among hospitalized patients has led to an increasing economic burden on the government and families in low- and middle-economy countries. There have been increasing medical costs due to delayed recovery, readmission and mortality. The purpose of this study is to contribute in reducing these effects by developing context-specific food-based dietary guidelines to assist health-care professionals and caregivers in planning diets for cancer patients.

Design/methodology/approach

For seven days, the dietary intakes of 100 cancer patients in the hospital were recorded using weighed food records. Data on the costs of commonly consumed foods during hospitalization were obtained from hospital requisition books as well as nearby markets and shops. The information gathered was used to create optimal food-based dietary guidelines for cancer patients.

Findings

Most patients did not meet the recommended food group and micronutrient intake according to their weighed food records. Sugar intake from processed foods was (51 ± 19.8 g), (13% ± 2%), and calories (2585 ± 544 g) exceeded recommendations. Optimized models generated three menus that met the World Cancer Research Fund 2018 cancer prevention recommendation at a minimum cost of 2,700 Tanzanian Shillings (TSH), 3500TSH, and 4550TSH per day. The optimal dietary pattern includes nutrient-dense foods from all food groups in recommended portions and within calorie limits.

Originality/value

Findings show that optimal dietary guidelines that are context-specific for managing cancer in hospitalized patients can be formulated using culturally acceptable food ingredients at minimum cost.

Details

Nutrition & Food Science, vol. 53 no. 2
Type: Research Article
ISSN: 0034-6659

Keywords

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