HEALTHY FOOD SERVICES IN SPORTS TOURISM: A WELLNESS PERSPECTIVE

The growing demand for health-oriented travel has strengthened the integration of sports tourism, gastronomy, and wellness services. This study examines the role of healthy restaurant products in meeting the nutritional and gastronomic needs of athletes and sports tourists through two core components: culinary production and catering services. A conceptual analysis based on current scientific literature evaluates the technological, nutritional, and service characteristics of restaurant products within sports tourism. Attention is given to food quality, nutritional value, organoleptic properties, freshness, presentation, packaging, and compliance with healthy eating principles. The findings indicate that competitive restaurant products should integrate balanced nutrition, local ingredients, sustainability, and innovative food technologies while maintaining sensory quality. Flexible menus and wellness-oriented catering services can accommodate the specific dietary requirements of athletes and active travelers, enhancing customer satisfaction and recovery. Integrating healthy restaurant products into sports tourism contributes to destination competitiveness, sustainable tourism development, and the promotion of wellness-oriented travel experiences.