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Chefs` Perception of the Importance of Nutrition in Menu Planning
Abstract
This study surveyed chefs attending the American Culinary Federation Chefs Forum 2001. They were surveyed regarding their perceptions of the role of nutrition in menu planning. The results showed that chefs strongly agree that food service professionals view nutrition as important in menu planning. The chefs, however, did not perceive that the number of customer requests for modified menu items was increasing or that consumers consider nutrition an important factor when selecting a restaurant. The study found that the chefs` personal health conditions, length of work experience, and recent nutrition education were significantly related to nutrition issues in menu planning. The survey also indicated that chefs no longer perceive that the preparation of low-fat foods requires additional work, and that they can be made equal in taste to foods containing higher amounts of fat.
... 10 34% of food handlers have never had experience in nutritional knowledge. 11 The two main problems that hinder the practice of nutrition in most restaurants are the lack of the chef's experience in nutrition education and training with the absence of written nutrition guidelines implemented during food processing. 3,10,[12][13][14] This has implications for the lack of nutritional knowledge, attitudes towards nutrition, and nutritional practices of chefs in preparing dishes, as well as the nutritional quality of dishes that do not meet balanced nutritional standards. ...
... 3,10,[12][13][14] This has implications for the lack of nutritional knowledge, attitudes towards nutrition, and nutritional practices of chefs in preparing dishes, as well as the nutritional quality of dishes that do not meet balanced nutritional standards. 2,10,11,13,15,16 The nutritional content policy of food can be regulated by nutritionists and related institutions, but chefs and food handlers remain the main determinants who play a role in food processing, and the health of served food. 5,17,18 Chefs have the opportunity to establish and provide healthy food choices for a community with interesting tastes. ...
Background. Increasing the frequency of eating out in restaurants contributes to an increase in the prevalence of non-communicable diseases. The quality of restaurant dishes depends on the chef’s ability to process delicious food and the chef’s understanding of nutrition in healthy food processing. Nutritional knowledge and attitudes towards nutrition from chefs are very important if nutrition and health aspects are the basis for consideration of food selection. Objective. The objective of this study is to assess the chef’s nutrition knowledge and attitudes toward nutrition during the restaurant’s food handling. Methods. A cross-sectional approach and descriptive design were used in this research. Chef nutritional knowledge and attitudes were measured using a structured questionnaire through three question topics including food preparation, food processing, and food presentation. Results. Chefs have good nutritional knowledge about food presentation and plating (66.7%) and good attitudes towards nutrition in relation to food preparation, food processing and molecular gastronomy techniques, and food presentation and plating (83.3, 79.3, and 86.1% respectively). Educational background and work experience influence the knowledge and practice of food handling during processing. Conclusion. There is a significant relationship between a chef’s educational level, years of working experience and nutritional knowledge. But educational levels, years of working experience, and the availability of standard operating procedures in restaurants were not significantly related to the chef's nutritional attitude.
... The post-test showed that students continued to rate consumer demand as a highly important factor in limiting the feasibility of placing vegetarian or meatless dishes on the menu. Their consistent opinion regarding consumer demand indicated that consumer demand is one of the most important factors for controlling what is on the menu (Johnson et al., 2002). ...
... A recommendation by the Institute of Medicine (2010) stated, "Food manufacturers and restaurant/foodservice operators should voluntarily accelerate and broaden efforts to reduce sodium in processed foods and menu items, respectively" (Henney et al., 2010 p.288). As stated earlier, consumer wishes are very important for chefs (Johnson et al., 2002). The same percentage of respondents (76%), in both pre-and post-tests, reported that reducedsodium menus would lead to complaints from guests. ...
Chefs need to be academically prepared to ensure their menus are nutritionally balanced while meeting the demand for taste, low cost, and convenience. Culinary educators at post-secondary institutions balance culinary and nutrition knowledge with the needs of patrons, staff, and management. Based upon previous nutrition inquiry, educational intervention lessons on protein and sodium were designed and pilot tested with two groups (n1=20) and (n2=21) of post-secondary culinary arts students. These educational intervention lessons improved knowledge of protein and sodium as measured on topic specific knowledge test instruments. The difference before and after the education program on protein was statistically significant for 14 out of 19 survey items. For the sodium intervention lesson, changes for eight items out of 26 were statistically significant. The evidence suggests that the intervention lesson for improving applied knowledge about dietary proteins and sodium through an intervention lesson is positive. It is recommended that culinary arts post-secondary programs incorporate reinforcement lessons on the applications and the techniques of healthy cooking into their curricula to meet the needs of their constituents. Decisions on academic emphasis based on current nutrition research and trends can contribute to wider availability of healthy foods served away from home. The depth and level of applying nutrition concepts to food preparation behavior is affected by the academic experiences of the culinary students as they aspire to work in professional kitchens in menu and recipe development.
... The findings revealed that the main criterion in planning is profit, although health and nutrition are also important. Johnson et al. (2002) also reported that health-related issues are an important criterion in planning for chefs. Finally, Seyitoğlu (2017) identified five prominent topics in menu planning: predecessors, key issues, influential actors and their roles, trial and error, and problems-difficulties. ...
... For example, in a Michelin-starred restaurant business, menu planning is often shaped by the chefs' intuitions and professional experience (Ottenbacher & Harrington, 2007) whereas the more centralized authority in a chain restaurant business considers more rational factors, such as profitability and efficiency (Ottenbacher & Harrington, 2009). This understanding of rationality also applies when consumers are at the center (Kivela, 2003) or nutrition principles (Johnson et al., 2002) are taken into account. In short, the approaches adopted in the business concept and planning determine the product choices. ...
This study examines how the Menu Management Process Model is realized in practice. To the best of the author’s knowledge, this study is the first to evaluate this model empirically by applying the case study method to a boutique café. Data were obtained from observations, document analysis, and interviews. The findings revealed which topics attracted attention during the process, the revisions made to the menu cards, and the reasons for these revisions. More drastic changes were made to the food menu than the beverage menu. Food menu revisions included making changes (17 items) and eliminating items (9 items) whereas beverage menu revisions were making only changes (17 items). While 15 new products were added to the food menu, no new products were added to the beverage menu. The process followed the cyclical path theorized in the model. Finally, suggestions were made for researchers and practitioners.
... To achieve the goal, it would be useful to understand the current menu-planning process. In the United States, surveys for this purpose have already been conducted (Gase et al., 2014;Glanz et al., 2007;Johnson et al., 2002;Obbagy et al., 2011). Key issues when restaurants add or change menus include whether the changes will attract new customers or maintain the current customer base, how the changes will affect sales and profits, and whether new dishes can be easily prepared (Glanz et al., 2007). ...
In Asia, the prevalence of non-communicable diseases (NCDs) is a serious problem. Eating out is now common, including in Japan, and eating out has been reported to be positively related to the onset of NCDs. To improve the nutritional quality of out-of-home meals, we must be able to identify the factors affecting menu planning. However, there are no reports on how restaurateurs plan their menus in Asian countries. So, we used semi-structured interviews with 26 restaurateurs. As a result, we identified the following five factors: Sales Promotion, Internal Factors of Restaurateurs, Customer Prioritization, External Factors, and Management for Profit, which indicate that to improve the nutritional quality, efficient strategies should consider these factors.
... However, with low physical activity, food consumption assumes an even more important role in preventing weight gain and non-communicable chronic diseases (Parry and Straker, 2013). Take away foods usually have high amounts of saturated fat and high energy value (Johnson et al., 2002). Meals in restaurants have a significant impact on energetic intake and often lead to an excess of energy, and hence contribute to weight gain, increasing the risk of developing chronic diseases (Orfanos et al., 2009, Edwards, 2013Ledikwe et al., 2005;Glanz et al., 1998). ...
Purpose
Purpose/Objectives: Food consumed at work can be brought from home or taken in private or university restaurants. Knowing the contribution of food consumption in the workplace allows for the identification of bad practices in order to modulate food availability in the work environment and raise consumer awareness for a more balanced food intake. This work aimed to characterize food consumption and to determine the contribution of food consumption at the workplace to daily food intake of employees of the University of Porto.
Design/methodology/approach
Methodology: A cross sectional observational study was conducted. The project was approved by Ethical Commission of the University of Porto. The principles of Helsínquia Declaration were respected and the workers under analyze accept to participate in the study, through an inform consent. Data was obtained through the application of a self-administrated questionnaire and through the application of a questionnaire including a 24-hours recall. There were assessed 513 individuals randomly selected, and the majority of them were women.
Findings
Findings: 92.8% of them referred to have meals at the workplace that contributed to about 39.6% of the daily energy intake. Reported food consumption at the workplace contributed about 42.6% of carbohydrates, 39.4% of total fat and 36.8% of proteins for daily intake. A low intake of water (39.2% of whole ingestion) and a huge amount and contribution of the workplace (48.4%) to daily sugar intake was observed. Higher nutritional intake was observed for women (p<0.05). The energy contribution of meals at the workplace is in accordance with recommendations, except for breakfast, that is below.
Originality/value
Value: This work allows to characterize food habits of university employees at the workplace and the identification of the contribution of meals eaten at the workplace for daily energy and nutritional intake. This data allows to modulate food availability in the work environment and raise consumer awareness for a more balanced food intake.
... Preparation of low fat foods does not require additional work, and that they can be made equal in taste to foods containing higher amounts of fat. (Johnson 2002) Looking good by eating healthy food is the new mantra. To meet this growing demand, luxury hotels are waking up to the concept of organic food, chosen according to yogic principles of healthy eating, and menus are tailor-made for each guest after a consultation with the hotels ayurvedic or naturopathic doctors. ...
Menüler yiyecek içecek işletmeleri için oldukça fonksiyonel birer araç olmalarının yanında akademik açıdan da dikkat çeken bir araştırma alanıdır. Bu alanda yapılan araştırmalar, yiyecek içecek işletmeleri için menülerin farklı yönlerini vurgulayarak literatüre önemli katkılar sunmuş olsa da, özellikle ülkemizdeki menü araştırmaları, menü konusunun belirli bir yönüne odaklanmakta, bütüncül çıkarımlar sunmamaktadır. Bu nedenle bu çalışma, Türkiye’de yayımlanan lisansüstü tezler üzerinden yiyecek içecek işletmelerinde menü araştırmalarını incelemeyi amaçlamaktadır. Menü hakkında yazılmış olan ve Ulusal Tez Merkezi veri tabanında yer alan lisansüstü tezlerin bulgularını bütüncül olarak yorumlamaktadır. Bulgular 1995 ile 2022 yılları arasında yazılan 65 lisansüstü tezden elde edilmiştir. Bulgulara göre bir araştırma alanı olarak bağımsız restoranlar baskın durumdadır. Araştırmalar turizm işletmeciliği odaklı olup menü planlaması konusu ağırlıktadır. Yüksek lisans tezleri doktora tezlerinden fazladır, araştırmalarda nicel araştırma yöntemleri fazlaca kullanılmaktadır ve kuramsal altyapı sınırlıdır. İncelenen literatür üzerine boşluklar tanımlanmış ve araştırma önerileri sunulmuştur.
This randomized controlled trial compared the effectiveness of traditional lecture (C), face-to-face demonstration (DP), on-line lecture capture (OP), and the combination of the last two (OP+DP) to enhance culinary arts students' application skills related to sodium usage in food preparation. Objectives were to compare relative effectiveness of the four instructional methods with respect to knowledge about dietary sodium, ease of use of sodium reduction techniques, strategies to reduce sodium and attitudes about use of dietary sodium in cooking; and to compare student satisfaction with the instructional methods. A convenience sample of n = 139 students was randomized to receive the C, DP, OP, or OP+DP intervention. To measure effectiveness of each instructional method, a nutrition survey was administered as a pre-test, post-test, and an eight-week follow-up. There was no statistically significant difference in performance between DP, OP, and OP+DP groups on each subscale. However, each of these methods performed significantly better than the control group (C). DP, OP, and OP+DP methods were superior to the control group (C). In general, OP+DP resulted in the largest effect sizes, suggesting that this intervention was possibly more effective as compared to the OP or DP. Future culinarians can benefit from learning about health-conscious sodium reduction cooking practices as seen in the nutrition education sector to improve population health.
Giriş: Günümüzde, kadınların büyük bir kesiminin iş hayatına katılması nedeniyle ev dışı yemek tüketimi önem kazanmıştır. Tüketiciler yararcı veya hedonik tüketim değerini dikkate alarak dışarıda yemek tüketebilmektedirler. Genellikle çalışan bireyler öğle yemeklerini yemeleri için kısıtlı bir zamana sahip olduklarından hızlıca tüketebilecekleri yemeklere yönelmektedir. Bu noktada açığa çıkan sorunun başında sağlıklı beslenme konusu önem kazanmaktadır. Birçok insanın göz ardı ettiği en önemli konuların başında tüketilen yemeklerin sahip olduğu besin gruplarına dikkat etmeden, tek besin grubu odaklı tüketim yapmalarıdır. Çünkü bu durum uzun vadede düşünüldüğünde kişilerin sağlığını olumsuz etkileyerek ilerleyen süreçte diyabet, kalp damar hastalıkları, tansiyon ve kanser gibi hastalıkların ortaya çıkmasına ve insanların yaşam kalitelerinin düşmesine, aynı zamanda iş gücünün ve veriminin azalmasına neden olmaktadır. Amacı: İnsanlara yemek yemenin sadece karın doyurmak olmadığının, tüketimi kolay-lezzetli fast food tarzı yemeklerin anlık mutluluk getirdiği ancak ilerleyen süreçlerde yaşam kalitesini düşüreceğinin bilincini aşılayabilmek. İşletmeler açısından ise; bir öğünde insanların ihtiyaç duyacağı besin gruplarına uygun olarak menünün oluşturulmasının sağlanmasıdır. Literatür: Beslenme her canlının yaşamını devam ettirebilmesi için zorunludur. Enerji ve besin öğelerinden her birini yeterli miktarda sağlayacak olan besinleri besin değerini yitirmeden, sağlığı bozucu hale getirmeden; büyüme, gelişme, sağlıklı ve verimli olarak uzun süre yaşamak için en ekonomik şekilde almaya ve kullanmaya beslenme denmekte olup, beslenme; karın doyurmak, açlık duygusunu bastırmak ya da canının çektiği besinleri yemek içmek değildir. Yaşam kalitesini yükseltmek ve sağlığı korumak için vücudun gereksinimi olan besin öğelerini yeterli miktarlarda ve uygun zamanlarda almaktır. (Yılmaz,2007) Besin; yenilebilen ve yenildiğinde yaşam için gerekli besin öğelerini sağlayan bitki ve hayvan dokuları olup gıda ve yiyecek kelimeleriyle aynı anlama gelmektedir. Besin öğeleri ise besinlerin bileşiminde bulunmaktadır. (Türkiye'ye özgü besin ve beslenme rehberi,2015) 70 nin üzerinde besin öğemiz bulunmakta olup bunlarda 6 tanesi olan; karbonhidratlar, yağlar, proteinler, vitaminler, mineraller ve su temel besin öğelerimizdir. Bunlardan her hangi birisi alınmadığında veya gereğinden az ya da çok alındığında, büyüme ve gelişmenin engellendiği, sağlığın bozulduğu bilimsel olarak ortaya konmuştur. (Yılmaz,2007) Yemek, yiyecekleri tüketicilerin duyusal algılamalarını tatmin edecek şekle dönüştürmeyi gerektirir ve ticari düzlemde restoranların temel ürünüdür (Özdemir 2010: 222). Bu bağlamda bir öğün için hazırlanan yemeğin içerisinde kullanılan yiyecek maddelerinin, yemeğin servisi sırasında kullanılan garnitürlerin ve ana yemekle birlikte servis edilen diğer menü kalemlerinin sahip oldukları besin gruplarının değerleri açısından önemlidir.
Objective: The aim of this study was to investigate portion sizes of rice at restaurants.
Methods: We targeted 22 local restaurants in the Tokyo, Japan, metropolitan area (Tokyo, Kanagawa, and Saitama) and 22 chain restaurants. We measured the amount of rice and every dish in set meals and diameters of dishes of rice and calculated the nutritional value of meals at the local restaurants. For the chain restaurants, we collected data on the amount, energy, and dishes of rice using their homepages.
Results: The minimum, maximum, and median (25th and 75th percentiles) amounts of rice were 142 g, 341 g, and 188 g (163 g, 222 g) at the local restaurants. The minimum, maximum, and median amounts of rice were 180 g, 250 g, and 199 g (181 g, 228 g) at the chain restaurants. More rice bowls than rice plates were used at the restaurants. The diameter of rice bowls positively correlated with the amount of rice served at the local restaurants (ρ = 0.625, p = 0.006).
Conclusions: The amount of rice at most local restaurants was over 160 g and under 200 g. The amount of rice at most chain restaurants was over 180 g and under 200 g. The median amount of rice at local restaurants was smaller than that of the chain restaurants. The amount of rice at local restaurants varied widely and was sometimes outside of proper range. Most restaurants used rice bowls, and the bigger the rice bowls, the more amount of rice served.
This randomized controlled trial compared the effectiveness of traditional lecture (C), face-to-face demonstration (DP), on-line lecture capture (OP), and the combination of the last two (OP+DP) to enhance culinary arts students' application skills related to sodium usage in food preparation. Objectives were to compare relative effectiveness of the four instructional methods with respect to knowledge about dietary sodium, ease of use of sodium reduction techniques, strategies to reduce sodium and attitudes about use of dietary sodium in cooking; and to compare student satisfaction with the instructional methods. A convenience sample of n = 139 students was randomized to receive the C, DP, OP, or OP+DP intervention. To measure effectiveness of each instructional method, a nutrition survey was administered as a pre-test, post-test, and an eight-week follow-up. There was no statistically significant difference in performance between DP, OP, and OP+DP groups on each subscale. However, each of these methods performed significantly better than the control group (C). DP, OP, and OP+DP methods were superior to the control group (C). In general, OP+DP resulted in the largest effect sizes, suggesting that this intervention was possibly more effective as compared to the OP or DP. Future culinarians can benefit from learning about health-conscious sodium reduction cooking practices as seen in the nutrition education sector to improve population health.
This study examined the effects of psychological factors towards willingness to taste and cook novel foods among the young culinarians. Three hundred (300) students from culinary arts program in three culinary institutes in Malaysia participated in this study. Through self-administered survey questionnaires, the results revealed that most of the young culinarians are enthusiastic in preparing dishes that are novel to them. Nevertheless, the psychological factors negatively correlated with the willingness to taste and cook novel foods (r= -800, p<.001). Therefore, it is suggested that treatment involving a combination of desensitization exposure of foods may reduce these types of rejections.
Culinary instructors and professional chefs control the flavor and the nutritional composition of the foods served up across the country. Instructors direct and influence the growing numbers of culinary arts students in the U.S. Culinarians are tasked with the responsibility of searching for and interpreting research-based, up-to-date nutrition information. Surveys from instructors and industry chefs (n = 327) from eight presentations across the country on current topics of food and health including: sodium, lipids, protein, and healthy food preparation have been analyzed and interpreted. Considerations for educators to share with future chefs include nutrition knowledge on issues and trends, skills and practices in the kitchen, and presentation of healthy menu choices for the consumer. Research at this foundational level will contribute to design and delivery of educational materials and sessions to support the culinary educator as well as industry chef in providing healthy meals for Americans.
The Study of Knowledge, Attitude and Practice of Yazd Restaurant Chefs in
Preventing Cardiovascular Diseases Risk Factors in 2010
Mazloomi mahmodabadi S S*(Ph.D) Shahbazi H** (B.S) Motlagh Z*** (B.S) Momeni Sarvestani
M***(B.S)Sadeghzadeh J ****(MS.c)
*Associate Professor,Department of Health Education, School of Health, Shahid Sadoughi University of Medical
Sciences, Yazd, Iran.
**corresponding author: M.Sc Student in Health Education, Shahid Sadoughi University of Medical
Sciences,Yazd,Iran Email:Sh_hasan333@yahoo.com tel: 09139776513
***M.Sc. Student in Health Education, Shahid Sadoughi University of Medical Sciences,Yazd,Iran
****
Abstract
Background: Cardiovascular diseases are a global pandemic and the leading worldwide cause of
death and in Iran, Regarding that most people tend toward eating fast foods and processed foods for
various reasons, the cooks can play an important role in heart health. we decided, therefore, to study
the chefs' knowledge, attitude and performance of chefs especially concerning prevention of risk
factors of cardiovascular diseases in the city of Yazd.
Methods: This is a descriptive cross - sectional study performed on 60 restaurant chefs of Yazd in
1389. Data were gathered through a questionnaire including demographic information and questions
related to Knowledge and Attitude. Data were then analyzed through SPSS software using statistical
tests such as Anova, T-test, Chi square test and Pearson correlation.
Results: The mean score of the knowledge of the chefs was 16.6±4.8; attitude 16.9 ± 3; and practice
was 13.7±4.2. There was a significant relationship between knowledge and attitude (p=0.027);
attitude and income (P=0.030); and income and age (P: 0.029). Also a significant relationship was
detected between knowledge and health (P=0.019) and attitude and history of cardiovascular
diseases in the family members (P=0.032).
Conclusion: According to the results of the study of the average knowledge and practice as well as
the good attitude of the chefs, and the critical role of the chefs in keeping up the cardiovascular
condition of the people, improving chefs' information through regular training programs, posters,
pamphlets and media is suggested.
Keywords: Knowledge, Attitude, Behavior, Cardiovascular diseases, Chef
This study was conducted to understand the factors influencing the food habits of restaurant chefs in northern New Jersey. Data was collected from participants (N = 12) using dietary recalls, and semi-structured interviews based on the socio-ecological model. Dietary recall analysis revealed multiple nutritional intake hazards including skipping meals, and substitution of foods rich in fats and sugar for fruits and vegetables, and increased consumption of alcohol. Qualitative data analysis revealed that their food habits were influenced by a repertoire of individual, organizational, and interpersonal factors. The relevance of these findings to nutrition intervention programs for this population is discussed.
Is there evidence that religion is a risk factor for eating disorders?
A literature search was performed to examine whether there is an association between religion and eating disorders.
There were some cross-sectional studies, case studies, and anthropological commentaries reporting eating disorders in various cultures and religions. Religious affiliation was usually reported as an incidental finding but not analyzed. A number of prevalence studies were reported from Islamic communities. This raises the possibility that young Muslim women have a higher prevalence of elevated EAT scores compared to non-Islamic women.
This literature search raises the possibility that there is an association between Islamic affiliation and positive screening for eating disorder behaviors. This supports the hypothesis that the effect of culture on eating disorders may be religious as well as secular. Carefully designed studies of the prevalence of eating disorders in multicultural populations with multiple religious affiliations may help further clarify the relationship between religion and eating disorders.
The objectives were to determine who establishes restaurant portion sizes and factors that influence these decisions, and to examine chefs' opinions regarding portion size, nutrition information, and weight management.
A survey was distributed to chefs to obtain information about who is responsible for determining restaurant portion sizes, factors influencing restaurant portion sizes, what food portion sizes are being served in restaurants, and chefs' opinions regarding nutrition information, health, and body weight. The final sample consisted of 300 chefs attending various culinary meetings.
Executive chefs were identified as being primarily responsible for establishing portion sizes served in restaurants. Factors reported to have a strong influence on restaurant portion sizes included presentation of foods, food cost, and customer expectations. While 76% of chefs thought that they served "regular" portions, the actual portions of steak and pasta they reported serving were 2 to 4 times larger than serving sizes recommended by the U.S government. Chefs indicated that they believe that the amount of food served influences how much patrons consume and that large portions are a problem for weight control, but their opinions were mixed regarding whether it is the customer's responsibility to eat an appropriate amount when served a large portion of food.
Portion size is a key determinant of energy intake, and the results from this study suggest that cultural norms and economic value strongly influence the determination of restaurant portion sizes. Strategies are needed to encourage chefs to provide and promote portions that are appropriate for customers' energy requirements.
The primary objective of Project LEAN (Low-fat Eating for Americans Now), a social marketing initiative of the Henry J. Kaiser Family Foundation, is to help Americans reduce their fat intake to less than 30% of total energy. In Las Vegas, Nev, one of the 10 community sites selected to implement this goal, Las Vegas LEAN acted to change the food environment for restaurant patrons. This program empowered chefs to use their culinary expertise in developing good-tasting, low-fat menu items. The literature shows that consumers, despite verbalizing health concerns, choose food on the basis of taste. This ambivalence between belief and behavior demonstrates the need for innovative culinary techniques to develop food dishes that consumers will not only accept, but will enjoy and order repeatedly. Entrepreneurial dietitians, thus, have an opportunity to market nutrition skills to restaurants and hotels wishing to implement low-fat cuisine with good taste. Our intervention demonstrated that nutrition education for chefs is the key to long-term and successful menu changes. If taste is what consumers are seeking in low-fat items, and improved taste will finally get ambivalent consumers to change their eating behavior, enlisting the expertise of chefs is key. J Am Diet Assoc. 1995; 95:1418-1421.
Learning Objective: To learn what can be done about a long-term solution to the obesity epidemic and what part the "Health at Any Size" movement can play in that solution.
(C) 2001 American College of Sports Medicine
To evaluate a restaurant-based nutrition program by measuring customer satisfaction with lower-fat menu items and assessing patrons' reactions to the program.
Questionnaires to assess satisfaction with menu items were administered to patrons in eight of the nine restaurants that volunteered to participate in the nutrition program. One patron from each participating restaurant was randomly selected for a semistructured interview about nutrition programming in restaurants.
Persons dining in eight participating restaurants over a 1-week period (n = 686).
Independent samples t tests were used to compare respondents' satisfaction with lower-fat and regular menu items. Two-way analysis of variance tests were completed using overall satisfaction as the dependent variable and menu-item classification (ie, lower fat or regular) and one of eight other menu item and respondent characteristics as independent variables. Qualitative methods were used to analyze interview transcripts.
Of 1,127 menu items rated for satisfaction, 205 were lower fat, 878 were regular, and 44 were of unknown classification. Customers were significantly more satisfied with lower-fat than with regular menu items (P < .001). Overall satisfaction did not vary by any of the other independent variables. Interview results indicate the importance of restaurant during as an indulgent experience.
High satisfaction with lower-fat menu items suggests that customers will support restaurant providing such choices. Dietitians can use these findings to encourage restaurateurs to include lower-fat choices on their menus, and to assure clients that their expectations of being indulged are not incompatible with these choices.
To determine if chefs' and student chefs' attitudes, knowledge, and practices regarding healthful food preparation are consistent with the Dietary Guidelines for Americans.
An analytical survey questionnaire was distributed to 4 chef groups. Sections 1 and 2 of the survey measured chefs' food science knowledge (13 questions) and likelihood of using food preparation practices (15 questions) necessary to meet the 1990 Dietary Guidelines for Americans. Section 3 (22 questions) measured chefs' attitudes toward nutrition in general, toward the importance of healthful food preparation practices, and toward the US Dietary Guidelines.
Of 512 surveys distributed by mail, at culinary meetings, and in classes at 2 culinary schools, 447 (86%) were returned (158 from practicing chefs and 289 from student chefs). Practicing chefs included chef educators, foodservice chefs from a national corporation, and independent chef members of the American Culinary Federation of New York City.
Descriptive statistics included frequencies, means, and standard deviations of survey items and of individual survey sections. Reliability and validity were determined using alpha coefficients and principal components analysis. Analysis of variance was used to examine differences in practice, attitudes, and knowledge among chef groups.
Both practicing chefs and student chefs answered more than 70% of the food science questions correctly; independent chefs scored significantly lower than educator and corporate chefs. More than two thirds of the chefs and student chefs correctly responded to questions about the nutrient composition of food and how cooking affects the nutrient content of food. All chef groups were confused about fat and cholesterol in food and in the body. Few healthful food preparation practices were likely to be used by any chef group more than two thirds of the time, although the subscale of the attitude toward the importance of these practices was very positive. The majority of practicing chefs thought that customers do not care about the US Dietary Guidelines and nutrition; student chefs thought that customers do care. Both groups strongly agreed that, as chefs, they are responsible for the nutritional content of the food they prepared.
Both chefs and student chefs are willing to learn about food science and recipe modification principles as they apply to healthful cooking practices. The opportunities are clear: Dietitians have the expertise to teach chefs healthful food preparation techniques, recipe modification, and food composition information.