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Objective To determine if chefs' and student chefs' attitudes, knowledge, and practices regarding healthful food preparation are consistent with the Dietary Guidelines for Americans.Design 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)...
The Institute of Medicine has highlighted the role of chefs in promoting healthy eating based on the Dietary Guidelines. One barrier is insufficient training in nutrition and healthy food preparation practices. The purpose of this study was to survey chefs and student chefs to determine their current level of nutrition knowledge, attitudes toward nutrition, and food preparation practices. Sections...