A preliminary study of chefs’ knowledge and attitude towards nutrition during restaurant’s food handling

Authors

  • Heni Adhianata Faculty of Public Health, University of Airlangga, Surabaya
  • Annis Catur Adi Faculty of Public Health, University of Airlangga, Surabaya
  • M. Bagus Qomaruddin Faculty of Public Health, University of Airlangga, Surabaya

DOI:

https://doi.org/10.4081/jphia.2023.2616

Keywords:

attitude towards nutrition, nutritional knowledge, restaurant chef, restaurant’s food handling

Abstract

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.

Download data is not yet available.

References

Stewart H, Blisard N, Bhuyan S, et al. The Demand for food away from home full-service or fast food ?; 2004. Available from: https://www.ers.usda.gov/webdocs/publications/41619/15272_aer829_1_.pdf?v=0.

Lessa K, Cortes C, Frigola A, et al. Food healthy knowledge, attitudes and practices: survey of the general public and food handlers. Int J Gastron Food Sci 2017;7:1-4. DOI: https://doi.org/10.1016/j.ijgfs.2016.11.004

Vandana D, Kusuma DL. Chef’s perception on nutrition and health. IOSR J Environ Sci Toxicol Food Technol 2017;11:56-61. DOI: https://doi.org/10.9790/2402-1107015661

Abdulsalam NM. Application of an andragogical approach and experiential learning for teaching culinary nutrition to culinary arts students. Clemson University, South Carolina; 2015. Available from: https://tigerprints.clemson.edu/cgi/viewcontent.cgi?article=2502&context=all_dissertations.

Gillis L, Whibbs R, Li A. Future chefs’ beliefs on the role of nutrition, diet, and healthy cooking techniques in culinary arts training for foodservice: a cross-cultural and gender perspective. J Culin Sci Technol 2022;20:71-85. DOI: https://doi.org/10.1080/15428052.2020.1808138

Cohen JFW, Smit LA, Parker E, et al. Long-term impact of a chef on school lunch consumption: findings from a 2-year pilot study in Boston middle schools. J Acad Nutr Diet 2012;112:927-33. DOI: https://doi.org/10.1016/j.jand.2012.01.015

Obbagy JE, Condrasky MD, Roe LS, et al. Chefs’ opinions about reducing the calorie content of menu items in restaurants. Obesity 2009;19:332-7. DOI: https://doi.org/10.1038/oby.2010.188

Dewi SR. Hubungan Antara pengetahuan gizi, sikap terhadap gizi dan pola konsumsi siswa kelas xii program keahlian jasa boga di SMK negeri 6 Yogyakarta. Universitas Negeri, Yogyakarta; 2013.

Nyawo T, Kesa H, Onyenweaku E. Food safety and hygiene: knowledge, attitude and practices among food handlers. African J Hosp Tour Leis 2021;10:547-58. DOI: https://doi.org/10.46222/ajhtl.19770720.117

Awojobi AT, Oladokun OJ, Oladele OI. Food service providers’ attitudes towards nutrition and food handling practices in Osogbo, Osun State, Nigeria. Mediterr J Soc Sci 2014;5:1106-11. DOI: https://doi.org/10.5901/mjss.2014.v5n27p1106

Johnson LJ, Raab C, Champaner E, et al. Chefs’ perception of the importance of nutrition in menu planning. Pakistan J Nutr 2002;1:85-8. DOI: https://doi.org/10.3923/pjn.2002.85.88

Condrasky MD, Hegler M, Sharp JL, et al. Opinions, knowledge, and current practices of culinary arts instructors and professionals in regards to healthy food techniques. J Culin Sci Technol 2015;13:287-302. DOI: https://doi.org/10.1080/15428052.2015.1015669

Legbara K, Selepe PM. Nutrition knowledge of food handlers for National School Nutrition Programme (NSNP) in Esikhaleni and Kwa-Dlangezwa schools. African J Hosp Tour Leis 2017;6:1-14. Available from: https://www.ajhtl.com/uploads/7/1/6/3/7163688/article_43_vol_6__4__2017.pdf.

Chekol FA, Melak MF, Belew AK, et al. Food handling practice and associated factors among food handlers in public food establishments, Northwest Ethiopia. BMC Res Notes 2019;12:1-7. DOI: https://doi.org/10.1186/s13104-019-4047-0

Middleton G. A preliminary study of chefs’ attitudes and knowledge of healthy eating in Edinburgh’s restaurants. Int J Hosp Manag 2000;19:399-412. DOI: https://doi.org/10.1016/S0278-4319(00)00018-9

Reichler G, Dalton S. Chefs’ attitudes towards healthful food preparation are more positive than their food science knowledge and practices. J Am Diet Assoc 1998;165-9. DOI: https://doi.org/10.1016/S0002-8223(98)00041-8

Tsui EK, Deutsch J, Patinella S, et al. Missed opportunities for improving nutrition through institutional food : the case for food worker training. Am J Public Health 2013;103:14-20. DOI: https://doi.org/10.2105/AJPH.2013.301293

Bernardo GL, Jomori MM, Fernandes AC, et al. Nutrition and culinary in the kitchen program : a randomized controlled intervention to promote cooking skills and healthy eating in university students – study protocol. Nutr J 2017;16:1-12. DOI: https://doi.org/10.1186/s12937-017-0305-y

Rosmawati N, Manan W, Izani N, et al. Impact of food nutrition intervention on food handlers’ knowledge and competitive food serving : a randomized controlled trial. Int Food Research J 2017;24:1046-56.

Kılıçhan R, Çalhan H, Umur M. Food safety attitudes and practices of chefs in Cappadocia region , Turkey. J Foodserv Bus Res 2020;8020:193-215. DOI: https://doi.org/10.1080/15378020.2020.1718401

Mohlisi U, Asmawi M, Norehan AA, et al. An assessment of knowledge, attitudes and practices in food safety among food handlers engaged in food courts. Food Nutr J 2018;6. DOI: https://doi.org/10.12944/CRNFSJ.6.2.09

Elobeid T, Savvaidis I, Ganji V. Impact of food safety training on the knowledge, practice, and attitudes of food handlers working in fast-food restaurants. Br Food J 2019;121:937-49. DOI: https://doi.org/10.1108/BFJ-01-2019-0066

Medina CR, Urbano MB, Jes A De. Knowledge among university students enrolled in academic programs related to nutrition and culinary arts in Puerto Rico. Nutrients 2020;12:1-14. DOI: https://doi.org/10.21203/rs.3.rs-18764/v1

Tomas I De, Cuadrado C, Beltran B. Culinary nutrition in gastronomic sciences. A review. Int J Gastron Food Sci 2021;25:1-5. DOI: https://doi.org/10.1016/j.ijgfs.2021.100406

Kerrison D. Pilot study of a budget-tailored culinary nutrition education program for undergraduate food science students. Clemson University, South Carolina; 2014.

McMullen J, Ickes M. The influence of a campus-based culinary, nutrition education program, “College CHEF,” on college students’ self-efficacy with cooking skills and nutrition behaviors. Build Healthy Acad Communities J 2017;1:61. DOI: https://doi.org/10.18061/bhac.v1i2.5987

Teo CH, Chin YS, Lim PY, et al. Nutrition education and a supportive healthy school canteen environment among primary school children in Malaysia. Nutrients 2021;13:1-21. DOI: https://doi.org/10.3390/nu13051712

Murimi MW, Kanyi M, Mupfudze T. Factors Influencing efficacy of nutrition education interventions : a systematic review. J Nutr Educ Behav 2021;49:142-65.e1. DOI: https://doi.org/10.1016/j.jneb.2016.09.003

Shapu RC, Ismail S, Ahmad N, et al. Systematic review: effect of health education intervention on improving knowledge, attitudes and practices of adolescents on malnutrition. Nutrients 2020;12:1-19. DOI: https://doi.org/10.3390/nu12082426

Baser F, Ture H, Abubakirova A, et al. Structural modeling of the relationship among food safety knowledge, attitude and behavior of hotel staff in Turkey. Food Control 2017;73:438-44. DOI: https://doi.org/10.1016/j.foodcont.2016.08.032

Downloads

Published

25-05-2023

How to Cite

Adhianata, H., Adi, A. C., & Qomaruddin, M. B. (2023). A preliminary study of chefs’ knowledge and attitude towards nutrition during restaurant’s food handling. Journal of Public Health in Africa, 14(s2). https://doi.org/10.4081/jphia.2023.2616