AlOudat, M. and Magyar, Norbert and Simonné Sarkadi, Livia and Shaikh, Ayaz Mukarram and Kovács, Béla and Lugasi, A. (2024) Perception of chefs and the restaurants' management involved in menu planning on health and nutrition in Hungary. ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE, 53 (3). pp. 506-512. ISSN 0139-3006
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Abstract
Our study aims to examine the perceptions of chefs and restaurants' management in Hungary regarding the importance of health and nutrition in menu planning in today's catering businesses. We assessed 190 complete responses from chefs/cooks and managers/owners of restaurants and catering businesses in Hungary between February 2021 and February 2022 via email on four aspects; health, nutrition, nutrition practice, and consumers' concerns. This study shows an overall improvement in chefs' and restaurants' management's nutritional knowledge compared with similar studies in the past. However, most chefs still believe that the customers ignore the nutrition and nutrient content of the meals when dining away from home. In addition, experienced chefs do not perceive that the preparation of low-fat foods requires additional work and that low fat-foods can taste great. This study found no significant differences related to nutrition in menu planning based on chefs' and managers' backgrounds (i.e., gender, age, position, educational level, work experience, and type and location of establishment).
| Item Type: | Article |
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| Additional Information: | Doctoral School of Food Science, Hungarian University of Agriculture and Life Sciences, Villányi street 29-43, Budapest, 1118, Hungary Department of Methodology for Business Analysis, Faculty of Commerce, Hospitality and Tourism, Budapest Business University, Alkotmány street 9-11, Budapest, 1054, Hungary Department of Nutrition, Hungarian University of Agriculture and Life Sciences, Somlói street 14-16, Budapest, 1118, Hungary Institute of Food Science, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Böszörményi str. 138, Debrecen, H-4032, Hungary Department of Hospitality, Faculty of Commerce, Hospitality and Tourism, Budapest Business University, Alkotmány street 9-11, Budapest, 1054, Hungary Export Date: 12 September 2024; Cited By: 0 |
| Uncontrolled Keywords: | NUTRITION; Menu Planning; Restaurants; culinary; Chefs; |
| Subjects: | Q Science / természettudomány > QD Chemistry / kémia Q Science / természettudomány > QD Chemistry / kémia > QD01 Analytical chemistry / analitikai kémia |
| SWORD Depositor: | MTMT SWORD |
| Depositing User: | MTMT SWORD |
| Date Deposited: | 16 Oct 2024 11:17 |
| Last Modified: | 16 Oct 2024 11:17 |
| URI: | https://real.mtak.hu/id/eprint/207598 |
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