Abstract
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.
| Original language | English |
|---|---|
| Pages (from-to) | 69-97 |
| Number of pages | 29 |
| Journal | Ecology of Food and Nutrition |
| Volume | 50 |
| Issue number | 1 |
| DOIs | |
| State | Published - 1 Jan 2011 |
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Keywords
- Dietary recalls
- Eating habits
- Qualitative interviews
- Restaurant chefs
- Socioecological model
Cite this
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Factors influencing the food choices and eating habits of restaurant chefs in Northern New Jersey : A pilot study. / Mahadevan, Meena; Feldman, Charles.
In: Ecology of Food and Nutrition, Vol. 50, No. 1, 01.01.2011, p. 69-97.Research output: Contribution to journal › Article › Research › peer-review
TY - JOUR
T1 - Factors influencing the food choices and eating habits of restaurant chefs in Northern New Jersey
T2 - A pilot study
AU - Mahadevan, Meena
AU - Feldman, Charles
PY - 2011/1/1
Y1 - 2011/1/1
N2 - 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.
AB - 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.
KW - Dietary recalls
KW - Eating habits
KW - Qualitative interviews
KW - Restaurant chefs
KW - Socioecological model
UR - http://www.scopus.com/inward/record.url?scp=78651088594&partnerID=8YFLogxK
U2 - 10.1080/03670244.2011.539162
DO - 10.1080/03670244.2011.539162
M3 - Article
VL - 50
SP - 69
EP - 97
JO - Ecology of Food and Nutrition
JF - Ecology of Food and Nutrition
SN - 0367-0244
IS - 1
ER -