Factors influencing the food choices and eating habits of restaurant chefs in Northern New Jersey: A pilot study

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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 languageEnglish
Pages (from-to)69-97
Number of pages29
JournalEcology of Food and Nutrition
Issue number1
Publication statusPublished - 1 Jan 2011



  • Dietary recalls
  • Eating habits
  • Qualitative interviews
  • Restaurant chefs
  • Socioecological model

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