Factors influencing the food choices and eating habits of restaurant chefs in Northern New Jersey

A pilot study

Research output: Contribution to journalArticleResearchpeer-review

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 languageEnglish
Pages (from-to)69-97
Number of pages29
JournalEcology of Food and Nutrition
Volume50
Issue number1
DOIs
StatePublished - 1 Jan 2011

Fingerprint

Restaurants
diet recall
restaurants
Feeding Behavior
eating habits
food choices
Population Control
nutritional intervention
food
meals (menu)
Alcohol Drinking
Vegetables
Meals
interviews
Fruit
data analysis
vegetables
Fats
Interviews
sugars

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 journalArticleResearchpeer-review

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