Caterers’ knowledge and attitude towards healthy eating

Caroline E. Bull (Caroline E. Bull is a Student in Nutrition and Dietetics at the School of Health Sciences, The Robert Gordon University, Aberdeen, Scotland.)
Alan Wise (Alan Wise is a Lecturer at the School of Health Sciences, The Robert Gordon University, Aberdeen, Scotland.)

Nutrition & Food Science

ISSN: 0034-6659

Publication date: 1 December 2000


The typical Scottish diet is high in meat, dairy products and confectionery and low in cereals, vegetables and fresh fruit, although evidence suggests that consumers are becoming more “health” conscious. Research indicates that more people are eating out nowadays and requesting “healthy” choices when doing so. This present study examined, by means of a questionnaire, chefs’ knowledge of nutrition and their ability to apply this to recipes. A total of 25 chefs completed the study. Most chefs had received training and had a positive attitude towards “healthy” eating. The changes chefs made to recipes were partly in keeping with current dietary guidelines, particularly for fat and energy. Further research is needed into whether chefs actually know and understand specific dietary guidelines or whether they lack the practical skills needed to prepare “healthy” dishes. It is recommended that college courses should teach chefs “healthy” eating theory reinforced by practical skills.



Bull, C. and Wise, A. (2000), "Caterers’ knowledge and attitude towards healthy eating", Nutrition & Food Science, Vol. 30 No. 6, pp. 287-291.

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Copyright © 2000, MCB UP Limited

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