Chefs' Attitudes Toward Healthful Food Preparation are More Positive Than Their Food Science Knowledge and Practices-Reference-Cited by-同舟云学术

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Chefs' Attitudes Toward Healthful Food Preparation are More Positive Than Their Food Science Knowledge and Practices

Published:1998-02 Issue:2 Volume:98 Page:165-169
ISSN:0002-8223
Container-title:Journal of the American Dietetic Association
language:en
Short-container-title:Journal of the American Dietetic Association

Author:

REICHLER GAYLE,DALTON SHARRON

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference18 articles.

1. Decoding the new menu labeling regulations;Brothier;Restaurants USA.,1996

2. Nutrition Labeling Education Act of,1990

3. Nutrition;Iwamura;Restaurants USA.,1993

4. 1993 Survey of American Dietary Habits,1993

5. Comfort and health lead contractor trends;Lorenzini;Restaurants Institutions.,1995

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1. Promoting Nutrition and Food Sustainability Knowledge in Apprentice Chefs: An Intervention Study at The School of Italian Culinary Arts—ALMA;Nutrients;2024-02-15

2. Simple ways to improve nutrient content and health profile in different types of foodservice products;Journal of Foodservice Business Research;2023-12-30

3. A preliminary study of chefs’ knowledge and attitude towards nutrition during restaurant’s food handling;Journal of Public Health in Africa;2023-05-25

4. Culinary nutrition in gastronomic sciences. A review;International Journal of Gastronomy and Food Science;2021-10

5. Attitudes and beliefs about how chefs can promote nutrition and sustainable food systems among students at a US culinary school;Public Health Nutrition;2021-08-20

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