文章基本信息

标题：Influence of Nutritive Value Quality on Chefs’ Food Preparation and Consumption
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作者：Khairunnisa Mohamad Abdullah ; Rosmaliza Muhammad ; Muhammad Adib Mohamed Ramly 等
期刊名称：International Journal of Academic Research in Business and Social Sciences
电子版ISSN：2222-6990
出版年度：2021
卷号：11
期号：13
页码：139-147
DOI：10.6007/IJARBSS/v11-i13/8511
语种：English
出版社：Human Resource Management Academic Research Society
摘要：Nutritive value as part of food quality is the degree of a well-balanced vital nutrients of carbohydrates, protein, fat, vitamins and minerals in relation to the consumers’ nutrient requirements. Choosing the right preparation methods and ingredients that contain high nutritive value is an important aspect of healthy eating in daily food consumption. Within food industries, food quality is acquainted especially among the food handlers, food service staff and chefs. Many people believe that most chefs with knowledge and skills of culinary education have awareness and concern regarding food quality, nutritional value, safety and hygiene in their daily food preparation and consumption. Thus, this study empirically examined the importance and influence of food nutritive value quality in terms of ingredients and cooking methods on chefs’ daily food preparation and consumption. A descriptive research design using a quantitative approach was applied. A questionnaire-based survey was distributed to chefs who were directly involved in the food sectors within Klang Valley and had culinary educational background and experience. The findings showed that the quality of nutritive value in terms of ingredients and cooking methods played an important role in chefs’ daily food preparation and consumption. Hence, it is important for the chefs to enhance the quality and taste of the food by using fresh ingredients and practice healthy cooking method. Besides that, their skills and knowledge can help to convey the information and promote the awareness of good eating habits to the society.