Aşçıların Besin Öğeleri Hakkında Bilgi Düzeylerinin Ölçülmesi Üzerine Bir Araştırma
A Research on the Measurement Chefs’ Level of Knowledge About Nutritional Elements

Summary/Abstract: Today, it is seen that people prefer food and beverage businesses when they do not cook at home or meet with their friends and business meetings. For this reason, questions arise about the suitability of production in food and beverage businesses for human health. The values of the products offered by food and beverage businesses should be prepared in accordance with the nutritional principles and should be in the amount that people need. The level of knowledge about nutrition has an effect on the nutritional habits of people and the insufficient knowledge of the chefs working in the food and beverage businesses may cause nutritional problems. For this reason, it is very important for the chefs working in the food and beverage businesses to have information about the nutritional elements in terms of healthy and balanced nutrition of people. From this point of view, it was aimed to determine the nutritional knowledge levels of the chefs employed in food and beverage businesses. The chefs employed in the food and beverage businesses operating in the province of Nevşehir, known as Cliff Cappadocia, participated in the study. In the study, the data obtained from the open-ended questionnaire directed to the chefs were analyzed in a statistical program. The data were analyzed and interpreted by one-way analysis of variance and two-sample t-test. As a result of the study, it was observed that the nutritional knowledge level of the majority of the chefs (87%) was sufficient.

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