A research on the determination of the knowledge, attitudes and practices of cooks on preparing healthy meals

This study determines the knowledge levels, attitudes, and practices of the chefs working in the kitchen toward preparing healthy meals. The knowledge levels of the chefs who have or have not received training in the field of culinary or who have received training in different fields, their attitudes towards healthy food preparation, and their preferences for healthy food preparation are also compared. Data were collected using a questionnaire form, one of the quantitative data collection methods. A total of 421 questionnaire forms were collected. The reliability of the data collected for the study was demonstrated by Cronbach Alpha values. The chi-square test was conducted to test whether the educational status of the participants, the department they were educated in and the position they worked in had a statistically significant effect on the food knowledge of the individuals. It was determined that the working position did not have a significant effect, the department where the training was received was partially effective, and the educational status was partially effective. One way variance (One Way Anova) test was applied to determine the effect of the participants' education status, working position and department on the importance they attach to healthy food preparation practices, healthy food preparation practices and attitudes. It has been determined that the working position of individuals has a significant effect on the importance given to healthy food preparation practices. It is seen that the educational status of individuals has a statistically significant effect on the importance given to healthy food preparation practices. It has been determined that there is a significant difference between individuals at graduate education level and individuals at primary and secondary education level. It has also been determined that the department where the training is received has a statistically significant effect on the importance given to healthy food preparation practices. Correlation analysis was performed to determine the relationship between the dimensions of the study. It has been determined that there is a positive relationship between the dimensions. Path analysis was conducted to understand the effect of the importance given to healthy food preparation practices on healthy food preparation practices and the effect of general nutrition attitude on healthy food preparation practices. As a result, it has been seen that the importance given to healthy food preparation practices has a statistically significant effect on healthy food preparation practices.