| Abstract: | ABSTRACT The purpose of this study is to evaluate the impacts of different culinary training programs (certified, culinary degree, apprenticeship) on chefs' nutrition education, attitude toward healthful food preparation, and practices of healthful food preparation. Furthermore, the barriers to healthful food preparation practices will be determined. A total of 400 chefs representing independent restaurants in Oklahoma were randomly selected to participate in this study. The total response to the mailings, telephone invitations, and reminders generated 137 (34.25%) completed questionnaires. The findings implied that culinary degree education will be the leading trend in the future culinary training. Moreover, different culinary training techniques do influence the chefs' attitudes toward healthful food preparation. However, the level of training does not make any difference on chefs' nutritional knowledge and practices of healthful food preparation. |
