Nutrition knowledge of caterers and constraints to offering more healthy meals |
| |
Authors: | Anita Eves Michael Corney Michael Kipps Carol Noble |
| |
Institution: | Department of Management Studies, University of Surrey, Guildford, Surrey GU2 5XH, UK;Department of Applied Technology and Computing, Roehampton Institute London, London SW15 3SN, UK |
| |
Abstract: | The study determined whether school and workplace caterers in the South East of England have the necessary knowledge to provide more healthy meals, and the constraints preventing them offering them. Results indicated that most caterers knew about current nutritional guidelines and sources of nutrients, and thus should be able to produce healthy meal choices. Most caterers believed that certain foods could be prepared successfully using alternative ingredients or cooking methods. The main constraints to offering more healthy options were taste, cost and what customers wanted. The main changes that had been made were the use of reduced-fat ingredients and cooking practices aimed at reducing the fat content of dishes. |
| |
Keywords: | caterers nutrition knowledge meal provision |
本文献已被 ScienceDirect 等数据库收录! |
|