A preliminary study of chefs’ knowledge and attitude towards nutrition during restaurant’s food handling
Background. Increasing the frequency of eating out in restaurants contributes to an increase in the prevalence of non-communicable diseases. The quality of restaurant dishes depends on the chef’s ability to process delicious food and the chef’s understanding of nutrition in healthy food processing....
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
PAGEPress Publications
2023-05-01
|
| Series: | Journal of Public Health in Africa |
| Subjects: | |
| Online Access: | https://publichealthinafrica.org/jphia/article/view/2616 |