Pakistan Journal of Nutrition 1 (2): 85-88, 2002
© Asian Network for Scientific Information 2002
85
Chefs’ Perception of the Importance of Nutrition in Menu Planning
Lesley J. Johnson *, Carola Raab , Elena Champaner and Carolyn Leontos 1 1 2 3
Department of Food and Beverage Management, University of Nevada Las Vegas 1
Department of Hotel Management, University of Nevada Las Vegas 2
College of Cooperative Extension University of Nevada, USA 3
lesley.johnson@ccmail.nevada.edu
Abstract: This study surveyed chefs attending the American Culinary Federation Chefs Forum 2001. They were surveyed
regarding their perceptions of the role of nutrition in menu planning. The results showed that chefs strongly agree that food
service professionals view nutrition as important in menu planning. The chefs, however, did not perceive that the number of
customer requests for modified menu items was increasing or that consumers consider nutrition an important factor when
selecting a......

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Title: Cef's Perception Of Importance Of Nutrition In Menu Planning
Approximate Word Count: 1008
Approximate Pages: 5 (250 words per double-spaced page)

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