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 restaurant. The study found that the chefs' personal health conditions, length of work experience, and recent nutrition education were significantly related to nutrition issues in menu planning. The survey also indicated that chefs no longer perceive that the preparation of low-fat foods requires additional work, and that they can be made equal in taste to foods containing higher amounts of fat.
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