Nutritive value as part of food quality is the degree of a well-balanced vital nutrients of carbohydrates, protein, fat, vitamins and minerals in relation to the consumers’ nutrient requirements. Choosing the right preparation methods and ingredients that contain high nutritive value is an important aspect of healthy eating in daily food consumption. Within food industries, food quality is acquainted especially among the food handlers, food service staff and chefs. Many people believe that most chefs with knowledge and skills of culinary education have awareness and concern regarding food quality, nutritional value, safety and hygiene in their daily food preparation and consumption. Thus, this study empirically examined the importance and influence of food nutritive value quality in terms of ingredients and cooking methods on chefs’ daily food preparation and consumption. A descriptive research design using a quantitative approach was applied. A questionnaire-based survey was distributed to chefs who were directly involved in the food sectors within Klang Valley and had culinary educational background and experience. The findings showed that the quality of nutritive value in terms of ingredients and cooking methods played an important role in chefs’ daily food preparation and consumption. Hence, it is important for the chefs to enhance the quality and taste of the food by using fresh ingredients and practice healthy cooking method. Besides that, their skills and knowledge can help to convey the information and promote the awareness of good eating habits to the society.


  • Food quality can be described as a crucial requirement to fulfill the expectation and needs of consumer (Peri, 2006)

  • The main objective of this study is to empirically investigate the influence of nutritive value quality on chefs’ daily food preparation and consumption; a quantitative research approach through cross sectional approach is considered a suitable method for data collection as it is able to explain the relevant attributes

  • Due to the large number of chefs in Malaysia and the geographical dispersion, only those who are working in food sectors like restaurants and hotels within the Klang Valley area with culinary or food service educational background or/and experience were chosen as samples

Read more



Food quality can be described as a crucial requirement to fulfill the expectation and needs of consumer (Peri, 2006). It is an important element of food consumption as consumers are increasingly conscious of food quality issue that relates to taste, environment, ethical and health concern (Zanoli, 2004). Different individuals have distinct perception on food quality either they are grocers, athlete, students, nutritionist, farmers or retailers. This goes with the culinarians and chefs. In addition to training provided by employer, equipping the chefs with skill and knowledge is necessary to run the operation and system in workplace (Sommerville et al, 2007)


Full Text

Published Version
Open DOI Link

Get access to 115M+ research papers

Discover from 40M+ Open access, 2M+ Pre-prints, 9.5M Topics and 32K+ Journals.

Sign Up Now! It's FREE

Talk to us

Join us for a 30 min session where you can share your feedback and ask us any queries you have

Schedule a call