A preliminary study of chefs’ knowledge and attitude towards nutrition during restaurant’s food handling
Sign Up to like & getrecommendations! Published in 2023 at "Journal of Public Health in Africa"
DOI: 10.4081/jphia.2023.2616
Abstract: 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… read more here.
Keywords: towards nutrition; food; nutrition; knowledge ... See more keywords