Eat & Live.. world pure and perfect truth, and I am sure that all person will agree on this
we used to eat on daily basis in 3rice / some time 4 time, so it it is very easy farmula if you eat you will live if you never eat you will die..
Abstract
The Institute of Medicine has highlighted the role of chefs in promoting healthy eating based on the Dietary Guidelines. One barrier is insufficient training in nutrition and healthy food preparation practices. The purpose of this study was to survey chefs and student chefs to determine their current level of nutrition knowledge, attitudes toward nutrition, and food preparation practices. Sections one and two of the 53 item questionnaire were developed to measure chefs’ knowledge and food preparation practices necessary to meet the 1993 Dietary Guidelines. The third section was designed to measure chefs’ attitudes toward nutrition in general, food preparation practices, and the Dietary Guidelines. The survey instrument was distributed to a convenience sample of 512 (220 practicing chefs and 292 student chefs). The students were associated with two culinary schools, and the chefs represented a foodservice corporation, educators at two nationally known culinary schools, and independent chefs who were members of the American Culinary Federation of New York City working in restaurants, hotels, and other culinary facilities. A total of 442 surveys were returned, a response rate of 86%. Seventy percent of the respondents were men, thirty percent were women. On the 13 question knowledge test, the students scored a mean of 7.8±1.7, chefs 8.7±2.5, (p<.0001). A majority from both groups consistently answered five questions incorrectly, pertaining to cholesterol, saturated fat and total fat in foods. Chefs scored a mean of 46±11.9 and students 14±2.9, (p<.0001) on the practice portion out of a possible score of zero to 75. The mean score for total attitude of chefs was 54±2.7 and students 52±2.9, (p<.01) out of a possible score of 0–120. A majority of chefs (63%) and student chefs (76%) agreed that there are nutritionally good foods and bad foods. The healthful food preparation practices most often used by chefs are: adding more fruits and vegetables to menu items (68%), using herbs and spice instead of salt (66%), reducing fat to fry, saute, or cook food (66%), and using non-fat thickeners instead of butter (61%). Overall, the study indicates that chefs and student chefs have some knowledge of nutrition, but are confused about cholesterol and fat in the diet. Compared to practicing chefs, student chefs have a more positive attitude toward nutrition. Nonetheless, chefs are currently practicing a number of healthy food preparation techniques.