Factors Influencing the Food Choices and Eating Habits of Restaurant Chefs in Northern New Jersey: A Pilot Study

Abstract

This study was conducted to understand the factors influencing the food habits of restaurant chefs in northern New Jersey. Data was collected from participants (N = 12) using dietary recalls, and semi-structured interviews based on the socio-ecological model. Dietary recall analysis revealed multiple nutritional intake hazards including skipping meals, and substitution of foods rich in fats and sugar for fruits and vegetables, and increased consumption of alcohol. Qualitative data analysis revealed that their food habits were influenced by a repertoire of individual, organizational, and interpersonal factors. The relevance of these findings to nutrition intervention programs for this population is discussed.

Keywords:

• restaurant chefs
• eating habits
• dietary recalls
• qualitative interviews
• socioecological model

ACKNOWLEDGMENT

The authors would like to thank the chefs who took time out of their busy schedules to participate in the study for their invaluable input and cooperation. We are grateful to them for sharing their stories and experiences with us.