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https://ptsldigital.ukm.my/jspui/handle/123456789/460379Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.advisor | Hanis Mastura Yahya, Dr. | - |
| dc.contributor.author | Maissara Salah Attia (P86134) | - |
| dc.date.accessioned | 2023-09-14T08:02:04Z | - |
| dc.date.available | 2023-09-14T08:02:04Z | - |
| dc.date.issued | 2021-02-06 | - |
| dc.identifier.other | ukmvital:129736 | - |
| dc.identifier.uri | https://ptsldigital.ukm.my/jspui/handle/123456789/460379 | - |
| dc.description | The relation between food and tourism is interconnected because it considers as a part of identity and culture. Tourists are more concerned about the availability of healthy and nutritive menu during their vacation than just trying local food.Chefs‗ nutritional knowledge is a vital challenge to serve healthy menu in food industry. The purpose of this study is to assess food science and nutritional (KAP) chefs in Kuala Lumpur. This is a cross-sectional study which consists of three phases. The KAP questionnaire was adopted and modified from previous study to be consistent with the Malaysian Dietary Guideline (2010). This questionnaire consisted of 31 items and was tested for its content validity among four experts by calculating content validity index for each item and scale. This was followed by back to back-translation process. A pilot study was conducted among 15 chefs to evaluate its internal consistency and face validity. Finally, 165 chefs answered the questionnaire followed by statistical analysis. One item was deleted after content validity and 4 items were omitted after testing the internal consistency. The scale content validity index (S_CVI) for all sections is 1. The total Cronbach alpha value was 0.712. The Cronbach alpha value for knowledge, attitude, and practice domains were 0.77, 0.73, and 0.88 respectively. Chefs in Kuala Lumpur have a positive attitude toward nutrition (70.2%) and for knowledge, they scored 34.9% and 58.2% for practice. Furthermore, only knowledge is associated with chefs‘ years of working experience (p<0.001) and chefs‘ position (p<0.001). Chefs in Kuala Lumpur have a high positive attitude toward nutrition and tend to learn healthy cooking techniques but they have poor nutritional knowledge and practice. Future research should be done on a culinary nutrition program and its impact on knowledge, attitude, and practice of chefs in Malaysia,Ijazah Sarjana Sains Kesihatan (Sains Pemakanan) | - |
| dc.language.iso | eng | - |
| dc.publisher | UKM, Kuala Lumpur | - |
| dc.relation | Faculty of Health Sciences / Fakulti Sains Kesihatan | - |
| dc.rights | UKM | - |
| dc.subject | Food Sciences | - |
| dc.subject | Nutritional Sciences | - |
| dc.subject | Diet | - |
| dc.subject | Universiti Kebangsaan Malaysia -- Dissertations | - |
| dc.subject | Dissertations, Academic -- Malaysia | - |
| dc.title | Food science and nutritional Knowledge Attitude and Practice (KAP) among restaurants chefs in Kuala Lumpur | - |
| dc.type | theses | - |
| dc.format.pages | 111 | - |
| Appears in Collections: | Faculty of Health Sciences / Fakulti Sains Kesihatan | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| ukmvital_129736+Source01+Source010.PDF Restricted Access | 2.14 MB | Adobe PDF |  View/Open |
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