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001-es BibID:	BIBFORM123183
035-os BibID:	(WoS)001306626700015 (scopus)85200641652
Első szerző:	AlOudat, Mohannad
Cím:	Perception of chefs and the restaurants' management involved in menu planning on health and nutrition in Hungary / M. AlOudat, N. Magyar, L. Simon Sarkadi, A. Mukarram Shaikh, B. Kovacs, A. Lugasi
Dátum:	2024
ISSN:	0139-3006 1588-2535
Megjegyzések:	Our study aims to examine the perceptions of chefs and restaurants' management in Hungary regarding the importance of health and nutrition in menu planning in today's catering businesses. We assessed 190 complete responses from chefs/cooks and managers/owners of restaurants and catering businesses in Hungary between February 2021 and February 2022 via email on four aspects; health, nutrition, nutrition practice, and consumers' concerns. This study shows an overall improvement in chefs' and restaurants' management's nutritional knowledge compared with similar studies in the past. However, most chefs still believe that the customers ignore the nutrition and nutrient content of the meals when dining away from home. In addition, experienced chefs do not perceive that the preparation of low-fat foods requires additional work and that low fat-foods can taste great. This study found no significant differences related to nutrition in menu planning based on chefs' and managers' backgrounds (i.e., gender, age, position, educational level, work experience, and type and location of establishment)
Tárgyszavak:	Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény hazai lapban folyóiratcikk chefs menu planning restaurants nutrition Hungary culinary
Megjelenés:	Acta Alimentaria. - 53 : 3 (2024), p. 506-512. -
További szerzők:	Magyar Norbert Simon Sarkadi Livia Shaikh, Ayaz Mukarram (1991-) (PhD candidate) Kovács Béla (1963-) (mezőgazdasági kémia, angol szakfordító) Lugasi Andrea
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001-es BibID:	BIBFORM102488
035-os BibID:	(WoS)000813752900001 (Scopus)85132428998
Első szerző:	AlOudat, Mohannad
Cím:	Nutrient Content of Single-Dose Ready-To-Eat Meals Delivered by Catering Industry in Hungary / Mohannad AlOudat, Norbert Magyar, Livia Simon Sarkadi, Ayaz Mukarram Shaikh, Andrea Lugasi
Dátum:	2024
ISSN:	1542-8052 1542-8044
Megjegyzések:	We compared the nutritional value of 1017 ready-to-eat meals offered by single-dose food delivery services in Hungary with the dietary guidelines published by the World Health Organization, relying on the nutritional information on the companies' websites, and classified them based on gastronomy to traditional Hungarian and innovative meals. No ready-to-eat meals fully complied with the WHO recommendations. However, ready-to-eat meals tend to be high in energy, fat, protein, sodium, low carbohydrate, and fibre, and acceptable in sugar and saturated fatty acid contents.
Tárgyszavak:	Agrártudományok Élelmiszertudományok kutatási jelentés folyóiratcikk
Megjelenés:	Journal of Culinary Science & Technology. - 22 : 5 (2024), p. 954-973. -
További szerzők:	Magyar Norbert Simon Sarkadi Livia Shaikh, Ayaz Mukarram (1991-) (PhD candidate) Lugasi Andrea
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