School caterers’ attitudes towards providing healthier menus

School caterers in the South East of England ( n=152) participated in an analysis of their attitudes towards providing healthier menus. This was defined as providing more starchy carbohydrates, vegetables, fruit and fruit juice and oven-baked rather than fried foods. Attitudes were analysed using th...

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Bibliographic Details
Published inInternational journal of hospitality management Vol. 17; no. 3; pp. 275 - 287
Main Authors Corney, Michael J., Eves, Anita, Kipps, Michael, Noble, Carol
Format Journal Article
LanguageEnglish
Published Elsevier Ltd 1998
Subjects
Attitudes
Caterers
Food choice
Healthy menus
Attitudes
Caterers
Food choice
Healthy menus
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Summary:School caterers in the South East of England ( n=152) participated in an analysis of their attitudes towards providing healthier menus. This was defined as providing more starchy carbohydrates, vegetables, fruit and fruit juice and oven-baked rather than fried foods. Attitudes were analysed using the Theory of Reasoned Action, which takes account of personally held beliefs, beliefs others may hold and motivation to comply with others’ beliefs. The most important predictor of intention to provide more healthy menus was what the caterers believed that parents, and those with special interests (e.g. dietitians and vegetarian pupils), thought they should provide. Caterers thought that they could influence pupils’ choices to some extent and that they did have a role in the provision of a healthy diet.
ISSN:0278-4319
1873-4693
DOI:10.1016/S0278-4319(98)00019-X