Abstract
We conducted a survey questionnaire targeting registered dietitians and nutritionists who is working at food service and non-food service facilities to study the type of cooking training in which training facilities for registered dietitians and nutritionists should educate to satisfy their needs. The questionnaire consisted of both closed- and open-ended questions. We analysed the differences between food service and non-food service facilities regarding the extent of cooking training required by each facility. The results showed that knowledge of miso soup and boiled greens recipes are essential at both facilities. However, knowledge of dipping and boiling procedures was required more often by food service facilities than non-food service facilities. The procedure for making broth was a more important skill at non-food service facilities than food service facilities. The results also showed that basic cooking skills and knowledge are important at both facility types, although the types of cooking procedures and meals required differed between facilities. Requirements for basic cutting techniques used in daily cooking were not significantly different between facilities, indicating the importance of these basic skills. From entire questionee we also found that the quantity of seasoning and cooking time differed between mass cooking and small portion cooking.
