Evaluation of Professional Kitchen Chefs’ Knowledge, Attitudes, and Practices Regarding Celiac Disease and Gluten Sensitivity

Öz

Celiac disease and gluten sensitivity are increasingly recognized as significant public health issues worldwide, causing individuals to experience substantial limitations and psychosocial challenges, particularly in out-of-home eating contexts. Knowledge gaps among food service personnel, inadequate hygiene practices, and risks of cross-contamination further restrict safe dietary options for individuals with celiac disease. This study aimed to assess the knowledge, attitudes, and practices of professional kitchen chefs in Turkey regarding celiac disease and gluten sensitivity, to identify strengths and weaknesses in gluten-free food preparation processes, and to provide evidence-based recommendations for the sector. Data were collected via an online survey from 267 professional chefs working in food and beverage establishments across Turkey between January and March 2025. Findings indicate that chefs generally hold positive attitudes toward celiac disease and gluten-free nutrition; however, notable deficiencies in technical knowledge were observed. Based on these results, comprehensive training programs focused on gluten-free production, prevention of cross-contamination, and hygiene management are recommended for professional kitchen staff.

Anahtar Kelimeler

• Food intolerance
• cross-contamination
• dietary risk management
• knowledge-attitude-practice model

Etik Beyan

This article was presented as an abstract at the 7th International Turkish World Tourism Congress.

Profesyonel Mutfak Şeflerinin Çölyak Hastalığı ve Gluten Hassasiyetine Yönelik Bilgi, Tutum ve Uygulamalarının Değerlendirilmesi

Öz

Çölyak hastalığı ve glüten hassasiyeti, dünya genelinde artış gösteren önemli bir halk sağlığı sorunu olarak, bireylerin özellikle ev dışı beslenme pratiklerinde ciddi kısıtlamalar ve psikososyal zorluklar yaşamalarına neden olmaktadır. Gıda hizmeti sektöründe karşılaşılan bilgi eksiklikleri, hijyen uygulamalarındaki yetersizlikler ve çapraz bulaşma riskleri, çölyak hastalarının güvenli beslenme olanaklarını sınırlamaktadır. Bu araştırma, Türkiye’deki profesyonel mutfak şeflerinin çölyak hastalığı ve glüten hassasiyetine yönelik bilgi, tutum ve uygulama düzeylerini ölçmek, glütensiz yemek üretim süreçlerindeki güçlü ve zayıf yönleri belirlemek ve elde edilen bulgular doğrultusunda sektöre yönelik geliştirici öneriler sunmak amacıyla yürütülmüştür. Ocak-Mart 2025 tarihleri arasında Türkiye genelinde faaliyet gösteren yiyecek-içecek işletmelerinde görev yapan 267 profesyonel şeften çevrimiçi anket yoluyla veri toplanmıştır. Bulgular, şeflerin çölyak hastalığı ve glütensiz beslenme konularına ilişkin genel olarak olumlu tutumlar sergilediklerini, ancak teknik bilgi düzeylerinde belirgin eksiklikler bulunduğunu ortaya koymuştur. Elde edilen sonuçlar doğrultusunda, gıda sektöründe görev yapan profesyonel mutfak personeline yönelik glütensiz üretim, çapraz bulaşmanın önlenmesi ve hijyen yönetimi konularında kapsamlı eğitim programlarının geliştirilmesi önerilmektedir.

Anahtar Kelimeler

• Gıda intoleransı
• çapraz bulaşma
• diyet risk yönetimi
• bilgi-tutum-uygulama modeli

Etik Beyan

Bu makale 7. Uluslararası Türk Dünyası Turizm Kongresinde özet metin olarak sunulmuştur.

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