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Background & Objectives: Cardiovascular diseases are the most important cause of death in Iran and the world. Regarding the relationships between cardiovascular diseases and nutritional status as well as the tendency of people toward having food in restaurants and hotels present study conducted to study the effect of education on knowledge, attitude and practice of restaurant and hotels’ chefs to prevent risk factors of cardiovascular diseases in Yazd. Methods: In a semi-experimental study, intervention factor for case group was education through lectures, pamphlets, and videos were. All the restaurant and hotels’ chefs of Yazd were divided in two groups, intervention and control (each group 39). Data were gathered through a researcher made questionnaire. Its validity was confirmed under supervision of health education and cardiovascular professionals and its reliability was proved through conducting a pilot study and calculation of Cronbach's alpha (α=0.75). Pretest was done prior to interventional educational program (in 4 sessions of 90 min). Posttest questionnaire was filled in after one week from implementation of educational intervention and the data were analyzed by SPSS software using appropriate statistical tests. Results: Before training, average scores of knowledge and attitude had no significant differences between case and control groups. However, unlike attitude (p=0.065), mean score of knowledge (p<0.001) significantly increased in intervention group comparing to control group. Significant differences were observed in scores of knowledge and attitude of intervention group between prior and one week after education courses (p<0.001). The main information source of the subjects was media (63.5%) with physicians being their preferred source (62.2%). Conclusion: According to average knowledge of chefs before the intervention and significant role of chefs on cardiovascular health improving chefs' information through regular training programs in consultation and health education centers, posters, pamphlets, and media is suggested.

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Background & objective: Cardiovascular diseases (CVD( are the main cause of mortality and disability in the world. Incorrect food habits are the most important risk factors for CVD. The aim of this study was to determine the predictors of nutritional behaviors related to cardiovascular diseases based on the theory of planned behavior among health volunteers.
Methods: This research was a descriptive-analytical and cross-sectional study. The sample was determined based on census and all the 128 active female health volunteers were participated in the study. Data were collected by a researcher made questionnaire that includes demographic variables and the theory of planned behavior constructs (attitude, subjective norms, perceived behavioral control, intention and nutritional behavior). Data analysis was done using descriptive statistics, correlation coefficient and linear regression using SPSS 21.
Results: The average age of participants was 39.17±1.01 years and the mean BMI was 26.38±4.69 kg/m².There was a positive (direct) correlation between TPB constructs. Attitude, subjective norms, perceived behavioral control and intention predicted 37% of the variance for nutritional behaviors. Intention was a significant predictor of nutritional behavior (β=0.409) and perceived behavioral control was the strongest predictor for intention (β=0.228).
Conclusion: Perceived behavioral control was a strong predictor for intention and nutritional behavior, therefore, it is recommended to plan interventions according to this factor to improve nutritional behavior.