Chef’'s Nutrition Knowledge, Food Preparation Practices, and Attitudes Toward Nutrition Related to the Dietary Guidelines

Reichler, Gayle; Dalton, Sharron

doi:10.1016/s0002-8223(95)00405-x

Cited by 3 publications

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“…We designed a web-based survey using the Survey Gizmo platform to assess factors influencing personal food choices, attitudes and beliefs about chefs' roles in the food system, and intention to incorporate nutrition and sustainability into a career as a chef among students attending The Culinary Institute of America (CIA). Survey questions were informed by previous literature on food choice priorities (33) and attitudes and beliefs of chefs (8,(16)(17)(18)21) , and were reviewed by experts for face validity prior to initiating the survey. The CIA is a private, not-for-profit college with campuses in New York, California, Texas and Singapore, offering associate degrees, bachelor's degrees, master's degrees and certificates in a range of culinary and food business specialties.…”

Section: Methodsmentioning

confidence: 99%

“…The rise of the 'celebrity chef' has popularised chefs as food experts and sources of nutrition information, expanding the chef's influence outside of the kitchen to help shape public attitudes, corporate interests and government policy on nutrition and sustainability issues (12)(13)(14)(15) . Previous work has demonstrated that chefs tend to have positive attitudes towards nutrition and their role in influencing food choices however, this does not necessarily translate into increased nutritional knowledge or more healthful food preparation (16)(17)(18)(19) . While chefs are increasingly implementing sustainable menu and business practices, they consistently rank sustainability factors such as local sourcing, environmental/humane animal treatment and organic foods below other priorities such as taste, convenience, nutrition and cost (8,15) .…”

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confidence: 99%

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Attitudes and beliefs about how chefs can promote nutrition and sustainable food systems among students at a US culinary school

Bertoldo

Hsu

Reid

et al. 2021

Public Health Nutr.

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Objective: Chefs have the potential to influence diet quality and food systems sustainability through their work. We aimed to assess the attitudes and perceptions of culinary students about nutrition and sustainability as part of their roles, responsibilities and future work as chefs. Design: We surveyed students attending the Culinary Institute of America (CIA) in the fall of 2019 (n 546). Descriptive statistics compared food priority rankings and Likert-scale distributions of nutrition and sustainability attitudes and beliefs. Adjusted generalized linear models were used to evaluate whether there were differences in attitudes and beliefs across demographic groups. Setting: The Culinary Institute of America, a private, not-for-profit college and culinary school with US campuses in New York, California, and Texas. Subjects: Students ≥18 years old currently enrolled in any of the school’s associate’s or bachelor’s degree programs. Results: Students agreed that chefs should be knowledgeable about nutrition (96.0%) and the environmental impact of their ingredients (90.8%) but fewer considered healthfulness (57.8%) and environmental impact (60.2%) of their food to be primary considerations in their career as a chef. Taste was the primary factor influencing culinary students’ food choices but food priorities differed by race/ethnicity. Conclusions: Culinary students believe nutrition and sustainability are important. Opportunities exist to empower them with knowledge and skills for promoting public health and sustainable food systems in their future work as chefs.

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Section: Methodsmentioning

confidence: 99%

mentioning

confidence: 99%

Attitudes and beliefs about how chefs can promote nutrition and sustainable food systems among students at a US culinary school

Bertoldo

Hsu

Reid

et al. 2021

Public Health Nutr.

View full text Add to dashboard Cite

show abstract

“…In this connection, culinary students consider nutrition and sustainability as important aspects of dish development, recognizing the responsibility of their choices in influencing future food systems [ 12 , 13 ]. Although several culinary schools and organizations are now including nutrition and sustainability in their training programs [ 14 , 15 , 16 , 17 ], culinary students’ knowledge of healthy and sustainable nutrition is still scarcely investigated and is limited to the nutritional aspect of the diet, without considering food sustainability or the environmental impact of foods [ 18 , 19 ].…”

Section: Introductionmentioning

confidence: 99%

Promoting Nutrition and Food Sustainability Knowledge in Apprentice Chefs: An Intervention Study at The School of Italian Culinary Arts—ALMA

Franchini,

Biasini,

Giopp

et al. 2024

Nutrients

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Chefs’ decisions can greatly improve the quality of food provided and positively guide diners’ choices. Culinary students’ knowledge of healthy and sustainable nutrition is still scarcely investigated and is limited to the nutritional aspect of the diet, without considering food sustainability or the environmental impact of foods. This study aims to determine the effectiveness of an educational program designed for apprentice chefs. Two questionnaires were administered twice to each student who followed dedicated lectures about nutrition and food sustainability and to other students enrolled as the control group. A total of 264 and 252 apprentice chefs of The School of Italian Culinary Arts—ALMA were enrolled in the control and intervention groups, respectively. At baseline, both groups showed a good level of nutrition knowledge, whereas food sustainability knowledge was lower in all students, regardless of the group. This educational intervention proved to be effective in improving knowledge about nutrition and the environmental impact of food production and consumption. However, a small but significant improvement in nutritional knowledge was also found over time in the control group. Finally, a food sustainability knowledge questionnaire was developed and validated for this study, providing interesting results to be treated as a guide for future developments.

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The Impacts of Culinary Training on Healthful Food Preparation

Leong

Yeh

2005

Journal of Human Resources in Hospitality & Tourism

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Chef’'s Nutrition Knowledge, Food Preparation Practices, and Attitudes Toward Nutrition Related to the Dietary Guidelines

Cited by 3 publications

References 0 publications

Attitudes and beliefs about how chefs can promote nutrition and sustainable food systems among students at a US culinary school

Attitudes and beliefs about how chefs can promote nutrition and sustainable food systems among students at a US culinary school

Promoting Nutrition and Food Sustainability Knowledge in Apprentice Chefs: An Intervention Study at The School of Italian Culinary Arts—ALMA

The Impacts of Culinary Training on Healthful Food Preparation

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