The Impacts of Culinary Training on Healthful Food Preparation

Hu, Shih-Ming; Leong, Jerrold K.; Yeh, Jung-Mao

doi:10.1300/j171v04n02_05

Cited by 9 publications

(3 citation statements)

References 11 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Poor food hygiene can therefore be regarded as occurring against all odds, such as legal constraints, staff and management attitudes, and customer complaints. Likely causes are negligence, the pursuit of profit (Walczak and Reuter, 2004), and poor training (Green et al, 2007;Hu et al, 2005;Klara, 1999;Lynch et al, 2003;Roberts and Deery, 2004).…”

Section: Food Hygienementioning

confidence: 99%

Hospitality workplace problems and poor training: a close relationship

Poulston

2008

International Journal of Contemporary Hospitality Management

166

130

View full text Add to dashboard Cite

Purpose -This paper seeks to examine common hospitality problems with the aim of identifying relationships between them, and the central issue. Design/methodology/approach -Self-completed questionnaires were used to collect data from hospitality students and employees, and analyses of variance used to identify relationships between the problems, and isolate the central issue. Findings -The paper finds that poor training is associated with workplace problems, and improving training is likely to reduce problems such as under-staffing and theft.Research limitations/implications -The collection of data on exact lengths of employment would have facilitated a more rigorous analysis of the causes and effects of staff turnover and is recommended for future studies of training and turnover. Practical implications -Investment in training is recommended even when turnover is high, as training reduces workplace problems. Originality/value -This study focuses on the relationships between problems, rather than investigating them in isolation, facilitating an holistic approach to solving staff turnover.

show abstract

Section: Food Hygienementioning

confidence: 99%

Hospitality workplace problems and poor training: a close relationship

Poulston

2008

International Journal of Contemporary Hospitality Management

166

130

View full text Add to dashboard Cite

show abstract

“…As shown by Cheng and others (), chefs who were educated in Culinology ® produced healthier menus than not classically trained chefs. Hu and others () demonstrated that with education, chefs are more likely to be conscious about the nutritional values of food. Johnson and others () found that the chefs’ nutrition education heavily influenced the way they planned their menus.…”

Section: Discussionmentioning

confidence: 99%

The Promise of Andragogy and Experimental Learning to Improve Teaching of Nutrition Concepts to Culinary Arts Students

Abdulsalam

Condrasky

Bridges

et al. 2017

J of Food Science Edu

View full text Add to dashboard Cite

This randomized controlled trial compared the effectiveness of traditional lecture (C), face-to-face demonstration (DP), on-line lecture capture (OP), and the combination of the last two (OP+DP) to enhance culinary arts students' application skills related to sodium usage in food preparation. Objectives were to compare relative effectiveness of the four instructional methods with respect to knowledge about dietary sodium, ease of use of sodium reduction techniques, strategies to reduce sodium and attitudes about use of dietary sodium in cooking; and to compare student satisfaction with the instructional methods. A convenience sample of n = 139 students was randomized to receive the C, DP, OP, or OP+DP intervention. To measure effectiveness of each instructional method, a nutrition survey was administered as a pre-test, post-test, and an eight-week follow-up. There was no statistically significant difference in performance between DP, OP, and OP+DP groups on each subscale. However, each of these methods performed significantly better than the control group (C). DP, OP, and OP+DP methods were superior to the control group (C). In general, OP+DP resulted in the largest effect sizes, suggesting that this intervention was possibly more effective as compared to the OP or DP. Future culinarians can benefit from learning about health-conscious sodium reduction cooking practices as seen in the nutrition education sector to improve population health.

show abstract

“…Previous research has highlighted the implementation of culinary training as a means to address deficiencies in participants' skills, knowledge, and confidence. Various culinary training has demonstrated their influence on chefs' attitudes toward healthful food preparation (Hu et al, 2005). Integrating culinary medicine training into the core curriculum for medical students has been shown to enhance their nutrition knowledge, skills, attitudes, and confidence in patient nutrition counseling (D'Adamo et al, 2022).…”

Section: Culinary Skills Training Workhopmentioning

confidence: 99%

Barriers in Venturing Home-based Food Business Among Urban B40 Women in Selangor, Malaysia

Khairatun

2024

AJCS

View full text Add to dashboard Cite

In Malaysia, home-based businesses emerge as one of the most enticing paths for entrepreneurial endeavors. This paper attempts to identify the barriers faced by urban women from the B40 demographic in the Selangor, Malaysia. A group of 25 participants in a one-day pastry-making workshop was conveniently chosen to partake in this study. A post-event survey was conducted to gain deeper insights into the hurdles these participants faced in their efforts to establish home-based pastry businesses. Only two participants managed to launch their pastry businesses following the workshop. The barriers highlighted by most participants revolved around initial capital to initiate their home-based businesses, a shortage of suitable equipment and utensils, and the unsuitability of their homes for running food-related business activities.

show abstract

The Impacts of Culinary Training on Healthful Food Preparation

Cited by 9 publications

References 11 publications

Hospitality workplace problems and poor training: a close relationship

Hospitality workplace problems and poor training: a close relationship

The Promise of Andragogy and Experimental Learning to Improve Teaching of Nutrition Concepts to Culinary Arts Students

Barriers in Venturing Home-based Food Business Among Urban B40 Women in Selangor, Malaysia

Contact Info

Product

Resources

About