Ratings of Food Courses and Culinary Training Components in Dietetics Education

Marsico, Cheryl; Borja, M.E.; Harrison, L.; Loftus, M.

doi:10.1016/s0002-8223(98)00157-6

Cited by 3 publications

(1 citation statement)

References 18 publications

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“…Based on results from Marsico et al (1998), nutrition education professionals rate food and culinary courses as mediocre compared to other courses. There has been a call for more food and culinary courses in undergraduate nutrition education programs.…”

Section: Introductionmentioning

confidence: 99%

Culinary nutrition education for undergraduate nutrition dietetics students

Kerrison

Condrasky

Sharp

2017

BFJ

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Purpose The purpose of this paper is to determine the effectiveness of a combined budget-tailored culinary nutrition program for undergraduate nutrition-related majors on knowledge, attitudes, and self-efficacy and applicability to everyday life and future health careers. Design/methodology/approach A wait-list control (n=54) completed a six-week cooking with chef and shopping healthy on a budget cooking matters at the store program. Assessment questionnaires evaluated participants’ knowledge and program applicability. Data analysis included response frequency and statistical differences within and between treatment and control groups. Findings Significant differences identified at (<0.001) for cooking self-efficacy, self-efficacy for using basic cooking techniques, self-efficacy for using fruits, vegetables, seasonings, and the ability to use economical methods to purchase produce. Average score noted at 89 percent for knowledge of shopping healthy on a budget. Research limitations/implications Findings support positive effects of combining culinary nutrition training with food budget information. Concepts enhance self-efficacy in meal planning and preparation for entry level nutrition related graduates. Originality/value Combining culinary arts experience with applied human nutrition concepts training provide a basis for enhanced confidence for entry nutrition dietetics healthcare.

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Section: Introductionmentioning

confidence: 99%