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Culinary nutrition education for undergraduate nutrition dietetics students

Dorothy Adair Kerrison (Department of Food, Nutrition and Packaging Sciences, Clemson University , Clemson, South Carolina, USA)
Margaret Depsky Condrasky (Department of Food, Nutrition and Packaging Sciences, Clemson University , Clemson, South Carolina, USA)
Julia L. Sharp (Department of Mathematics and Statistics, Clemson University , Clemson, South Carolina, USA)

British Food Journal

ISSN: 0007-070X

Article publication date: 2 May 2017

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686

Abstract

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.

Keywords

Acknowledgements

The authors would like to thank Share Our Strength for their support and cooperation throughout this study (Share our strength’s cooking matters: Cooking matters at the store). The authors would also like to thank the three trained graduate students who volunteered to analyze the focus group.

Citation

Kerrison, D.A., Condrasky, M.D. and Sharp, J.L. (2017), "Culinary nutrition education for undergraduate nutrition dietetics students", British Food Journal, Vol. 119 No. 5, pp. 1045-1051. https://doi.org/10.1108/BFJ-09-2016-0437

Publisher

:

Emerald Publishing Limited

Copyright © 2017, Emerald Publishing Limited