Opinions, Knowledge, and Current Practices of Culinary Arts Instructors and Professionals in Regards to Healthy Food Techniques

• Published in: Journal of culinary science & technology Vol. 13; no. 4; pp. 287 - 302
• Main Authors: Condrasky, Margaret D., Hegler, Marie, Sharp, Julia L., Carter, Chad, Komar, Genny R.
• Format: Journal Article
• Language: English
• Published: Binghamton Taylor & Francis 02.10.2015; Taylor & Francis LLC
• Subjects: chef instructors; Chefs; Cooking; Culinary arts; culinary nutrition; Culinary schools; Educational materials; Functional foods & nutraceuticals; healthy cooking; Nutrition; United States > US
• ISSN: 1542-8052; 1542-8044
• DOI: 10.1080/15428052.2015.1015669

Culinary instructors and professional chefs control the flavor and the nutritional composition of the foods served up across the country. Instructors direct and influence the growing numbers of culinary arts students in the U.S. Culinarians are tasked with the responsibility of searching for and interpreting research-based, up-to-date nutrition information. Surveys from instructors and industry chefs (n = 327) from eight presentations across the country on current topics of food and health including: sodium, lipids, protein, and healthy food preparation have been analyzed and interpreted. Considerations for educators to share with future chefs include nutrition knowledge on issues and trends, skills and practices in the kitchen, and presentation of healthy menu choices for the consumer. Research at this foundational level will contribute to design and delivery of educational materials and sessions to support the culinary educator as well as industry chef in providing healthy meals for Americans.