Dataset Information

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

ABSTRACT:

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 generalised linear models were used to evaluate whether there were differences in attitudes and beliefs across demographic groups.

Setting

The CIA, a private, not-for-profit college and culinary school with US campuses in New York, California and Texas.

Participants

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.

SUBMITTER: Bertoldo J

PROVIDER: S-EPMC8858328 | biostudies-literature | 2022 Feb

REPOSITORIES: biostudies-literature

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Publications

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

Bertoldo Jaclyn J Hsu Robert R Reid Taylor T Righter Allison A Wolfson Julia A JA

Public health nutrition 20210820 2

<h4>Objective</h4>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.<h4>Design</h4>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 nutr ...[more]

PMID: 34416925

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Project description:BackgroundOver the past two decades, state and local governments across the U.S. have been increasingly reforming marijuana laws. Despite growing support for marijuana as a medical treatment, little is known about medical students' perceptions of marijuana use.ObjectiveTo assess Colorado medical students' personal and professional opinions on current and future marijuana use in a healthcare setting.DesignA voluntary, anonymous, online cross-sectional survey.ParticipantsMedical students (n = 624) at the University of Colorado School of Medicine between January and February 2014 were invited to participate.Main measuresNumerical responses were quantified using counts and percentages, and Likert scale responses were collapsed for bivariate analysis. Items were gathered thematically and additively scored for each subscale. Internal consistency reliability statistics were calculated for each subscale to ensure that items were assessing similar constructs. Unadjusted t tests and one-way analysis of variance (ANOVA) were used to calculate mean differences in subscale scores between subgroups.Key resultsWe received 236 responses (37%). Students indicated support for marijuana legalization (64%), and few believed that physicians should be penalized for recommending marijuana to patients (6%). Nearly all (97%) believed that further marijuana research should be conducted, and believed marijuana could play a role in the treatment of various medical conditions. Seventy-seven percent reported that they believed marijuana use had the potential for psychological harm, and 68% indicated concern for potential physical harm. Only a minority of students would recommend marijuana to a patient under current law (29%), or if it were legally available (45%). Acceptability of marijuana for treatment of approved conditions was not correlated with age or gender, but was positively correlated with living in Colorado prior to medical school (p < 0.001) and with prior marijuana use (p < 0.001).ConclusionsMedical students support marijuana legal reform, medicinal uses of marijuana, and increased research, but have concerns regarding risks of marijuana use, and appear hesitant to recommend marijuana to patients.

Dataset Information

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

Objective

Design

Setting

Participants

Results

Conclusions

Publications

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

Similar Datasets

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