ArticlePublic health nutrition2022
Attitudes and beliefs about how chefs can promote nutrition and sustainable food systems among students at a US culinary school.
Article in Public health nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
7 citing papers in PubMed.
- How Chef-Designed Plating Shapes Consumer Evaluations of a Dish in a Real Restaurant Setting.Foods (Basel, Switzerland) · 2026Article
- Chefs' Attitudes and Sensory Analysis of Invasive Crayfish (Foods (Basel, Switzerland) · 2025Article
- Chefs Saddle Up-Perceptions of Horse Meat as a Sustainable Gastronomic Alternative in France.Foods (Basel, Switzerland) · 2025Article
- Gastronomic paradigm shifts revisited: from culinary abstraction to a post-digital integrative cuisine.Frontiers in nutrition · 2025Article
- Culinary Medicine or Culinary Nutrition? Defining Terms for Use in Education and Practice.Nutrients · 2024Article
- Promoting Nutrition and Food Sustainability Knowledge in Apprentice Chefs: An Intervention Study at The School of Italian Culinary Arts-ALMA.Nutrients · 2024Article
- Physician-Chef-Dietitian Partnerships for Evidence-Based Dietary Approaches to Tackling Chronic Disease: The Case for Culinary Medicine in Teaching Kitchens.Journal of healthcare leadership · 2023Review
Corrections and comments
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Authors and funding
5 authors.
Funding
Abstract
objectiveChefs 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.
designWe 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.
settingThe CIA, a private, not-for-profit college and culinary school with US campuses in New York, California and Texas.
participantsStudents >18 years old currently enrolled in any of the school's associate's or bachelor's degree programs.
resultsStudents 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.
conclusionsCulinary 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.
Indexed as
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What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.