The integration of nutrition components into culinary programs: perspectives of experts and educators

Abstract

ABSTRACTConsumers are increasingly eager for healthier food selections, but not at the expense of taste. As the foodservice industry continues to respond to these trends, graduates from culinary and hospitality programs are expected to be trained to meet these changing needs. The aim of the study was to compare industry experts’ and educators’ perceived importance of nutritional competencies in culinary curriculum, as well as the perceived barriers to integrate nutritional competency in accredited culinary programs. The study analyzed data provided by two U.S.-based groups of participants: (1) culinary and industry experts, and (2) educators in culinary and hospitality management programs. Results indicate that experts view nutritional competency as important to a student’s program of study and that success depends on educators meeting these competencies. However, the analysis reveals that educators significantly undervalue the importance of nutritional competency placement in curriculum and overrate how well they are preparing culinary graduates.