Culinary Skills Research Articles

Promoting healthful and diverse eating behaviours through an extracurricular culinary skills intervention in Philadelphia.

In the current study we evaluated an afterschool nutrition education programme, called Vetri Cooking Lab (VCL), for promoting healthy and diverse eating habits among at-risk children in the Greater Philadelphia area. To understand potential programme impacts, we conducted a longitudinal analysis of survey data collected before and after participation in VCL. Main study included cooking confidence, cooking knowledge, changes in dietary consumption behaviours, and changes in vegetable preferences. Participants included students in grades 3-11 enrolled in VCL during the 2018-19 school year at VCL sites (n = 60) throughout Philadelphia, PA, and Camden, NJ. Eligible participants completed surveys both before and after participating in the programme. We found that students' confidence and knowledge increased (P < 0.001) after the cooking intervention. Knowledge and confidence were positively associated (r = 0.55; P < 0.001). Confidence was correlated with consumption behaviour changes (r = 0.18; P = 0.022). Confidence was positively associated with consumption changes in both our adjusted (OR = 1.81; P < 0.001) and unadjusted models (aOR = 1.88; P = 0.013). Compared to Black students, White students were more likely to report consumption changes (aOR = 5.83; P = 0.013). Hispanic/Latino participants and participants who spoke Spanish had nearly three times higher odds of consumption behaviour changes (Hispanic/Latino OR = 2.55; P = 0.007; Spanish OR = 3.04; P = 0.005). Student age and gender were not associated with behaviour changes. Our research demonstrates that programmes integrating practical cooking skills education along with nutrition, food, and cooking education can improve confidence and knowledge about healthy food choices amongst children driving an overall improvement in children's eating habits.

Development of a plant-based culinary nutrition model for sports science students

Introduction: Food and fitness levels are key factors required to maintain functional life. Hence, nutrition education is crucial in spreading awareness among Sports Science students. There is a paucity of plant-based nutrition knowledge and plantbased culinary skills for fitness locally. Therefore, this study aimed to develop a valid Plant-Based Culinary Nutrition Model (PBCNM) with nutrition knowledge and basic culinary skills to improve fitness among Sports Science students. Methods: This exploratory sequential mixed method study consisted of 2 phases. In Phase 1, a three-round modified Delphi method was conducted with 13 experts to generate a questionnaire that was validated. Lawshe worksheet determined the content validity ratio (CVR) for an item. Content validity index (CVI) for each section and the overall instrument was calculated. In Phase 2, quantitative data collection and analysis addressed the research questions and research gaps leading to model development. A total of 271 undergraduate Sports Science students at higher learning institutions were recruited as respondents. Results: In Phase 1, CVR of the overall survey was 1.0 and CVI was 0.834. Subsequently, the questionnaire was pilot tested for reliability and a Cronbach’s alpha score of 0.836 was obtained for the overall questionnaire. In Phase 2, the respondents’ mean and standard deviation score for the model’s components and needs was 4.21±0.73 for items 1-15. The integration of experts’ perspectives on the need of PBCNM for fitness and feedback from respondents resulted in the development of PBCNM. Conclusion: This study highlighted PBCNM as a helpful guideline for better fitness management.

The impact of culinary virtual reality curriculum on students’ learning outcomes and acceptance

ABSTRACT Technical culinary skills are fundamental competencies for professional chefs. Consequently, demonstrating and enhancing these skills pose significant challenges within culinary education. This study aims to develop a virtual reality (VR) system for culinary skill development and assess its effectiveness when integrated into a hospitality internship curriculum. The participants comprised 82 undergraduate hospitality management majors. This study collected students’ learning scores and performance data before and after the culinary VR course. Statistical methods were employed to analyse the collected data, aiming to assess the effectiveness of the culinary VR course and differences in students’ technical acceptance. Using t-tests to compare differences in technical acceptance between the two groups, and potentially employing paired-sample t-tests or correlation analyses to evaluate students’ progress in learning. The findings indicate that the two groups did not significantly differ in their acceptance of technology. However, the culinary VR curriculum exhibited a positive impact on students’ learning outcomes.

Developing a training program to enhance conservation awareness and attitudes among Thai hotel cooks: A comparative study

Thai cuisine, a reflection of the nation's cultural identity, has evolved over time and embodies the way of life, thoughts, and mindset of the Thai people. This study aims to develop a training program designed to heighten participants' understanding of conservation issues and assess changes in their conservation attitudes pre and post-training. The research, conducted among 354 Thai hotel cooks, reveals a fundamental challenge in Thai food preparation: the lack of standardized conservation and marketing practices. This encompasses basic culinary skills and regional cooking variations. Culinary schools often emphasize their own culinary philosophies, further exacerbating the issue. Results from the training program indicate that business owners significantly improved their cooking practices, adhered to the National Standard for Thai food sanitation, catered to dietary needs, and embraced authentic Thai cuisine. The Delphi method facilitated consensus on the appropriateness of the training program, and 100 participants reported enhanced project management skills and culinary expertise. The participants expressed satisfaction with the trainers' expertise and communication skills. This research has implications for training programs aimed at promoting awareness of traditional conservation issues and fostering conservation attitudes in the context of Thai food preparation.

Black South African Middle-Class Engagements with Social Media and Digitised Food Cultures

Abstract The tastes and consumption patterns of the black middle class of South Africa have long been of interest to both media and researchers. The majority of this interest has been disproportionately focused on the lower end of the black middle class, with few researchers exploring the black middle class as bona fide bearers of cultural capital or how they legitimise their cultural capital and social status. Prevailing perceptions portray a homogenous, irresponsible, vapid, shallow and materialistic group obsessed with status. Based on a study which took a phenomenological exploration of the black middle class’s negotiation of ‘self’ and identity, this paper presents an analysis of how members of the contemporary black middle class of South Africa use social media; food narratives; and messages about taste, culinary skill, and food knowledge to craft empowering self-images. Focusing on two compelling performances—‘eating without food’ and ‘the cultured palate’ (my terms)—I draw attention to the complex ways in which this group navigate classed and racialised worlds. The analysis reveals that by developing what may seem to be unremarkable performative acts related to eating, preparing, and displaying food, members of the black middle class craft group identity and create ‘selves’ that reveal ingenuity and thoughtful knowledge about food, taste, global culture and their classed and racialised social positions.

Eat to Treat: The Methods and Assessments of a Culinary Medicine Seminar for Future Physicians and Practicing Clinicians.

Nutrition-associated chronic disease is an epidemic in the United States (US), yet most medical schools lack adequate nutrition education. We developed a six-session culinary medicine (CM) seminar entitled "Eat to Treat: A Nutrition Course for Future Clinicians" that teaches culinary skills, nutrition science, and counseling techniques to improve clinical nutrition management. The seminar was offered in-person to first-year medical students in a medical school-based teaching kitchen from 2017 to 2019. A virtual three-session course was also offered to practicing clinicians in 2020. Voluntary self-efficacy questionnaires were collected at the beginning of the first and last sessions of the student seminar, and paired t-tests determined the course's effect on survey items. A total of 53 first-year medical students attended the program over five semesters, and 39 students (73.6%) completed both surveys. All except one measure of self-efficacy were significantly higher at session 6 than session 1 (p < 0.05). A post-course survey was utilized for the clinician seminar and of the 31 participants, 14 completed the surveys; 93% and 86% of respondents agreed the course was clinically relevant and improved their confidence, respectively. We developed a CM curriculum that improved nutrition knowledge and confidence among a professionally diverse cohort and may represent a scalable education model to improve nutrition education in US medical schools.

델파이기법을 활용한 한국 식문화 선호유형에 따른 해외 조리학교 한식교육 프로그램 개발 방향 연구

This study investigated the preferences for Korean cuisine and directions for developing educational programs among students who have received Korean cuisine education at foreign culinary school in Thailand. Using the Delphi method, participants emphasized the cultural, innovative, flavorful, traditional, and healthy aspects of Korean food. Their main reasons for engaging in Korean cuisine education were experience, taste, health, and culinary skill acquisition. Practical recipes, appropriate curriculum design, language proficiency, and integration of theory and practice were identified as important educational methods. This research can serve as foundational material for the development of Korean cuisine education programs being conducted abroad and be anticipated to lay the groundwork for K-food's global establishment through diverse cross-cultural follow-up studies.

Entrepreneurship Development of Women Farmers Luhur Lestari Group in RT 01 RW 02 Cipicung Village, Baleendah District, Bandung Regency

The main objective of the entrepreneurship development program at KWT Luhur Lestari is to utilize the potential of existing resources into productive activities that add value to the family economy. The first program was carried out by improving organic waste management, namely composting waste as well as urban farming with the organic tower garden (OTG) method. The second program was to improve culinary business skills in processing crops, especially cassava. So far, most of the crops are sold raw to collectors at low prices or processed into traditional foods. The method applied in implementing this community empowerment program is the participatory approach method, which means that partners are involved in every stage of the activity. The activities carried out are improving food processing skills, training in simple financial administration, and online marketing. Improvement of skills is done by the direct practice of making food so that the food has a good taste, is more interesting, creative, halal and thayyib (good for body health). This empowerment program has succeeded in increasing the entrepreneurship of “sublime sustainable” KWT members. KWT “sublime sustainable” has created a business division, whose members are active in entrepreneurship. Furthermore, assistance is carried out through discussions to overcome obstacles, evaluation of business activities, and food diversification. This empowerment has improved the family economy and KWT.&#x0D; Keywords: empowerment, OTG, entrepreneurship

Necessity Entrepreneurs: Drivers and Characteristics

On 11th March, 2020, World Health Organisation (WHO) declared COVID-19, a pandemic. Malaysia Government implemented ‘Movement Control Order’ or full lockdown on 18th March, 2020 causing unemployment to reach to 4.55% in 2020 and reached 5.3% in May 2020 - indicating the highest rate, for the past 20 years as reported by Department of Statistics Malaysia (DOSM). On the 1st April 2022, Malaysia transitioned to an endemic phase, leading to a gradual increase of its economic activities, especially opening up of more food and beverage services (F&amp;B) businesses. This study examined the factors which are drivers and characteristics, which lead to necessity entrepreneurs (NE) preferably choose F&amp;B services businesses. The two research questions are ‘What are the drivers of NE who are involved in the F&amp;B services businesses?’ and ‘What are the entrepreneurial characteristics of NE who are involved in the F&amp;B services businesses?’ Literature reviews were carried out on entrepreneurship, NE (Serviere’s Venture Creation Model for NE, 2010) and entrepreneurial characteristics (Ernst &amp; Young’s Entrepreneur Model, 2011). The research design is an exploratory case study qualitative research with an in-depth semi-structured interview session, comprising of a pilot study, and a main study of 21 F&amp;B services in Ipoh city. Thematic analysis was carried out with the ‘ATLAS.ti 23’ software. Findings suggested four novel drivers of NE, viz. family cohesion; inherited culinary skills; pursuit of culinary ambition; and unmotivated in job. Furthermore, eight novel characteristics of NE comprising perseverance; patience; money management; wellness; kinship; creativity; communication network; and self-discipline.

Randomized-controlled trial of a whole-family obesity prevention and treatment intervention designed for low-income Hispanic families: HeLP the healthy living program

BackgroundLow-income Hispanic families face marked disparities in obesity, but interventions for obesity prevention and treatment have rarely been designed with this population as a focus. Hispanic culture is characterized by Familism, a value that prioritizes familial respect, cooperation, and togetherness. We describe the rationale and design of a trial of the Healthy Living Program (HeLP), a bilingual whole-family behavioral obesity prevention and treatment intervention designed around the value Familism and addressing food insecurity. Methods/designThis two-group randomized comparative effectiveness trial will compare the effects of HeLP versus a primary care counseling intervention (Recommended Treatment of Obesity in Primary Care, or RTOP) on decreasing body mass index (BMI; kg/m2) in Hispanic children 2–16 years of age with obesity and preventing BMI increase among siblings without obesity. 164 families per arm will be recruited from primary care practices. Families randomized to HeLP will participate in 12 two-hour sessions, followed by booster sessions. HeLP sessions include family meals and instruction in parenting skills, nutrition, culinary skills, fitness, and mindfulness delivered at community recreation centers by bilingual health educators and athletic trainers. Families randomized to RTOP will be offered individual visits in primary care every 3 months throughout the 18-month follow-up period. Secondary outcomes include changes to objectively measured child fitness, the home environment related to nutrition, physical activity, and media usage, food insecurity, child eating behaviors, quality of life, parent BMI and waist circumference, and implementation outcomes. DiscussionThis protocol paper describes the rationale and planned methods for the comparative effectiveness trial. Trial registrationClinicaltrials.gov Identifier NCT05041855 (6/13/2023).

Impact of a Teaching Kitchen Curriculum for Health Professional Trainees in Nutrition Knowledge, Confidence, and Skills to Advance Obesity Prevention and Management in Clinical Practice.

Nutrition knowledge, confidence, and skills are thought to be important elements in the role of healthcare professionals in obesity prevention and management. The Upstream Obesity Solutions curriculum goes upstream with a multidisciplinary approach to supplement nutrition education among health professional trainees. Educational strategies of didactics, teaching kitchens, and service-based learning were employed for medical, dental, and nursing students and resident physicians. Pre/post participation surveys assessed knowledge, attitude, and practices; lifestyle habits; and culinary skills among 75 trainees in this cross-sectional descriptive study. There was variability in statistically significant improvement in knowledge, attitudes, and practices about obesity management and nutrition education, lifestyle habits, and culinary skills among learner groups.

Problems and Challenges of Cloud Kitchen-A Study with Reference to Mangalore City

A cloud kitchen is a kitchen that focuses exclusively for online food delivery services. These kitchens do not offer dine-in facilities. The orders are received through online and the food is then sent to the customer through online food aggregators or directly in the form of takeaway. In the present study, the researchers tried to analyze the problems and challenges of cloud kitchen with reference to Mangalore City Corporation. The data for the study were gathered from 21 respondents. The data so collected are analysed with the help of statistical tools and techniques. Chi-square χ2 goodness of fit test is used for testing the hypotheses. Majority of the respondents perceived that fluctuation of price of vegetables and other inputs is a challenge in determining the price. Employee’s ethics and their culinary skills are the important factors for the improvement of business. Keywords: cloud kitchen, payouts, online food aggregators

Differences In Learning Interest Between Male And Female Students On Cullinary Skills Competencies At Smk N 6 Padang

This research was motivated by differences in the learning interests of male and female students in the Culinary Skills Competency at SMK N 6 Padang as evidenced by the average score of female students being higher than male students. This study aims to describe: 1) The learning interest of male students in the Culinary Skills Competency at SMK N 6 Padang, 2) The learning interest of female students in the Culinary Skills Competence at SMK N 6 Padang, 3) Differences in the learning interests of male and female students Girls at SMK N 6 Padang. This type of research is descriptive comparative. The population in this study were male and female students in the Culinary Skills Competency at SMK N 6 Padang, totaling 296 students. The sampling technique used the Proportional Random Sampling technique with a total of 84 students consisting of 42 male students and 42 female students. The data collection technique uses a questionnaire (questionnaire) through the google form using a Likert Scale that has been tested for validity and reliability. The results showed that the learning interest of male students in the culinary skills competency nat SMK N 6 Padang was high, while the learning interest of female students in the culinary skills competency at SMK N 6 Padang was very high. The average value of male students' learning interest has an average of 187.43 and female students have an average of 193.12. Based on these results it was concluded that the learning interest of female students was higher than that of male students.

Spicy Shiro flour and Berbere powder (an ethnic, indigenous food of Ethiopia)

Ethiopia is a multiethnic nation with a wide range of cultural traditions, as well as ancient indigenous culinary skills that have made a significant contribution to national and religious holidays, family get-togethers, community celebrations, funeral rites, and economical progress. The most extensively produced and consumed traditional meals in various regions of Ethiopia are Shiro flour and Berbere powder. The significance and reputation of Shiro flour and Berbere powder in Ethiopian culture cannot be overstated. Shiro flour and Berbere powder are consistently the most well-liked and essential components in Ethiopian cuisine. However, research on Shiro flour and Berbere powder was limited, and there was no scientifically compiled data on these food products. As a result, this study was undertaken to collect indigenous knowledge, practices, mode of preparations, and skills, as well as to generate baseline data on Shiro flour and Berbere powder at the national level by examining the physicochemical qualities, this study was conducted. A cross-sectional study design was used, and 220 respondents with prior experience preparing Spicy Shiro flour and Berbere powder took part. The findings of this study will use for interventions such as food supplementation, importing to international markets for revenue generation, setting national and international standards, formulating products, providing students and researchers with reference material, and creating jobs, particularly for young people and women. The bioavailability and recommended amount/dosage of herbs and spices to be added during Shiro flour and Berbere powder preparation, however, has not been studied in Ethiopia. Furthermore, the current study did not address the analysis of antioxidants, aflatoxins content from Berbere powder, amino acid profiles, value addition, and shelf life of both products.

Enhancing Culinary Skills of School Foodservice Workers by Chef RDNs Increases Acceptability of Local Foods and Helps to Implement New Nutrition Standards

Enhancing Culinary Skills of School Foodservice Workers by Chef RDNs Increases Acceptability of Local Foods and Helps to Implement New Nutrition Standards

Analysis of The Need for Applied Science Teaching Materials in Chemical Materials in Vocational School, Department of Culinary, Tangerang District

This study aims to explain the need for teaching materials in the culinary arts vocational school which will be developed using the 4S TMD method. This research is based on the problem of not integrating chemistry subjects in supporting vocational subjects with culinary skills competence. So there are no teaching materials that are relevant to the competence of culinary expertise. The data collection instrument used was the relevance format between chemical content and vocational content. This type of research is descriptive with a qualitative approach. The subjects in this study were two lecturers of chemistry education, two teachers of applied science, and three teachers of productive culinary arts who acted as validators. The results of this study became the basis for researchers in developing chemistry books using the 4S TMD method on applied science teaching materials for chemistry relevant to vocational skills in culinary skills.

Culinary and Gastronomic Practices during the Periods of Restrictions on Movement Caused by the COVID-19 Pandemic in the Province of Alicante (Spain).

The third wave of COVID-19 had a large impact on the autonomous Region of Valencia, which gave rise to restrictions on movement and access to collective eating establishments. The objective of this study is to analyse the culinary and gastronomic behaviour exhibited by the population of the province of Alicante during the period of restrictions, in early 2021, in order to compare the results with an identical survey carried out during the first lockdown of 2020. observational and repeated cross-sectional study. The frequency and time dedicated to cooking were similar, as was the tendency to cook as a family, although the percentage of meals ate alone increased and the presence of audiovisual devices during meals persisted. Recipes, cookbooks, websites and online courses became the principal sources of learning and the self-perception of improvements in culinary skills was greater. The cooking of traditional dishes of the Mediterranean diet predominated to the detriment of ready meals, but 41.6% of those surveyed preferred to improvise. The recipes most consulted were those for main courses. In spite of certain changes and setbacks, which in many cases led to a regression to the situation prior to the pandemic, many of the improvements made during the lockdown of 2020 persisted. Changes were made in culinary and gastronomic practices that can help to achieve a more conscious, healthy and sustainable diet but which require educational policies and actions to reinforce and consolidate them.

Internalisasi Nilai-Nilai Karakter Kewirausahaan Dalam Pembelajaran Keterampilan Tata Boga Di SMALB Tunarungu (Studi Fenomenologi di SLB Negeri Kota Bandung dan Cimahi)

This study aims to reveal phenomena about the process of internalizing entrepreneurial character values in learning culinary skills at SMALB deaf. This research method used a descriptive phenomenological design with a qualitative approach, where the researcher was also a planner who set the focus, selected participants, or informants, as the executor of data collection, interprets data, and draws conclusions. The data was collected using interviews, observation, documentation, and Focus Group Discussion (FGD) techniques. The subjects of this study were teachers and principals at SLB Negeri Kota Bandung and Cimahi. The results of this study showed that the internalization of entrepreneurial character values applied in learning culinary skills was based on teacher choices and agreements and educational unit conditions and was outlined in lesson plans, learning implementation, and learning evaluation. The character values developed by the school were based on the character education strengthening program (PPK), which carries 18-character values, including religious, honesty, tolerant, discipline, hardworking, creativity, independence, democratic, curiosity, national spirit, love of the country, respect for achievements, communicative, love of peace, love of reading, care for the environment, care for social, and be responsible.

Addressing Barriers to Healthy Eating Through Food as Medicine Initiatives.

Poor diet is the number one risk factor for death globally; yet, few adults meet the dietary guidelines for optimal health. Food is medicine initiatives including food pharmacies, produce prescriptions, and medically tailored meals are emerging models to improve diet and reduce diet-related disease. These initiatives target barriers to healthy eating, including access, nutrition knowledge, culinary skill, motivation, and support. The following will discuss significant barriers to healthy eating and describe the strategies employed within these initiatives to overcome such barriers.

Analisis Kecakapan Abad 21: Collaboration and Communication Skills Siswa Melalui Penerapan Discovery Learning

This study aims to determine the 21st century skills in the form of culinary skills and communication skills of class X students of SMK N 6 Semarang through the application of discovery learning models. This research is a quantitative descriptive research with a one shot case study research design. The population of this research is class X Culinary SMK N 6 Semarang. Sampling used a purposive sampling technique, namely class X Culinary 1 SMK N 6 Semarang. The skills assessment instrument used in this study was an observation sheet consisting of an observation sheet for collaboration skills and an observation sheet for communication skills. Based on the data analysis that has been carried out, the results show that the skill skills of students in class X culinary 1 at SMK N 6 Semarang are achieved in the very high category, so that it can be interpreted that the application of discovery learning is capable of reaching the age of the 21st century, namely skills skills and communication skills.