NDLI: Application of an Andragogical Approach and Experiential Learning for Teaching Culinary Nutrition to Culinary Arts Students

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Application of an Andragogical Approach and Experiential Learning for Teaching Culinary Nutrition to Culinary Arts Students

Content Provider	Semantic Scholar
Author	Abdulsalam, Nisreen Mohamad
Copyright Year	2015
Abstract	Current literature supports a growing interest and demand for nutrition as well as taste, perceived value/cost, and convenience. In the economic and commercial environment of a restaurant, the chef’s success lies in satisfying customer demands while taking into account many different needs. The successful chef balances a variety of patrons, staff, and management. Chefs need to be trained to ensure their menus are nutritionally balanced while meeting the demand for taste, low cost, and convenience. Objectives: The study sought to evaluate two educational intervention lessons to improve knowledge about dietary protein and sodium among culinary arts students using a pretest/post-test design. Another purpose of the study was to assess knowledge about dietary fat, protein, and sodium among culinary arts students nationwide. Methods: This study reports the results of two related, but separate, surveys. Educational intervention lessons to improve knowledge about dietary protein and sodium were administered to two different groups (n1=20) and (n2=21) of post-secondary culinary arts students. Separately, an online survey about general nutrition knowledge was administered to senior-level, post-secondary culinary students across the country (n=250).
File Format	PDF HTM / HTML
Alternate Webpage(s)	https://tigerprints.clemson.edu/cgi/viewcontent.cgi?article=2502&context=all_dissertations&httpsredir=1&referer=
Language	English
Access Restriction	Open
Content Type	Text
Resource Type	Article

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