Attitudes and Behaviors of Undergraduate Dietetics Students Toward Alternative Food Production Practices
As the food and nutrition experts, registered dietitian nutritionists (RDNs) are well-suited to provide education to consumers and influence the food purchasing decisions of foodservice operations and the public. While research suggests RDNs are aware of sustainability issues, fewer than half integrate these issues into their practice. There is a growing movement to address these topics in undergraduate settings, yet the majority of educators feel inadequately prepared.
The purpose of this study is to investigate the sustainability attitudes and “green eating” behaviors of undergraduate dietetics students. Results from the pilot phase of this project were presented at the Food and Nutrition Conference and Expo (FNCE), 2019.
Cooking Confidence and Resilience among Pre-Health Profession Students Enrolled in an Experiential Cooking Class
Every patient should have access to evidence-based, practical, and culturally sensitive advice about issues of food, cooking, and eating specific to their health and goals. Unfortunately, our current strategies do not adequately prepare healthcare professionals to provide this style of education. Seventy-one percent of medical schools fail to meet minimum nutrition education standards, with 36% of medical schools providing fewer than 12 hours of nutrition education. Many doctors and nurses face considerable challenges in providing nutrition care, such as lack of time, knowledge and low self-efﬁcacy. Even future dietitians may be lacking in the food and culinary concepts knowledge needed to successfully educate the public, suggesting more time be spent on food and cooking competencies in undergraduate dietetic education as well.
The purpose of this study is to understand how cooking skills training impacts cooking confidence and resiliency in college students. We are currently recruiting participants from those students enrolled in NTDT 367: Culinary Medicine.
Cooking Confidence, Nutrition Behavior and Dietary Intake among College Students Enrolled in an Experiential Cooking Class
Young adults are particularly at risk for poor diet quality and the associated health consequences later in life. Fewer than half of young adults in their twenties report consuming vegetables daily, and perceived personal barriers such as lack of cooking skills are significantly associated with lower total vegetable and fruit intake. Cooking meals for oneself is linked to higher diet quality among young adults and such food preparation skills may predict better diet quality later in life.
The purpose of this study was to understand how cooking skills training impacts cooking confidence and dietary practices in young adults. Results from this study were presented at the Foodservice Systems Management Education Council Biennial Conference, 2019 and UD’s Celebration of Undergraduate Engaged Scholarship, 2016-2017.
Impact of an Employee Wellness-Based Cooking Skills Education Series on Cooking Confidence and Dietary Behavior: A Pilot Study
It is well-documented that fewer Americans are cooking at home than ever before, with just over half of adults reporting daily cooking activities. Research implicates a lack of cooking skills and food preparation knowledge as barriers to preparing home-cooked meals, whereas nutrition knowledge and food preparation self-efficacy are significantly associated with increased family meal frequency, a known predictor of better weight management and improved health. Preliminary research from small-scale studies suggests cooking skill-based learning increases knowledge and improves nutrition attitudes and confidence.
The purpose of this study was to understand how cooking skills training impacts cooking confidence and food choices in adults. Results from this study were presented at UD’s Graduate Research Symposium, 2016.