Attitudes and beliefs about how chefs can promote nutrition and sustainable food systems among students at a US culinary school

OBJECTIVE: Chefs 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. DESIGN: We sur...

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Detalles Bibliográficos
Autores principales: Bertoldo, Jaclyn, Hsu, Robert, Reid, Taylor, Righter, Allison, Wolfson, Julia A
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Cambridge University Press 2022
Materias:
Research Paper
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8858328/
https://www.ncbi.nlm.nih.gov/pubmed/34416925
http://dx.doi.org/10.1017/S1368980021003578

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8858328/
https://www.ncbi.nlm.nih.gov/pubmed/34416925
http://dx.doi.org/10.1017/S1368980021003578

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