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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Cambridge University Press
2022
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| Materias: | |
| 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 |