Date of Award
5-2015
Document Type
Dissertation
Degree Name
Doctor of Philosophy (PhD)
Legacy Department
Food Technology
Committee Chair/Advisor
Dr. Margaret Condrasky
Committee Member
Dr. Ronald Thomas
Committee Member
Dr. Pamela Havice
Committee Member
Dr. William Bridges
Abstract
Excessive consumption of calories, protein, fat, and salt has been linked to obesity, cardiovascular diseases, diabetes and many other diseases. The nutrients provided to consumers by restaurant food, including calories, protein, fat, and salt, pose challenges for the health status of Americans and may fuel the obesity epidemic, contributing to otherwise preventable diseases. Chefs are in the unique position of creating healthier menu choices. Since many chefs may have limited knowledge of culinary nutrition, educating culinary arts students on applied nutrition is a viable strategy for improving the healthiness of restaurant menus, thereby improving the health of the population.
Recommended Citation
Abdulsalam, Nisreen Mohamad, "Application of an Andragogical Approach and Experiential Learning for Teaching Culinary Nutrition to Culinary Arts Students" (2015). All Dissertations. 1502.
https://tigerprints.clemson.edu/all_dissertations/1502