Date of Award


Document Type


Degree Name

Doctor of Philosophy (PhD)

Legacy Department

Food Technology


Dr. Margaret Condrasky

Committee Member

Dr. Ronald Thomas

Committee Member

Dr. Pamela Havice

Committee Member

Dr. William Bridges


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.