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This study examined the degree to which culinary students ( n  = 342) felt nutrition would be an important part of their professional lives using a pragmatic-contextualist approach. We examined differences in beliefs related to gender and diasporic perspectives. The majority felt that chefs should know more healthy cooking techniques and would consider a nutrition-focused job. Two-thirds felt nutrition would play a “very important” role in their future professions, particularly among females and international respondents. Only one-third felt that the restaurant industry viewed nutrition as important. Rethinking how foodservice training is delivered is essential given the renewed interest in international and culinary nutrition.

journal of culinary science and technology

Future Chefs’ Beliefs on the Role of Nutrition, Diet, and Healthy Cooking Techniques in Culinary Arts Training for Foodservice: A Cross-Cultural and Gender Perspective