Culinary nutrition is proposed as a new terminology that can be a useful resource to
consider when trying to provide nutritional education to gastronomy students. Here, we …

This paper aims to verify how communities of practice influence the development of
innovations in the gastronomy sector. Primary data were collected at the interval of 1 year …

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 …

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 …

Objective The development and the evaluation of the Healthy Meals web app designed for
professionals from different disciplines related to food, aimed to assess the nutritional and …

Background: Increasing the frequency of eating out in restaurants contributes to an increase
in the prevalence of non-communicable diseases. The quality of restaurant dishes depends …

In recent years, a growing interest of society for out-of-home food experiences has been
observed, concurrently with an increasing number of restaurants associated to haute …

Purpose The aim is to explore the impact of new menu labels on consumers' actual meal
purchases with a field experiment undertaken in a local restaurant. Design/methodology …

O objetivo do artigo foi entender de que maneiras os chefs desenvolvem inovações, por
meio da troca de conhecimentos e experiências. Para atingir o objetivo do estudo, foi …

Abstract Cecilia Magnusson Sporre (2015): Måltidsgörarens utmaningar. Komplexiteten i det
medvetna måltidsgörandet. Örebro Studies in Culinary Arts and Meal Science 11. I denna …