Resumen de Evaluating Nutritional Competencies and Needs in the Postsecondary Culinary Curriculum: a Delphi Study

Joseph Mitchell, Baker Ayoun, Yee Ming Lee

• The growing consumer demand for commercial foods, in addition to complications arising from obesity related health conditions, has sparked national campaigns, research projects, and monetary initiatives to overcome these health concerns. Research studies show that culinary and hospitality graduates are not knowledgeable in the area of nutrition. This study investigated the need to enhance current nutritional curriculum competencies taught in postsecondary culinary programs and to determine barriers to teaching nutritional concepts. Utilizing a Delphi technique and industry experts, results showed that experts agree that consumers are seeking healthier options while dining out. Experts agree that the foodservice industry as well as culinary/hospitality educators should have a proactive role in fighting the rising cost of obesity and health-related problems facing society. This is a critical time for educators to fill this role in the foodservice industry and society in the fight against obesity and related health problems.