The growing importance of food and culinary knowledge and skills in dietetics practice

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dc.contributor.author Canter, Deborah D.
dc.contributor.author Moorachian, Mary Etta
dc.contributor.author Boyce, Janice
dc.date.accessioned 2008-04-11T15:07:56Z
dc.date.available 2008-04-11T15:07:56Z
dc.date.issued 2008-04-11T15:07:56Z
dc.identifier.uri http://hdl.handle.net/2097/604
dc.description.abstract Do food and nutrition professionals have adequate competence in the food and culinary sciences to comfortably and confidently translate clinical recommendations into practical applications? Knowledge of food is critical for most areas of dietetics practice. Whether in clinical, community, foodservice, or more nontraditional settings, the registered dietitian that is competent in speaking food and culinary language is more effective in enabling consumers to make the food-health connection. A major challenge facing many dietetic education programs today is outdated and poorly equipped facilities for teaching foods classes. Another problem centers on faculty teaching foods classes may have minimal nutrition education and training, and thus may find teaching food preparation in a "healthy" context a challenge. Other challenges include curriculum restrictions and lack of prerequisite knowledge on the part of students about foods and cooking. These issues must be faced if dietetics educators are to prepare future dietetics professionals as the true food and nutrition experts. en
dc.relation.uri http://www.topicsinclinicalnutrition.com en
dc.rights Copyright © 2008, Lippincott Williams & Wilkins. Permission for use granted by Lippincott Williams & Wilkins. Canter, D.D., Moorachian, M.E., & Boyce, J. The growing importance of food and culinary knowledge and skills in dietetics practice. Topics in Clinical Nutrition (2007): 22(4), 313-322. en
dc.subject Culinary en
dc.subject Food en
dc.subject Dietetics en
dc.subject Registered dietitians
dc.title The growing importance of food and culinary knowledge and skills in dietetics practice en
dc.type Article (author version) en
dc.date.published 2007 en
dc.citation.epage 322 en
dc.citation.issue 4 en
dc.citation.jtitle Topics in clinical nutrition en
dc.citation.spage 313 en
dc.citation.volume 22 en
dc.contributor.authoreid canter


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