Add to ORKGPots, pans and commercial kitchen equipment are not the only things found in UCF Rosen College of Hospitality Management’s kitchen labs. A component for hospitality education and research, the college’s labs teach fourth year medical students to practice culinary medicine with a grain of salt, flip the kegs on undergraduates brewing beer, and serve as taste-and-test kitchens for restaurant brands looking to spice up a menu
Aims: This study was conducted to determine whether a group of college-age students in New Jersey, U...
The purpose of our research is to see how the university encourages students to cook their own meals...
Foodborne illness is a serious issue and accounts to numerous hospitalizations and deaths each year....
The University of Dayton and Grandview Medical Center have partnered to offer a culinary medicine pr...
The World Health Organization predicts that two-thirds of all disease around the globe will be the r...
Although nutrition plays an important role in preventing and mediating chronic diseases, nutrition s...
Aim: Evaluate the impact of a campus-based culinary nutrition education program, the College CHEF: C...
Excessive consumption of calories, protein, fat, and salt has been linked to obesity, cardiovascular...
With misinformation regarding nutrition and health only a few clicks away, the need for increased nu...
College students, on average, do not consume enough fruits and vegetables. Contributing to poor eati...
Background: The Eating and Cooking Healthy (TEACH) Kitchen was founded at the Medical College of Geo...
The use of food in college curriculum is unique in its ability to create lasting impact because of t...
The primary objective of this study is to provide evidence that a culinary nutrition intervention is...
Academics in higher education are facing increasing teaching funding constraints. For teaching resta...
Aim: To determine undergraduate medical students’ teaching preferences and expectations for Culinary...
Aims: This study was conducted to determine whether a group of college-age students in New Jersey, U...
The purpose of our research is to see how the university encourages students to cook their own meals...
Foodborne illness is a serious issue and accounts to numerous hospitalizations and deaths each year....
The University of Dayton and Grandview Medical Center have partnered to offer a culinary medicine pr...
The World Health Organization predicts that two-thirds of all disease around the globe will be the r...
Although nutrition plays an important role in preventing and mediating chronic diseases, nutrition s...
Aim: Evaluate the impact of a campus-based culinary nutrition education program, the College CHEF: C...
Excessive consumption of calories, protein, fat, and salt has been linked to obesity, cardiovascular...
With misinformation regarding nutrition and health only a few clicks away, the need for increased nu...
College students, on average, do not consume enough fruits and vegetables. Contributing to poor eati...
Background: The Eating and Cooking Healthy (TEACH) Kitchen was founded at the Medical College of Geo...
The use of food in college curriculum is unique in its ability to create lasting impact because of t...
The primary objective of this study is to provide evidence that a culinary nutrition intervention is...
Academics in higher education are facing increasing teaching funding constraints. For teaching resta...
Aim: To determine undergraduate medical students’ teaching preferences and expectations for Culinary...
Aims: This study was conducted to determine whether a group of college-age students in New Jersey, U...
The purpose of our research is to see how the university encourages students to cook their own meals...
Foodborne illness is a serious issue and accounts to numerous hospitalizations and deaths each year....