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Nutrition: What Hospitality Students Think and Know

School of Merchandising and Hospitality Management University of North Texas

Joyce I. Nies

Department of Animal Science Texas A&M University

The purpose of this research was to determine the nutrition knowledge level of students in four-year hospitality programs in Texas, their attitudes toward nutrition in general (general attitudes), and their attitudes toward the role of nutrition in commercial foodservice (restaurant attitudes). Correlations between knowledge and attitudes and differences based on gender, age, college classification, and completion of a college nutrition course were also examined. Hospitality manage ment majors in baccalaureate programs at three Texas universities completed 454 usable questionnaires. Although nutrition knowledge was not extensive, general and restaurant nutrition attitudes were positive. Knowledge was influenced by all factors except gender. General attitudes were influenced by gender, age, and college classification. Only gender influenced restaurant attitudes. Knowledge was posi tively correlated with favorable attitudes. Hospitality students should be taught courses on nutrition knowledge throughout their curriculum, in order to incorporate nutrition concepts into their body of knowledge.

Key Words: Key Words: nutrition knowledge, nutrition attitudes • hospitality curriculum • hotel and restaurant management.

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