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Journal of Culinary Science & Technology Volume 16, 2018 - Issue 2
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Original Articles

The Influence of the Australian Dietary Guidelines on Culinary Textbooks Used in Education over the Last 30 Years

Sharon CroxfordDiscipline of Dietetics and Human Nutrition, School of Allied Health, College of Science, Health and Engineering, La Trobe University, Melbourne, AustraliaCorrespondence[email protected]
,
Jodie McGoughDiscipline of Dietetics and Human Nutrition, School of Allied Health, College of Science, Health and Engineering, La Trobe University, Melbourne, Australia
,
Audrey TierneyDiscipline of Dietetics and Human Nutrition, School of Allied Health, College of Science, Health and Engineering, La Trobe University, Melbourne, Australia
&
Catherine ItsiopoulosSchool of Allied Health, College of Science, Health and Engineering, La Trobe University, Melbourne, AustraliaORCID Iconhttp://orcid.org/0000-0003-1397-4149
ORCID Icon
Pages 194-208 | Received 17 Jan 2017, Accepted 05 Jul 2017, Published online: 29 Aug 2017

References

  • Carlson, E., & Kipps, M. (1988). Nutrition education in catering education. International Journal of Hospitality Management, 7(2), 139–150. doi:10.1016/0278-4319(88)90035-7
  • Commonwealth Department of Health. (1982). Dietary guidelines for Australians. Canberra, Australia: Australian Government Publishing Service.
  • Condrasky, M. D., Hegler, M., Sharp, J. L., Carter, C., & Komar, G. R. (2015). Opinions, knowledge, and current practices of culinary arts instructors and professionals in regards to healthy food techniques. Journal of Culinary Science and Technology, 13(4), 287–302. doi:10.1080/15428052.2015.1015669
  • Eves, A., Corney, M., Kipps, M., Lumbers, M., Price, M., & Noble, C. (1996). The nutritional implications of food choices from catering outlets. Nutrition & Food Science, 96(5), 26–29. doi:10.1108/00346659610129314
  • Hokkanen, S., & Kosonen, A.-L. (2013). Do Finnish home economics and health education textbooks promote constructivist learning in nutrition education? International Journal of Consumer Studies, 37(3), 279–285. doi:10.1111/ijcs.12008
  • Murray, D. W., Hartwell, H., Feldman, C. H., & Mahadevan, M. (2015). Salt, chefs, and public health: An exploratory investigation of hospitality professionals. British Food Journal, 117(5), 1610–1618. doi:10.1108/bfj-07-2014-0237
  • National Health and Medical Research Council. (1992). Dietary guidelines for Australians. Canberra, Australia: Australian Government Publishing Service.
  • National Health and Medical Research Council. (2003). Dietary guidelines for Australian adults. Canberra, Australia: Author.
  • National Health and Medical Research Council. (2013). Australian dietary guidelines. Canberra, Australia: Author.
  • Victorian Curriculum and Assessment Authority. (2014). VCE food and technology resources 2011-2016. Melbourne, Australia: Author. Retrieved from http://www.vcaa.vic.edu.au/searchcentre/pages/results.aspx?k=FOOD%20AND%20TECHNOLOGY%20RESOURCES

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