Presentation Type
Poster Presentation
Category
Social Sciences/Humanities
Abstract/Artist Statement
Introduction. Approximately 63% of the US population works at a restaurant at some point in their lifetime (National Restaurant Association, 2024). According to Social Cognitive Theory, social interactions and environmental factors in the workplace setting have the potential to impact lifestyle habits (Bandura, 2001). A previously conducted literature review found one study that investigated dietary habits of cooks and chefs (Mahadevan, & Feldman, 2011). Methods. To develop an understanding of the potential impact of restaurant work on diet, cooks and chefs from the Bitterroot and Missoula Valleys participated in a mixed methods explanatory sequential study comprising of a food frequency questionnaire (FFQ) with supplementary questions (N=10) and photovoice (N=6). Photovoice participants photographed workday meals over one week and respond to SHOWeD questions. Results. Participants noted eating at work from 1 to 12 times per week, an average of 4.2 weekly meals, compared to the US average of 1.9 restaurant meals per week (US Foods, 2024). The FFQ indicated none of the participants consumed recommended servings of vegetables , and 20% (n=2) consumed more than the average American (Dietary Guidelines for Americans, 2020). Eighty percent (n=8) of participants did not eat recommended servings of fruits, and of those only 20% (n=2, n=4 total) ate more than the average American (Dietary Guidelines for Americans, 2020). This suggests that the participants eat a diet lower in fruits and vegetables than the average American. Photovoice findings indicated a utilitarian view of food, the making of which is connected to independence, revealing a dichotomy between participants’ work as food providers and philosophies surrounding its preparation. Conclusion. Overall, this indicates that participants consume a diet lower in fruits and vegetables than the standard American, comprised of high amounts of restaurant food, and find the making of one's own food to be meaningful.
Mentor Name
Brooke Prusa
A Tour of Cooks: A mixed methods approach to understanding the dietary habits of cooks and chefs in the Bitterroot and Missoula Valleys
UC North Ballroom
Introduction. Approximately 63% of the US population works at a restaurant at some point in their lifetime (National Restaurant Association, 2024). According to Social Cognitive Theory, social interactions and environmental factors in the workplace setting have the potential to impact lifestyle habits (Bandura, 2001). A previously conducted literature review found one study that investigated dietary habits of cooks and chefs (Mahadevan, & Feldman, 2011). Methods. To develop an understanding of the potential impact of restaurant work on diet, cooks and chefs from the Bitterroot and Missoula Valleys participated in a mixed methods explanatory sequential study comprising of a food frequency questionnaire (FFQ) with supplementary questions (N=10) and photovoice (N=6). Photovoice participants photographed workday meals over one week and respond to SHOWeD questions. Results. Participants noted eating at work from 1 to 12 times per week, an average of 4.2 weekly meals, compared to the US average of 1.9 restaurant meals per week (US Foods, 2024). The FFQ indicated none of the participants consumed recommended servings of vegetables , and 20% (n=2) consumed more than the average American (Dietary Guidelines for Americans, 2020). Eighty percent (n=8) of participants did not eat recommended servings of fruits, and of those only 20% (n=2, n=4 total) ate more than the average American (Dietary Guidelines for Americans, 2020). This suggests that the participants eat a diet lower in fruits and vegetables than the average American. Photovoice findings indicated a utilitarian view of food, the making of which is connected to independence, revealing a dichotomy between participants’ work as food providers and philosophies surrounding its preparation. Conclusion. Overall, this indicates that participants consume a diet lower in fruits and vegetables than the standard American, comprised of high amounts of restaurant food, and find the making of one's own food to be meaningful.