Page 69 - THEi Student Applied Research Presentations 2025

THE PERCEPTION OF NUTRITION TRENDS
OF CULINARY MEDICINE IN HONG KONG

Poster
WONG Myrrh Queen
BA (Hons) in Culinary Arts and Management
Department of Hospitality and Business Management

RESEARCH BACKGROUND OBJECTIVES

Despite the growing global interest in culinary medicine (CM) as a means • To investigate Hong Kong residents'
to improve dietary habits and enhance health outcomes, there is limited understanding of nutrition, their
understanding among Hong Kong residents regarding the concepts and its perception of familiarity with
"culinary medicine," and what
applications. This lack of familiarity poses a barrier to the successful integration culinary medicine is.
of culinary medicine into public health initiatives, education, and local culinary • To seek and analyze the
practices. Participants in this study will be encouraged to reflect on their cooking significance, attitudes, concepts,
and eating habits, particularly their frequency of preparing healthy meals and and perceptions of culinary
their overall dietary satisfaction. medicine among the people of
Kong.
Hong
METHODOLOGY • To increase public acceptability
and knowledge through gathering
A questionnaire on the opinions of culinary medicine in Hong Kong was created Hongkongers' feedback, creating
and selling educational programs
using Google Forms. Responses were collected from 249 individuals who had that require students to learn about
remained in Hong Kong for at least 14 days. The data from the survey was culinary medicine, and working
statistically analyzed using the SPSS program which generated graphs and with the Hong Kong government to
tables to present the results and provide reliable insights. The analysis included create marketing campaigns that
Group Statistics with an Independent Samples T-Test to examine differences highlight the research findings.
between genders, as well as descriptive statistics with ANOVA analysis based
on age to further explore the findings of the study.

FINDINGS ABOUT THE INVESTIGATOR

Interestingly, the standard deviation for females is higher than for males, The interpersonal skills I have
indicating that female responses are more variable than male replies. Given that gained will be highly applicable in
women frequently place a higher importance on nutrition and health than men the workplace. After completing
do, their interest in a culinary medicine program seems to be more prominent. the culinary arts and management
An analysis of age groups shows that participants aged 40 to 49 have a degree program, I intend to work
greater interest in culinary medicine, likely due to their life stage, where health as a pastry chef at a pastry kitchen,
management is increasingly important. In contrast, the 20-29 age group shows hotel, or shop. Ten years from now,
less interest, possibly because they prioritize other responsibilities and may after accumulating the necessary
not yet recognize the long-term benefits of culinary knowledge. These findings expertise, I plan to open a café in
suggest that integrating culinary medicine into public health frameworks could Australia.
be a strategic move. By understanding how the community perceives these FYP Supervisor: Ms Joyce WONG
programs, healthcare providers can better advocate for their implementation
and funding.

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