{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,4]],"date-time":"2026-05-04T13:45:31Z","timestamp":1777902331889,"version":"3.51.4"},"reference-count":53,"publisher":"Wiley","issue":"6","license":[{"start":{"date-parts":[[2024,10,3]],"date-time":"2024-10-03T00:00:00Z","timestamp":1727913600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Human Nutrition Diet"],"published-print":{"date-parts":[[2024,12]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:sec>\n                    <jats:title>Background<\/jats:title>\n                    <jats:p>Students pursuing food\u2010related academic fields such as dietetics have higher orthorexia nervosa (ON) tendencies and are at a greater risk of developing eating disorders (EDs). However, there is limited research available on ON tendencies and on the risk of EDs in the culinary arts field, which also revolves around food. The present study explored ON tendencies and the risk of EDs among culinary arts students and compared them with those of dietetics students.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Methods<\/jats:title>\n                    <jats:p>A cross\u2010sectional study was conducted in France, using the eating habits questionnaire (EHQ) to measure ON tendencies, and the SCOFF as well as the eating disorders examination questionnaire (EDEQ) to evaluate the risk of EDs and ED symptoms. The study also included questions about sports practice. In total, 267 students participated in the study, including 144 culinary arts students (51 women, 92 men and one other) and 123 dietetics ones (106 women, 15 men and two others).<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Results<\/jats:title>\n                    <jats:p>Culinary arts students exhibited similar means of EHQ scores as dietetics ones (32.99 vs. 33.34) but higher SCOFF scores (52.8% vs.\u00a039.8%). In addition, a gender difference was evidenced: women in culinary arts showed higher EHQ, SCOFF and EDEQ scores than men in culinary arts. Linear regression models showed no effect of the type of academic field (culinary arts vs. dietetics) on the EDEQ score but revealed effects of gender, body mass index and hours of sports practice.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Conclusions<\/jats:title>\n                    <jats:p>The study emphasises the need to monitor culinary students and implement interventions to prevent EDs. It also suggests a correlation between food\u2010related education and the risk of EDs, which requires further research.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/jhn.13368","type":"journal-article","created":{"date-parts":[[2024,10,4]],"date-time":"2024-10-04T01:44:45Z","timestamp":1728006285000},"page":"1547-1557","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":3,"title":["Orthorexia nervosa tendencies and risk of eating disorders among culinary arts students: A comparative study with dietetics students"],"prefix":"10.1111","volume":"37","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-9382-9624","authenticated-orcid":false,"given":"Clara","family":"Lakritz","sequence":"first","affiliation":[{"name":"Centre de recherche et d'innovation de l'Institut Lyfe Ecully France"},{"name":"Health, Systemic, Process UR 4129 Research Unit University Claude Bernard, University of Lyon Lyon France"},{"name":"D\u00e9partement de psychiatrie et de neurosciences Universit\u00e9 Laval Qu\u00e9bec City QC Canada"},{"name":"Centre de Recherche de l'Institut Universitaire de Cardiologie et de Pneumologie de Qu\u00e9bec\u2010Universit\u00e9 Laval Quebec City QC Canada"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Nicolas","family":"T\u00eate","sequence":"additional","affiliation":[{"name":"Centre de recherche et d'innovation de l'Institut Lyfe Ecully France"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0054-1865","authenticated-orcid":false,"given":"Sylvain","family":"Iceta","sequence":"additional","affiliation":[{"name":"D\u00e9partement de psychiatrie et de neurosciences Universit\u00e9 Laval Qu\u00e9bec City QC Canada"},{"name":"Centre de Recherche de l'Institut Universitaire de Cardiologie et de Pneumologie de Qu\u00e9bec\u2010Universit\u00e9 Laval Quebec City QC Canada"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"J\u00e9r\u00e9mie","family":"Lafraire","sequence":"additional","affiliation":[{"name":"Centre de recherche et d'innovation de l'Institut Lyfe Ecully France"},{"name":"Laboratoire CHArt, Cognitions Humaine et ARTificielle \u00c9cole Pratique des Hautes \u00c9tudes\u2014Paris Sciences Lettres, Campus Condorcet Aubervilliers France"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2024,10,3]]},"reference":[{"issue":"10","key":"e_1_2_12_2_1","first-page":"42","article-title":"Health food junkie","volume":"136","author":"Bratman S","year":"1997","journal-title":"Yoga J"},{"key":"e_1_2_12_3_1","doi-asserted-by":"publisher","DOI":"10.1007\/s40519-018-0606-y"},{"key":"e_1_2_12_4_1","doi-asserted-by":"publisher","DOI":"10.1007\/s40519-022-01512-5"},{"key":"e_1_2_12_5_1","doi-asserted-by":"publisher","DOI":"10.2147\/NDT.S108912"},{"key":"e_1_2_12_6_1","doi-asserted-by":"publisher","DOI":"10.12740\/PP\/OnlineFirst\/85729"},{"issue":"2","key":"e_1_2_12_7_1","first-page":"1","article-title":"Measuring \u201cOrthorexia.\u201d Development of the eating habits questionnaire","volume":"12","author":"Gleaves D","year":"2013","journal-title":"Int J Educ Psychol Assess"},{"key":"e_1_2_12_8_1","doi-asserted-by":"crossref","unstructured":"American Psychiatric Association. 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