LibGuides: Feel Good Days: A Library Guide to Thriving in University: Cooking & Nutrition

Books

The 20 Minute Vegan Quick, Easy Food (that just so happens to be plant-based) / Calum Harris

Student brain food : eat well, study better / Lauren Lucien

The student cookbook : great grub for the hungry and the broke / edited by Celine Hughes

The student cookbook : great grub for the hungry and the broke / Celine Hughes

The hungry student vegetarian cookbook : more than 200 quick and simple recipes

World food for student cooks: healthy, delicious, easy-to-make dishes for the food-truck-loving, noodle-slurping, taco-crunching, mac & cheese lover! / Krista McLellan

The student cookbook : over 150 quick and easy recipes to suit all budgets. / Beverly LeBlanc

GoodFood easy student dinners / editor Barney Desmazery.

From pasta to pancakes : the ultimate student cookbook / Tiffany Goodall

Classic one pot cooking : over 300 delicious recipes from around the world / [Hajra Makda, Carla Bardi & Ting Morris].

Classic one pot cooking : over 300 delicious recipes from around the world / Hajra Makda, Carla Bardi and Ting Morris

400 three & four ingredient recipes : fuss-free, fast and frugal fabulous breakfasts, appetizers, lunches, main meals and desserts using only four ingredients or less / Jenny White & Joanna Farrow.

Kinda Vegan : 200 Easy and Delicious Recipes for meatless meals (when you want them) / Adams Media

Neven Maguire's midweek meals : simple recipes for easy everyday eating / Neven Maguire.

$Food for the fast lane : recipes to power your body and mind / Derval O\'Rourke.$

Food for the fast lane : recipes to power your body and mind / Derval O'Rourke.

Whole food vegan baking : delicious recipes using healthy, natural ingredients

Dinner then dessert : satisfying meals using only 3, 5, or 7 ingredients Sabrina Snyder with Jenny Wapner ; photographs by Colin Price.

Healthy eating for diabetes / Antony Worrall Thompson, Azmina Govindji; photography by Steve Lee.

The Batch Lady grab and cook : no-fuss prep-ahead meals to make life easy / Suzanne Mulholland

Baking without sugar

eBooks

Women's Health:healthy meals for one (or two) cookbook: a simple guide to shopping, prepping, and cooking for yourself with 175 nutritious recipes [electronic resource] by Katie Walker

Women's Health: healthy meals for one (or two) cookbook: a simple guide to shopping, prepping, and cooking for yourself with 175 nutritious recipes [eBook] / Katie Walker

The seriously good student cookbook : 80 easy recipes to make sure you don't go hungry. [electronic resource]

The seriously good student cookbook : 80 easy recipes to make sure you don't go hungry [eBook]

The little book of student food : easy recipes for tasty, healthy eating on a budget / Alastair Williams. [electronic resource]

The little book of student food : easy recipes for tasty, healthy eating on a budget [eBook] / Alastair Williams

The psychobiotic revolution: mood, food, and the new science of the gut-brain connection [electronic resource]

The psychobiotic revolution: mood, food, and the new science of the gut-brain connection [eBook] / Scott C. Anderson

Vegan junk food

Rebel recipes : maximum flavour, minimum fuss: the ultimate in vegan food

Curry everyday: over 100 simple vegetarian recipes from Jaipur to Japan

Journals & Articles

Food Science and Technology Abstracts (FSTA) [Database]

ARROW@TUDUBLIN The Limits of the Recipe by Anke Klitzing ABSTRACT This article discusses the development and limitations of recipes, and why it is invaluable to allow oneself to make mistakes in the kitchen.
Publication Date: 2019
ARROW@TUDUBLIN Making a Chef’s Heart Sing! The Role of Positive Health and Well-being - Moving Towards a Positive Health Framework for Culinary Arts Education by Annette Sweeney ABSTRACT Though singing is not a practice associated with culinary arts, the utilisation of the analogy illustrates the motivation and application of authentic positive health in practice that benefits well-being and flourishing. While the focus in most universities is to develop the positive qualities of students for a modern workplace, many of the practices are “at odds with contemporary models of education and evidence emerging from the scientific study of well-being” (Oades et al. 2011, 433). Of significance is that “more well-being is synergistic with better learning” (Seligman et al. 2009, 294). Mindful learning as a lens of awareness, leads to “greater sensitivity to context and perspective and greater control over our lives” (Langer 2000, 220). This mirrors White’s (2016) definition of positive education and its impact on student well-being. To promote human flourishing, and well-being, Joseph (2015) echoes the need to integrate positive psychology into professional practice in the classroom. Educators therefore have a responsibility to support the activities that make a student’s heart sing thus enabling students develop and unlock their full potential. As leaders of programme design, the authenticity of the educator’s approach influences authentic learning. Positive psychology is a contemporary framework for adopting such an approach. This paper explores the potential of integrating, mindful learning pedagogy, the science of positive health and positive psychology coaching, in culinary education, now and for the professional kitchens of the future. A co-created intervention with culinary students was investigated. The design of a new framework for culinary arts education is proposed.
Publication Date: 2022
"It's Important but, on What Level?": Healthy Cooking Meanings and Barriers to Healthy Eating among University Students by Mercedes Vélez-Toral, Carmen Rodríguez-Reinado, Ana Ramallo-Espinosa, Montserrat Andrés-Villas ABSTRACT The negative impact of a sedentary lifestyle and poor diet on health is evident across the lifespan, but particularly during the university period. Usually, the diet of university students is rich in sweetened drinks and processed foods and low in fruits, vegetables and legumes. Although there is an association between maintaining a healthy diet and the frequency of cooking at home, the time currently spent on cooking or learning how to cook is decreasing globally. The main aim of this study was to explore university students’ perceptions about healthy cooking and barriers to eating healthily. A group of 26 students participated in four focus groups. Content analysis was conducted using Atlas.ti v.8. Students perceived cooking healthily as a more complicated and time-consuming process than cooking in general. Individual and environmental factors were the most reported barriers. Costs and time, among others, were the main barriers pointed out by students with regard to healthy eating. This study highlights the need to develop interventions that modify these false perceptions about cooking healthily, and to train students so that they are able to cook healthy meals in a quick, easy, and cost-effective way. Further, specific actions are required in the university setting to minimize access to unhealthy options and to promote those linked to healthy eating.
Publication Date: 2020
‘Oh God, I Have to Eat Something, But Where Can I Get Something Quickly?’—A Qualitative Interview Study on Barriers to Healthy Eating among University Students in Germany by Jennifer Hilger-Kolb and Katharina Diehl ABSTRACT Healthy eating can prevent individuals across all age groups from developing overweight/obesity and non-communicable diseases such as type 2 diabetes and cardiovascular disease. However, unhealthy eating habits (e.g., a high level of fast food consumption) have been found to be widespread among university students. Thus, it seems necessary to develop prevention strategies to improve students’ eating habits. However, to ensure that such strategies are successful, it is important that they fit the needs of the target population. By conducting qualitative interviews with students (n = 20), we aimed to get a deeper understanding of barriers to healthy eating. Students were asked about barriers to healthy eating and to suggest possible ideas that could improve their eating behavior in the future. Our findings revealed that students are especially affected by time-related barriers (e.g., a lack of time due to university commitment) and environmental barriers (e.g., a lack of cheap, tasty, and healthy meal options at the university canteen). Time-related barriers were also related to motivational barriers (e.g., being too lazy to cook after a busy day at university). In addition, knowledge/information-related barriers, social-support-related barriers, and transition-related barriers emerged from our interviews. The variety of barriers addressed and the different views on some of these, indicate that various strategies seem to be needed to improve the eating behavior among university students and to prevent them from gaining weight and developing non-communicable diseases in the future.
Publication Date: 2019

Teaching chefs to serve up a healthier food future [Irish Examiner]
Interview with TU Dublin lecturer Annette Sweeney, course leader for MSc in Applied Culinary Nutrition.
"Food professionals studying applied culinary nutrition at Technological University Dublin are learning how nutrition and sustainability can make for healthy and delicious food"

Online Resources

TU Dublin Culinary Theatre
TU Dublin Culinary Theatre Live Sessions from Spring 2022, are a series of Masterclasses platforming worldclass chefs and Ireland’s top food and beverage producers. Filmed in the School of Culinary Arts and Food Technology culinary theatre on our Grangegorman Campus. [Recordings hosted on ARROW@TU Dublin]
TU Dublin Healthy Campus
As part of Sustainability @TU Dublin, keep an eye on this page or follow #TUDublinHealthyCampus for updates on new events, competitions and volunteering opportunities all geared to support your health and fitness goals