Education

PhD in Hospitality Management

Iowa State University

MS in Foodservice & Lodging Management

Iowa State University

Other in Culinary Arts

Scottsdale Culinary Institute

BS in Dietetics

Kansas State University

Published Works

Watson, J., Kazaks, A., Sowards, B. D., Hui, K. (2026). From Revision to Practice: Key Highlights from the 2026 Scope and Standards of Practice for Registered Dietitian Nutritionists in Food and Culinary. Journal of the Academy of Nutrition and Dieteticshttps://doi.org/10.1016/j.jand.2026.156329. Watson, J., Arendt, W. S. . Identifying Culinary Skills for Plant-based Menu Items: A Mixed Methods Approach . Journal of Hospitality and Tourism Education. Watson, J., Sinley, C. R., Jo, J. (2026). Transforming Dietetics Curriculum: A Culinary Nutrition Certificate Grounded in Competency-Based Innovation. Journal of Dietetic Education. Jo, J., Watson, J., Ogbeide, G. . Bridging AI and Experiential Learning in Culinary Education: A Theoretical Framework. Journal of Hospitality and Tourism Education. Sinley, C. R., Watson, J., Jo, J. . Culinary Nutrition at MSU Denver – A Case Study. Journal of Nutrition Education and Behavior. Watson, J., Jo, J. . Nourishing the Future: Culinary Medicine as an Interdisciplinary Approach in Hospitality Curricula. Journal of Hospitality and Tourism Education. Watson, J., Barrett, B. (1999). Food attitudes of dietetic students. Journal of the American Dietetic Association, https://doi.org/10.1016/S0002-8223(01)80216-9