scholarly journals What Is Culinary Medicine and What Does It Do?

2016 ◽  
Vol 19 (1) ◽  
pp. 1-3 ◽  
Author(s):  
John La Puma
Keyword(s):  
Culinary Medicine

Culinary Medicine Training in Core Medical School Curriculum Improved Medical Student Nutrition Knowledge and Confidence in Providing Nutrition Counseling

2021 ◽  
pp. 155982762110217
Author(s):  
Christopher R. D’Adamo ◽  
Kayli Workman ◽  
Christine Barnabic ◽  
Norman Retener ◽  
Bernadette Siaton ◽  
...  
Keyword(s):  
Medical Student ◽  
Medical Students ◽  
Medical School ◽  
Patient Care ◽  
School Curriculum ◽  
Nutrition Knowledge ◽  
Medical School Curriculum ◽  
Nutrition Counseling ◽  
Patient Counseling ◽  
Culinary Medicine

Background: Elective culinary medicine education has become popular to help fill important gaps in physician nutrition training. The implementation and outcomes among the inaugural cohort of medical students who received culinary medicine training as a required component of medical school curriculum at the University of Maryland School of Medicine are described. Methods: Following a series of elective pilot sessions, culinary medicine training was provided to all first-year medical students in the 2019-2020 academic year. The 3-hour training included evidence-based nutrition lecture, cooking simple recipes, and group discussion of the application to personal and patient care. Pre-/postsession questionnaires assessed nutrition knowledge, skills, and attitudes as well as nutritional counseling confidence. Paired t-tests estimated mean differences in outcomes pre- and posttraining. Qualitative data were subjected to thematic analysis. Results: Overall, 119 of 125 (95.2%) students provided pre- and posttraining outcomes data. All nutritional and patient counseling outcomes improved ( P < .05). Themes of being better prepared to address healthy eating barriers in patient care and personal ability to make healthy dietary changes were noted in qualitative analysis. Conclusion: One session of culinary medicine training in core medical student curriculum was feasible and improved medical student nutrition knowledge, skills, and attitudes and confidence in patient nutrition counseling.

scholarly journals Impact of culinary medicine elective on medical students’ culinary knowledge and skills

2018 ◽  
Vol 31 (4) ◽  
pp. 439-442 ◽  
Author(s):  
Sarah S. Jaroudi ◽  
William S. Sessions ◽  
Victoria S. Wang ◽  
Jessica L. Shriver ◽  
Anuradha S. Helekar ◽  
...  
Keyword(s):  
Medical Students ◽  
Knowledge And Skills ◽  
Culinary Medicine ◽  
Culinary Knowledge

Culinary Medicine and the Registered Dietitian Nutritionist: Time for a Leadership Role

2019 ◽  
Vol 119 (10) ◽  
pp. 1607-1612 ◽  
Author(s):  
Hope Barkoukis ◽  
James Swain ◽  
Catherine Rogers ◽  
Stephanie R. Harris
Keyword(s):  
Leadership Role ◽  
Registered Dietitian ◽  
Culinary Medicine

Effect of culinary education curriculum on Mediterranean diet adherence and food cost savings in families: a randomised controlled trial

2020 ◽  
pp. 1-7 ◽  
Author(s):  
Alexander C Razavi ◽  
Alexander Sapin ◽  
Dominique J Monlezun ◽  
Isabella G McCormack ◽  
Anna Latoff ◽  
...  
Keyword(s):  
Nutrition Education ◽  
Mediterranean Diet ◽  
Cost Savings ◽  
Community Based ◽  
Diet Adherence ◽  
Dietary Counselling ◽  
Culinary Medicine ◽  
Mediterranean Diet Adherence ◽  
Hands On ◽  
Medicine Education

Abstract Objective: Diet-related diseases are the leading cause of morbidity and mortality in the USA. While the critical aspects of a healthy diet are well known, the relationship between community-based, teaching kitchen education and dietary behaviours is unclear. We examined the effect of a novel culinary medicine education programme on Mediterranean diet adherence and food cost savings. Design: Families were randomised to a hands-on, teaching kitchen culinary education class (n = 18) or non-kitchen-based dietary counselling (n = 23) for 6 weeks. The primary outcome was adherence to the validated nine-point Mediterranean diet score, and the secondary outcome was food cost savings per family. Setting: The Goldring Center for Culinary Medicine, a community teaching kitchen in New Orleans. Participants: Families (n = 41) of at least one child and one parent. Results: Compared with families receiving traditional dietary counselling, those participating in hands-on, kitchen-based nutrition education were nearly three times as likely to follow a Mediterranean dietary pattern (OR 2·93, 95% CI 1·73, 4·95; P  <  0·001), experiencing a 0·43-point increase in Mediterranean diet adherence after 6 weeks (B  =  0·43; P  <  0·001). Kitchen-based nutrition education projects to save families $US 21·70 per week compared with standard dietary counselling by increasing the likelihood of consuming home-prepared v. commercially-prepared meals (OR 1·56, 95% CI 1·08, 2·25; P  =  0·018). Conclusions: Community-based culinary medicine education improves Mediterranean diet adherence and associates with food cost savings among a diverse sample of families. Hands-on culinary medicine education may be a novel evidence-based tool to teach healthful dietary habits and prevent chronic disease.

scholarly journals Culinary Medicine and Nature: Foods That Work Together

2020 ◽  
Vol 14 (2) ◽  
pp. 143-146 ◽  
Author(s):  
John La Puma
Keyword(s):  
Chronic Stress ◽  
Stress Reduction ◽  
Fruits And Vegetables ◽  
The Body ◽  
Evidence Based ◽  
Food And Beverages ◽  
Culinary Medicine ◽  
New Evidence ◽  
Herbs And Spices

Culinary medicine is a new evidence-based field in medicine that blends the art of food and cooking with the science of medicine. Intended to be of constructive use to clinicians, patients, and families, this column covers 10 practical ways for eaters to enjoy preparing and choosing foods, meals, and beverages that work to prevent and treat disease and to enhance one’s own natural ability to stay and get well. The column also identifies mechanisms by which food and beverages work in the body as culinary medicine. The column identifies what-to-look-for “chef’s secrets” for choosing fruits and vegetables at the peak of flavor in your own garden, in supermarkets, and in farmer’s markets. Edible flowers, herbs, and spices with special culinary medical value are also described, as are essential ways to choose and also, when necessary, avoid them. Finally, the corporate and professional office is described as an ideal site for nature-based stress reduction and burnout reversal, in which both culinary medicine and the power of nature can be used to reduce the symptoms associated with chronic stress.

scholarly journals A Novel Culinary Medicine Course for Undergraduate Medical Education

2019 ◽  
Vol 13 (3) ◽  
pp. 262-264 ◽  
Author(s):  
Michelle E. Hauser
Keyword(s):  
Medical Education ◽  
Nutrition Education ◽  
Real Life ◽  
Role Playing ◽  
Controlled Study ◽  
Dietary Counseling ◽  
School Of Medicine ◽  
Culinary Medicine ◽  
Student Demand ◽  
Meal Planning

Traditional nutrition education in medical school has been inadequate to prepare future physicians to counsel patients on practical dietary changes that can prevent and treat food-related disease. Culinary medicine is being used to address this in a variety of settings, including medical education. The Teaching Kitchen Elective for Medical Students at Stanford University School of Medicine spans 1 academic quarter and combines hands-on cooking of food that is delicious and healthy, correlations with multiple clinical specialties, and role-playing real-life examples of brief dietary counseling with patients to make nutrition education practical and approachable. The course has been run as a quasi-randomized controlled study comparing 3 cohorts of students versus wait-listed controls via precourse and postcourse surveys. Preliminary analysis of the first cohort of students shows significant improvements in attitudes, knowledge, and behaviors around healthy cooking and meal planning for the students compared with controls. Despite these promising preliminary results, more resources are needed to be able to hold the course frequently enough to meet student demand.

scholarly journals A Regional Campus Approach to Culinary Medicine for Interprofessional Students

2020 ◽  
Vol 3 (2) ◽  
Author(s):  
Angel Holland ◽  
Jonell Hudson ◽  
Lauren Haggard-Duff ◽  
Christopher Long ◽  
Linda Worley ◽  
...  
Keyword(s):  
Interprofessional Education ◽  
Qualitative Data ◽  
Local Community ◽  
Learning Experience ◽  
Skills Training ◽  
Case Scenario ◽  
Culinary Medicine ◽  
Regional Medical ◽  
Regional Campus ◽  
Imaging Science

Purpose The purpose of this report is to describe and discuss an innovative culinary medicine interprofessional student educational project through collaboration with community partners.     Method After adapting the culinary medicine program to meet interprofessional education requirements, students from interprofessional graduate healthcare programs on a regional medical campus participated in a culinary medicine active learning experience utilizing the Goldring© curriculum.  For this project, students completed assigned readings prior to the hands-on culinary experience which utilized a patient case scenario and an educational debrief.  Anonymous post-survey quantitative and qualitative data was collected to determine the students’ opinions of the learning experience and the application of the information learned for patient care.   Results Thirty-three students from medicine, pharmacy, physical therapy, nursing, radiologic imaging science, and genetic counseling participated.  The project consisted of three separate events, entailing the same learning experience.  The students reported the learning experience to be highly valuable.  Qualitative data analysis revealed three general themes:  1) the novelty of the information learned, 2) the relevance of the information for patients from the perspective of all disciplines represented in the learning experience, and 3) the value of teamwork.    Conclusions Collaboration with a local community culinary arts school provided a unique and innovative learning opportunity for regional campus healthcare students.  The focus of the culinary medicine learning experience to include interprofessional students created a rich learning environment allowing students to learn from, with, and about other healthcare disciplines in addition to practical application of culinary medicine.  The culinary medicine program’s combination of didactic and culinary skills training was well received by students. Students had a positive response to the curriculum and experience stating that they learned information that they were excited to implement with their patients.  To our knowledge UAMS Northwest Regional Campus is the first to implement culinary medicine curriculum with IPE requirements, and it is the first regional medical campus to implement the Goldring© curriculum.

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