Barriers and Facilitators of Implementing a Clinic-Integrated Food Prescription Plus Culinary Medicine Program in a Low-Income Food Insecure Population: A Qualitative Study

McWhorter, John Wesley; Danho, Melisa P.; LaRue, Denise M.; Tseng, Karen C.; Weston, Shannon R.; Moore, Laura S.; Durand, Casey P.; Hoelscher, Deanna M.; Sharma, Shreela V.

doi:10.1016/j.jand.2021.11.016

Cited by 10 publications

(16 citation statements)

References 27 publications

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“…Moreover, all RDNs in our program could use CM training with their clients because training sessions were broadened to be relevant to all practice areas within the hospital and community clinics. 36 Although our study found some improvement in precommunication to postcommunication skills, these results were not statistically significant. A ceiling effect could have prevented further increases because of high confidence at the baseline measure.…”

Section: Discussioncontrasting

confidence: 73%

“…Several validated, reliable tools were used by the current researchers as a guide for developing a survey with additional items to measure food literacy because we conducted a full needs assessment and had very specific items to address when developing the training. 36 Previous studies used scales to measure food and nutrition-related self-efficacy and confidence through test-retest reliability with r = 0.63−0.88 for 3 scales and internal consistency of the sample = 0.76−0.85 39 ; cooking skills scale to measure self-efficacy of preparing certain food items with test-retest reliability = 0.8 40 ; and a questionnaire for cooking skills programs measuring the confidence of using a recipe and cooking behavior and consumption of fruits of vegetables confirmed through test-retest reliability with a Spearman correlation coefficients between 0.46−0.91 at P < 0.001. 41 A fully validated and reliable tool is yet to be discovered measuring the full scope of food literacy among individuals.…”

Section: Data Collection Measurementioning

confidence: 99%

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Training of Registered Dietitian Nutritionists to Improve Culinary Skills and Food Literacy

McWhorter

LaRue

Almohamad

et al. 2022

Journal of Nutrition Education and Behavior

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Section: Discussioncontrasting

confidence: 73%

Section: Data Collection Measurementioning

confidence: 99%

Training of Registered Dietitian Nutritionists to Improve Culinary Skills and Food Literacy

McWhorter

LaRue

Almohamad

et al. 2022

Journal of Nutrition Education and Behavior

Self Cite

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“…The studies in this cluster discuss the implementation of CM training, 45 the integration of CMC as an interprofessional competency, 46 the impact of CMC on biometric and psychological factors, 47 and barriers to implementing CMC. 48 Studies have adopted research approaches, such as intervention, 49 quasi-experimental design, 47 and focus groups. 48 An experimental study 47 also established a substantial decline in HbA1c levels among participants.…”

Section: Resultsmentioning

confidence: 99%

“… 48 Studies have adopted research approaches, such as intervention, 49 quasi-experimental design, 47 and focus groups. 48 An experimental study 47 also established a substantial decline in HbA1c levels among participants. Furthermore, this study demonstrated a significant increase in the consumption of fruits and vegetables.…”

Section: Resultsmentioning

confidence: 99%

Uncovering culinary medicine research themes: Current status and future direction

Mallya

Thirugnanasambantham²,

Shettigar³

2023

F1000Res

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Background: Culinary medicine (CM), an emerging discipline, is a novel approach that focuses on the art of food and cooking to prevent or improve health outcomes among chronic patients suffering from lifestyle diseases. The concept originated in the USA, gaining interest from scholars in medicine, nutrition, nursing, and the gastronomic discipline. Notably, in the last five years, there has been exponential growth in CM literature. In this regard, this study sought to examine the growth, performance and distinct research themes of CM literature over time. Methods: To achieve the study’s objectives, this study employs descriptive, performance and bibliometric analysis. The descriptive analysis was applied to examine the growth of the CM literature since its emergence. The performance analysis was used to identify the most influential journals, articles, and authors in the CM domain. The bibliographic coupling analysis was adopted to discover the various research themes of the CM knowledge base. Results: This study identifies three stages of literature development: Early stage, modest growth stage, and emerging stage. Further, the results indicate that most of the studies on CM had been conducted in developed countries. Our findings reveal a clear interest in integrating the CM curriculum into medical/nutrition education programs in recent years. Additionally, the study discovers four distinct main research themes: knowledge assessment, impact measurement, acceptance and efficacy, and implementation of CM. Conclusions: These findings are helpful for scholars in medicine, nutrition, nursing, and gastronomy as they provide an overview of CM's development and research focus. Future studies could focus on expanding the geographical distribution of research on CM and further exploring the identified research themes to gain a deeper understanding of the potential of this approach for improving health outcomes among chronic disease patients.

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“…In addition to improved health outcomes, however, these services are also associated with decreases in healthcare utilization and cost savings across the healthcare continuum. 4 – 6 …”

Section: Introductionmentioning

confidence: 99%

Culinary Medicine: Needs and Strategies for Incorporating Nutrition into Medical Education in the United States

Thomas,

Reilly,

Wood

et al. 2024

Journal of Medical Education and Curricular Development

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In the past decade, medical education has increasingly incorporated evidence-based lifestyle interventions as primary strategies for preventing and managing noncommunicable diseases. This shift embraces the growing recognition of the significant impact of lifestyle on health outcomes, driving diseases including obesity, diabetes, heart disease, and cancer. Now deemed “food is medicine” (FIM), diet-related interventions witnessed integration into healthcare systems and recognition in the United States’ White House Conference on Hunger, Nutrition, and Health in 2023. As FIM gains traction, investigating optimal strategies for team-based education becomes essential. Healthcare teams need the necessary knowledge and tools to effectively administer FIM services and collaborate across disciplines, ultimately enhancing disease prevention, chronic disease management, health quality, value, and overall wellness. Culinary medicine (CM), a vital component of FIM, bridges nutrition education, pragmatic culinary skills, and conventional strategies to improve chronic disease management. CM involves experiential learning, imparts practical skills, and encourages behavior change by addressing food-related determinants of health and promoting equitable access. Teaching kitchens serve as physical or virtual learning spaces and as a didactic and experiential method (skills lab), playing a crucial role by integrating culinary, lifestyle, integrative, and conventional medicine. A growing number of medical schools in the United States and globally offer CM education via diverse methods including interest groups, electives, and specialty tracks, encompassing didactic sessions, hands-on kitchen education, and virtual teaching methods. Given the rising demand for CM programs, this article aims to describe, map, and compare existing CM education types in medical education. It provides actionable recommendations for medical schools to establish and expand CM programs by fostering service-learning partnerships, clinical innovation, and interdisciplinary research. As FIM gains prominence, cultivating a robust foundation of educational strategies is vital to ensure seamless integration into both medical education and collaborative medical practice.

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Barriers and Facilitators of Implementing a Clinic-Integrated Food Prescription Plus Culinary Medicine Program in a Low-Income Food Insecure Population: A Qualitative Study

Cited by 10 publications

References 27 publications

Training of Registered Dietitian Nutritionists to Improve Culinary Skills and Food Literacy

Training of Registered Dietitian Nutritionists to Improve Culinary Skills and Food Literacy

Uncovering culinary medicine research themes: Current status and future direction

Culinary Medicine: Needs and Strategies for Incorporating Nutrition into Medical Education in the United States

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