Exploring culinary medicine as a promising method of nutritional education in medical school: a scoping review

Tan, Jacqueline; Atamanchuk, Levi; Rao, Tanish; Sato, K.; Crowley, Jennifer; Ball, Lauren

doi:10.1186/s12909-022-03449-w

Cited by 22 publications

(24 citation statements)

References 61 publications

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“…To better understand the adoption of and best practices for CM education in medical school, a group of subject matter experts reviewed two recent scoping reviews 15 , 25 to identify types of education and barriers and facilitators for implementation. Articles that were included in the scoping reviews were thematically coded and organized into emergent themes.…”

Section: Bodymentioning

confidence: 99%

“…CM education is often offered as an elective recognized by an academic center and includes didactic learning through online or in-person lectures and hands-on culinary experiences. 15 , 25 Some electives also include case-based learning in groups and class assignments. Although funding information is limited, one scoping review suggests that most electives are funded through medical schools, the dean's office, philanthropy, or various grants.…”

Section: Electivesmentioning

confidence: 99%

“… 15 CM curricula are dispensed via various modalities and range from traditional didactic learning in classrooms to hands-on CM training in teaching kitchens. 15 , 25 , 26 Based on recent scoping reviews, 13 , 15 , 25 more than 30 medical schools in the United States have already started CM programs, offering the foundation for CM implementation and scalability in medical education going forward. The programs described in the reviews, including their benefits and limitations, served as the foundation of this article's aim to identify the different methods for integrating CM into medical school education.…”

Section: Introductionmentioning

confidence: 99%

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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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Section: Bodymentioning

confidence: 99%

Section: Electivesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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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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“…A scoping review of such programs showed that there is marked heterogeneity in organization and curricula of such programs. 143 In addition, in the event that FIM interventions affect prescription needs, health professionals should be educated on modifying the use of medications in alignment with FIM interventions. Greater standardization of professional education in nutrition science and its relationship to health and health care use, FIM, and FIM research could lead to a larger and more highly specialized health care professional base, greater rigor in research, and increased likelihood of adoption of FIM in health care.…”

Section: Efforts Concurrent With Fim Researchmentioning

confidence: 99%

Food Is Medicine: A Presidential Advisory From the American Heart Association

Volpp,

Berkowitz,

Sharma

et al. 2023

Circulation

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Unhealthy diets are a major impediment to achieving a healthier population in the United States. Although there is a relatively clear sense of what constitutes a healthy diet, most of the US population does not eat healthy food at rates consistent with the recommended clinical guidelines. An abundance of barriers, including food and nutrition insecurity, how food is marketed and advertised, access to and affordability of healthy foods, and behavioral challenges such as a focus on immediate versus delayed gratification, stand in the way of healthier dietary patterns for many Americans. Food Is Medicine may be defined as the provision of healthy food resources to prevent, manage, or treat specific clinical conditions in coordination with the health care sector. Although the field has promise, relatively few studies have been conducted with designs that provide strong evidence of associations between Food Is Medicine interventions and health outcomes or health costs. Much work needs to be done to create a stronger body of evidence that convincingly demonstrates the effectiveness and cost-effectiveness of different types of Food Is Medicine interventions. An estimated 90% of the $4.3 trillion annual cost of health care in the United States is spent on medical care for chronic disease. For many of these diseases, diet is a major risk factor, so even modest improvements in diet could have a significant impact. This presidential advisory offers an overview of the state of the field of Food Is Medicine and a road map for a new research initiative that strategically approaches the outstanding questions in the field while prioritizing a human-centered design approach to achieve high rates of patient engagement and sustained behavior change. This will ideally happen in the context of broader efforts to use a health equity–centered approach to enhance the ways in which our food system and related policies support improvements in health.

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“…In 2022, 14 new publications evaluated the viability of using CMC in medical/nutritional education. 13,21,41,[50][51][52] Studies have also evaluated knowledge and confidence in counselling. 31,35 Based on the years of growth of the CM literature, we have identified three stages of literature development: Early stage (1992-2016), modest growth stage (2017-2019) and emerging stage (2020-2022).…”

Section: Country-wise Contributionmentioning

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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Exploring culinary medicine as a promising method of nutritional education in medical school: a scoping review

Cited by 22 publications

References 61 publications

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

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

Food Is Medicine: A Presidential Advisory From the American Heart Association

Uncovering culinary medicine research themes: Current status and future direction

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