Medical student nutrition and culinary training

Culinary Medicine as Innovative Nutrition Education for Medical Students: A Scoping Review

“…Literature database searches identified 251 records, of which screening excluded 226 and full-text review excluded 13, leaving 12 studies that met full eligibility criteria. [13][14][15][16][17][18][19][20][21][22][23][24] Figure 1 shows the flowchart of the literature search and study selection process. Searches of the 2 websites identified 34 medical schools indexed by the Teaching Kitchen Collaborative 43 and/or Health meets Food 11 organizations.…”

“…This unique model of hands-on cooking appears well received by both educators and learners. 8,[12][13][14][15][16][17][18][19][20][21][22][23][24] While established curricular programming in culinary medicine exists through licensure, 25 the literature reveals many institutions have launched independent culinary medicine programs. 12 As the culinary medicine field advances a lifestyle-focused approach to improve wellness and potentially population health, it is essential to identify the core programmatic aspects with demonstrated success.…”

“…The experiences reported in the 12 included articles from 12 different medical schools revealed that most of the culinary medicine curricula described in these articles were designed internally at the implementing institutions, but the curriculum launched at Tulane University's Goldring Center for Culinary Medicine was eventually licensed as the Health meets Food curriculum and has now been used at other institutions as well. 10,21,24 Most of the programs that published their experiences with education in culinary medicine reported provision of primarily voluntary experiences, [13][14][15][16][17][18][19][20][21]23,24 often in the form of an elective course, but 1 program introduced culinary medicine as a required addition to the medical school's main curriculum. 22 Table 2 summarizes each program's approach to instructors, learners, and curriculum.…”

“…Most program participants had exclusively medical student learners, with 1 program having a cohort of both preclinical medical students and physician assistant students. 13 The training year of medical students participating varied between programs; 3 programs had cohorts that were exclusively first years, [21][22][23] 1 was exclusively second years, 16 1 was exclusively fourth years, 18 5 had a mix of first and second years, [13][14][15]17,24 and 2 included medical students from every year. 19,20 Medical students were directly involved in the curricular development for 5 of the programs.…”

Culinary nutrition education for undergraduate nutrition dietetics students

“…Thus, topics in culinary nutrition like ingredient prices, flavor combinations, and healthy food choices could be used in the healthcare system to help effectively increase nutrition knowledge among patients. Hands-on cooking with medical students was provided (Levine et al, 2015;Levine et al, 2005) at New York University School of Medicine with Cook Healthy Eat Fresh (CHEF) in four didactic and cooking sessions. Exit surveys demonstrated W80 percent mean mastery of food preparation and nutrition knowledge content.…”