Nutrition education in medical schools (NEMS). An ESPEN position paper

Cuerda, Cristina; Muscaritoli, Maurizio; Donini, Lorenzo Maria; Baqué, Patrick; Barazzoni, Rocco; Gaudio, Eugenio; Ježek, Davor; Krznarić, Željko; Pirlich, Matthias; Schetgen, Marco; Schneider, Stéphane; Vargas, Juan; Gossum, A. Van

doi:10.1016/j.clnu.2019.02.001

Cited by 43 publications

(31 citation statements)

References 22 publications

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“…Also, the research we summarized provides insights and possible solutions to increase the awareness of clinical nutrition in the oncological setting in Italy, including more specific training and information for healthcare personnel and the creation of organizational pathways to anticipate the nutritional treatments of cancer patients at the early stages of disease. In this setting, ESPEN also suggested an update of the educational/academic courses and issued a focused position paper underlying the importance of nutrition education in all medical schools, providing some clues for a successful implementation of clinical nutrition in the medical curriculum at academic centers (30). A recent study investigating the role played in Italy by regional and national policies on patient access to oral nutritional supplements (ONS), an efficacious and costeffective method for treating malnutrition, revealed the absence of a clear relationship between regional policies in terms of cost reimbursement to patients and their access to ONS.…”

Section: Discussionmentioning

confidence: 99%

Awareness of Cancer-Related Malnutrition and Its Management: Analysis of the Results From a Survey Conducted Among Medical Oncologists

Muscaritoli

Corsaro²,

Molfino

2021

Front. Oncol.

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Cancer is a global major public health problem, particularly in Western countries, where it represents the second leading cause of death after cardiovascular disease. Malnutrition is common in cancer patients and differs from starvation-related malnutrition, as it results from a combination of anorexia and metabolic dysregulation, caused by the tumor itself or by its treatment, and causing cachexia. Cancer-associated malnutrition can lead to several negative consequences, including poor prognosis, reduced survival, increased therapy toxicity, reduced tolerance and compliance to treatments, and diminished response to antineoplastic drugs. Guidelines issued by the Ministry of Health in 2017, the most recent ESPEN guidelines and the PreMiO study highlighted an inadequate nutritional support in cancer patients since their first visit, and recommended an optimization of the quality of life of cancer patients in each stage of the disease, also through specific nutritional interventions by multidisciplinary teams. Based on the evidences summarized above, a survey has been carried out on a sample of 300 Italian hospital medical oncologists to evaluate their level of awareness and perception of cancer-related malnutrition and their proposals to implement effective strategies to improve nutritional care in the setting of hospital oncology departments in Italy. The survey results indicate that, despite high levels of awareness among Italian oncologists, malnutrition in cancer patients remains, at least in part, an unmet medical need, and additional efforts are necessary in terms of increased training and hiring of personnel, and of creation of organizational pathways aimed at treatment optimization based on available evidences.

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Section: Discussionmentioning

confidence: 99%

Awareness of Cancer-Related Malnutrition and Its Management: Analysis of the Results From a Survey Conducted Among Medical Oncologists

Muscaritoli

Corsaro²,

Molfino

2021

Front. Oncol.

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“…Food is now far better understood as a contributory factor for health recovery but perhaps the argument has more successfully focused on energy/nutrition via artificial feeding than on the domestic preparation of ordinary food. Although food education is still limited in medical training, support is more readily available to give specialist advice (see, for example, Adams et al 2006;Cuerda et al 2019;Mowe et al 2008). As ever, though, there are gaps between such structures of intent and their implementationespecially in the context of home care.…”

Section: Discussion and Concluding Commentsmentioning

confidence: 99%

Half the battle is fought in the kitchen: convalescence and cookery in 1920s and 1930s Britain

Lyon

Kautto

2021

Food, Culture & Society

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Invalid food" was still widely understood in the 1920s and 1930s as a special category of food for people with chronic conditions and those who were convalescing from illness or injury. In an era when there was still limited capacity to restore full health quickly with effective treatments, even for those who had access to the best medical attention, being an invalid was often protracted. Care at home was commonplace especially for the poor in a period of significant economic and social change. Generally, the impact of nutritional science on medical education was minimal and households often turned to mass market cookery books, newspapers, and the radio for practical advice about the preparation of meals to give some benefit to the patient, or to stimulate the appetite. By reference to period materials, this article explores the nature of that advice and the transition to more targeted publications offering a greater menu range and guidance for those preparing food.

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“…The CM course was introduced in September 2019. This medical school now meets the nutrition education recommendation for undergraduate medical students of the European Society for Clinical Nutrition and Metabolism, 21 which recommends the provision of teaching in three domains: basic nutritional science, public health and clinical nutrition.…”

Section: Discussionmentioning

confidence: 99%

Cross-sectional questionnaire study to gather the teaching preferences and expectations of UK undergraduate medical students for culinary medicine learning

et al. 2020

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AimTo determine undergraduate medical students’ teaching preferences and expectations for Culinary Medicine (CM) learning with a view to informing development of a CM course at a UK medical school.SettingA single, urban UK medical school.Participants180 undergraduate medical students.Study designA cross-sectional questionnaire study collecting quantitative and qualitative (free-text) data.Methods and outcome measuresAn online questionnaire consisting of 16 questions of various styles (Likert-type, multiple choice and free-text). Quantitative analysis of multiple choice and Likert-type scale questions was conducted. Qualitative thematic analysis was used to analyse the free-text responses and identify themes.ResultsThree core themes related to students’ understanding of CM were identified: (1) ‘CM Learning’: students’ perceived relevance of CM knowledge, perceived relevance of CM to healthcare and their expectations for teaching; (2) ‘The Relationship between Food and Health’: links between diet, social factors and health; and (3) ‘Evidence-based Medicine’: students’ perceptions about scientific principles underlying CM. Quantitative analysis revealed that, although 83% of students felt that learning CM is important for their future clinical practice, 56% felt unable to take a dietary history. 73% of students were dissatisfied with the quality, and 78% were dissatisfied with the quantity, of existing medical school teaching understood to be relevant to CM. Topics that students would like to be taught on a CM course included weight management and portion control. Students felt that problem-based style learning would be the most appropriate method for delivering CM teaching.ConclusionsThis study revealed that medical students felt their dietary counsulting skills could be improved with further clinically relevant teaching in the undergraduate medical curriculum. Students’ preferences for CM learning have been taken into consideration in the development of a CM course for fifth-year undergraduate students at a UK medical school, which is delivered during their General Practice placement.

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Nutrition education in medical schools (NEMS). An ESPEN position paper

Cited by 43 publications

References 22 publications

Awareness of Cancer-Related Malnutrition and Its Management: Analysis of the Results From a Survey Conducted Among Medical Oncologists

Awareness of Cancer-Related Malnutrition and Its Management: Analysis of the Results From a Survey Conducted Among Medical Oncologists

Half the battle is fought in the kitchen: convalescence and cookery in 1920s and 1930s Britain

Cross-sectional questionnaire study to gather the teaching preferences and expectations of UK undergraduate medical students for culinary medicine learning

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