Abstract:The global impact of diet-sensitive disease demands innovative nutrition education for health professionals and widespread, reimbursable clinical models to apply nutrition to practice. Interprofessional collaboration across disciplines and the optimization of emerging telemedicine consultation strategies, including electronic consultation (eConsult), merge to deliver vital innovation in the delivery of nutrition-based clinical care. Aligning with an existing eConsult infrastructure in the institutional electro… Show more
“…Recent innovative clinical models have made use of reimbursable culinary medicine eConsults. 53 To ensure long-term sustainability, health systems and medical and public health schools share an opportunity to design innovative funding models that align missions for cost-effective care, impactful research, relevant education, and community engagement. Due to the newness of the field, another barrier to implementation is the lack of a qualified workforce trained to teach and practice culinary medicine.…”
Since the middle of the 20th century, the American food environment has become increasingly ultra-processed. As a result, the prevalence of chronic, diet-related disease in the United States has skyrocketed. Meanwhile, physicians are still poorly trained in nutrition. A recent innovation that aims to address this is "culinary medicine" programming taught by teams of physicians, chefs, and registered dietitian nutritionists. Culinary medicine is an evidence-based, interprofessional field of medicine that combines culinary arts, nutrition science, and medical education to prevent and treat diet-related disease. It employs hands-on learning through healthy cooking and is typically taught in a teaching kitchen, either in-person or virtually. It can be dosed either as a patient care intervention or as experiential nutrition education for students, medical trainees, and healthcare professionals. Culinary medicine programs are effective, financially feasible, and well-received. As a result, healthcare systems and medical education programs are increasingly incorporating culinary medicine, teaching kitchens, and interprofessional nutrition education into their patient care and training models.
“…Recent innovative clinical models have made use of reimbursable culinary medicine eConsults. 53 To ensure long-term sustainability, health systems and medical and public health schools share an opportunity to design innovative funding models that align missions for cost-effective care, impactful research, relevant education, and community engagement. Due to the newness of the field, another barrier to implementation is the lack of a qualified workforce trained to teach and practice culinary medicine.…”
Since the middle of the 20th century, the American food environment has become increasingly ultra-processed. As a result, the prevalence of chronic, diet-related disease in the United States has skyrocketed. Meanwhile, physicians are still poorly trained in nutrition. A recent innovation that aims to address this is "culinary medicine" programming taught by teams of physicians, chefs, and registered dietitian nutritionists. Culinary medicine is an evidence-based, interprofessional field of medicine that combines culinary arts, nutrition science, and medical education to prevent and treat diet-related disease. It employs hands-on learning through healthy cooking and is typically taught in a teaching kitchen, either in-person or virtually. It can be dosed either as a patient care intervention or as experiential nutrition education for students, medical trainees, and healthcare professionals. Culinary medicine programs are effective, financially feasible, and well-received. As a result, healthcare systems and medical education programs are increasingly incorporating culinary medicine, teaching kitchens, and interprofessional nutrition education into their patient care and training models.
“…This type of intervention is often described as ‘culinary medicine’ or ‘culinary nutrition’ and is conducted in person or virtually from a teaching kitchen [ 12 ]. There are various established delivery models including cookalongs, demonstrations, pre-recorded content, counselling, e-consults [ 13 ], and in-home 1:1 cooking coaching. These interventions often complement traditional health care and can be structured as a shared health care model with multidisciplinary and interprofessional teams including doctors, dietitians, occupational therapists, and nurses.…”
Examination of how terms such as culinary nutrition, culinary nutrition science, culinary medicine, culinary nutrition professional, culinary nutrition intervention, culinary nutrition activity, and culinary nutrition competency are used in practice, and the creation of consensus definitions will promote the consistent use of these terms across work areas and disciplines. Thirty leading practitioners, academics, and researchers in the fields of food and nutrition across Australia, the United States, Canada, United Kingdom, Europe, and Asia were approached by investigators via email to submit definitions of key terms using a Qualtrics survey link. Further participants were reached through snowball recruitment. Initial emails were sent in October and November 2021 with subsequent reminders between November 2021 and March 2022. Two researchers undertook content analysis of the text answers for each of the terms and generated definitions for discussion and consensus. Thirty-seven participants commenced the survey and twenty-three submitted one or more definitions. Agreed definitions fell into two categories: practice concepts and practitioners. Further discussion amongst investigators led to the creation of a visual map to demonstrate the interrelationship of terms. Culinary nutrition science underpins, and interprofessional collaboration characterizes practice in this area, however, further work is needed to define competencies and model best practice.
“…While these problems are multi-dimensional and complex, CM training offers tools and education that optimize the synergy of multidisciplinary collaboration in the pursuit of solutions. This manuscript describes the need for unique approaches and outlines the process of a physician-RDN team developed by the CM program at University of Texas Southwestern Medical Center, 23 utilizing eConsults as a patient care integration strategy. In this team context, a physician receives and responds to consultant questions about the role of diet in the patient’s care plan and collaborates with a certified culinary medicine specialist RDN to ensure inclusion of principles of medical nutrition therapy, access to local food resources (when need is indicated), and practical application to cooking.…”
Section: Introductionmentioning
confidence: 99%
“…Each of these codes are reimbursed at 0.7 RVU (relative value units), which is the equivalent value of an established outpatient visit that lasts 10–19 minutes. 23 See Figure 1 for process graphic that outlines the process of consultation. Figure 1 eConsult Referral Process Diagram.…”
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