“Eat to Live”-Piloting a Culinary Medicine Program for Head &amp; Neck Radiotherapy Patients

Allen-Winters, Stephanie; Wakefield, Daniel; Gaudio, Elizabeth; Moore, Sharon; Boone, Kimberly; Morris, Scott; Schwartz, David L.

doi:10.1007/s00520-019-05180-7

Cited by 8 publications

(6 citation statements)

References 21 publications

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“…Within clinical settings, use was not just restricted to LM practice (42%) but extended into other medical specialties such as family medicine (16%), internal medicine (13%), and preventive medicine (10%). The integration of lifestyle approaches across these clinical fields through the use of CM is encouraging and consistent with other published literature highlighting the utility of CM across different fields such as women’s health ( 34 ), pediatrics ( 19 ), oncology ( 16 ), and in the care of patients with diabetes ( 17 , 31 ).…”

Section: Discussionsupporting

confidence: 81%

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Evaluation of the reach and utilization of the American College of Lifestyle Medicine’s Culinary Medicine Curriculum

Staffier,

Holmes,

Karlsen

et al. 2024

Front. Nutr.

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IntroductionDespite the growing interest in “food as medicine,” healthcare professionals have very limited exposure to nutrition as part of their training. Culinary medicine (CM), an evidence-based field integrating nutrition education with culinary knowledge and skills, offers one approach to fill this training gap. The American College of Lifestyle Medicine published a complimentary Culinary Medicine Curriculum (CMC) in 2019, and the objective of this study is to evaluate its reach and utilization, as well as to collect feedback from users.MethodsIndividuals who downloaded the CMC prior to March 1, 2022 (N = 6,162) were emailed an invitation to participate in an online, cross-sectional survey. The survey included both multiple choice and free-text questions about whether CM sessions were conducted, if and how the CMC was used, if and how it was modified for use, and additional requested resources. Free-text responses were inductively coded, and quantitative data was summarized using descriptive statistics.ResultsA total of 522 respondents provided consent, indicated that they had downloaded the curriculum, and completed the survey. Of the 522, 366 (70%) reported that they had not led or created any CM sessions. The top-reported reason for not leading a session was lack of time (29%). The remaining respondents who did create a CM session did so across various settings, including academic, clinical, coaching, and other settings, and a variety of professionals delivered the CMC sessions, including physicians (50%), registered dietitian nutritionists (30%), and chefs (25%). The majority of respondents (81%) modified the CMC in some way, with many using the curriculum for guidance or ideas only. Patient education materials (66%) and cooking technique instruction videos (59%) were among top requested resources.DiscussionThe CMC is a versatile resource that can be successfully adapted for use across various settings and by various types of health professionals and practitioners. Future research should investigate whether training in CM results in improved health outcomes for patients/clients. The curriculum will continue to grow to address the needs of users by expanding to include more digital content such as curriculum videos and cooking technique videos.

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Section: Discussionsupporting

confidence: 81%

“…This program has grown dramatically and since then, over 30 U.S. medical schools throughout the country have implemented programs (12)(13)(14). In addition, other CM programs have been implemented in health systems (15) or community or patient care settings (16)(17)(18)(19).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of the reach and utilization of the American College of Lifestyle Medicine’s Culinary Medicine Curriculum

Staffier,

Holmes,

Karlsen

et al. 2024

Front. Nutr.

View full text Add to dashboard Cite

show abstract

Section: Discussionmentioning

confidence: 99%

“…29,32,64 Similarly, physician-led patient intervention programs were excluded. 69,80 Other pivotal culinary medicine programs, such as the interdisciplinary conference "Healthy Kitchens, Healthy Lives" organized by Harvard's School of Public Health and the Culinary Institute of America, 30 as well as lesser-known programs, were excluded from the review due to a different target audience and lack of curricular information. 29 Other reviews have critically appraised nutrition education strategies in medical schools 81 and gathered information about culinary medicine programs aimed at mixed audiences, 12 but no prior review, to our knowledge, has solely focused on medical student-oriented programs.…”

Section: Advancing Culinary Medicine For Medical Studentsmentioning

confidence: 99%

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

Newman¹,

Yan²,

Messiah³

et al. 2022

Academic Medicine

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“…Alternatively, recent research regarding the efficacy of culinary medicine education supports the feasibility of food‐based approaches. 111 The “Eat to Live” pilot study in head and neck radiotherapy patients suggests that a culinary medicine approach may be feasible and acceptable, 112 that is, using the “pharmacologic properties of food to treat, manage, and prevent disease.” 113 As websites and apps are available to aid in the preparation of nutritionally adequate, home‐prepared blenderized enteral formulas, such tools could also be leveraged to support the safe preparation of a wide spectrum of foods for nutrition support for unintentional weight loss, including supplemental beverages, texture‐modified foods, and nutrient‐dense meals. Considering the cancer survivorship and older adult populations, the involvement of family and caregivers may be essential for the success of such programs and initiatives.…”

Section: Challenges and Opportunities For Food‐based Approachesmentioning

confidence: 99%

Recommending ultra‐processed oral nutrition supplements for unintentional weight loss: Are there risks?

et al. 2022

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Oral nutrition supplements (ONS) are widely recommended for the management of unintentional weight loss in patient populations, long-term care residents, and community-dwelling older adults. Most marketed ONS are ultra-processed, with precision nutrition and aseptic composition, as well as convenience and availability, driving their selection. However, therapeutic effectiveness is mixed and the potential health risks of consuming ultraprocessed ONS long-term in lieu of less-processed foods have received little attention. A diverse and balanced microbiota supporting immunity and wellness is maintained by a diet rich in plant-sourced foods. The implications of ultra-processed ONS displacing plant-sourced foods, and specifically the potential for undesirable impacts on the gut microbiota, require consideration.Most ONS are either devoid of fiber or are supplemented with isolated or purified fibers that may contribute to adverse gastrointestinal symptoms and appetite suppression. In contrast, the diversity of microbial-available, nondigestible carbohydrates, together with the array of phytochemicals found in plant-sourced foods, support microbial diversity and its resiliency. This review outlines the clinical dilemma of recommending commercial ultraprocessed ONS vs nutritionally adequate (eg, high-energy/high-protein) foods and beverages that contribute to diet quality, maintenance of a diverse and stable gut microbiota composition, and support nutrition status and health. Ultra-processed ONS may fall short of expected health benefits, and overreliance may potentially contribute to the risk for patient and older adult populations because of the displacement of a variety of healthful foods.

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“Eat to Live”-Piloting a Culinary Medicine Program for Head & Neck Radiotherapy Patients

Cited by 8 publications

References 21 publications

Evaluation of the reach and utilization of the American College of Lifestyle Medicine’s Culinary Medicine Curriculum

Evaluation of the reach and utilization of the American College of Lifestyle Medicine’s Culinary Medicine Curriculum

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

Recommending ultra‐processed oral nutrition supplements for unintentional weight loss: Are there risks?

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