Exploration of a Hands-on Culinary Nutrition Module for Dietetics Students

Abstract

Objectives The aim of this study was to explore the impact of a six-week culinary nutrition module for dietetics students. Methods This six-week culinary nutrition module included lectures, discussions and hands-on practice in culinary techniques and their application to a chronic kidney disease case study. Qualitative coding of written reflections was used for thematic analysis of students’ experiences. Results Following the module, dietetics students reported increased confidence in their culinary skills and their ability to prepare meals that are fulfilling from both a culinary and nutritional perspective. Conclusions Based upon the results of this exploratory study, increased integration of hand-on culinary experience into dietetics education may be beneficial. Funding Sources N/A.