Food as Medicine: A Pilot Nutrition and Cooking Curriculum for Children of Participants in a Community-Based Culinary Medicine Class

Marshall, Haley; Albin, Jaclyn

doi:10.1007/s10995-020-03031-0

Cited by 8 publications

(6 citation statements)

References 12 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.

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“…Redesign strategies targeting these barriers included developing the persona of the chef, adding a 'sous chef' to increase comfort and continuity between classes, and allowing participants to observe the first class or invite a friend or family member to assist in enhanced engagement. Engaging family members, especially children, is widely accepted in other programs [18,19,39]. Aside from these modifiable strategies, participants also indicated that personal and life circumstances frequently interfered with participation, such as sudden changes to work schedules, family emergencies, and personal health situations that prevented them from joining.…”

Section: Discussionmentioning

confidence: 99%

“…Interested patients provided verbal informed consent and completed a baseline telephone survey in their preferred language. After we recruited enough patients (i.e., [30][31][32][33][34][35][36][37][38][39][40] to form a class, each language/class grouping was randomized 1:1 to a treatment arm. During the three-year study period, we randomized three class groupings, each exposed to the intervention for 6 months, followed by an additional 6-month follow-up period.…”

Section: Recruitment Strategymentioning

confidence: 99%

Redesigning Recruitment and Engagement Strategies for Virtual Culinary Medicine and Medical Nutrition Interventions in a Randomized Trial of Patients with Uncontrolled Type 2 Diabetes

McGuire,

Chen,

Smith-Morris

et al. 2023

Nutrients

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In-person culinary medicine (CM) can improve health behaviors, but its translation to virtual platforms and impact on diabetes outcomes are not well described. We designed a pragmatic trial comparing the effectiveness of virtual CM (eCM) to Medical Nutrition Therapy on diabetes outcomes among patients with uncontrolled diabetes within a safety-net healthcare system. All participants were provided cooking equipment and food from a food pantry. Due to low initial eCM participation, recruitment was paused, and eight semi-structured interviews were conducted to solicit feedback on study appeal, operations, and barriers to participation. Rapid thematic analysis was used to modify study operations. We found that participants were interested in the study and motivated by health concerns. While they valued food distribution and cooking equipment, they highlighted transportation barriers and conflicts with the pick-up time/location. Some eCM participants expressed discomfort with the virtual platform or preferred to observe rather than cook along. Study operations were modified by (1) moving supply pick-up to a familiar community clinic and diversifying food pick-up locations; (2) offering an in-person orientation to the program to increase comfort with the virtual platform; (3) emphasizing the credibility and relatability of the eCM instructor and encouraging participation of family members. This redesign led to the recruitment of 79 participants, of whom 75% attended at least one class. In conclusion, participant feedback informed pragmatic changes in study operations that increased engagement in this ongoing trial and may inform future eCM program design.

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“…Multi-disciplinary, evidence-based, and clinically relevant, the Culinary Medicine hands-on teaching kitchen model seeks to equip trainees to engage patients in personalized dietary behavior change [ 10 , 11 , 12 , 13 , 14 ]. Many medical schools across the US now incorporate Culinary Medicine, and the evidence base of impact upon community-engaged service learning and future patient care also continues to mount [ 15 , 16 , 17 ]. Advanced certification in Culinary Medicine (Certified Culinary Medicine Specialist—CCMS) [ 18 ] brings interprofessional standardization to the field, empowering its growth as a subspecialty.…”

Section: Introductionmentioning

confidence: 99%

Culinary Medicine eConsults Pair Nutrition and Medicine: A Feasibility Pilot

2023

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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 electronic medical record (EMR), a physician–dietitian team developed a novel Culinary Medicine eConsult. During a pilot phase, the service was introduced to primary care clinicians, and a response algorithm for eConsults was created. During the 12-month pilot phase, the Culinary Medicine team completed 25 eConsults from 11 unique primary care clinicians with a 76% (19/25) insurance reimbursement rate. Topics varied from dietary strategies for preventing and managing common metabolic diseases to specific dietary influences on microbiome health and disease flares. Requesting clinicians reported time saved in their clinic encounters and high patient satisfaction with expert nutrition guidance. EConsults in Culinary Medicine promote the integration of interprofessional nutrition care into existing clinical structures and empower enhanced access to the vital domain of dietary health. EConsults deliver timely answers to clinical questions and create opportunities for further innovation in care delivery as communities, health systems, and payors seek solutions to the growing burden of diet-sensitive diseases.

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Food as Medicine: A Pilot Nutrition and Cooking Curriculum for Children of Participants in a Community-Based Culinary Medicine Class

Cited by 8 publications

References 12 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

Redesigning Recruitment and Engagement Strategies for Virtual Culinary Medicine and Medical Nutrition Interventions in a Randomized Trial of Patients with Uncontrolled Type 2 Diabetes

Culinary Medicine eConsults Pair Nutrition and Medicine: A Feasibility Pilot

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