Registered Dietitian Nutritionists Taking the Lead in Teaching Kitchens

There and Back Again: A Forty-Year Perspective on Physician Nutrition Education

“…Recognizing the historic inadequacy of nutrition training, innovative culinary medicine programs also influence clinicians in practice [ 70 ]. Additionally, culinary medicine encourages interprofessional collaborations and elevates the role of nutrition and culinary experts and RDNs [ 71 , 72 ].…”

“…Despite the challenges and barriers to increased nutrition education, there have been some recent changes across the education and policy sectors that invoke hopefulness, including increased national interest in the policy impacts of nutrition training and expansion of governmental and nongovernmental efforts [ 7 , 66 ]. There are a growing number of nutrition curricular resources and support for medical educators to provide nutrition training [ [22] , [23] , [24] , [25] , [26] , 77 , 87 , 88 ], increase emphasis on interprofessional practice [ 72 , 89 ], and deliver holistic lifestyle medicine education, residency, and certification opportunities [ 90 , 91 ]. Continued efforts to standardize and advance nutrition competencies across undergraduate, graduate, and continuing education will be vital for sustainable, nimble curricular strategies and the advancement of assessment strategies that truly measure educational outcomes [ 4 , 92 , 93 ].…”

Culinary Medicine or Culinary Nutrition? Defining Terms for Use in Education and Practice

“…Furthermore, the U.S. Academy of Nutrition and Dietetics Food and Culinary Professionals Dietetic Practice Group (FCPDPG) identified 11 core competencies in 2015 as a recommendation to dietetic educators to include more food and culinary knowledge into training programs [ 20 ]. Given this historical integration of food service management and the recent recommendations, dietitians are uniquely positioned to help lead the advancement of culinary nutrition and culinary medicine by integrating their specialized nutrition knowledge with culinary skills to improve patient outcomes [ 21 ]. As a heath profession with codes of conduct, dietitians/nutritionists also ensure quality, safe, evidence-based practice in culturally safe and respectful ways for the health and well-being of people [ 22 ].…”

“…The inherent competencies embedded in the training of every dietitian position them among health care providers to practice ‘culinary nutrition’ or ‘culinary medicine’ and provide food, nutrition, and culinary interventions [ 23 ]. Dietitians facilitate food and nutrition education in public health programs, community health care settings, primary care settings, secondary and tertiary health care settings as well as staff wellness and food retail applications [ 21 ]. Given the growing body of evidence, accredited dietetic practice programs and postgraduate qualifications have started to integrate culinary training into their curricula [ 24 , 25 , 26 ].…”