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Culinary Medicine and a Multisite Longitudinal Study: Cooking for Health Optimization
Sisk, Natalie
Sisk, Natalie
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Date
2016
Additional date(s)
2016-05-19
Abstract
Background: The Culinary Medicine program was developed in 2014 by Tulane University and the Goldring Center for Culinary Medicine (GCCM) to train medical professionals about nutrition and healthy eating practices. Currently, 22 medical schools and institutions nationwide provide this program and also participate in a 10-year longitudinal study (Cooking for Health Optimization with Patients, CHOP) to assess training outcomes. Project/Program: The Culinary Medicine (CM) curriculum was first piloted in Fort Worth, TX in 2014 and coordinated by dietetics and medical faculty from the University of North Texas Health Sciences (UNTHSC) and Texas College of Osteopathic Medicine (TCOM), Texas Christian University (TCU) and Moncrief Cancer Institute. During 2014-2015, 66 health professions students participated in the course. Students were assessed following course participation by completing a 4-part survey including demographics, attitudes, dietary habits, and degree of proficiency in professional competencies related to clinical nutrition knowledge. Student responses were compared with 2,138 CM and non-CM students from seven partner institutions. Study procedures were approved by Tulane University and Texas Christian University IRB; and participants' informed consent was obtained. Data was analyzed to meet study objectives (SPSS, P<.05). Results: Comparative multisite CHOP analysis during 2014-2015 show that a total of 97 UNTHSC/TCOM students completed the survey, both CM and non-CM participants. Compared to non-CM participants nationwide, significant post course results showed that UNTHSC/TCOM students were totally proficient in understanding the following evidence-based competencies, such as the health effects of the Mediterranean, Dash, and low fat diets; dietary patterns for type 2 diabetes, celiac disease, and food allergies; weight loss strategies; recognizing warning signs/symptoms of eating disorders; and the role of fiber and omega-3 fatty acids in disease prevention and heart health. Conclusions: Study results underline the value of dietetics educators providing innovative learning opportunities that integrate nutrition into medical training for health professions students.
Contents
Subject
Culinary Medicine
Nutrition
Dietetics
Nutrition
Dietetics
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Research Projects
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Description
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Department
Nutritional Sciences