Cooking Up Health: A Novel Culinary Medicine and Service Learning Elective for Health Professional Students
Purpose: The current investigation assessed the feasibility, acceptability, and efficacy of the Cooking Up Health ( CUH ) culinary medicine elective that was offered to medical students at Northwestern University's Feinberg School of Medicine. The elective included a combination of didactics, p...
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| Veröffentlicht in: | Journal of integrative and complementary medicine (Print) 2019-01, Vol.25 (1), p.61-72 |
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| container_title | Journal of integrative and complementary medicine (Print) |
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| creator | Ring, Melinda Cheung, Elaine Mahadevan, Rupa Folkens, Stephanie Edens, Neilé |
| description | Purpose:
The current investigation assessed the feasibility, acceptability, and efficacy of the
Cooking Up Health
(
CUH
) culinary medicine elective that was offered to medical students at Northwestern University's Feinberg School of Medicine. The elective included a combination of didactics, plant-based culinary sessions, and service learning, in which students translated nutrition and health connections to elementary school children in at-risk communities.
Method:
Nine medical students enrolled in cohort 1 and 12 in cohort 2. Students completed assessments before and after the course measuring confidence in nutrition and obesity counseling, attitudes toward nutrition counseling, personal dietary intake, and cooking confidence and behaviors.
Results:
The elective showed high feasibility and acceptability with strong class attendance (96%–99%) and retention (89%–100%). Over the course of the elective, students across both cohorts showed increased confidence in nutrition and obesity counseling (
ps
< 0.001), cooking abilities (
ps
< 0.01), and food preparation practices (
ps
< 0.04). Cohort 1 reported decreased meat consumption (
p
= 0.045), and cohort 2 showed increased fruit and vegetable intake (
p
= 0.04). Finally, cohort 2 showed increased knowledge and confidence regarding consuming a plant-based diet (
ps
< 0.002). Students reported an increased appreciation for the role of nutrition in health promotion and disease prevention and an intention to incorporate nutrition into patient care.
Conclusion:
This study provided preliminary evidence demonstrating feasibility, acceptability, and efficacy of the
CUH
culinary medicine elective for increasing medical students' confidence in nutrition and obesity counseling of patients and in their ability to use nutrition and cooking for personal self-care. Ultimately, this program of research may provide evidence to support widespread integration of
CUH
into medical education and has the potential to prepare medical students to properly advise patients on nutrition to combat the rising rates of obesity, diabetes, and preventable diseases related to nutrition. |
| doi_str_mv | 10.1089/acm.2018.0313 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_2113280570</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>2242775695</sourcerecordid><originalsourceid>FETCH-LOGICAL-c365t-edb5b8a6e598e8a4e5eed1d73a9ee4f3a435716bad42e6c05d3f08205f3f0cd33</originalsourceid><addsrcrecordid>eNqF0Utv1DAUBWALgegDlmyRJTZsMviRGyfsqlGhSFNaqXQdOfYNuPXYg52MxL_H0UxZsOnqWtbnI-seQt5xtuKs7T5ps10JxtsVk1y-IKccQFVKsfZlOTMFFYCEE3KW8wNjrK478ZqcSCagaaA-JY_rGB9d-Envd_QKtZ9-faYX9Hvco6fr2bug0x96jdYZF5DqYOkdpr0zSDeoU1heXno0k9sjHWM6ZtDbFEfM2cWgPb2bZothym_Iq1H7jG-P85zcf7n8sb6qNjdfv60vNpWRDUwV2gGGVjcIXYutrhEQLbdK6g6xHqWuJSjeDNrWAhvDwMqRtYLBWKaxUp6Tj4fcXYq_Z8xTv3XZoPc6YJxzLziXomWgWKEf_qMPcU7l00WJWigFTQdFVQdlUsw54djvktuWzfSc9UsLfWmhX1rolxaKf39MnYct2n_6ae0FyANYrnUI3uGAaXom9i9d15PQ</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2242775695</pqid></control><display><type>article</type><title>Cooking Up Health: A Novel Culinary Medicine and Service Learning Elective for Health Professional Students</title><source>MEDLINE</source><source>Alma/SFX Local Collection</source><creator>Ring, Melinda ; Cheung, Elaine ; Mahadevan, Rupa ; Folkens, Stephanie ; Edens, Neilé</creator><creatorcontrib>Ring, Melinda ; Cheung, Elaine ; Mahadevan, Rupa ; Folkens, Stephanie ; Edens, Neilé</creatorcontrib><description>Purpose:
The current investigation assessed the feasibility, acceptability, and efficacy of the
Cooking Up Health
(
CUH
) culinary medicine elective that was offered to medical students at Northwestern University's Feinberg School of Medicine. The elective included a combination of didactics, plant-based culinary sessions, and service learning, in which students translated nutrition and health connections to elementary school children in at-risk communities.
Method:
Nine medical students enrolled in cohort 1 and 12 in cohort 2. Students completed assessments before and after the course measuring confidence in nutrition and obesity counseling, attitudes toward nutrition counseling, personal dietary intake, and cooking confidence and behaviors.
Results:
The elective showed high feasibility and acceptability with strong class attendance (96%–99%) and retention (89%–100%). Over the course of the elective, students across both cohorts showed increased confidence in nutrition and obesity counseling (
ps
< 0.001), cooking abilities (
ps
< 0.01), and food preparation practices (
ps
< 0.04). Cohort 1 reported decreased meat consumption (
p
= 0.045), and cohort 2 showed increased fruit and vegetable intake (
p
= 0.04). Finally, cohort 2 showed increased knowledge and confidence regarding consuming a plant-based diet (
ps
< 0.002). Students reported an increased appreciation for the role of nutrition in health promotion and disease prevention and an intention to incorporate nutrition into patient care.
Conclusion:
This study provided preliminary evidence demonstrating feasibility, acceptability, and efficacy of the
CUH
culinary medicine elective for increasing medical students' confidence in nutrition and obesity counseling of patients and in their ability to use nutrition and cooking for personal self-care. Ultimately, this program of research may provide evidence to support widespread integration of
CUH
into medical education and has the potential to prepare medical students to properly advise patients on nutrition to combat the rising rates of obesity, diabetes, and preventable diseases related to nutrition.</description><identifier>ISSN: 1075-5535</identifier><identifier>ISSN: 2768-3605</identifier><identifier>EISSN: 1557-7708</identifier><identifier>EISSN: 2768-3613</identifier><identifier>DOI: 10.1089/acm.2018.0313</identifier><identifier>PMID: 30256654</identifier><language>eng</language><publisher>United States: Mary Ann Liebert, Inc., publishers</publisher><subject>Acceptability ; Adult ; Cooking ; Counseling ; Diabetes mellitus ; Dietary intake ; Education, Medical - methods ; Feasibility studies ; Female ; Health Education ; Health promotion ; Humans ; Learning ; Male ; Meat ; Medical personnel ; Medical students ; Medicinal plants ; Medicine ; Motivation ; Nutrition ; Nutritional Sciences - education ; Obesity ; Original Research ; Service learning ; Students ; Students, Medical - statistics & numerical data ; Young Adult</subject><ispartof>Journal of integrative and complementary medicine (Print), 2019-01, Vol.25 (1), p.61-72</ispartof><rights>2019, Mary Ann Liebert, Inc., publishers</rights><rights>Copyright Mary Ann Liebert, Inc. Jan 2019</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c365t-edb5b8a6e598e8a4e5eed1d73a9ee4f3a435716bad42e6c05d3f08205f3f0cd33</citedby><cites>FETCH-LOGICAL-c365t-edb5b8a6e598e8a4e5eed1d73a9ee4f3a435716bad42e6c05d3f08205f3f0cd33</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27922,27923</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/30256654$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Ring, Melinda</creatorcontrib><creatorcontrib>Cheung, Elaine</creatorcontrib><creatorcontrib>Mahadevan, Rupa</creatorcontrib><creatorcontrib>Folkens, Stephanie</creatorcontrib><creatorcontrib>Edens, Neilé</creatorcontrib><title>Cooking Up Health: A Novel Culinary Medicine and Service Learning Elective for Health Professional Students</title><title>Journal of integrative and complementary medicine (Print)</title><addtitle>J Altern Complement Med</addtitle><description>Purpose:
The current investigation assessed the feasibility, acceptability, and efficacy of the
Cooking Up Health
(
CUH
) culinary medicine elective that was offered to medical students at Northwestern University's Feinberg School of Medicine. The elective included a combination of didactics, plant-based culinary sessions, and service learning, in which students translated nutrition and health connections to elementary school children in at-risk communities.
Method:
Nine medical students enrolled in cohort 1 and 12 in cohort 2. Students completed assessments before and after the course measuring confidence in nutrition and obesity counseling, attitudes toward nutrition counseling, personal dietary intake, and cooking confidence and behaviors.
Results:
The elective showed high feasibility and acceptability with strong class attendance (96%–99%) and retention (89%–100%). Over the course of the elective, students across both cohorts showed increased confidence in nutrition and obesity counseling (
ps
< 0.001), cooking abilities (
ps
< 0.01), and food preparation practices (
ps
< 0.04). Cohort 1 reported decreased meat consumption (
p
= 0.045), and cohort 2 showed increased fruit and vegetable intake (
p
= 0.04). Finally, cohort 2 showed increased knowledge and confidence regarding consuming a plant-based diet (
ps
< 0.002). Students reported an increased appreciation for the role of nutrition in health promotion and disease prevention and an intention to incorporate nutrition into patient care.
Conclusion:
This study provided preliminary evidence demonstrating feasibility, acceptability, and efficacy of the
CUH
culinary medicine elective for increasing medical students' confidence in nutrition and obesity counseling of patients and in their ability to use nutrition and cooking for personal self-care. Ultimately, this program of research may provide evidence to support widespread integration of
CUH
into medical education and has the potential to prepare medical students to properly advise patients on nutrition to combat the rising rates of obesity, diabetes, and preventable diseases related to nutrition.</description><subject>Acceptability</subject><subject>Adult</subject><subject>Cooking</subject><subject>Counseling</subject><subject>Diabetes mellitus</subject><subject>Dietary intake</subject><subject>Education, Medical - methods</subject><subject>Feasibility studies</subject><subject>Female</subject><subject>Health Education</subject><subject>Health promotion</subject><subject>Humans</subject><subject>Learning</subject><subject>Male</subject><subject>Meat</subject><subject>Medical personnel</subject><subject>Medical students</subject><subject>Medicinal plants</subject><subject>Medicine</subject><subject>Motivation</subject><subject>Nutrition</subject><subject>Nutritional Sciences - education</subject><subject>Obesity</subject><subject>Original Research</subject><subject>Service learning</subject><subject>Students</subject><subject>Students, Medical - statistics & numerical data</subject><subject>Young Adult</subject><issn>1075-5535</issn><issn>2768-3605</issn><issn>1557-7708</issn><issn>2768-3613</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2019</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqF0Utv1DAUBWALgegDlmyRJTZsMviRGyfsqlGhSFNaqXQdOfYNuPXYg52MxL_H0UxZsOnqWtbnI-seQt5xtuKs7T5ps10JxtsVk1y-IKccQFVKsfZlOTMFFYCEE3KW8wNjrK478ZqcSCagaaA-JY_rGB9d-Envd_QKtZ9-faYX9Hvco6fr2bug0x96jdYZF5DqYOkdpr0zSDeoU1heXno0k9sjHWM6ZtDbFEfM2cWgPb2bZothym_Iq1H7jG-P85zcf7n8sb6qNjdfv60vNpWRDUwV2gGGVjcIXYutrhEQLbdK6g6xHqWuJSjeDNrWAhvDwMqRtYLBWKaxUp6Tj4fcXYq_Z8xTv3XZoPc6YJxzLziXomWgWKEf_qMPcU7l00WJWigFTQdFVQdlUsw54djvktuWzfSc9UsLfWmhX1rolxaKf39MnYct2n_6ae0FyANYrnUI3uGAaXom9i9d15PQ</recordid><startdate>20190101</startdate><enddate>20190101</enddate><creator>Ring, Melinda</creator><creator>Cheung, Elaine</creator><creator>Mahadevan, Rupa</creator><creator>Folkens, Stephanie</creator><creator>Edens, Neilé</creator><general>Mary Ann Liebert, Inc., publishers</general><general>Mary Ann Liebert, Inc</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7T5</scope><scope>7TK</scope><scope>7TS</scope><scope>H94</scope><scope>7X8</scope></search><sort><creationdate>20190101</creationdate><title>Cooking Up Health: A Novel Culinary Medicine and Service Learning Elective for Health Professional Students</title><author>Ring, Melinda ; Cheung, Elaine ; Mahadevan, Rupa ; Folkens, Stephanie ; Edens, Neilé</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c365t-edb5b8a6e598e8a4e5eed1d73a9ee4f3a435716bad42e6c05d3f08205f3f0cd33</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2019</creationdate><topic>Acceptability</topic><topic>Adult</topic><topic>Cooking</topic><topic>Counseling</topic><topic>Diabetes mellitus</topic><topic>Dietary intake</topic><topic>Education, Medical - methods</topic><topic>Feasibility studies</topic><topic>Female</topic><topic>Health Education</topic><topic>Health promotion</topic><topic>Humans</topic><topic>Learning</topic><topic>Male</topic><topic>Meat</topic><topic>Medical personnel</topic><topic>Medical students</topic><topic>Medicinal plants</topic><topic>Medicine</topic><topic>Motivation</topic><topic>Nutrition</topic><topic>Nutritional Sciences - education</topic><topic>Obesity</topic><topic>Original Research</topic><topic>Service learning</topic><topic>Students</topic><topic>Students, Medical - statistics & numerical data</topic><topic>Young Adult</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Ring, Melinda</creatorcontrib><creatorcontrib>Cheung, Elaine</creatorcontrib><creatorcontrib>Mahadevan, Rupa</creatorcontrib><creatorcontrib>Folkens, Stephanie</creatorcontrib><creatorcontrib>Edens, Neilé</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Immunology Abstracts</collection><collection>Neurosciences Abstracts</collection><collection>Physical Education Index</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of integrative and complementary medicine (Print)</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Ring, Melinda</au><au>Cheung, Elaine</au><au>Mahadevan, Rupa</au><au>Folkens, Stephanie</au><au>Edens, Neilé</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Cooking Up Health: A Novel Culinary Medicine and Service Learning Elective for Health Professional Students</atitle><jtitle>Journal of integrative and complementary medicine (Print)</jtitle><addtitle>J Altern Complement Med</addtitle><date>2019-01-01</date><risdate>2019</risdate><volume>25</volume><issue>1</issue><spage>61</spage><epage>72</epage><pages>61-72</pages><issn>1075-5535</issn><issn>2768-3605</issn><eissn>1557-7708</eissn><eissn>2768-3613</eissn><abstract>Purpose:
The current investigation assessed the feasibility, acceptability, and efficacy of the
Cooking Up Health
(
CUH
) culinary medicine elective that was offered to medical students at Northwestern University's Feinberg School of Medicine. The elective included a combination of didactics, plant-based culinary sessions, and service learning, in which students translated nutrition and health connections to elementary school children in at-risk communities.
Method:
Nine medical students enrolled in cohort 1 and 12 in cohort 2. Students completed assessments before and after the course measuring confidence in nutrition and obesity counseling, attitudes toward nutrition counseling, personal dietary intake, and cooking confidence and behaviors.
Results:
The elective showed high feasibility and acceptability with strong class attendance (96%–99%) and retention (89%–100%). Over the course of the elective, students across both cohorts showed increased confidence in nutrition and obesity counseling (
ps
< 0.001), cooking abilities (
ps
< 0.01), and food preparation practices (
ps
< 0.04). Cohort 1 reported decreased meat consumption (
p
= 0.045), and cohort 2 showed increased fruit and vegetable intake (
p
= 0.04). Finally, cohort 2 showed increased knowledge and confidence regarding consuming a plant-based diet (
ps
< 0.002). Students reported an increased appreciation for the role of nutrition in health promotion and disease prevention and an intention to incorporate nutrition into patient care.
Conclusion:
This study provided preliminary evidence demonstrating feasibility, acceptability, and efficacy of the
CUH
culinary medicine elective for increasing medical students' confidence in nutrition and obesity counseling of patients and in their ability to use nutrition and cooking for personal self-care. Ultimately, this program of research may provide evidence to support widespread integration of
CUH
into medical education and has the potential to prepare medical students to properly advise patients on nutrition to combat the rising rates of obesity, diabetes, and preventable diseases related to nutrition.</abstract><cop>United States</cop><pub>Mary Ann Liebert, Inc., publishers</pub><pmid>30256654</pmid><doi>10.1089/acm.2018.0313</doi><tpages>12</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 1075-5535 |
| ispartof | Journal of integrative and complementary medicine (Print), 2019-01, Vol.25 (1), p.61-72 |
| issn | 1075-5535 2768-3605 1557-7708 2768-3613 |
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| source | MEDLINE; Alma/SFX Local Collection |
| subjects | Acceptability Adult Cooking Counseling Diabetes mellitus Dietary intake Education, Medical - methods Feasibility studies Female Health Education Health promotion Humans Learning Male Meat Medical personnel Medical students Medicinal plants Medicine Motivation Nutrition Nutritional Sciences - education Obesity Original Research Service learning Students Students, Medical - statistics & numerical data Young Adult |
| title | Cooking Up Health: A Novel Culinary Medicine and Service Learning Elective for Health Professional Students |
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