Impact of a Virtual Culinary Medicine Curriculum on Biometric Outcomes, Dietary Habits, and Related Psychosocial Factors among Patients with Diabetes Participating in a Food Prescription Program
Culinary medicine is an evidence-based approach that blends the art of cooking with the science of medicine to inculcate a healthy dietary pattern. Food prescription programs are gaining popularity in the Unites States, as a means to improve access to healthy foods among patient populations. The pur...
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| Veröffentlicht in: | Nutrients 2021-12, Vol.13 (12), p.4492 |
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| creator | Sharma, Shreela V McWhorter, John W Chow, Joanne Danho, Melisa P Weston, Shannon R Chavez, Fatima Moore, Laura S Almohamad, Maha Gonzalez, Jennifer Liew, Esther LaRue, Denise M Galvan, Esperanza Hoelscher, Deanna M Tseng, Karen C |
| description | Culinary medicine is an evidence-based approach that blends the art of cooking with the science of medicine to inculcate a healthy dietary pattern. Food prescription programs are gaining popularity in the Unites States, as a means to improve access to healthy foods among patient populations. The purpose of this paper is to describe the implementation and preliminary impact of A Prescription for Healthy Living (APHL) culinary medicine curriculum on biometric and diet-related behavioral and psychosocial outcomes among patients with diabetes participating in a clinic-led food prescription (food Rx) program. We used a quasi-experimental design to assess APHL program impact on patient biometric outcome data obtained from electronic health records, including glycosylated hemoglobin (HbA1c), body mass index (BMI), and blood pressure (
= 33 patients in the APHL group,
= 75 patients in the food Rx-only group). Pre-post surveys were administered among those in the APHL group to monitor program impact on psychosocial and behavioral outcomes. Results of the outcome analysis showed significant pre-to-post reduction in HbA1c levels among participants within the APHL group (estimated mean difference = -0.96% (-1.82, -0.10),
= 0.028). Between-group changes showed a greater decrease in HbA1c among those participating in APHL as compared to food Rx-only, albeit these differences were not statistically significant. Participation in APHL demonstrated significant increases in the consumption of fruits and vegetables, fewer participants reported that cooking healthy food is difficult, increased frequency of cooking from scratch, and increased self-efficacy in meal planning and cooking (
< 0.01). In conclusion, the results of our pilot study suggest the potential positive impact of a virtually-implemented culinary medicine approach in improving health outcomes among low-income patients with type 2 diabetes, albeit studies with a larger sample size and a rigorous study design are needed. |
| doi_str_mv | 10.3390/nu13124492 |
| format | Article |
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= 33 patients in the APHL group,
= 75 patients in the food Rx-only group). Pre-post surveys were administered among those in the APHL group to monitor program impact on psychosocial and behavioral outcomes. Results of the outcome analysis showed significant pre-to-post reduction in HbA1c levels among participants within the APHL group (estimated mean difference = -0.96% (-1.82, -0.10),
= 0.028). Between-group changes showed a greater decrease in HbA1c among those participating in APHL as compared to food Rx-only, albeit these differences were not statistically significant. Participation in APHL demonstrated significant increases in the consumption of fruits and vegetables, fewer participants reported that cooking healthy food is difficult, increased frequency of cooking from scratch, and increased self-efficacy in meal planning and cooking (
< 0.01). In conclusion, the results of our pilot study suggest the potential positive impact of a virtually-implemented culinary medicine approach in improving health outcomes among low-income patients with type 2 diabetes, albeit studies with a larger sample size and a rigorous study design are needed.</description><identifier>ISSN: 2072-6643</identifier><identifier>EISSN: 2072-6643</identifier><identifier>DOI: 10.3390/nu13124492</identifier><identifier>PMID: 34960044</identifier><language>eng</language><publisher>Switzerland: MDPI AG</publisher><subject>Access to Healthy Foods ; Biometry ; Blood pressure ; Body mass ; Body mass index ; Chronic illnesses ; Cooking ; Cooking - methods ; COVID-19 ; Curricula ; Curriculum ; Design of experiments ; Diabetes mellitus (non-insulin dependent) ; Diabetes Mellitus, Type 2 - diet therapy ; Diet Therapy ; Diet, Healthy ; Electronic health records ; Experimental design ; Feeding Behavior ; Food ; Fruits ; Health Education ; Hemoglobin ; Humans ; Medical science ; Nutritional Sciences ; Pilot Projects ; Psychiatric Rehabilitation ; Recipes ; SARS-CoV-2 ; Statistical analysis</subject><ispartof>Nutrients, 2021-12, Vol.13 (12), p.4492</ispartof><rights>2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><rights>2021 by the authors. 2021</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c406t-a3514eccd935f2cb7b47bd32997b1e6e41a69f8b7aa2c3872a603c5ee11a12793</citedby><cites>FETCH-LOGICAL-c406t-a3514eccd935f2cb7b47bd32997b1e6e41a69f8b7aa2c3872a603c5ee11a12793</cites><orcidid>0000-0003-4627-5926</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC8707163/pdf/$$EPDF$$P50$$Gpubmedcentral$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC8707163/$$EHTML$$P50$$Gpubmedcentral$$Hfree_for_read</linktohtml><link.rule.ids>230,314,723,776,780,881,27901,27902,53766,53768</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/34960044$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Sharma, Shreela V</creatorcontrib><creatorcontrib>McWhorter, John W</creatorcontrib><creatorcontrib>Chow, Joanne</creatorcontrib><creatorcontrib>Danho, Melisa P</creatorcontrib><creatorcontrib>Weston, Shannon R</creatorcontrib><creatorcontrib>Chavez, Fatima</creatorcontrib><creatorcontrib>Moore, Laura S</creatorcontrib><creatorcontrib>Almohamad, Maha</creatorcontrib><creatorcontrib>Gonzalez, Jennifer</creatorcontrib><creatorcontrib>Liew, Esther</creatorcontrib><creatorcontrib>LaRue, Denise M</creatorcontrib><creatorcontrib>Galvan, Esperanza</creatorcontrib><creatorcontrib>Hoelscher, Deanna M</creatorcontrib><creatorcontrib>Tseng, Karen C</creatorcontrib><title>Impact of a Virtual Culinary Medicine Curriculum on Biometric Outcomes, Dietary Habits, and Related Psychosocial Factors among Patients with Diabetes Participating in a Food Prescription Program</title><title>Nutrients</title><addtitle>Nutrients</addtitle><description>Culinary medicine is an evidence-based approach that blends the art of cooking with the science of medicine to inculcate a healthy dietary pattern. Food prescription programs are gaining popularity in the Unites States, as a means to improve access to healthy foods among patient populations. The purpose of this paper is to describe the implementation and preliminary impact of A Prescription for Healthy Living (APHL) culinary medicine curriculum on biometric and diet-related behavioral and psychosocial outcomes among patients with diabetes participating in a clinic-led food prescription (food Rx) program. We used a quasi-experimental design to assess APHL program impact on patient biometric outcome data obtained from electronic health records, including glycosylated hemoglobin (HbA1c), body mass index (BMI), and blood pressure (
= 33 patients in the APHL group,
= 75 patients in the food Rx-only group). Pre-post surveys were administered among those in the APHL group to monitor program impact on psychosocial and behavioral outcomes. Results of the outcome analysis showed significant pre-to-post reduction in HbA1c levels among participants within the APHL group (estimated mean difference = -0.96% (-1.82, -0.10),
= 0.028). Between-group changes showed a greater decrease in HbA1c among those participating in APHL as compared to food Rx-only, albeit these differences were not statistically significant. Participation in APHL demonstrated significant increases in the consumption of fruits and vegetables, fewer participants reported that cooking healthy food is difficult, increased frequency of cooking from scratch, and increased self-efficacy in meal planning and cooking (
< 0.01). In conclusion, the results of our pilot study suggest the potential positive impact of a virtually-implemented culinary medicine approach in improving health outcomes among low-income patients with type 2 diabetes, albeit studies with a larger sample size and a rigorous study design are needed.</description><subject>Access to Healthy Foods</subject><subject>Biometry</subject><subject>Blood pressure</subject><subject>Body mass</subject><subject>Body mass index</subject><subject>Chronic illnesses</subject><subject>Cooking</subject><subject>Cooking - methods</subject><subject>COVID-19</subject><subject>Curricula</subject><subject>Curriculum</subject><subject>Design of experiments</subject><subject>Diabetes mellitus (non-insulin dependent)</subject><subject>Diabetes Mellitus, Type 2 - diet therapy</subject><subject>Diet Therapy</subject><subject>Diet, Healthy</subject><subject>Electronic health records</subject><subject>Experimental design</subject><subject>Feeding Behavior</subject><subject>Food</subject><subject>Fruits</subject><subject>Health Education</subject><subject>Hemoglobin</subject><subject>Humans</subject><subject>Medical science</subject><subject>Nutritional Sciences</subject><subject>Pilot Projects</subject><subject>Psychiatric Rehabilitation</subject><subject>Recipes</subject><subject>SARS-CoV-2</subject><subject>Statistical analysis</subject><issn>2072-6643</issn><issn>2072-6643</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><sourceid>BENPR</sourceid><recordid>eNpdks9u1DAQxiMEolXphQdAlrggxIL_rZNckGDL0kpFXSHgGk2cya6rxE5th6qvx5Mxq5ZS8MXjmZ-_-WxNUTwX_K1SNX_nZ6GE1LqWj4pDyUu5MEarxw_ig-I4pUu-XyUvjXpaHChdG861Pix-nY0T2MxCz4D9cDHPMLDVPDgP8YZ9wc5Z55EyMTo7D_PIgmcfXRgxU4JdzNlSnN6wE4d5f-UUWpfpDL5jX3GAjB3bpBu7CylYR-JrahdiYjAGv2UbyA59Tuza5R2JQIsZE6Vjps4TVQlynsytQyCliMlGN2VHNjYxbCOMz4onPQwJj-_2o-L7-tO31eni_OLz2erD-cJqbvIC1FJotLar1bKXti1bXbadknVdtgINagGm7qu2BJBWVaUEw5VdIgoBQpa1Oire3-pOcztiZ8l2hKGZohvp4U0A1_xb8W7XbMPPpqJvF0aRwKs7gRiuZky5GV2yOAzgMcypkUYshZAV14S-_A-9DHP09Lw9JSvJySFRr28pG0NKEft7M4I3--lo_k4HwS8e2r9H_8yC-g0bTbja</recordid><startdate>20211215</startdate><enddate>20211215</enddate><creator>Sharma, Shreela V</creator><creator>McWhorter, John W</creator><creator>Chow, Joanne</creator><creator>Danho, Melisa P</creator><creator>Weston, Shannon R</creator><creator>Chavez, Fatima</creator><creator>Moore, Laura S</creator><creator>Almohamad, Maha</creator><creator>Gonzalez, Jennifer</creator><creator>Liew, Esther</creator><creator>LaRue, Denise M</creator><creator>Galvan, Esperanza</creator><creator>Hoelscher, Deanna M</creator><creator>Tseng, Karen C</creator><general>MDPI AG</general><general>MDPI</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>3V.</scope><scope>7TS</scope><scope>7X7</scope><scope>7XB</scope><scope>88E</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>CCPQU</scope><scope>COVID</scope><scope>DWQXO</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>K9.</scope><scope>M0S</scope><scope>M1P</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>7X8</scope><scope>5PM</scope><orcidid>https://orcid.org/0000-0003-4627-5926</orcidid></search><sort><creationdate>20211215</creationdate><title>Impact of a Virtual Culinary Medicine Curriculum on Biometric Outcomes, Dietary Habits, and Related Psychosocial Factors among Patients with Diabetes Participating in a Food Prescription Program</title><author>Sharma, Shreela V ; McWhorter, John W ; Chow, Joanne ; Danho, Melisa P ; Weston, Shannon R ; Chavez, Fatima ; Moore, Laura S ; Almohamad, Maha ; Gonzalez, Jennifer ; Liew, Esther ; LaRue, Denise M ; Galvan, Esperanza ; Hoelscher, Deanna M ; Tseng, Karen C</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c406t-a3514eccd935f2cb7b47bd32997b1e6e41a69f8b7aa2c3872a603c5ee11a12793</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>Access to Healthy Foods</topic><topic>Biometry</topic><topic>Blood pressure</topic><topic>Body mass</topic><topic>Body mass index</topic><topic>Chronic illnesses</topic><topic>Cooking</topic><topic>Cooking - methods</topic><topic>COVID-19</topic><topic>Curricula</topic><topic>Curriculum</topic><topic>Design of experiments</topic><topic>Diabetes mellitus (non-insulin dependent)</topic><topic>Diabetes Mellitus, Type 2 - diet therapy</topic><topic>Diet Therapy</topic><topic>Diet, Healthy</topic><topic>Electronic health records</topic><topic>Experimental design</topic><topic>Feeding Behavior</topic><topic>Food</topic><topic>Fruits</topic><topic>Health Education</topic><topic>Hemoglobin</topic><topic>Humans</topic><topic>Medical science</topic><topic>Nutritional Sciences</topic><topic>Pilot Projects</topic><topic>Psychiatric Rehabilitation</topic><topic>Recipes</topic><topic>SARS-CoV-2</topic><topic>Statistical analysis</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Sharma, Shreela V</creatorcontrib><creatorcontrib>McWhorter, John W</creatorcontrib><creatorcontrib>Chow, Joanne</creatorcontrib><creatorcontrib>Danho, Melisa P</creatorcontrib><creatorcontrib>Weston, Shannon R</creatorcontrib><creatorcontrib>Chavez, Fatima</creatorcontrib><creatorcontrib>Moore, Laura S</creatorcontrib><creatorcontrib>Almohamad, Maha</creatorcontrib><creatorcontrib>Gonzalez, Jennifer</creatorcontrib><creatorcontrib>Liew, Esther</creatorcontrib><creatorcontrib>LaRue, Denise M</creatorcontrib><creatorcontrib>Galvan, Esperanza</creatorcontrib><creatorcontrib>Hoelscher, Deanna M</creatorcontrib><creatorcontrib>Tseng, Karen C</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Physical Education Index</collection><collection>Health & Medical Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>Medical Database (Alumni Edition)</collection><collection>Hospital Premium Collection</collection><collection>Hospital Premium Collection (Alumni Edition)</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest Central UK/Ireland</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>ProQuest One Community College</collection><collection>Coronavirus Research Database</collection><collection>ProQuest Central Korea</collection><collection>Health Research Premium Collection</collection><collection>Health Research Premium Collection (Alumni)</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>Health & Medical Collection (Alumni Edition)</collection><collection>Medical Database</collection><collection>Publicly Available Content Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>MEDLINE - Academic</collection><collection>PubMed Central (Full Participant titles)</collection><jtitle>Nutrients</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Sharma, Shreela V</au><au>McWhorter, John W</au><au>Chow, Joanne</au><au>Danho, Melisa P</au><au>Weston, Shannon R</au><au>Chavez, Fatima</au><au>Moore, Laura S</au><au>Almohamad, Maha</au><au>Gonzalez, Jennifer</au><au>Liew, Esther</au><au>LaRue, Denise M</au><au>Galvan, Esperanza</au><au>Hoelscher, Deanna M</au><au>Tseng, Karen C</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Impact of a Virtual Culinary Medicine Curriculum on Biometric Outcomes, Dietary Habits, and Related Psychosocial Factors among Patients with Diabetes Participating in a Food Prescription Program</atitle><jtitle>Nutrients</jtitle><addtitle>Nutrients</addtitle><date>2021-12-15</date><risdate>2021</risdate><volume>13</volume><issue>12</issue><spage>4492</spage><pages>4492-</pages><issn>2072-6643</issn><eissn>2072-6643</eissn><abstract>Culinary medicine is an evidence-based approach that blends the art of cooking with the science of medicine to inculcate a healthy dietary pattern. Food prescription programs are gaining popularity in the Unites States, as a means to improve access to healthy foods among patient populations. The purpose of this paper is to describe the implementation and preliminary impact of A Prescription for Healthy Living (APHL) culinary medicine curriculum on biometric and diet-related behavioral and psychosocial outcomes among patients with diabetes participating in a clinic-led food prescription (food Rx) program. We used a quasi-experimental design to assess APHL program impact on patient biometric outcome data obtained from electronic health records, including glycosylated hemoglobin (HbA1c), body mass index (BMI), and blood pressure (
= 33 patients in the APHL group,
= 75 patients in the food Rx-only group). Pre-post surveys were administered among those in the APHL group to monitor program impact on psychosocial and behavioral outcomes. Results of the outcome analysis showed significant pre-to-post reduction in HbA1c levels among participants within the APHL group (estimated mean difference = -0.96% (-1.82, -0.10),
= 0.028). Between-group changes showed a greater decrease in HbA1c among those participating in APHL as compared to food Rx-only, albeit these differences were not statistically significant. Participation in APHL demonstrated significant increases in the consumption of fruits and vegetables, fewer participants reported that cooking healthy food is difficult, increased frequency of cooking from scratch, and increased self-efficacy in meal planning and cooking (
< 0.01). In conclusion, the results of our pilot study suggest the potential positive impact of a virtually-implemented culinary medicine approach in improving health outcomes among low-income patients with type 2 diabetes, albeit studies with a larger sample size and a rigorous study design are needed.</abstract><cop>Switzerland</cop><pub>MDPI AG</pub><pmid>34960044</pmid><doi>10.3390/nu13124492</doi><orcidid>https://orcid.org/0000-0003-4627-5926</orcidid><oa>free_for_read</oa></addata></record> |
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| source | MDPI - Multidisciplinary Digital Publishing Institute; MEDLINE; Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals; PubMed Central; PubMed Central Open Access |
| subjects | Access to Healthy Foods Biometry Blood pressure Body mass Body mass index Chronic illnesses Cooking Cooking - methods COVID-19 Curricula Curriculum Design of experiments Diabetes mellitus (non-insulin dependent) Diabetes Mellitus, Type 2 - diet therapy Diet Therapy Diet, Healthy Electronic health records Experimental design Feeding Behavior Food Fruits Health Education Hemoglobin Humans Medical science Nutritional Sciences Pilot Projects Psychiatric Rehabilitation Recipes SARS-CoV-2 Statistical analysis |
| title | Impact of a Virtual Culinary Medicine Curriculum on Biometric Outcomes, Dietary Habits, and Related Psychosocial Factors among Patients with Diabetes Participating in a Food Prescription Program |
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