Culinary nutrition course equips future physicians to educate patients on a healthy diet: an interventional pilot study.

ABSTRACT:

Background

Poor-quality diet is associated with one in five deaths globally. In the United States, it is the leading cause of death, representing a bigger risk factor than even smoking. For many, education on a healthy diet comes from their physician. However, as few as 25% of medical schools currently offer a dedicated nutrition course. We hypothesized that an active learning, culinary nutrition experience for medical students would improve the quality of their diets and better equip them to counsel future patients on food and nutrition.

Methods

This was a prospective, interventional, uncontrolled, non-randomized, pilot study. Ten first-year medical students at the Wayne State University School of Medicine completed a 4-part, 8-h course in culinary-nutritional instruction a

SUBMITTER: Wood NI 

PROVIDER: S-EPMC8127510 | biostudies-literature | 2021 May

REPOSITORIES: biostudies-literature