{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"omics_type":["Unknown"],"volume":["24(1)"],"submitter":["Glickman O"],"funding":["Discretionary account by Jay Feldstein, DO and President of PCOM"],"pubmed_abstract":["<h4>Background</h4>Culinary medicine, which has recently increased in popularity in medical education, incorporates food and nutritional interventions with principles of disease prevention and treatment. The ultimate goal is to improve overall health outcomes. The growing prevalence of diet-related chronic diseases indicates the need for physicians to have a deeper understanding of the interplay between nutrition and disease. Incorporating culinary medicine into medical education can equip medical students with the necessary skills and knowledge to promote better patient outcomes. The purpose of this study was to evaluate students' perceptions of their foundational knowledge of a culinary medicine course after completion of the course for first- and second-year medical students at the PCOM"],"journal":["BMC medical education"],"pagination":["276"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC10935775"],"repository":["biostudies-literature"],"pubmed_title":["Exploring the effectiveness of virtual and in-person instruction in culinary medicine: a survey-based study."],"pmcid":["PMC10935775"],"pubmed_authors":["Kakaty-Monzo J","Daghigh F","Glickman O","Roberts M"],"additional_accession":[]},"is_claimable":false,"name":"Exploring the effectiveness of virtual and in-person instruction in culinary medicine: a survey-based study.","description":"<h4>Background</h4>Culinary medicine, which has recently increased in popularity in medical education, incorporates food and nutritional interventions with principles of disease prevention and treatment. The ultimate goal is to improve overall health outcomes. The growing prevalence of diet-related chronic diseases indicates the need for physicians to have a deeper understanding of the interplay between nutrition and disease. Incorporating culinary medicine into medical education can equip medical students with the necessary skills and knowledge to promote better patient outcomes. The purpose of this study was to evaluate students' perceptions of their foundational knowledge of a culinary medicine course after completion of the course for first- and second-year medical students at the PCOM","dates":{"release":"2024-01-01T00:00:00Z","publication":"2024 Mar","modification":"2026-07-15T02:32:45.14Z","creation":"2025-05-18T12:54:05.473Z"},"accession":"S-EPMC10935775","cross_references":{"pubmed":["38481275"],"doi":["10.1186/s12909-024-05265-w"]}}