Department of Epidemiology, Human Genetics & Environmental Sciences, Michael & Susan Dell Center for Healthy Living, University of Texas School of Public Health, 1200 Pressler, Houston, TX 77030, USA.
Department of Health Promotion Behavioral Sciences, Michael & Susan Dell Center for Healthy Living, University of Texas School of Public Health, 1200 Pressler, Houston, TX 77030, USA.
Nutrients. 2021 Dec 15;13(12):4492. doi: 10.3390/nu13124492.
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.
烹饪医学是一种循证方法，将烹饪艺术与医学科学相结合，以灌输健康的饮食模式。在美国，食品处方计划越来越受欢迎，作为改善患者群体获得健康食品的一种手段。本文旨在描述在一个诊所主导的食品处方（食品 Rx）计划中，为有糖尿病的患者提供健康生活处方（APHL）烹饪医学课程的实施情况及其对生物计量和与饮食相关的行为和心理社会结果的初步影响。我们使用准实验设计来评估 APHL 计划对从电子健康记录中获得的患者生物计量结果数据的影响，包括糖化血红蛋白（HbA1c）、体重指数（BMI）和血压（ = 33 名参加 APHL 组的患者， = 75 名参加仅食品 Rx 组的患者）。在 APHL 组中进行了预 - 后调查，以监测计划对心理社会和行为结果的影响。结果分析结果显示，APHL 组参与者的 HbA1c 水平在治疗前后显著降低（估计平均差异=-0.96%（-1.82，-0.10）， = 0.028）。虽然两组间的变化显示，与仅接受食品 Rx 相比，参加 APHL 的患者 HbA1c 下降幅度更大，但这些差异无统计学意义。参与 APHL 显著增加了水果和蔬菜的摄入量，更少的参与者报告烹饪健康食品困难，从 scratch 烹饪的频率增加，以及在膳食计划和烹饪方面的自我效能感增加（ < 0.01）。总之，我们的初步研究结果表明，虚拟实施的烹饪医学方法在改善低收入 2 型糖尿病患者的健康结果方面具有潜在的积极影响，但需要进行更大样本量和更严格研究设计的研究。
