对注册营养师进行培训以提高烹饪技能和食品素养。
Training of Registered Dietitian Nutritionists to Improve Culinary Skills and Food Literacy.
作者信息
McWhorter John Wesley, LaRue Denise M, Almohamad Maha, Danho Melisa P, Misra Shweta, Tseng Karen C, Weston Shannon R, Moore Laura S, Durand Casey, Hoelscher Deanna M, Sharma Shreela V
机构信息
Department of Health Promotion and Behavioral Sciences, and Nourish Program, UTHealth School of Public Health, Houston, TX.
Population Health Transformation, Harris Health System, Houston, TX.
出版信息
J Nutr Educ Behav. 2022 Aug;54(8):784-793. doi: 10.1016/j.jneb.2022.04.001. Epub 2022 May 27.
OBJECTIVE
To understand if a culinary medicine training program increases food literacy, culinary skills, and knowledge among practicing registered dietitian nutritionists (RDN).
METHODS
Prepost study design evaluating pilot test of RDN train-the-trainer curriculum from September, 2019 to January, 2020.
RESULTS
On average, results indicate an increase in culinary nutrition skills (mean difference, 6.7 ± 4.4; P < 0.001; range, 10-30) and a significant increase in 5 of the 8 food literacy factors. Through process evaluation, RDNs rated the training as extremely useful to their practice (mean, 4.4 ± 0.3).
CONCLUSIONS AND IMPLICATIONS
Registered dietitian nutritionist participants increased culinary nutrition skills with statistically significant scores across all individual measures. This study describes an RDN training curriculum in culinary medicine across a diverse group of practicing RDNs from a large county health care system. Culinary medicine shows a promising impact on promoting nutrition skills and confidence; however, it warrants further assessment.
目的
了解烹饪医学培训项目是否能提高执业注册营养师（RDN）的食品素养、烹饪技能和知识水平。
方法
采用前后测研究设计，对2019年9月至2020年1月期间RDN培训师培训课程的试点测试进行评估。
结果
平均而言，结果显示烹饪营养技能有所提高（平均差异为6.7±4.4；P<0.001；范围为10 - 30），并且8个食品素养因素中的5个有显著提高。通过过程评估，注册营养师对该培训给予了极高评价，认为对他们的实践非常有用（平均分4.4±0.3）。
结论与启示
注册营养师参与者提高了烹饪营养技能，所有个体测量指标的得分均具有统计学意义。本研究描述了一个针对来自大型县医疗保健系统的不同执业注册营养师群体的烹饪医学RDN培训课程。烹饪医学在促进营养技能和信心方面显示出有前景的影响；然而，仍需进一步评估。
Zotero 插件