Staffier Kara Livingston, Holmes Shannon, Karlsen Micaela Cook, Kees Alexandra, Shetty Paulina, Hauser Michelle E
American College of Lifestyle Medicine, Chesterfield, MO, United States.
Division of General Surgery, Department of Surgery, Stanford University School of Medicine, Stanford, CA, United States.
Front Nutr. 2024 Mar 19;11:1338620. doi: 10.3389/fnut.2024.1338620. eCollection 2024.
Despite the growing interest in "food as medicine," healthcare professionals have very limited exposure to nutrition as part of their training. Culinary medicine (CM), an evidence-based field integrating nutrition education with culinary knowledge and skills, offers one approach to fill this training gap. The American College of Lifestyle Medicine published a complimentary Culinary Medicine Curriculum (CMC) in 2019, and the objective of this study is to evaluate its reach and utilization, as well as to collect feedback from users.
Individuals who downloaded the CMC prior to March 1, 2022 ( = 6,162) were emailed an invitation to participate in an online, cross-sectional survey. The survey included both multiple choice and free-text questions about whether CM sessions were conducted, if and how the CMC was used, if and how it was modified for use, and additional requested resources. Free-text responses were inductively coded, and quantitative data was summarized using descriptive statistics.
A total of 522 respondents provided consent, indicated that they had downloaded the curriculum, and completed the survey. Of the 522, 366 (70%) reported that they had not led or created any CM sessions. The top-reported reason for not leading a session was lack of time (29%). The remaining respondents who did create a CM session did so across various settings, including academic, clinical, coaching, and other settings, and a variety of professionals delivered the CMC sessions, including physicians (50%), registered dietitian nutritionists (30%), and chefs (25%). The majority of respondents (81%) modified the CMC in some way, with many using the curriculum for guidance or ideas only. Patient education materials (66%) and cooking technique instruction videos (59%) were among top requested resources.
The CMC is a versatile resource that can be successfully adapted for use across various settings and by various types of health professionals and practitioners. Future research should investigate whether training in CM results in improved health outcomes for patients/clients. The curriculum will continue to grow to address the needs of users by expanding to include more digital content such as curriculum videos and cooking technique videos.
尽管人们对“食物即药物”的兴趣日益浓厚，但医疗保健专业人员在其培训过程中接触营养知识的机会非常有限。烹饪医学（CM）是一个将营养教育与烹饪知识和技能相结合的循证领域，为填补这一培训空白提供了一种方法。美国生活方式医学学院于2019年发布了一份免费的烹饪医学课程（CMC），本研究的目的是评估其覆盖面和利用率，并收集用户反馈。
向在2022年3月1日前下载CMC的个人（n = 6162）发送电子邮件，邀请他们参与一项在线横断面调查。该调查包括多项选择题和自由文本问题，内容涉及是否开展了CM课程、是否以及如何使用CMC、是否以及如何对其进行修改以用于实际以及其他所需资源。对自由文本回复进行归纳编码，并使用描述性统计对定量数据进行总结。
共有522名受访者表示同意参与、表明他们已下载该课程并完成了调查。在这522名受访者中，366人（70%）报告称他们未曾主持或开展过任何CM课程。未主持课程的最主要原因是时间不足（29%）。其余开展了CM课程的受访者在各种环境中开展了此类课程，包括学术、临床、指导及其他环境，并且有多种专业人员讲授CMC课程，其中包括医生（50%）、注册营养师（30%）和厨师（25%）。大多数受访者（81%）以某种方式对CMC进行了修改，许多人仅将该课程用作指导或获取创意的来源。患者教育材料（66%）和烹饪技巧教学视频（59%）是最需要的资源。
CMC是一种通用资源，可以成功地适用于各种环境，并供各类卫生专业人员和从业者使用。未来的研究应调查CM培训是否能改善患者/客户的健康状况。该课程将通过扩展以纳入更多数字内容（如课程视频和烹饪技巧视频）来持续发展，以满足用户的需求。
