Unique ID: LM0122
Study ID: Lang 2019
Pubmed ID: 32051842
Database Version: 5/17/2023
Title: Community Culinary Workshops as a Nutrition Curriculum in a Preventive Medicine Residency Program
Publication Year: 2019
Journal: The AAMC Journal of Teaching and Learning Resources
Primary study aim: We describe a pilot of a novel interactive approach to culinary and nutrition education focused on preventive medicine residents who were trained to provide culinary and nutrition skills to community members in three separate workshops
Study Design: observational cohort study
What lifestyle pillars were studied? Diet/nutrition
For diet/nutrition studies, what was the dietary pattern studied? Other
Please select the population(s) studied: adults (18-54 yrs)
What is the mean age of the study population? NR
What was the age range of the study population? 29-49
What was the mean BMI of the study population (kg/m2)? NR
What was the BMI range of the study population (kg/m2)? NR
What is the health status of the study population? healthy
Sex (% male): 75
Int: Study blindness: not blinded
Int: Study randomization: not randomized
Int: Study duration (numeric only): 2
Int: Study duration (select corresponding units): years
Int: Sample size: 16
Int: Sample size reported is: Recruited
Int: What was the intervention used in this study (1)? nutrition education focused on preventive medicine residents who were trained to provide culinary and nutrition skills to community members in three separate workshops
Study outcome 1: Personal cooking confidence
Outcome group 1: quality of life
Study outcome 2: Vegetables per day
Outcome group 2: diet quality
Study outcome 3: Fruits per day
Outcome group 3: diet quality
Study outcome 4: Comfort in counseling patients about cooking, eating, and nutrition
Outcome group 4: Other: healthcare worker perception of/reactions to LM/use of treatment or clinical practice
Study outcome 5: Belief in physician impact on patient behavior
Outcome group 5: Other: healthcare worker perception of/reactions to LM/use of treatment or clinical practice
Study outcome 6: Frequency of home cooking
Outcome group 6: diet quality
Study outcome 7: How knowledge of integrative medicine/lifestyle medicine impact care provided
Outcome group 7: Other: healthcare worker perception of/reactions to LM/use of treatment or clinical practice
Key conclusion: A significant increase was noted in self-reported cooking competency after culinary workshops when evaluating change from the first workshop to the final workshop. Increases in home-cooking frequency and belief that lifestyle medicine impacts patient behavior were also observed but did not achieve statistical significance.