Cooking for Health: a comprehensive narrative review of Culinary Medicine as an educational tool in medical training in Brazil and Globally

被引：2
作者：
Vasques, Ana Carolina Junqueira [1 ,2 ,3 ,5 ]
Capitani, Caroline Dario [1 ,2 ,3 ,5 ]
Eisenberg, David M. [4 ]
Velloso, Licio Augusto [2 ,3 ]
Geloneze, Bruno [2 ,3 ]
机构：
[1] Univ Estadual Campinas, Fac Ciencias Aplicadas, Limeira, SP, Brazil
[2] Univ Estadual Campinas, Unidade Med Culinaria & Nutr, Lab Invest Metab & Diabet, Campinas, SP, Brazil
[3] Univ Estadual Campinas, Ctr Pesquisa Obesidade & Comorbidades, Campinas, SP, Brazil
[4] Harvard TH Chan Sch Publ Hlth, Boston, MA USA
[5] Rua Pedro Zaccaria 1300, BR-13083864 Campinas, SP, Brazil
来源：
ARCHIVES OF ENDOCRINOLOGY METABOLISM | 2024年 / 68卷
关键词：
Cooking; diet; health education; counseling; physicians; dietitians; NUTRITION EDUCATION; DIETARY; SKILLS; ATTITUDES; OBESITY; PHYSICIANS; CESSATION; PATIENT;
D O I：
10.20945/2359-4292-2023-0491
中图分类号：
R5 [内科学];
学科分类号：
1002 ; 100201 ;
摘要：
The poor diet quality in line with the rising prevalence of noncommunicable chronic diseases, coupled with the substantial deficit in nutritional education within medical training programs, has precipitated the emergence of Culinary Medicine as an evolving discipline. Culinary Medicine fuses the art of home cooking with the sciences of human nutrition, psychology, gastronomy, and medicine to promote health and well-being. This comprehensive narrative review explores the diverse facets of Culinary Medicine, elucidating its historical evolution, theoretical foundations, educational initiatives in Brazil and worldwide, and its practical implementation in clinical contexts. By integrating evidence-based nutrition knowledge with culinary skills, behavior change tools, and well-established principles of healthy dietary practices, Culinary Medicine arrives to empower individuals - physicians and patients - to make informed dietary choices and enhance their overall health outcomes. Moreover, this review contemplates the roles of physicians in providing dietary guidance within the Culinary Medicine paradigm and the challenges associated with incorporating Culinary Medicine as a complementary facet of conventional medical care and medical education.
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页数：15
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