Culinary Medicine An Evaluation to Assess the Knowledge, Attitudes, Behaviors, and Confidence of First-Year Medical Students in a Culinary Medicine Teaching Kitchen

被引：5
|
作者：
Vanderpool, Lauren E. [1 ]
Trilk, Jennifer L. [6 ]
Griffin, Sarah F. [2 ]
Condrasky, Margaret D. [3 ,4 ,5 ]
机构：
[1] Clemson Univ, Food Nutr & Culinary Sci, Clemson, SC 29634 USA
[2] Clemson Univ, Publ Hlth Sci, Clemson, SC 29634 USA
[3] Clemson Univ, Dept Food Sci, Clemson, SC 29634 USA
[4] Clemson Univ, Dept Nutr Sci, Clemson, SC 29634 USA
[5] Clemson Univ, Dept Packaging Sci, Clemson, SC 29634 USA
[6] Univ South Carolina, Sch Med Greenville, Dept Biomed Sci, Greenville, SC USA
来源：
TOPICS IN CLINICAL NUTRITION | 2020年 / 35卷 / 04期
关键词：
cooking confidence; culinary medicine; culinary nutrition; teaching kitchen;
D O I：
10.1097/TIN.0000000000000227
中图分类号：
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号：
100403 ;
摘要：
This pilot study evaluated the feasibility, efficacy, and efficiency of a culinary medicine course for medical students at the University of South Carolina School of Medicine Greenville. The "Cooking With a Chef" survey was administered pre- and postculinary medicine training to assess cooking knowledge, attitudes, behaviors, confidence, and self-efficacy. Five medical students participated in 10 project modules. Students demonstrated significant improvements (P< .05) in all assessment measures. Student feedback revealed increased awareness of nutrition-based care as a result of culinary medicine training. Implementing culinary medicine in medical curricula may improve nutrition education and counseling skills of health care providers.
引用
收藏
页码：351 / 360
页数：10
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