The Health meets Food Culinary Medicine Curriculum is firmly based on current research in diet and nutrition. Accordingly, research on the curriculum’s efficacy is essential. Below are the research articles that have been accepted for publication in peer-reviewed academic journals.
Where possible we have linked to the full text of the article; some may link to the journal itself and thus may be behind a paywall. If you would like access to those articles, please contact Dr. Timothy Harlan at firstname.lastname@example.org and he will be able to put you in touch with the authors of that article.
Culinary Medicine Research from Tulane University
Monlezun DJ, Kasprowicz E, Tosh K, Nix J, Urday P, Tice D, Sarris L, Harlan TS. Medical school-based teaching kitchen improves HbA1c, blood pressure, and cholesterol for patients with type 2 diabetes: results from a novel randomized controlled trial. Diabetes Research and Clinical Practice. 2015;109(2):420-6. doi: 10.1016/j.diabres.2015.05.007.
Monlezun DJ, Leong B, Joo E, Birkhead AG, Sachs BP, Sarris L, Harlan TS. Novel longitudinal and propensity-score matched analysis of hands-on cooking and nutrition education versus traditional clinical education among 627 medical students. Advances in Preventive Medicine. 2015:656780. doi: 10.1155/2015/656780.
Leong B, Ren D, Monlezun DJ, Ly D, Sarris L, Harlan TS. Teaching 3rd & 4th year medical students how to cook: an innovative approach to balance lifestyle modification and medication therapy in chronic disease management. Medical Science Educator. 2014;24(1)43. doi: 10.1007/s40670-014-0014-5.
Birkhead A, Foote S, Monlezun DJ, Loyd J, Joo E, Leong B, Sarris L, Harlan T. Medical student-led community cooking classes: a novel preventative medicine model easy to swallow. American Journal of Preventive Medicine. 2014;46(3):e41-e42. doi:10.1016/j.amepre.2013.11.006.
Kasprowicz E, Monlezun DJ, Harlan TS. Reducing sodium intake to prevent stroke. Stroke. 2014;45(6):e108. doi: 10.1161/STROKEAHA.114.005157.
Monlezun DJ, Tsai P, Sarris L, Harlan T. Recipe for cancer education: a novel integrated cooking and nutrition education curriculum for medical students and physicians in dietary preventive and supplemental treatment for pancreatic cancer. Journal of Medicine & the Person. 2014; 12(3):125-128. doi: 10.1007/s12682-014-0190-5.
Monlezun DJ, Urday P, Baranwal P, Lister WM, Williamson A, Malhotra S, Sarris L, Harlan TS. Cooking up better doctors as teachers globally: a novel integrated nutrition and cooking class curriculum for pediatric residents to boost their competencies and attitudes in patient counseling. Journal of Medicine & the Person. 2015; 13(2):125-128. doi: 10.1007/s12682-014-0199-9.
Monlezun DJ, Matamoros N, Huggins C, Michaud D, Sarris L, Harlan T. Biting into integrated quality improvement: medical student and staff blinded taste test for sodium reduction improving medical education and care? Journal of Medicine & the Person. 2015; 13(2): 112-117. doi: 10.1007/s12682-014-0200-7.
Monlezun DJ, Ly D, Rolfsen M, Green D, Trudeau E, Rodman A, Telsey B, Davis E, Sarris L, Harlan TS. Digital photography assessment of 1,750 elementary and middle school student lunch meals demonstrates improved nutrition with increased exposure to hands-on cooking and gardening classes. Journal of Medicine & the Person. 2015; 13(2): 129-134. doi: 10.1007/s12682-014-0203-4.
Arman D, Monlezun DJ, Peters B, Urday P, Cutler H, Pellicore D, Lim HJ, Sarris L, Harlan TS. CHOP-International: An open access nutrition education tool for physicians, resident doctors, and medical and public health students. Journal of Medicine & the Person. 2015; doi: 10.1007/s12682-014-0202-5.
Monlezun DJ, Dart L, Vanbeber A, Smith-Barbaro P, Costilla V, Samuel C, Terrigino CA, Abali EE, Dollinger B, Baumgartner N, Kramer N, Seelochan A, Taher S, Deutchman M, Evans M, Ellis RB, Oyola S, Maker-Clark G, Dreibelbis T, Budnick I, Tran D, DeValle N, Shepard R, Chow E, Petrin C, Razavi A, McGowan C, Grant A, Bird M, Carry C, McGowan G, McCullough C, Berman CM, Dotson K, Niu T, Sarris L, Harlan TS, and on behalf of the CHOP Co-investigators. Machine Learning-Augmented Propensity Score-Adjusted Multilevel Mixed Effects Panel Analysis of Hands-On Cooking and Nutrition Education versus Traditional Curriculum for Medical Students as Preventive Cardiology: Multisite Cohort Study of 3,248 Trainees over 5 Years. BioMed Research International. 2018; doi.org/10.1155/2018/5051289
Razavi, A. C., Monlezun, D. J., Sapin, A., Sarris, L., Schlag, E., Dyer, A., & Harlan, T. (2019). Etiological Role of Diet in 30-Day Readmissions for Heart Failure: Implications for Reducing Heart Failure–Associated Costs via Culinary Medicine. American Journal of Lifestyle Medicine. doi.org/10.1177/1559827619861933
Razavi, Alexander C.; Monlezun, Dominique; Sapin, Alexander; Stauber, Zachary; Schradle, Kara; Schlag, Emily; Dyer, Amber;
Gagen, Brennan; McCormack, Isabella; Akhiwu, Ofure; Sarris, Leah; Dotson, Kerri; Harlan, Timothy. Multisite Culinary Medicine Curriculum Associates with Cardioprotective Dietary Patterns and Lifestyle Medicine Competencies Among Medical Trainees. American Journal of Lifestyle Medicine.
Zachary Stauber, Alexander C. Razavi, Leah Sarris, Timothy S. Harlan, Dominique J. Monlezun.(2019) Multisite Medical Student–Led Community Culinary Medicine Classes Improve Patients’ Diets: Machine Learning–Augmented Propensity Score–Adjusted Fixed Effects Cohort Analysis of 1381 Subjects. American Journal of Lifestyle Medicine. DOI:10.1177/1559827619893602
Culinary Medicine Research from the University of Alabama
Lawrence JC, Knol LL, Clem J, de la O R, Henson CS, Streiffer RH. Integration of Interprofessional Education (IPE) Core Competencies into Health Care Education: IPE Meets Culinary Medicine. J Nutr Educ Behav. 2019;51(4):510-512. DOI:10.1016/j.jneb.2019.01.013
Culinary Medicine Research from the University of Texas Houston
McWhorter, J. W., Raber, M., Sharma, S., Moore, L. S., & Hoelscher, D. (2018). The Nourish Program: An Innovative Model for Cooking, Gardening, and Clinical Care Skill Enhancement for Dietetics Students. Journal of the Academy of Nutrition and Dietetics