Research Posters Presented as part of the 2024 Culinary Medicine Conference
The research posters below were presented at Health meets Food: the Culinary Medicine Conference in 2024.
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Educating Primary Care Providers on Early Introduction of Solid Foods and Food Allergy Prevention
Corresponding author/presenter: Swetha Gogu MD
Institution: Helen Devos Children’s Hospital Academic General Pediatrics Clinic/Corewell Health/Michigan State University
Email Address: swethagogu9@gmail.com
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Food allergies are often a life-long diagnosis that can result in medical emergencies. Unfortunately there has been an increase in the prevalence of food allergies over the past twenty years. Recent clinical trials have shown a decrease in food allergies through early introduction of allergenic foods. This project aims to educate providers on the basics of food allergies and benefits of early introduction of allergenic foods. Pediatric residents were offered a 1 hour presentation reviewing food allergy basics and how to discuss early introduction of allergenic foods with families of pediatric patients. Prior to and following the presentation, providers completed a survey gauging their level of understanding and confidence on the topics reviewed. Survey results showed an increase in correct responses to questions testing general knowledge of food allergies pre- and post-presentation. A course directed at pediatric providers can help providers gain knowledge and confidence regarding early introduction of allergenic foods.
A Culinary Medicine Pilot for Elementary School Families
Corresponding author/presenter: Stephanie M. Lopez-Neyman
Institution: University of Arkansas for Medical Sciences
Email: smlopezneyman@uams.edu
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Community-schools focus on family and community needs to ensure that children are able to thrive academically. These supports often focus on nutrition and food security, which is where culinary medicine can play a role. A culinary education intervention involving three evening classes was planned and piloted in partnership with an elementary school that is among Little Rock Community Schools. The classes were designed to be responsive to the unique barriers to healthier eating that confront families in this school community. The classes were also designed to engage the entire family, encourage home-meal preparation, and encourage healthy eating as a shared family goal. Lessons from this intervention show that culinary medicine can be an effective partner in amplifying the nutritional supports that community-schools provide. Culinary education increases the confidence and skills families need to prepare healthier meals and share healthier eating experiences.
Pusong Nanay: Online Heart-Health Filipino Nutrition Lessons
Corresponding author/presenter: Samantha Calaguas
Institution: Touro University California College of Osteopathic Medicine
Email: scalagua@student.touro.edu
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Pusong Nanay aims in addressing cardiovascular disease, the leading cause of mortality among Filipinos. This project offers an online platform for teaching authentic Filipino cooking with a heart-healthy twist. We focus on educating the FilipinX community about the benefits of alternative ingredients that align with their traditional cuisine, yet promote heart health. By empowering individuals to modify their diet—often high in salt and sugar—with lower sodium and sugar alternatives, we maintain the flavor of cherished dishes. The initiative encourages incorporating unprocessed, fiber-rich fruits and vegetables, steering the community away from a Western diet towards a tailored, preventative approach to eating. These cooking classes aspire to foster healthier eating habits within FilipinX communities and improve cardiovascular nutrition knowledge, while preserving their cultural heritage and combating the prevalence of cardiovascular diseases.
Culinary Medicine: How does a One-Time Nutrition Education Impact Student Physician’s Confidence and Ability to Counsel Patients on Health Promoting Diet and Lifestyle Changes
Corresponding author/presenter: Savannah Hickman
Institution: University of Arkansas for Medical Sciences (UAMS)
Email: SDHickman@uams.edu
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UAMS is seeking ways to implement a Culinary Medicine (CM) curriculum and evaluate students’ nutrition choices to better train the next generation of providers. The Culinary Medicine team wanted to examine the impact of a one-time CM class on 3rd year medical students. Students attended the hands-on teaching kitchen and a case and counseling discussion in the classroom. Pre and Post Mediterranean diet surveys were administered to students in their class and 6 weeks after, as well as a post-class survey. These surveys measured Medi-scores and quantitative and qualitative data about the class. Students largely reported positive changes in their confidence and knowledge about nutrition education and counseling patients, as well as more positive personal habits after their one-time class. We plan to incorporate student feedback to improve efficacy of the class and continue implementing this one-time class, as it has had a significant impact on students and their knowledge of nutrition.
Culinary medicine: How does an 8-Week Nutrition Education Course Impact Student Physician’s Confidence and Ability to Counsel Patients on Health Promoting Diet and Lifestyle Changes
Corresponding author/presenter: Savannah Hickman
Institution: University of Arkansas for Medical Sciences (UAMS)
Email: SDHickman@uams.edu
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UAMS is seeking ways to implement a Culinary Medicine (CM) curriculum, as well as evaluate students’ personal nutrition choices, to better train the next generation of providers. The Culinary Medicine team evaluated the impact of an 8-week CM course on 4th year medical student knowledge and confidence/willingness to counsel patients regarding nutrition. Students learned in the hands-on teaching kitchen, as well as through weekly class modules. Students completed post-course survey with quantitative and qualitative questions regarding their knowledge, confidence, and personal commitment to counseling and practice improved lifestyle practices, as well as pre- and post-Mediterranean diet surveys. Qualitative data was analyzed based on the Transtheoretical Model of change, and student responses were categorized by phase. Quantitative data was evaluated using statistical analysis. We plan to improve the course based on student evaluation, and to continue to educate students on the importance of nutrition education and knowledge about recommendations that benefit patients.
Nutritional Psychiatry Literature Review, Education, and Community Engagement
Corresponding author/presenter: Corresponding author/presenter: Julian Szieff
Institution: Touro University California College of Osteopathic Medicine
Email: jszieff@student.touro.edu
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UAMS is seeking ways to implement a Culinary Medicine (CM) curriculum, as well as Nutritional Psychiatry; Literature Review, Education, and Community Engagement was a medical student project completed by Julian Szieff at Touro University California. Student doctor Szieff completed a literature review of the field of nutritional psychiatry, presented educational resources, and evaluated opportunities for nutritional psychiatry education in the community. While developing and limited, evidence supports nutritional psychiatry’s ability to ameliorate mental health and lower the risk of developing psychiatric illnesses. Specific and attainable dietary changes can support mental health and education.
Five Chapters of Culinary Medicine Education at the UNM School of Medicine—Educational Innovation
Corresponding author/presenter: Amy L. Robinson, MD
Institution: University of New Mexico School of Medicine
Email: arobinson@salud.unm.edu
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UAA four-week course for 4th year medical students was started at UNM in the Fall of 2017 by Drs. Deborah Cohen and Amy Robinson. The online Health meets Food Curriculum, initially developed by the Goldring Center for Culinary Medicine, and continuously updated through the Certified Culinary Medicine Specialist Program, has been the foundation of the course, in conjunction with hands-on cooking sessions and discussion seminars. This course has been offered twice per year ever since then, in several different formats—“chapters.”
Five chapters, In person, UNM students:
1. Pandemic shift to virtual
2. Virtual delivery expansion with registered dietician teaching online
3. Visiting students join online
4. UNM students only for virtual course
5. Successes, Challenges, and Future Directions to be discussed on updated version of counsel patients regarding nutrition.
Students learned in the hands-on teaching kitchen, as well as through weekly class modules. Students completed post-course survey with quantitative and qualitative questions regarding their knowledge, confidence, and personal commitment to counseling and practice improved lifestyle practices, as well as pre- and post-Mediterranean diet surveys. Qualitative data was analyzed based on the Transtheoretical Model of change, and student responses were categorized by phase. Quantitative data was evaluated using statistical analysis. We plan to improve the course based on student evaluation, and to continue to educate students on the importance of nutrition education and knowledge about recommendations that benefit patients.
NOURISH: Promoting Culturally-tailored Nutrition Education with Recipes to Manage Diabetes and Cardiovascular Disease
Corresponding author/presenter: Minal Moharir MD
Institution: Stanford University. Stanford, CA
Email: mmoharir@stanford.edu
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The NOURISH PROJECT is a Stanford Medicine initiative dedicated to reducing morbidity and mortality from diabetes (T2DM) and cardiovascular diseases (CVD) among Asian populations by utilizing culturally-tailored nutritional recipes and educational content to foster sustainable dietary practices achievable in everyday life.
Leveraging a diverse team of physicians, chefs, registered dietitians, and health students, our approach integrates nutritional guidelines from the American Diabetes Association (ADA) and American Heart Association (AHA) to create more nutritionally balanced versions of traditional dishes, while preserving the taste and texture of well-loved and time-proven recipes.
NOURISH cookbooks and recipes rely on ingredients themselves to create strong visuals that engage our target communities. Community feedback at our test kitchen and tasting events have been extremely positive, with qualitative assessments and food reviews demonstrating increased engagement and excitement with this culturally-sensitive approach to nutrition education. Further studies are ongoing to validate the NOURISH approach to address health disparities.
Culinary Medicine: A Sustained Eating Behavioral Change
Corresponding author/presenter: Ashley Webb
Institution: Appalachian Regional Healthcare
Email: ewebb2@arh.org
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Appalachian Regional Healthcare’s (ARH) Diabetes Support Group serves as a beacon of hope for sustained behavior change through culinary medicine. From the heart of the Central Appalachian region, ARH applies a community-based approach to diabetes self-management. Ashley Webb, RN, LDE, uses a combination of food-related activities, clinical diabetes education and lifestyle solutions as a multidisciplinary yet approachable solution to create results across eastern Kentucky and southern West Virginia. Through multi-sector collaboration with the county extension offices for cooking demonstrations, private philanthropy funding, participant testing and various healthcare professionals from across the healthcare system network, ARH grounds a clinical solution in communities seeking healthy lifestyle education and dietary modifications through culinary medicine. The Diabetes Support Group has gained momentum across the system yielding better A1C outcomes and scaling from two locations with under 30 participants per month to eight locations plus a virtual opportunity and approximately 80 participants monthly.
Improving the Nutritional Impact of Food Pantry Programs
Corresponding author/presenter: Ian McConnell
Institution: UTSW Medical School
Email: Ian.mcconnell@utsw.edu
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Food pantries increasingly offer nutritious options, but we need to develop strategies to encourage shoppers to select and cook healthy food. Over 4 months, we gave samples of 12 recipes to food pantry shoppers and asked them to rate how appealing the food was and how likely they were to cook it at home. Shoppers also reviewed recipes that they did not sample. Clients reported they were more likely to cook sampled recipes and tended to find them more appealing. Overall, they preferred simple, nutritious preparations. Finally, shoppers were shown pictures of kitchen equipment and circled each item they owned. We found that many clients lacked access to baking sheets (52%) and measuring spoons (57%). Food preferences and kitchen equipment information will help us create desirable, accessible nutrition programs in the future.
A Descriptive Analysis of a Culinary Medicine Pilot Program at University of Kansas Medical Center
Corresponding author/presenter: Marissa Love, MD
Institution: University of Kansas Medical Center
Email: MLOVE2@kumc.edu
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To enhance the nutrition education at the University of Kansas Medical School, a new Culinary Medicine elective was introduced in late 2023. Using the Health meets Food curriculum, participants learned foundational nutrition topics, experienced hands-on cooking in a teaching kitchen, and learned how nutrition can impact various disease states. We hypothesized that participants would improve their nutrition knowledge and their ability and desire to improve their personal nutrition habits.
To this date, we have executed sessions for twenty first-year medical students, and we have one fully enrolled session in May 2024. The students have reported benefit from the elective and some opted to pursue an additional summer elective in culinary medicine. We have created an interprofessional team of physicians, dietitians and cooking instructors supporting our mission. Finally, there is increased interest in future programming for faculty and resident wellness, and in collaboration with our medical center’s community gardens.
The Irving and Alice Brown Teaching Kitchen at Yale New Haven Health
Corresponding author/presenter: Max Goldstein MS RDN CDN CCMS
Institution: Yale New Haven Health
Email: Max.Goldstein@YNHH.org
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The Irving and Alice Brown Teaching Kitchen at Yale New Haven Health opened in August 2023. The Teaching Kitchen (TK) aims to deliver a robust, evidence-based culinary medicine program which aligns with the mission of Yale New Haven Health System (YNHHS) to provide high value, patient-centered care. This project was a tool to assess success of implementation and determine opportunities for improvement and growth. Classes highlight a plant-forward Mediterranean diet and help patients build confidence in their nutrition and culinary knowledge. Feedback indicates that classes are both fun and informative. With EMR integration, providers can easily refer their patients and see that they have attended classes. The TK has also hosted medical trainees for educational sessions and YNHHS staff for team building events, with hopes to expand these opportunities over time. Increased staffing, virtual programming, community events, and additional kitchens are all plans for growing culinary medicine within the YNHHS.
A Course Assessment of the Culinary Medicine Curriculum at California Health Sciences University
Corresponding author/presenter: Maria Torres, MS, RDN
Institution: California Health Sciences University-College of Osteopathic Medicine
Email:
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Despite recognizing the importance of dietary interventions in chronic disease management, medical graduates often lack adequate nutritional training. California Health Sciences University (CHSU) integrates a Culinary Medicine (CM) course within its curriculum to address this gap. 69 OMS-IV students who completed their 3rd year clinical rotations and CM program were surveyed during the summer of 2023 to measure the course impact, focusing on application and frequency during clinical rotations. Out of 69 invited students, 19 responded (27.5% response rate). Among the 19 respondents, a significant proportion reported using CM knowledge in patient counseling. Notably, the DASH diet was recommended by 36% of respondents. 74% felt adequately prepared for counseling, and 79% believed that their training facilitated improved patient health outcomes. Findings highlight the positive impact of CHSU’s CM course on students’ attitudes and practical application in clinical settings, indicating its efficacy in equipping students with essential nutrition skills and knowledge.
