Evidence map›Paper›PMID 30153772›Full record

ArticleMedical education online2018

Innovation in medical education: a culinary coaching tele-nutrition training program.

Rani Polak, David Pober, Adi Finkelstein, Maggi A Budd, Margaret Moore, Julie K Silver, Edward M Phillips

Open access · goldAbstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Medical education online, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.

0numbers the graph read from it
0cells of the map it votes in
11citing papers in PubMed
4.2field-weighted citation impact, top 6% of its field
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

11 citing papers in PubMed, 18 citations in OpenAlex.

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  4. Impact and evaluation of an online culinary nutrition course for health, education and industry professionals to promote vegetable knowledge and consumption.Journal of human nutrition and dietetics : the official journal of the British Dietetic Association · 2023
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4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

7 authors at 5 institutions in 2 countries.

Rani Polaka Department of Physical Medicine and Rehabilitation , Harvard Medical School, Joslin Diabetes Center and Institute of Lifestyle Medicine, Spaulding Rehabilitation Hospital , Boston , MA , USA.
David Poberb Department of Medicine , Harvard Medical School, Joslin Diabetes Center , Boston , MA , USA.
Adi Finkelsteinc Department of Nursing, Faculty of Life and Health Sciences , Lev Academic Center, and Program of Medical Humanities, Hebrew University Hadassah-Medical School , Jerusalem , Israel.
Maggi A Buddd Department of Spinal Cord Medicine , VA Health Service to VA Boston Healthcare System , Spinal Cord Injury Service.ORCID http://orcid.org/0000-0003-3190-8110
Margaret Mooree Institute of Coaching, McLean Hospital , Harvard University Extension School , Wellesley , MA , USA.
Julie K Silverf Department of Physical Medicine and Rehabilitation , Harvard Medical School, Spaulding Rehabilitation Hospital , Boston , MA , USA.ORCID http://orcid.org/0000-0001-9711-0713
Edward M Phillipsa Department of Physical Medicine and Rehabilitation , Harvard Medical School, Joslin Diabetes Center and Institute of Lifestyle Medicine, Spaulding Rehabilitation Hospital , Boston , MA , USA.
Brigham and Women's Hospital · USJoslin Diabetes Center · USHarvard University · USJerusalem College of Technology · ILVA Boston Healthcare System · US

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

backgroundNutrition medical education training programs that are focused on home cooking are emerging.

objectiveThis short communication describes the first synchronous tele-nutrition medical education training program using a novel Culinary Coaching (CC) model.

designSeven health coaches were trained and each coach delivered CC programs to four patients (28 total). Evaluations included:1) two questionnaires before, immediately after, and six months post training program; and 2) one questionnaire after each patient program.

resultsCC training significantly improved coaches' attitudes about and confidence to deliver CC from pre-program means of 3.61 and 3.65 (out of 5), respectively, to post-program means, 3.77 (p<0.01) and 3.86 (p<0.05), respectively, and remained higher 6 months after the training program (3.93, p<0.01; 3.93, p<0.05). Health coaches described a high usage of CC principles and tools through the patient programs.

conclusionsThis early evidence suggests that the CC model can be successfully expanded to health coaches, thus improving nutritional care.

Indexed as

DietAttitude of Health PersonnelCookingDiet, HealthyEducation, MedicalHealth PromotionHumansSelf EfficacyTelecommunicationsculinary coachinghealth coachinghome cookingMedical educationnutrition

Identifiers

PMID30153772
PMCPMC6127849
OpenAlexW2889047359

What OpenQuestion holds

Textmetadata
LicenceCC BY
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.