Evidence map›Paper›PMID 33055111›Full record

ArticleBMJ open2020

Cross-sectional questionnaire study to gather the teaching preferences and expectations of UK undergraduate medical students for culinary medicine learning.

Jessica Ying-Yi Xie, Shoba Poduval, Victoria Vickerstaff, Sophie Park

Open access · goldAbstract read
In one paragraph

Article in BMJ open, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.

0numbers the graph read from it
0cells of the map it votes in
4citing papers in PubMed
0.5field-weighted citation impact, top 28% 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

4 citing papers in PubMed, 4 citations in OpenAlex.

  1. Review
  2. Culinary medicine: exploring diet with tomorrow's doctors.Canadian medical education journal · 2021
    Article
  3. Article
  4. Article
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

4 authors at 1 institution in 1 country.

Jessica Ying-Yi XieResearch Department of Primary Care and Population Health, University College London, London, UK.ORCID 0000-0003-1490-7765
Shoba PoduvalResearch Department of Primary Care and Population Health, University College London, London, UK.ORCID 0000-0002-3049-123X
Victoria VickerstaffResearch Department of Primary Care and Population Health, University College London, London, UK.
Sophie ParkResearch Department of Primary Care and Population Health, University College London, London, UK Sophie.park@ucl.ac.uk.
University College London · GB

Funding

Marie Curie MCCC-FCO-11-U
6 · The paper itself

Abstract

aimTo determine undergraduate medical students' teaching preferences and expectations for Culinary Medicine (CM) learning with a view to informing development of a CM course at a UK medical school.

settingA single, urban UK medical school.

participants180 undergraduate medical students. STUDY

designA cross-sectional questionnaire study collecting quantitative and qualitative (free-text) data. METHODS AND OUTCOME MEASURES: An online questionnaire consisting of 16 questions of various styles (Likert-type, multiple choice and free-text). Quantitative analysis of multiple choice and Likert-type scale questions was conducted. Qualitative thematic analysis was used to analyse the free-text responses and identify themes.

resultsThree core themes related to students' understanding of CM were identified: (1) 'CM Learning': students' perceived relevance of CM knowledge, perceived relevance of CM to healthcare and their expectations for teaching; (2) 'The Relationship between Food and Health': links between diet, social factors and health; and (3) 'Evidence-based Medicine': students' perceptions about scientific principles underlying CM. Quantitative analysis revealed that, although 83% of students felt that learning CM is important for their future clinical practice, 56% felt unable to take a dietary history. 73% of students were dissatisfied with the quality, and 78% were dissatisfied with the quantity, of existing medical school teaching understood to be relevant to CM. Topics that students would like to be taught on a CM course included weight management and portion control. Students felt that problem-based style learning would be the most appropriate method for delivering CM teaching.

conclusionsThis study revealed that medical students felt their dietary counsulting skills could be improved with further clinically relevant teaching in the undergraduate medical curriculum. Students' preferences for CM learning have been taken into consideration in the development of a CM course for fifth-year undergraduate students at a UK medical school, which is delivered during their General Practice placement.

Indexed as

Education, Medical, UndergraduateStudents, MedicalCross-Sectional StudiesCurriculumHumansMotivationSurveys and QuestionnairesTeachingUnited Kingdomeducation & training (see medical education & training)medical education & trainingnutrition & dieteticsprimary care

Identifiers

PMID33055111
PMCPMC7559047
OpenAlexW3092799764

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.