Evidence map›Paper›PMID 37520178›Full record

ReviewJournal of healthcare leadership2023

Physician-Chef-Dietitian Partnerships for Evidence-Based Dietary Approaches to Tackling Chronic Disease: The Case for Culinary Medicine in Teaching Kitchens.

Nathan I Wood, Theresa A Stone, Milette Siler, Max Goldstein, Jaclyn Lewis Albin

Abstract readReview
PubMed Full text at PMC Publisher
In one paragraph

Review in Journal of healthcare leadership, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 23 papers.

0numbers the graph read from it
0cells of the map it votes in
23citing papers in PubMed
–field-weighted citation impact
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

23 citing papers in PubMed.

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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

5 authors.

Nathan I WoodDepartment of Internal Medicine, Yale School of Medicine, New Haven, CT, USA.ORCID 0000-0002-9624-3001
Theresa A StoneDepartment of Internal Medicine, MedStar Health, Washington, DC, USA.
Milette SilerMoncrief Cancer Institute, University of Texas Southwestern Medical Center, Fort Worth, TX, USA.
Max GoldsteinDigestive Health Center, Yale New Haven Health, New Haven, CT, USA.
Jaclyn Lewis AlbinDepartments of Internal Medicine and Pediatrics, University of Texas Southwestern Medical Center, Dallas, TX, USA.ORCID 0000-0001-9942-4353

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Since the middle of the 20th century, the American food environment has become increasingly ultra-processed. As a result, the prevalence of chronic, diet-related disease in the United States has skyrocketed. Meanwhile, physicians are still poorly trained in nutrition. A recent innovation that aims to address this is "culinary medicine" programming taught by teams of physicians, chefs, and registered dietitian nutritionists. Culinary medicine is an evidence-based, interprofessional field of medicine that combines culinary arts, nutrition science, and medical education to prevent and treat diet-related disease. It employs hands-on learning through healthy cooking and is typically taught in a teaching kitchen, either in-person or virtually. It can be dosed either as a patient care intervention or as experiential nutrition education for students, medical trainees, and healthcare professionals. Culinary medicine programs are effective, financially feasible, and well-received. As a result, healthcare systems and medical education programs are increasingly incorporating culinary medicine, teaching kitchens, and interprofessional nutrition education into their patient care and training models.

Indexed as

educationinnovationinterprofessionalnutrition

Identifiers

PMID37520178
PMCPMC10378677

What OpenQuestion holds

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LicenceCC BY-NC
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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.