ArticleBMC medical education2025
Cooking with the curriculum: a pilot culinary medicine program at the Larner College of Medicine.
Article in BMC medical education, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers, 1 of them a synthesis that pooled it.
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Who cites it
3 citing papers in PubMed, 1 synthesis or guideline pooled it.
- How does culinary medicine training impact the diet-related knowledge, skills and attitudes of undergraduate medical students in Germany?-A systematic review.BMC medical education · 2026Pooled it
- Developing an Interprofessional Framework for Culinary Nutrition and Culinary Medicine Competencies: A Consultation with International Experts.Nutrients · 2026Article
- Cooking with the curriculum: expanding nutrition knowledge in medical education through a longitudinal, peer teaching, culinary medicine model.BMC medical education · 2026Article
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Authors and funding
6 authors.
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No grant is acknowledged in the PubMed record.
Abstract
backgroundPhysicians are highly trusted sources of health advice, yet many feel unprepared to address nutrition with their patients due to a perceived lack of knowledge or confidence. In recent years, there has been increased recognition in medical education of lifestyle factors' impact on health outcomes in chronic diseases and the value of integrating diet-related interventions into patient care. This integration requires physicians and healthcare professionals to have the knowledge and tools necessary to provide nutrition recommendations and counseling to improve chronic disease management. A growing number of medical schools have begun to incorporate culinary medicine, an evidence-based discipline that offers an experiential learning approach to improve student's education in nutrition and address food-related social determinants of health.
methodsIn the fall of 2023, a culinary medicine pilot program was implemented for first-year medical students at the Larner College of Medicine (LCOM), aimed at increasing their nutrition knowledge and counseling skills. The course was led and developed by two second-year medical students certified in dietetics and integrative health with oversight provided by faculty physicians board-certified in family medicine and lifestyle medicine. The program included five sessions, each focusing on a different chronic disease. Each session consisted of a 45-min didactic lesson followed by a 45-min culinary medicine experiential lesson. The program took place in medical education classrooms utilizing small appliances and low-cost ingredients. The pilot program was evaluated by a post-program survey, which measured perceived knowledge, confidence, and intention to apply learning in clinical practice and personal life.
resultsThe program included 26 first year medical students. The post-program survey revealed that 86% of respondents agreed they would use the information learned in the course in their future clinical practice, and 100% agreed they would apply this knowledge in their own lives. Ninety-one percent reported an enhanced understanding of the relationship between diet and disease, and 95% indicated increased confidence in providing nutrition counseling, particularly regarding social determinants of health.
conclusionThese results demonstrate the benefits of a low-cost educational model of culinary medicine. Its potential to increase future physicians'nutrition knowledge and improve their confidence in providing meaningful, evidence-based dietary guidance is considerable.
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