Feasibility of Creating a Teaching and Learning Kitchen for an Interdisciplinary Group of Medical Professional Students While Creating a Bridge With an Inner-City Miami Community.

Objective: While obesity is a public health threat, many providers feel ill-prepared to advise patients on diet and nutrition for disease prevention. Miami, Florida, has a unique mix of ethnicities and cultures, and more than half of its residents are born outside the US, which creates additional barriers to providing adequate dietary advice. This study aimed to develop and refine a "food-as-medicine" and community service program in this culturally diverse region to improve future health care providers' knowledge, skills, and self-care practices. Methods: Feasibility was assessed using Bowen et al.'s framework, examining demand, acceptability, practicality, and implementation. Preliminary efficacy was determined by assessing student learning. A panel of four medical students provided consultation for developing this course. Twenty-four medical and six physical therapy (PT) students attended, and 21 completed both the pre- and post-surveys. The course consisted of four 2.5-hour classes, including lectures on diet/nutrition, social drivers of health, case studies, and chef-led cooking activities. Attendees subsequently provided diet/nutrition workshops to children in the community. Results: Most students (87%) attended at least three class sessions and the community service activity. Nutrition subscales, knowledge ( Conclusions: Strong participation, improved understanding, and confidence in dietary advice confirmed the feasibility and preliminary effectiveness of integrating a "food-as-medicine" program into medical and PT curricula, enhancing nutrition awareness and developing referral competencies for obesity-related chronic disease prevention.