Empowering Future Physicians and Communities on Chicago's South Side through a 3-Arm Culinary Medicine Program

The purpose of this pilot evaluation was to assess the impact of a university culinary medicine program on participating medical students and community members, which included individuals managing chronic illness and public middle school students. A total of 59 program participants enrolled in the s...

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Bibliographic Details
Published in:Nutrients 2023-09, Vol.15 (19), p.4212
Main Authors: Maker-Clark, Geeta, McHugh, Ashley, Shireman, Hannah, Hernandez, Valeria, Prasad, Megha, Xie, Tiffany, Parkhideh, Arianna, Lockwood, Carlin, Oyola, Sonia
Format: Article
Language:English
Subjects:
Chefs
Chicago
Chronic Disease
Chronic diseases
Chronic illnesses
Community
community health
Cooking
Core curriculum
Counseling
culinary medicine
Cultural heritage
Curriculum
Food security
Humans
Hypertension
Junior high school students
Life expectancy
Literacy
Low income groups
Medical colleges
medical education
Medical personnel
Medical students
Medicine
Neighborhoods
Nutrition education
Participation
Physicians
Power
Power, Psychological
Professionals
Public schools
Recipes
Review boards
Teaching
Type 2 diabetes
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Summary:The purpose of this pilot evaluation was to assess the impact of a university culinary medicine program on participating medical students and community members, which included individuals managing chronic illness and public middle school students. A total of 59 program participants enrolled in the study. Data were obtained using pre- and post-course surveys and qualitative interviews from September 2021-July 2023. Results show increased confidence in medical students' ability to provide nutrition counseling, with a high significance in their ability to provide counseling regarding chronic conditions. Participants managing chronic conditions demonstrated significant increases in self-reported confidence in their understanding of overall chronic disease management and care and in their kitchen skills, with participants who attended five or more classes having significantly higher means. Qualitative feedback from middle school students highlights their knowledge and willingness to try new foods after engaging with the curriculum. Findings add to the growing literature on culinary medicine and provide insight into the effectiveness of culinary medicine programming to increase knowledge and promote positive changes among future healthcare professionals and community members. However, more extensive research across a longer time span is needed to confirm the potential for sustained change.
ISSN:2072-6643
2072-6643
DOI:10.3390/nu15194212