Loading…

Culinary medicine and community partnership: hands-on culinary skills training to empower medical students to provide patient-centered nutrition education

Given the economic burden and numerous morbidities associated with obesity and poor dietary choices, it is increasingly important for medical students to receive education on nutrition and preventive medicine so that they are equipped to advise patients about healthy lifestyle choices. Currently, 71...

Full description

Saved in:
Bibliographic Details
Published in:Medical education online 2019-01, Vol.24 (1), p.1630238-1630238
Main Authors: Pang, Brandon, Memel, Zoe, Diamant, Carmel, Clarke, Emily, Chou, Sherene, Harlan, Gregory
Format: Article
Language:English
Subjects:
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
cited_by cdi_FETCH-LOGICAL-c562t-dff66cef4a047b51614b0ea1ef1970c57acacf0432f73341bb5c17cd9571ab2f3
cites cdi_FETCH-LOGICAL-c562t-dff66cef4a047b51614b0ea1ef1970c57acacf0432f73341bb5c17cd9571ab2f3
container_end_page 1630238
container_issue 1
container_start_page 1630238
container_title Medical education online
container_volume 24
creator Pang, Brandon
Memel, Zoe
Diamant, Carmel
Clarke, Emily
Chou, Sherene
Harlan, Gregory
description Given the economic burden and numerous morbidities associated with obesity and poor dietary choices, it is increasingly important for medical students to receive education on nutrition and preventive medicine so that they are equipped to advise patients about healthy lifestyle choices. Currently, 71% of US medical schools do not reach the minimum benchmark of 25 hours of nutrition education set by the National Academy of Sciences. In order to improve the quality and quantity of nutrition education at the Keck School of Medicine of USC (KSOM), medical students and faculty have partnered with LA Kitchen (LAK), a local teaching kitchen, and the Wellness Center at LA County Medical Center (LAC+USC). They developed a hands-on preclinical culinary and nutrition course that aims to teach students practical skills and knowledge that they will be able to apply to their own lives and pass onto patients. Following the completion of the first three years of the course (2016-2018), analysis suggests that the class was well-received and has improved students' nutrition knowledge, confidence in lifestyle counseling, and personal culinary skills. Given these highly encouraging observations, the project is currently aimed at incorporating nutrition education more broadly into the required preclinical curriculum at KSOM.
doi_str_mv 10.1080/10872981.2019.1630238
format article
fullrecord <record><control><sourceid>proquest_pubme</sourceid><recordid>TN_cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_6609327</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><doaj_id>oai_doaj_org_article_976df057e8f442b5b24dec7b7b89edf7</doaj_id><sourcerecordid>2351037387</sourcerecordid><originalsourceid>FETCH-LOGICAL-c562t-dff66cef4a047b51614b0ea1ef1970c57acacf0432f73341bb5c17cd9571ab2f3</originalsourceid><addsrcrecordid>eNp9ksuO0zAUhiMEYobCI4AisWGT4ktsJywQqOIy0khsYG05vrQujh1sZ0Z9FZ4Wh7ajGRZsjq1z_vPZ5-ivqpcQrCHowNsSGOo7uEYA9mtIMUC4e1RdLvlmKTy-d7-onqW0BwAxQOjT6gJD1HaY4Mvq92Z21ot4qEetrLRe18KrWoZxnL3Nh3oSMXsd085O7-pdqaUm-Fqeu9JP61yqcxTWW7-tc6j1OIVbHY9A4eqUZ6V9TkttiuHGKl2o2ZZcI0vQUavazznabAtaq1mK5fa8emKES_rF6VxVPz5_-r752lx_-3K1-XjdSEJRbpQxlEptWgFaNhBIYTsALaA2sGdAEiakkAa0GBmGcQuHgUjIpOoJg2JABq-qqyNXBbHnU7RjGYwHYfnfRIhbXnZgpdO8Z1QZQJjuTNuigQyoVVqygQ1dr1Xhr6r3R9Y0D2X-Zbwo3APow4q3O74NN5xS0GO0AN6cADH8mnXKfLRJaueE12FOHCECipRSWqSv_5Huwxx9WRVHmECAGe4WIDmqZAwpRW3uPgMBX5zEz07ii5P4yUml79X9Se66ztYpgg9HgfUmxFHchugUz-LgQjRReGlTEf_3jT-HSt27</addsrcrecordid><sourcetype>Open Website</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2351037387</pqid></control><display><type>article</type><title>Culinary medicine and community partnership: hands-on culinary skills training to empower medical students to provide patient-centered nutrition education</title><source>Applied Social Sciences Index &amp; Abstracts (ASSIA)</source><source>Taylor &amp; Francis Open Access</source><source>Publicly Available Content Database</source><source>Social Science Premium Collection</source><source>Sociology Collection</source><source>PubMed Central</source><creator>Pang, Brandon ; Memel, Zoe ; Diamant, Carmel ; Clarke, Emily ; Chou, Sherene ; Harlan, Gregory</creator><creatorcontrib>Pang, Brandon ; Memel, Zoe ; Diamant, Carmel ; Clarke, Emily ; Chou, Sherene ; Harlan, Gregory</creatorcontrib><description>Given the economic burden and numerous morbidities associated with obesity and poor dietary choices, it is increasingly important for medical students to receive education on nutrition and preventive medicine so that they are equipped to advise patients about healthy lifestyle choices. Currently, 71% of US medical schools do not reach the minimum benchmark of 25 hours of nutrition education set by the National Academy of Sciences. In order to improve the quality and quantity of nutrition education at the Keck School of Medicine of USC (KSOM), medical students and faculty have partnered with LA Kitchen (LAK), a local teaching kitchen, and the Wellness Center at LA County Medical Center (LAC+USC). They developed a hands-on preclinical culinary and nutrition course that aims to teach students practical skills and knowledge that they will be able to apply to their own lives and pass onto patients. Following the completion of the first three years of the course (2016-2018), analysis suggests that the class was well-received and has improved students' nutrition knowledge, confidence in lifestyle counseling, and personal culinary skills. Given these highly encouraging observations, the project is currently aimed at incorporating nutrition education more broadly into the required preclinical curriculum at KSOM.</description><identifier>ISSN: 1087-2981</identifier><identifier>EISSN: 1087-2981</identifier><identifier>DOI: 10.1080/10872981.2019.1630238</identifier><identifier>PMID: 31248353</identifier><language>eng</language><publisher>United States: Taylor &amp; Francis</publisher><subject>Counseling ; Culinary medicine ; Curricula ; Hands ; Health education ; Lifestyles ; Medical education ; Medical schools ; Medical students ; nutrition ; Nutrition education ; Obesity ; Patient-centered care ; Preventive medicine ; Skill development ; Students ; Teaching ; Trend</subject><ispartof>Medical education online, 2019-01, Vol.24 (1), p.1630238-1630238</ispartof><rights>2019 The Author(s). Published by Informa UK Limited, trading as Taylor &amp; Francis Group. 2019</rights><rights>2019 The Author(s). Published by Informa UK Limited, trading as Taylor &amp; Francis Group. This work is licensed under the Creative Commons Attribution License http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><rights>2019 The Author(s). Published by Informa UK Limited, trading as Taylor &amp; Francis Group. 2019 The Author(s)</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c562t-dff66cef4a047b51614b0ea1ef1970c57acacf0432f73341bb5c17cd9571ab2f3</citedby><cites>FETCH-LOGICAL-c562t-dff66cef4a047b51614b0ea1ef1970c57acacf0432f73341bb5c17cd9571ab2f3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.proquest.com/docview/2351037387/fulltextPDF?pq-origsite=primo$$EPDF$$P50$$Gproquest$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://www.proquest.com/docview/2351037387?pq-origsite=primo$$EHTML$$P50$$Gproquest$$Hfree_for_read</linktohtml><link.rule.ids>230,314,727,780,784,885,12846,21394,21395,25753,27502,27924,27925,30999,33611,33612,34530,34531,37012,37013,43733,44115,44590,53791,53793,59143,59144,74221,74639,75126</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/31248353$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Pang, Brandon</creatorcontrib><creatorcontrib>Memel, Zoe</creatorcontrib><creatorcontrib>Diamant, Carmel</creatorcontrib><creatorcontrib>Clarke, Emily</creatorcontrib><creatorcontrib>Chou, Sherene</creatorcontrib><creatorcontrib>Harlan, Gregory</creatorcontrib><title>Culinary medicine and community partnership: hands-on culinary skills training to empower medical students to provide patient-centered nutrition education</title><title>Medical education online</title><addtitle>Med Educ Online</addtitle><description>Given the economic burden and numerous morbidities associated with obesity and poor dietary choices, it is increasingly important for medical students to receive education on nutrition and preventive medicine so that they are equipped to advise patients about healthy lifestyle choices. Currently, 71% of US medical schools do not reach the minimum benchmark of 25 hours of nutrition education set by the National Academy of Sciences. In order to improve the quality and quantity of nutrition education at the Keck School of Medicine of USC (KSOM), medical students and faculty have partnered with LA Kitchen (LAK), a local teaching kitchen, and the Wellness Center at LA County Medical Center (LAC+USC). They developed a hands-on preclinical culinary and nutrition course that aims to teach students practical skills and knowledge that they will be able to apply to their own lives and pass onto patients. Following the completion of the first three years of the course (2016-2018), analysis suggests that the class was well-received and has improved students' nutrition knowledge, confidence in lifestyle counseling, and personal culinary skills. Given these highly encouraging observations, the project is currently aimed at incorporating nutrition education more broadly into the required preclinical curriculum at KSOM.</description><subject>Counseling</subject><subject>Culinary medicine</subject><subject>Curricula</subject><subject>Hands</subject><subject>Health education</subject><subject>Lifestyles</subject><subject>Medical education</subject><subject>Medical schools</subject><subject>Medical students</subject><subject>nutrition</subject><subject>Nutrition education</subject><subject>Obesity</subject><subject>Patient-centered care</subject><subject>Preventive medicine</subject><subject>Skill development</subject><subject>Students</subject><subject>Teaching</subject><subject>Trend</subject><issn>1087-2981</issn><issn>1087-2981</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2019</creationdate><recordtype>article</recordtype><sourceid>0YH</sourceid><sourceid>7QJ</sourceid><sourceid>ALSLI</sourceid><sourceid>HEHIP</sourceid><sourceid>M2S</sourceid><sourceid>PIMPY</sourceid><sourceid>DOA</sourceid><recordid>eNp9ksuO0zAUhiMEYobCI4AisWGT4ktsJywQqOIy0khsYG05vrQujh1sZ0Z9FZ4Wh7ajGRZsjq1z_vPZ5-ivqpcQrCHowNsSGOo7uEYA9mtIMUC4e1RdLvlmKTy-d7-onqW0BwAxQOjT6gJD1HaY4Mvq92Z21ot4qEetrLRe18KrWoZxnL3Nh3oSMXsd085O7-pdqaUm-Fqeu9JP61yqcxTWW7-tc6j1OIVbHY9A4eqUZ6V9TkttiuHGKl2o2ZZcI0vQUavazznabAtaq1mK5fa8emKES_rF6VxVPz5_-r752lx_-3K1-XjdSEJRbpQxlEptWgFaNhBIYTsALaA2sGdAEiakkAa0GBmGcQuHgUjIpOoJg2JABq-qqyNXBbHnU7RjGYwHYfnfRIhbXnZgpdO8Z1QZQJjuTNuigQyoVVqygQ1dr1Xhr6r3R9Y0D2X-Zbwo3APow4q3O74NN5xS0GO0AN6cADH8mnXKfLRJaueE12FOHCECipRSWqSv_5Huwxx9WRVHmECAGe4WIDmqZAwpRW3uPgMBX5zEz07ii5P4yUml79X9Se66ztYpgg9HgfUmxFHchugUz-LgQjRReGlTEf_3jT-HSt27</recordid><startdate>20190101</startdate><enddate>20190101</enddate><creator>Pang, Brandon</creator><creator>Memel, Zoe</creator><creator>Diamant, Carmel</creator><creator>Clarke, Emily</creator><creator>Chou, Sherene</creator><creator>Harlan, Gregory</creator><general>Taylor &amp; Francis</general><general>Taylor &amp; Francis Ltd</general><general>Taylor &amp; Francis Group</general><scope>0YH</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>0-V</scope><scope>3V.</scope><scope>7QJ</scope><scope>7RV</scope><scope>7X7</scope><scope>7XB</scope><scope>88E</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>ALSLI</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>HEHIP</scope><scope>K9.</scope><scope>KB0</scope><scope>M0S</scope><scope>M1P</scope><scope>M2S</scope><scope>NAPCQ</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>7X8</scope><scope>5PM</scope><scope>DOA</scope></search><sort><creationdate>20190101</creationdate><title>Culinary medicine and community partnership: hands-on culinary skills training to empower medical students to provide patient-centered nutrition education</title><author>Pang, Brandon ; Memel, Zoe ; Diamant, Carmel ; Clarke, Emily ; Chou, Sherene ; Harlan, Gregory</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c562t-dff66cef4a047b51614b0ea1ef1970c57acacf0432f73341bb5c17cd9571ab2f3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2019</creationdate><topic>Counseling</topic><topic>Culinary medicine</topic><topic>Curricula</topic><topic>Hands</topic><topic>Health education</topic><topic>Lifestyles</topic><topic>Medical education</topic><topic>Medical schools</topic><topic>Medical students</topic><topic>nutrition</topic><topic>Nutrition education</topic><topic>Obesity</topic><topic>Patient-centered care</topic><topic>Preventive medicine</topic><topic>Skill development</topic><topic>Students</topic><topic>Teaching</topic><topic>Trend</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Pang, Brandon</creatorcontrib><creatorcontrib>Memel, Zoe</creatorcontrib><creatorcontrib>Diamant, Carmel</creatorcontrib><creatorcontrib>Clarke, Emily</creatorcontrib><creatorcontrib>Chou, Sherene</creatorcontrib><creatorcontrib>Harlan, Gregory</creatorcontrib><collection>Taylor &amp; Francis Open Access</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>ProQuest Social Sciences Premium Collection</collection><collection>ProQuest Central (Corporate)</collection><collection>Applied Social Sciences Index &amp; Abstracts (ASSIA)</collection><collection>ProQuest Nursing &amp; Allied Health Database</collection><collection>ProQuest Health &amp; Medical Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>Medical Database (Alumni Edition)</collection><collection>Hospital Premium Collection</collection><collection>Hospital Premium Collection (Alumni Edition)</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>ProQuest Central (Alumni)</collection><collection>ProQuest Central</collection><collection>Social Science Premium Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>Health Research Premium Collection</collection><collection>Health Research Premium Collection (Alumni)</collection><collection>Sociology Collection</collection><collection>ProQuest Health &amp; Medical Complete (Alumni)</collection><collection>Nursing &amp; Allied Health Database (Alumni Edition)</collection><collection>Health &amp; Medical Collection (Alumni Edition)</collection><collection>Medical Database</collection><collection>Sociology Database</collection><collection>Nursing &amp; Allied Health Premium</collection><collection>Publicly Available Content Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>MEDLINE - Academic</collection><collection>PubMed Central (Full Participant titles)</collection><collection>Directory of Open Access Journals</collection><jtitle>Medical education online</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Pang, Brandon</au><au>Memel, Zoe</au><au>Diamant, Carmel</au><au>Clarke, Emily</au><au>Chou, Sherene</au><au>Harlan, Gregory</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Culinary medicine and community partnership: hands-on culinary skills training to empower medical students to provide patient-centered nutrition education</atitle><jtitle>Medical education online</jtitle><addtitle>Med Educ Online</addtitle><date>2019-01-01</date><risdate>2019</risdate><volume>24</volume><issue>1</issue><spage>1630238</spage><epage>1630238</epage><pages>1630238-1630238</pages><issn>1087-2981</issn><eissn>1087-2981</eissn><abstract>Given the economic burden and numerous morbidities associated with obesity and poor dietary choices, it is increasingly important for medical students to receive education on nutrition and preventive medicine so that they are equipped to advise patients about healthy lifestyle choices. Currently, 71% of US medical schools do not reach the minimum benchmark of 25 hours of nutrition education set by the National Academy of Sciences. In order to improve the quality and quantity of nutrition education at the Keck School of Medicine of USC (KSOM), medical students and faculty have partnered with LA Kitchen (LAK), a local teaching kitchen, and the Wellness Center at LA County Medical Center (LAC+USC). They developed a hands-on preclinical culinary and nutrition course that aims to teach students practical skills and knowledge that they will be able to apply to their own lives and pass onto patients. Following the completion of the first three years of the course (2016-2018), analysis suggests that the class was well-received and has improved students' nutrition knowledge, confidence in lifestyle counseling, and personal culinary skills. Given these highly encouraging observations, the project is currently aimed at incorporating nutrition education more broadly into the required preclinical curriculum at KSOM.</abstract><cop>United States</cop><pub>Taylor &amp; Francis</pub><pmid>31248353</pmid><doi>10.1080/10872981.2019.1630238</doi><tpages>1</tpages><oa>free_for_read</oa></addata></record>
fulltext fulltext
identifier ISSN: 1087-2981
ispartof Medical education online, 2019-01, Vol.24 (1), p.1630238-1630238
issn 1087-2981
1087-2981
language eng
recordid cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_6609327
source Applied Social Sciences Index & Abstracts (ASSIA); Taylor & Francis Open Access; Publicly Available Content Database; Social Science Premium Collection; Sociology Collection; PubMed Central
subjects Counseling
Culinary medicine
Curricula
Hands
Health education
Lifestyles
Medical education
Medical schools
Medical students
nutrition
Nutrition education
Obesity
Patient-centered care
Preventive medicine
Skill development
Students
Teaching
Trend
title Culinary medicine and community partnership: hands-on culinary skills training to empower medical students to provide patient-centered nutrition education
url http://sfxeu10.hosted.exlibrisgroup.com/loughborough?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-23T03%3A23%3A26IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_pubme&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Culinary%20medicine%20and%20community%20partnership:%20hands-on%20culinary%20skills%20training%20to%20empower%20medical%20students%20to%20provide%20patient-centered%20nutrition%20education&rft.jtitle=Medical%20education%20online&rft.au=Pang,%20Brandon&rft.date=2019-01-01&rft.volume=24&rft.issue=1&rft.spage=1630238&rft.epage=1630238&rft.pages=1630238-1630238&rft.issn=1087-2981&rft.eissn=1087-2981&rft_id=info:doi/10.1080/10872981.2019.1630238&rft_dat=%3Cproquest_pubme%3E2351037387%3C/proquest_pubme%3E%3Cgrp_id%3Ecdi_FETCH-LOGICAL-c562t-dff66cef4a047b51614b0ea1ef1970c57acacf0432f73341bb5c17cd9571ab2f3%3C/grp_id%3E%3Coa%3E%3C/oa%3E%3Curl%3E%3C/url%3E&rft_id=info:oai/&rft_pqid=2351037387&rft_id=info:pmid/31248353&rfr_iscdi=true