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Jun, 2021;31 (3): 1015-1018.

Culinary Medicine for Family Medicine Residents.

Emily A Johnston, Amrita Arcot, Jennifer Meengs, Tomi D Dreibelbis, Penny M Kris-Etherton, Joseph P Wiedemer
Author Information
  1. Emily A Johnston: Department of Nutritional Sciences, Penn State University, University Park, PA USA. ORCID
  2. Amrita Arcot: Department of Nutritional Sciences, Penn State University, University Park, PA USA.
  3. Jennifer Meengs: Department of Nutritional Sciences, Penn State University, University Park, PA USA.
  4. Tomi D Dreibelbis: Penn State College of Medicine, Hershey, PA USA.
  5. Penny M Kris-Etherton: Department of Nutritional Sciences, Penn State University, University Park, PA USA.
  6. Joseph P Wiedemer: Penn State Family and Community Medicine Residency at Mount Nittany Medical Center, State College, PA USA.
PMID: 34457944 DOI: 10.1007/s40670-021-01283-1

Abstract

BACKGROUND: Physicians are inadequately trained to effectively provide lifestyle counseling to manage the obesity epidemic.
ACTIVITY: Family and community medicine residents participated in a culinary medicine course taught by two Registered Dietitian Nutritionists (RDNs) in University Park, PA, in March 2020.
RESULTS: All residents ( = 13) reported increased knowledge, 92% ( = 12) reported increased confidence, and 84.6% ( = 11) reported they intended to make changes to their practice based on the class. Most participating residents (85%,  = 11) would attend follow-up classes.
DISCUSSION: Residents recognized the importance of nutrition in clinical care and found the information to be applicable to practice.

Keywords

Culinary medicine Graduate medical education Nutrition Obesity

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Journal Article
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