Culinary medicine (CM) considers the missing implementation link between dietary choices and health outcomes. Principles address gaps in care by changing conversations regarding weight, diet, and exercise to help people understand and incorporate realistic changes into daily life. Medical providers demonstrate weight bias, negatively impacting quality of care and patient outcomes, to varying degrees. Bias contributes to underutilization of education for healthy eating concepts by defaulting to weight-based conversations. CM principles emphasize quality food choices, their preparation, and mindfulness for urge/purpose for eating rather than weight-based metrics and explores the role of income/food cost, food availability, culture, education, religion, and morality on dietary choices.
132 students from medical, pharmacy, health professions, public health, and nursing programs participated in a 3.5-hr IPE simulation consisting of orientation (CM, Mediterranean/plant-based diet, mindfulness, basic kitchen skills/safety), an immersive cooking activity with case-based patient application, and debriefing discussion. Pre-/post-questionnaires assessed basic knowledge and student perceptions of interprofessional collaboration using the Interprofessional Collaborative Competencies Attainment Survey (ICCAS). Pre-/post- all ICCAS metrics increased, and knowledge mean scores increased average 25%. A 5-pt Likert scale evaluated learning objectives, immersive cooking experience, and simulated case. Mean scores (4.4-4.8) indicated students agreed this was an effective learning experience. Qualitative themes (count) were: Valuable/enjoyable experience (52), Collaboration/Teamwork (39), Better understanding CM/Mediterranean Diet (34), Cooking skills/hands on (26), Comparing nutrition facts across recipes (23), Application-patient (17), Supportive environment/facilitators (9), Application-personal (7), Suggested improvements (7), and Communication (6).
IPE CM simulation positively impacts students’ attitudes and perceptions regarding: personal dietary practice and culinary skills, dietary habits of overweight patients, interprofessional collaboration to provide healthy eating education to patients, and importance of changing provider-patient care conversations from weight-based focus to healthy eating and activity. Following completion of the simulation, students are now implementing cooking demos and education in a variety of community settings.
In support of improving patient care, this activity is planned and implemented by The National Center for Interprofessional Practice and Education Office of Interprofessional Continuing Professional Development (OICPD). The OICPD is accredited by the Accreditation Council for Continuing Medical Education (ACCME), the Accreditation Council for Pharmacy Education (ACPE), and the American Nurses Credentialing Center (ANCC) to provide continuing education for the healthcare team.
The National Center OICPD is approved by the Board of Certification, Inc. to provide continuing education to Athletic Trainers (ATs). This program is eligible for Category A hours/CEUs. ATs should claim only those hours actually spent in the educational program.
This activity was planned by and for the healthcare team, and learners will receive Interprofessional Continuing Education (IPCE) credit for learning and change.
Physicians: The National Center for Interprofessional Practice and Education designates this live activity for AMA PRA Category 1 Credits™. Physicians should only claim credit commensurate with their participation.
Physician Assistants: The American Academy of Physician Assistants (AAPA) accepts credit from organizations accredited by the ACCME.
Nurses: Participants will be awarded contact hours of credit for attendance at this workshop.
Nurse Practitioners: The American Academy of Nurse Practitioners Certification Program (AANPCP) accepts credit from organizations accredited by the ACCME and ANCC.
Pharmacists and Pharmacy Technicians: This activity is approved for contact hours.
Athletic Trainers: This program is eligible for Category A hours/CEUs. ATs should claim only those hours actually spent in the educational program.
Social Workers: As a Jointly Accredited Organization, the National Center is approved to offer social work continuing education by the Association of Social Work Boards (ASWB) Approved Continuing Education (ACE) program. Organizations, not individual courses, are approved under this program. State and provincial regulatory boards have the final authority to determine whether an individual course may be accepted for continuing education credit. The National Center maintains responsibility for this course. Social workers completing this course receive continuing education credits.
IPCE: This activity was planned by and for the healthcare team, and learners will receive Interprofessional Continuing Education (IPCE) credits for learning and change.
