Virtual teaching kitchen classes and cardiovascular disease prevention counselling among medical trainees

Alexander C. Razavi; Anna Latoff; Amber Dyer; Jaclyn Lewis Albin; Kristi Artz; Alexandra Babcock; Francesca Cimino; Farzaneh Daghigh; Beth Dollinger; Maya Fiellin; Emily A. Johnston; Grace Marie Jones; Robert D. Karch; Emily T. Keller; Heather Nace; Nimisha K. Parekh; Stephanie Nelson Petrosky; Amy Robinson; Jessica Rosen; Eva M. Sheridan; Susan W. Warner; Jada L. Willis; Timothy S. Harlan

doi:10.1136/bmjnph-2022-000477

Virtual teaching kitchen classes and cardiovascular disease prevention counselling among medical trainees

Alexander C. Razavi, Anna Latoff, Amber Dyer, Jaclyn Lewis Albin, Kristi Artz, Alexandra Babcock, Francesca Cimino, Farzaneh Daghigh, Beth Dollinger, Maya Fiellin, Emily A. Johnston, Grace Marie Jones, Robert D. Karch, Emily T. Keller, Heather Nace, Nimisha K. Parekh, Stephanie Nelson Petrosky, Amy Robinson, Jessica Rosen, Eva M. SheridanSusan W. Warner, Jada L. Willis, Timothy S. Harlan

Research output: Contribution to journal › Article › peer-review

6 Scopus citations

Abstract

Background Hands-on culinary medicine education for medical trainees has emerged as a promising tool for cardiovascular health promotion. Purpose To determine whether virtual culinary medicine programming associates with Mediterranean diet (MedDiet) adherence and lifestyle medicine competencies among medical trainees across the USA. Method A total of 1433 medical trainees across 19 sites over a 12-month period were included. The Cooking for Health Optimisation with Patients-Medical Trainees survey composed of 61 questions regarding demographics, nutritional attitudes, dietary habits including MedDiet score and lifestyle medicine counselling competencies. Multivariable logistic regression assessed the association of virtual culinary medicine education with MedDiet intake and nutritional attitudes. Results There were 519 medical trainees who participated in virtual culinary medicine education and 914 medical trainees who participated in their standard nutrition curricula. More than one-half of participants were women (n=759) and the mean age was 27 years old. Compared with students enrolled in traditional nutrition curricula, participants in virtual culinary medicine education were 37% more likely to adhere to MedDiet guidelines for fruit intake (OR 1.37, 95% CI 1.03 to 1.83, p=0.03). Virtual culinary medicine education was associated with higher proficiency in lifestyle medicine counselling categories, notably recommendations involving fibre (OR 4.03; 95% CI 3.05 to 5.34), type 2 diabetes prevention (OR 4.69; 95% CI 3.51 to 6.27) and omega fatty acids (OR 5.21; 95% CI 3.87 to 7.02). Virtual culinary medicine education had a similar, although higher magnitude association with MedDiet counselling competency (OR 5.73, 95% CI 4.26 to 7.70) when compared with historical data previously reported using hands-on, in-person culinary medicine courseware (OR 4.97, 95% CI 3.89 to 6.36). Conclusions Compared with traditional nutritional educational curricula, virtual culinary medicine education is associated with higher MedDiet adherence and lifestyle medicine counselling competencies among medical trainees. Both virtual and hands-on culinary medicine education may be useful for cardiovascular health promotion.

Original language	English (US)
Pages (from-to)	6-13
Number of pages	8
Journal	BMJ Nutrition, Prevention and Health
Volume	6
Issue number	1
DOIs	https://doi.org/10.1136/bmjnph-2022-000477
State	Published - Jun 1 2023

Keywords

COVID-19
dietary patterns
preventive counselling

ASJC Scopus subject areas

Health(social science)
Medicine (miscellaneous)
Nutrition and Dietetics

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10.1136/bmjnph-2022-000477

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Razavi, A. C., Latoff, A., Dyer, A., Albin, J. L., Artz, K., Babcock, A., Cimino, F., Daghigh, F., Dollinger, B., Fiellin, M., Johnston, E. A., Jones, G. M., Karch, R. D., Keller, E. T., Nace, H., Parekh, N. K., Petrosky, S. N., Robinson, A., Rosen, J., ... Harlan, T. S. (2023). Virtual teaching kitchen classes and cardiovascular disease prevention counselling among medical trainees. BMJ Nutrition, Prevention and Health, 6(1), 6-13. https://doi.org/10.1136/bmjnph-2022-000477

Razavi, AC, Latoff, A, Dyer, A, Albin, JL, Artz, K, Babcock, A, Cimino, F, Daghigh, F, Dollinger, B, Fiellin, M, Johnston, EA, Jones, GM, Karch, RD, Keller, ET, Nace, H, Parekh, NK, Petrosky, SN, Robinson, A, Rosen, J, Sheridan, EM, Warner, SW, Willis, JL & Harlan, TS 2023, 'Virtual teaching kitchen classes and cardiovascular disease prevention counselling among medical trainees', BMJ Nutrition, Prevention and Health, vol. 6, no. 1, pp. 6-13. https://doi.org/10.1136/bmjnph-2022-000477

@article{bc8f8a3886a2400c920a228e484d363b,

title = "Virtual teaching kitchen classes and cardiovascular disease prevention counselling among medical trainees",

abstract = "Background Hands-on culinary medicine education for medical trainees has emerged as a promising tool for cardiovascular health promotion. Purpose To determine whether virtual culinary medicine programming associates with Mediterranean diet (MedDiet) adherence and lifestyle medicine competencies among medical trainees across the USA. Method A total of 1433 medical trainees across 19 sites over a 12-month period were included. The Cooking for Health Optimisation with Patients-Medical Trainees survey composed of 61 questions regarding demographics, nutritional attitudes, dietary habits including MedDiet score and lifestyle medicine counselling competencies. Multivariable logistic regression assessed the association of virtual culinary medicine education with MedDiet intake and nutritional attitudes. Results There were 519 medical trainees who participated in virtual culinary medicine education and 914 medical trainees who participated in their standard nutrition curricula. More than one-half of participants were women (n=759) and the mean age was 27 years old. Compared with students enrolled in traditional nutrition curricula, participants in virtual culinary medicine education were 37% more likely to adhere to MedDiet guidelines for fruit intake (OR 1.37, 95% CI 1.03 to 1.83, p=0.03). Virtual culinary medicine education was associated with higher proficiency in lifestyle medicine counselling categories, notably recommendations involving fibre (OR 4.03; 95% CI 3.05 to 5.34), type 2 diabetes prevention (OR 4.69; 95% CI 3.51 to 6.27) and omega fatty acids (OR 5.21; 95% CI 3.87 to 7.02). Virtual culinary medicine education had a similar, although higher magnitude association with MedDiet counselling competency (OR 5.73, 95% CI 4.26 to 7.70) when compared with historical data previously reported using hands-on, in-person culinary medicine courseware (OR 4.97, 95% CI 3.89 to 6.36). Conclusions Compared with traditional nutritional educational curricula, virtual culinary medicine education is associated with higher MedDiet adherence and lifestyle medicine counselling competencies among medical trainees. Both virtual and hands-on culinary medicine education may be useful for cardiovascular health promotion.",

keywords = "COVID-19, dietary patterns, preventive counselling",

author = "Razavi, {Alexander C.} and Anna Latoff and Amber Dyer and Albin, {Jaclyn Lewis} and Kristi Artz and Alexandra Babcock and Francesca Cimino and Farzaneh Daghigh and Beth Dollinger and Maya Fiellin and Johnston, {Emily A.} and Jones, {Grace Marie} and Karch, {Robert D.} and Keller, {Emily T.} and Heather Nace and Parekh, {Nimisha K.} and Petrosky, {Stephanie Nelson} and Amy Robinson and Jessica Rosen and Sheridan, {Eva M.} and Warner, {Susan W.} and Willis, {Jada L.} and Harlan, {Timothy S.}",

note = "Publisher Copyright: {\textcopyright} Author(s) (or their employer(s)) 2023. Re-use permitted under CC BY-NC. No commercial re-use. See rights and permissions. Published by BMJ.",

year = "2023",

month = jun,

day = "1",

doi = "10.1136/bmjnph-2022-000477",

language = "English (US)",

volume = "6",

pages = "6--13",

journal = "BMJ Nutrition, Prevention and Health",

issn = "2516-5542",

publisher = "BMJ Publishing Group",

number = "1",

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TY - JOUR

T1 - Virtual teaching kitchen classes and cardiovascular disease prevention counselling among medical trainees

AU - Razavi, Alexander C.

AU - Latoff, Anna

AU - Dyer, Amber

AU - Albin, Jaclyn Lewis

AU - Artz, Kristi

AU - Babcock, Alexandra

AU - Cimino, Francesca

AU - Daghigh, Farzaneh

AU - Dollinger, Beth

AU - Fiellin, Maya

AU - Johnston, Emily A.

AU - Jones, Grace Marie

AU - Karch, Robert D.

AU - Keller, Emily T.

AU - Nace, Heather

AU - Parekh, Nimisha K.

AU - Petrosky, Stephanie Nelson

AU - Robinson, Amy

AU - Rosen, Jessica

AU - Sheridan, Eva M.

AU - Warner, Susan W.

AU - Willis, Jada L.

AU - Harlan, Timothy S.

PY - 2023/6/1

Y1 - 2023/6/1

N2 - Background Hands-on culinary medicine education for medical trainees has emerged as a promising tool for cardiovascular health promotion. Purpose To determine whether virtual culinary medicine programming associates with Mediterranean diet (MedDiet) adherence and lifestyle medicine competencies among medical trainees across the USA. Method A total of 1433 medical trainees across 19 sites over a 12-month period were included. The Cooking for Health Optimisation with Patients-Medical Trainees survey composed of 61 questions regarding demographics, nutritional attitudes, dietary habits including MedDiet score and lifestyle medicine counselling competencies. Multivariable logistic regression assessed the association of virtual culinary medicine education with MedDiet intake and nutritional attitudes. Results There were 519 medical trainees who participated in virtual culinary medicine education and 914 medical trainees who participated in their standard nutrition curricula. More than one-half of participants were women (n=759) and the mean age was 27 years old. Compared with students enrolled in traditional nutrition curricula, participants in virtual culinary medicine education were 37% more likely to adhere to MedDiet guidelines for fruit intake (OR 1.37, 95% CI 1.03 to 1.83, p=0.03). Virtual culinary medicine education was associated with higher proficiency in lifestyle medicine counselling categories, notably recommendations involving fibre (OR 4.03; 95% CI 3.05 to 5.34), type 2 diabetes prevention (OR 4.69; 95% CI 3.51 to 6.27) and omega fatty acids (OR 5.21; 95% CI 3.87 to 7.02). Virtual culinary medicine education had a similar, although higher magnitude association with MedDiet counselling competency (OR 5.73, 95% CI 4.26 to 7.70) when compared with historical data previously reported using hands-on, in-person culinary medicine courseware (OR 4.97, 95% CI 3.89 to 6.36). Conclusions Compared with traditional nutritional educational curricula, virtual culinary medicine education is associated with higher MedDiet adherence and lifestyle medicine counselling competencies among medical trainees. Both virtual and hands-on culinary medicine education may be useful for cardiovascular health promotion.

AB - Background Hands-on culinary medicine education for medical trainees has emerged as a promising tool for cardiovascular health promotion. Purpose To determine whether virtual culinary medicine programming associates with Mediterranean diet (MedDiet) adherence and lifestyle medicine competencies among medical trainees across the USA. Method A total of 1433 medical trainees across 19 sites over a 12-month period were included. The Cooking for Health Optimisation with Patients-Medical Trainees survey composed of 61 questions regarding demographics, nutritional attitudes, dietary habits including MedDiet score and lifestyle medicine counselling competencies. Multivariable logistic regression assessed the association of virtual culinary medicine education with MedDiet intake and nutritional attitudes. Results There were 519 medical trainees who participated in virtual culinary medicine education and 914 medical trainees who participated in their standard nutrition curricula. More than one-half of participants were women (n=759) and the mean age was 27 years old. Compared with students enrolled in traditional nutrition curricula, participants in virtual culinary medicine education were 37% more likely to adhere to MedDiet guidelines for fruit intake (OR 1.37, 95% CI 1.03 to 1.83, p=0.03). Virtual culinary medicine education was associated with higher proficiency in lifestyle medicine counselling categories, notably recommendations involving fibre (OR 4.03; 95% CI 3.05 to 5.34), type 2 diabetes prevention (OR 4.69; 95% CI 3.51 to 6.27) and omega fatty acids (OR 5.21; 95% CI 3.87 to 7.02). Virtual culinary medicine education had a similar, although higher magnitude association with MedDiet counselling competency (OR 5.73, 95% CI 4.26 to 7.70) when compared with historical data previously reported using hands-on, in-person culinary medicine courseware (OR 4.97, 95% CI 3.89 to 6.36). Conclusions Compared with traditional nutritional educational curricula, virtual culinary medicine education is associated with higher MedDiet adherence and lifestyle medicine counselling competencies among medical trainees. Both virtual and hands-on culinary medicine education may be useful for cardiovascular health promotion.

KW - COVID-19

KW - dietary patterns

KW - preventive counselling

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Virtual teaching kitchen classes and cardiovascular disease prevention counselling among medical trainees

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