Evaluation of the Culinary Medicine Program at the UTHealth School of Public Health
Abstract
Although nutrition plays an important role in preventing and mediating chronic diseases, nutrition services are often not available to patients. Physicians are not adequately prepared to give nutrition counseling due to lack of training, lack of time, and lack of reimbursement for nutrition counseling. Providing practical nutrition education to physicians could increase their confidence in brief nutrition counseling and/or referral to Registered Dietitian Nutritionists (RDNs). Culinary Medicine (CM), which combines nutrition education with culinary instruction, is a novel approach to implementing nutrition education for physicians. The overarching goal of this study is to conduct a qualitative evaluation of the UTHealth School of Public Health (SPH) CM program to assess short-term impacts on student health behaviors; collect information on course structural improvements from past students and instructors; and determine course compatibility with McGovern Medical School curriculum competencies. The UTHealth SPH Nourish Program began teaching the Tulane University Goldring CM course to students at the McGovern Medical School in spring 2017 with the unique approach of utilizing RDNs as instructors and dietetic interns as facilitators. This course includes eight 3-hour classes combining lectures, hands-on cooking instruction, and case study work to provide practical and fun nutrition education to medical students. The qualitative evaluation of the CM program included an online survey (n=13) and focus groups (n=23) with medical students who have taken the CM course and key informant interviews with UTHealth instructors and faculty (n=5). The survey to collect course feedback was distributed to medical students who had participated in the CM course during 2017. In addition, the focus groups were conducted to obtain more detailed information on how the program has affected their personal nutrition behaviors, nutrition knowledge, and views of nutrition in medical practice. Demographic data for study participants were obtained through a short questionnaire administered prior to focus groups. Key informant interviews were conducted with UTHealth instructors (n=3) and McGovern Medical School curriculum committee members (n=2). Focus groups and interviews were tape-recorded and transcribed. Qualitative data were analyzed using a key concepts analytical framework, using NVivo software and manual analysis to determine thematic elements and sub-themes. Descriptive statistics were obtained from the short demographic survey. Focus group participants reported that CM gave them a practical view of nutrition’s place in patient treatment. They learned how to make small changes to recipes and overall diets in order to make them both healthy and tasty. Students were pleased with the hands-on portion of class, but 11 out of 13 expressed several comments about the online modules. Student comments about the online modules included “cumbersome,” “too long,” and varying degrees of being too specific and not focused enough on the key concepts. Most suggestions included making recipes easier and tastier, condensing online modules and making them more relevant to the class, and providing more opportunities to apply their newfound knowledge as healthcare practitioners. Instructors agreed that the online modules need to be updated and condensed and module themes made more relevant. Medical school committee members noted that CM has value as hands-on nutrition education that is currently missing from the medical school curriculum. Although CM is currently an elective credit, it can help to contribute to meeting core competencies for medical school education. Data from this study will be used to further refine and augment the Culinary Medicine course at UTHealth SPH so that it is consistent with medical school standards as well as relevant to students.
Subject Area
Nutrition|Public health
Recommended Citation
Lengfelder, Lucy, "Evaluation of the Culinary Medicine Program at the UTHealth School of Public Health" (2018). Texas Medical Center Dissertations (via ProQuest). AAI10789747.
https://digitalcommons.library.tmc.edu/dissertations/AAI10789747