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Tuesday, February 28 • 11:00am - 11:45am
ARCHES - [Oral Presentation] 3. Culinary Medicine: Teaching Medical Students about Nutrition Through Hands-on Application

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11:30 AM - 11:45 AM

Culinary Medicine: Teaching Medical Students about Nutrition Through Hands-on Application

C. Diamant, Z. Memel, E. Clarke, G. Harlan, Keck School of Medicine of USC
S. Chou, Nutrition, LA Kitchen, Los Angeles, California
 Abstract Body: The Institute of Medicine recommends that every medical school integrate a minimum of 25 hours of nutrition into their curriculum. In 2014, however, the University of North Carolina surveyed every US medical school and found that only 29% of schools provide the recommended 25 hours of nutrition education. In 2016 we conducted a needs based assessment of the nutrition attitudes and knowledge of Keck medical students and found that 83% of students were not satisfied with the quantity and quality of nutrition education at Keck. This translates into deficiencies in lifestyle promotion training with only 55% of surveyed students having ever counseled a patient on lifestyle recommendations and 64% of surveyed students not feeling confident to discuss dietary interventions with patients. In addition, only half of students reported eating at least three fruits or vegetables each day. In response to these findings, the Culinary Medicine selective was created as part of our Introduction to Clinical Medicine-Professionalism (ICM-P) course to address the need for more nutrition education, lifestyle promotion training, and community-based partnerships at the Keck School of Medicine. By utilizing hands-on culinary classes, we aim to educate students on their own healthy nutrition choices and improve their knowledge to pass along to patients. Nutrition education is essential to help future doctors learn how to integrate preventative practices and the appropriate sources of referral into their practice to maximize patient care. Course Objectives: 1. Respond to lack of nutrition curriculum after conducting a needs based assessment 2. Create a team-oriented, interdisciplinary course incorporating dietetics, culinary skills, and patient education 3. Fulfill LCME requirement to integrate lifestyle promotion skills into school curriculum 4. Create a sustainable course that honors USC’s long standing tradition of community partnership with a non-profit organization Key Message: The Culinary Medicine ICM-P Selective aims to prepare future physicians to serve, heal, and empower patients and communities through a curriculum that incorporates culinary skill and preventative medicine. In order to engage with the local community, Keck School of Medicine partnered with LA Kitchen, a local non-profit organization that distributes healthy meals to the elderly and provides free culinary training and job placement to people recently released from incarceration or foster care. In collaboration with LA Kitchen, medical students practice culinary techniques as they learn about the specific dietary options to treat common diseases. With this knowledge, students can counsel patients on how to create low-cost, healthy meals on a budget. Honoring the courses’ interdisciplinary theme, each class focuses on a specific disease (hypertension, diabetes, heart disease) taught from three different approaches: medical perspective (clinical case discussions), nutrition perspective (discussing appropriate diets with each morbidity), and culinary perspective (preparing a meal applying the nutrition lessons just learned). We also include a chef-guided trip to a grocery store, a session with several community partner organizations, and a final “team cook-off” session, in which each team prepares a nutritious meal targeted for a specific illness on a limited budget. In order to measure the impact of this course on students’ nutrition and culinary knowledge, a pre-course survey was completed and a post survey will also be administered. We anticipate that the survey results will demonstrate how a hands-on nutrition course can effectively improve students’ confidence in lifestyle counseling, nutrition knowledge, and personal culinary skills. Conclusion: Implementing a hands-on, community-based nutrition course provides students with a collaborative approach for promoting their personal health and dietary habits while simultaneously enhancing their confidence and knowledge needed to apply nutrition interventions in the clinical setting. 

Tuesday February 28, 2017 11:00am - 11:45am

Attendees (8)