Abstract
Time allocated to nutrition education in the medical school curriculum stands in contrast to high mortality rates attributable to poor diet in patients. Counseling patients on nutrition-related diseases is a critical skill for physicians, particularly those entering primary care. The crowded medical school curriculum has made adding hours of nutrition instruction difficult. This study evaluates the attitudes of undergraduate medical students at a single institution regarding the need for and relevance of nutrition education and reports on organization of and students’ responses to a short experimental elective. Student attitudes regarding nutrition in medicine and a proposed nutrition elective were surveyed. Results helped formulate a short experimental elective. A two-session experimental course was completed, after which the participants were surveyed. Students agreed or strongly agreed with statements regarding the importance of nutrition in clinical practice. Greater than 60% of students surveyed in each class were interested in the proposed elective. All participants found the elective with culinary medicine sessions at least moderately useful to their needs as future healthcare providers. The majority of participants (more than 93%) reported being likely to both take and recommend the elective should it be offered in the future. Medical students consider nutrition an essential aspect of a patient encounter, but do not feel prepared to counsel future patients on dietary changes for management and/or prevention of nutrition linked diseases. There is strong student support for creating an elective in clinical nutrition with culinary medicine sessions to address the gap in their education and improve their confidence.
Highlights
Seven of the top ten causes of death globally are attributable to non-communicable causes, including cardiovascular disease (CVD), stroke, chronic obstructive pulmonary disease, cancers attributable to smoking, dementia-producing diseases, diabetes mellitus, and kidney disease [1]
Heart disease, stroke, and diabetes are often preceded by elevated blood pressure, raised blood glucose and cholesterol levels, and excess body weight, all of which may be addressed by a healthier diet
This study explored the perception of undergraduate medical students regarding their preparedness to counsel patients and be a role model for a lifestyle which promotes positive health outcomes and prevents nutrition-related diseases
Summary
Seven of the top ten causes of death globally are attributable to non-communicable causes, including cardiovascular disease (CVD), stroke, chronic obstructive pulmonary disease, cancers attributable to smoking, dementia-producing diseases, diabetes mellitus, and kidney disease [1]. In the USA, heart disease, stroke, and diabetes are in the top seven causes of death [2]. The CDC estimates that the elimination of three key risk factors: poor nutrition, inactivity, and smoking, would prevent 80% of heart disease, stroke, and type 2 diabetes. Nutrition is the most critical component to preventing premature CVD deaths [3, 4] as well as helping manage or prevent other non-communicable diseases. Heart disease, stroke, and diabetes are often preceded by elevated blood pressure, raised blood glucose and cholesterol levels, and excess body weight, all of which may be addressed by a healthier diet. Diet has been identified as the single most significant risk factor for disability and premature death in the USA [5]
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