Abstract
This pilot study evaluated the feasibility, efficacy, and efficiency of a culinary medicine course for medical students at the University of South Carolina School of Medicine Greenville. The “Cooking With a Chef” survey was administered pre- and postculinary medicine training to assess cooking knowledge, attitudes, behaviors, confidence, and self-efficacy. Five medical students participated in 10 project modules. Students demonstrated significant improvements (P < .05) in all assessment measures. Student feedback revealed increased awareness of nutrition-based care as a result of culinary medicine training. Implementing culinary medicine in medical curricula may improve nutrition education and counseling skills of health care providers.
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