Abstract
Background:Culinary medicine is an innovative approach to teaching health sciences students and other health professionals the basics of healthy eating, food preparation, and nutrition through applied instruction. It is hoped these professionals will, in turn, share their knowledge with patients. The University of South Alabama Mitchell Cancer Institute licensed the Tulane University's Goldring Center for Culinary Medicine curriculum and began teaching medical, nursing, and other health sciences students as well as community members in 2017. The authors describe a collaboration between librarians and health professionals to connect with underserved community members by teaching the basics of good nutrition and healthy meal preparation.Case Presentation:Two health sciences librarians provided instruction to community members in the use of quality health information resources during various modules of the culinary medicine curriculum. Demonstrations of the use of MedlinePlus and ChooseMyPlate were conducted using topics from module content. Evaluations were distributed after each module to evaluate the effectiveness of the library component, the results of which enabled librarians to subsequently increase their instruction time and implement iPad use for more engaging participation.Conclusion:Librarians were seen as invaluable partners in this innovative program and became an integral part of the curriculum. Evaluation results helped librarians advocate for more instructional time. As a result of their involvement, librarians were given additional outreach opportunities to educate younger populations at risk of developing chronic health diseases.
Highlights
Culinary medicine is a new approach to health education that is becoming popular in the curricula of medical, nursing, and other health sciences schools
Its goal is to help health care providers empower their patients with the knowledge to combat and prevent chronic illnesses so that patients can make good decisions about their eating habits, food consumption, food selection, and food preparation
The initiative at Tulane was aimed at medical students, numerous groups in Mobile expressed interest in collaborating, and the culinary medicine program expanded to be a joint effort among several stakeholders, including University of South Alabama (USA), Bishop State Community College (BSCC), and members of the Mobile area community
Summary
Culinary medicine is an innovative approach to teaching health sciences students and other health professionals the basics of healthy eating, food preparation, and nutrition through applied instruction. It is hoped these professionals will, in turn, share their knowledge with patients. The University of South Alabama Mitchell Cancer Institute licensed the Tulane University’s Goldring Center for Culinary Medicine curriculum and began teaching medical, nursing, and other health sciences students as well as community members in 2017. Case Presentation: Two health sciences librarians provided instruction to community members in the use of quality health information resources during various modules of the culinary medicine curriculum. Evaluations were distributed after each module to evaluate the effectiveness of the library component, the results of which enabled librarians to subsequently increase their instruction time and implement iPad use for more engaging participation
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