Impact of a Culinary Training Program on Medical Students’ Knowledge, Attitudes and Behaviors Relating to Nutrition and Weight Loss Counseling

Abstract

Abstract Objectives Nutrition education in the medical school setting has evolved over the past decade, but overall represents an area in need of further improvement. We propose that implementing an interdisciplinary culinary training program can effectively teach medical students the principles of nutrition and weight management. Methods Medical students enrolled in a volunteer program underwent an immersive culinary education program to acquire cooking skills and nutrition knowledge to provide live counselling for post-operative bariatric surgery patients in meal preparation. A total of 30 students were administered a survey prior to the training. The same survey was administered one month after undergoing training to assess the training program's impact on the students’ knowledge, attitudes, and behavior. All variables were assessed on a Likert Scale. The cohort of students were followed and their responses to the pre- and post-training surveys were matched via demographic data and analyzed via a paired t-test. Results A statistically significant change in mean survey response was seen for questions relating to nutrition principles (P = 0.001), obesity knowledge (P = 0.006), and weight loss counseling after the training program intervention (P = 0.045). Conclusions An interdisciplinary culinary training program can be an effective tool for medical students to obtain skills and knowledge needed to counsel patients on healthy cooking and weight management. Interdisciplinary programming may be a way to improve medical student knowledge and positively impact patient health. Funding Sources The Bariatric and Nutrition Clinic Teaching Kitchen was generously donated by Brown & Weinraub, PLLC and Earl B. Feiden, Inc. Funding for the training program itself was provided by the medical school's Dean's fund.