Experiential Culinary, Nutrition and Food Systems Education Improves Knowledge and Confidence in Future Health Professionals

Katherine Shafto, Natalie Vandenburgh, Qi Wang, Jenny Breen

Research output: Contribution to journalArticlepeer-review

Abstract

The food system plays a crucial role in the relationship between environmental, population and individual health. While leading healthcare and environmental organizations call for urgent action to address climate–planetary–human health crises, it is often challenging for healthcare organizations to respond at a systems level to these concerns. Additionally, there is little consensus and limited research exploring how future health professionals should be trained in order to work at both the individual and systems level to address or prevent the negative health impacts related to the current food system. The intervention of a 6-week, hands-on cooking and nutrition course for graduate health professional students which examines these intersections and equips students with clinically applicable skills was examined using matched pre- and post-course surveys and thematic analysis of reflective assignments. Results indicate improved knowledge and confidence in areas including understanding the food system, guiding patients through dietary change, working interprofessionally, and applying basic nutrition concepts to clinical practice.

Original languageEnglish (US)
Article number3994
JournalNutrients
Volume15
Issue number18
DOIs
StatePublished - Sep 2023

Bibliographical note

Publisher Copyright:
© 2023 by the authors.

Keywords

  • environment
  • food skills
  • interprofessional education
  • nutrition for health professionals
  • public health
  • self-efficacy
  • social determinants of health

PubMed: MeSH publication types

  • Journal Article

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