Evidence map›Paper›PMID 38711830›Full record

ArticleJournal of medical education and curricular development

Culinary Medicine: Needs and Strategies for Incorporating Nutrition into Medical Education in the United States.

Olivia W Thomas, Jo Marie Reilly, Nathan I Wood, Jaclyn Albin

Registry-linked trialAbstract read
In one paragraph

Article in Journal of medical education and curricular development. The graph could read no effect estimate from its abstract, so it casts no vote on the map. It is linked to trial NCT07675148 (Cooking Classes as a Family-based Intervention for Weight Reduction), which is not on this map. Cited by 11 papers, 1 of them a synthesis that pooled it.

0numbers the graph read from it
0cells of the map it votes in
11citing papers in PubMed, 1 pooled it
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

NCT07675148 narecruitingnot on this map

Cooking Classes as a Family-based Intervention for Weight Reduction: Effects on Dietary Quality and Weight Management in Abu Dhabi (United Arab Emirates)

TypeinterventionalSponsorInstitute for Healthier Living Abu DhabiRan2025 to 2026Enrolled250ConditionsObesity & Overweight, Culinary MedicineArmsCulinary Medicine Healthy Cooking and Home Meal Implementation Program
3 · Its place in the literature

Who cites it

11 citing papers in PubMed, 1 synthesis or guideline pooled it.

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4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

4 authors.

Olivia W ThomasDirector of Nutrition Innovation and Implementation, Boston Medical Center, Boston, MA, USA.
Jo Marie ReillyProfessor of Clinical Family Medicine and Population and Public Health Sciences, University of Southern California, Keck School of Medicine, Los Angeles, CA, USA.
Nathan I WoodInstructor of Medicine and Medical Education Fellow, Yale School of Medicine, New Haven, CT, USA.
Jaclyn AlbinCombined Internal Medicine and Pediatrics Residency; Culinary Medicine Program, University of Texas Southwestern Medical Center, Dallas, TX, USA.ORCID https://orcid.org/0000-0001-9942-4353

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

In the past decade, medical education has increasingly incorporated evidence-based lifestyle interventions as primary strategies for preventing and managing noncommunicable diseases. This shift embraces the growing recognition of the significant impact of lifestyle on health outcomes, driving diseases including obesity, diabetes, heart disease, and cancer. Now deemed "food is medicine" (FIM), diet-related interventions witnessed integration into healthcare systems and recognition in the United States' White House Conference on Hunger, Nutrition, and Health in 2023. As FIM gains traction, investigating optimal strategies for team-based education becomes essential. Healthcare teams need the necessary knowledge and tools to effectively administer FIM services and collaborate across disciplines, ultimately enhancing disease prevention, chronic disease management, health quality, value, and overall wellness. Culinary medicine (CM), a vital component of FIM, bridges nutrition education, pragmatic culinary skills, and conventional strategies to improve chronic disease management. CM involves experiential learning, imparts practical skills, and encourages behavior change by addressing food-related determinants of health and promoting equitable access. Teaching kitchens serve as physical or virtual learning spaces and as a didactic and experiential method (skills lab), playing a crucial role by integrating culinary, lifestyle, integrative, and conventional medicine. A growing number of medical schools in the United States and globally offer CM education via diverse methods including interest groups, electives, and specialty tracks, encompassing didactic sessions, hands-on kitchen education, and virtual teaching methods. Given the rising demand for CM programs, this article aims to describe, map, and compare existing CM education types in medical education. It provides actionable recommendations for medical schools to establish and expand CM programs by fostering service-learning partnerships, clinical innovation, and interdisciplinary research. As FIM gains prominence, cultivating a robust foundation of educational strategies is vital to ensure seamless integration into both medical education and collaborative medical practice.

Indexed as

Culinary medicineeducationinterprofessionalmedical schoolnutrition

Identifiers

PMID38711830
PMCPMC11072074

What Socratic holds

Textmetadata
LicenceCC BY
Read underepoch 390

Registered trials

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.