Table 7.

Summary of nutrition, cooking and food skill topics of interest for a CM/CN CPD course

	Frequency (n)	Percent
Nutrition topics
Goal setting for healthy eating	93	52
Behaviour change/health coaching for healthy eating	92	52
Understanding special versus ‘fad’ diet	90	51
Diet across the lifespan	85	48
Understanding food access and socioeconomic barriers to healthy eating	74	42
Critiquing nutrition information and spotting pseudoscience	52	29
Tips for dispelling nutrition myths with patients	55	31
Other	1	1
Cooking topics
Simple vegetable dishes for meals, sides and snacks	93	52
Cooking for different cultures	87	49
Cooking with leftovers or limited ingredients	74	41
How to prepare and cook vegetables	70	39
Cooking techniques (e.g., steaming)	61	34
Food preparation and cooking for chronic disease	58	32
Plant based cooking	63	35
Food preparation techniques (e.g., knife skills)	45	25
Food skill topics
Healthy portion sizes	103	57
Created balanced meals	88	49
Understanding food labels	88	49
Meal planning	83	46
How to select and store vegetables	70	39
Food budgeting	73	41
Healthy meals with limited resources	64	36
Planning meals to minimise environmental impact	45	25

Note: Data from participants (n = 180) who reported they were somewhat likely or likely to participate in a CM/CN CPD course if it was NOT a recognised CPD activity by their professional association.

Abbreviations: CM, culinary medicine; CN, culinary nutrition; CPD, continuing professional development.