Table 3.

VCMT handout content.

Patient Sections	Subsections	Recipes
Session 1	Healthy eating, goal setting	Roasted chicken thighs and vegetables with quinoa; shopping list.
Session 2	All about carbs, diabetes management	Barley pilaf; Greek style baked white fish and vegetables; shopping list.
Session 3	Healthy habits for the family	Green turkey chili, coleslaw with chili lime dressing; shopping list.
Session 4	Planning healthy meals	Orange chicken and vegetable stir-fry; shopping list.
Session 5	Beyond the scale, mindful eating, meeting with an RDN	Ground beef and pasta skillet; garlic and herb butter broccoli; shopping list.
Cooking Skills and Tips
Animated Videos and Resources
Provider Sections	Description
Beyond the scale	Discusses talking about weight with patients.
Flavors, not formulas	Explains the need to reframe the way we talk about eating healthy by talking about the flavor and not formulaic diets.
Mindful eating	Emphasizes that focusing on what you eat can make a difference by acknowledging fullness cues, controlling portion sizes, and stopping mindless eating.
Inclusive nutrition	Emphasizes that implementing inclusive nutrition begins with cultural humility and understanding that patients are experts in what they eat and why.
Positive nutrition	Focuses on the positive outcomes of healthy behaviors that can lead to more success in healthy eating.
Physical activity	Emphasizes that physical activity is a modifiable risk factor that can reduce mortality of individuals by up to 30%.
Patient communication	Teaches five components to incorporate in practice to create patient-centered care and open communication.
Registered dietitians on the team	Explains that registered dietitians can work on interprofessional teams in a multitude of healthcare settings to deliver a diversified care plan for patients.
Cooking skills	Teaches some healthy cooking skills and techniques.