Table 2.
Use of the Culinary Medicine Curriculum among respondents who created a session.
| What was the primary way in which you used the Culinary Medicine Curriculum in your sessions? (n = 149)a | |
|---|---|
| I used the CMC as inspiration or for support of materials that I created | 72 (48.3) |
| I did not use the CMC in any way when leading or creating my CM session(s) | 34 (22.8) |
| I used the CMC but modified the materials substantially for my purposes | 21 (14.1) |
| I used 1 or more sessions from the CMC with few or no modifications | 16 (10.7) |
| I used all nine sessions from the CMC with few or no modifications | 4 (2.7) |
| If did not use, why did you not use the CMC? (n = 34) | |
| Used a different curriculum that was already designed | 17 (50.0) |
| Haven’t yet reviewed the curriculum or did not think to review/use it | 8 (23.5) |
| Otherb | 4 (11.8) |
| CMC was not relevant to the course | 3 (8.8) |
| Curriculum content was not my decision | 2 (5.9) |
| In what primary setting did you use the curriculum (n = 113)c | |
| Academic: teaching students and trainees | 39 (34.5) |
| Primary setting curriculum used in (n = 39)d | |
| Medical school | 22 (56.4) |
| Graduate medical education (residency, fellowship) | 9 (23.1) |
| Continuing education/continuing medical education | 4 (10.3) |
| Pre-professional (bachelor’s, associate’s, trade program) | 4 (10.3) |
| Culinary | 3 (7.7) |
| Dietetics | 2 (5.1) |
| Master’s program | 2 (5.1) |
| Nurse practitioner or physician associate/assistant | 3 (7.7) |
| Nursing (LVN, RN) | 1 (2.6) |
| Psychology or PhD | 1 (2.6) |
| Type of learning environment (n = 39) | |
| Hybrid (part in-person and online) | 15 (38.5) |
| Online, scheduled sessions | 14 (35.9) |
| In-person sessions | 9 (23.1) |
| Online, on-demand sessions | 1 (2.6) |
| Clinical: patient care | 31 (27.4) |
| Type of practice (n = 31) | |
| Lifestyle medicine | 13 (41.9) |
| Othere | 6 (19.4) |
| Family medicine | 5 (16.1) |
| Internal medicine | 4 (12.9) |
| Preventive medicine | 3 (9.7) |
| Practice environment (n = 31)d | |
| Private practice | 15 (48.4) |
| Health system | 14 (45.2) |
| Academic practice | 5 (16.1) |
| Otherf | 2 (6.5) |
| Clients/coaching | 26 (23.0) |
| Other | 16 (14.2) |
| Prefer not to answer | 1 (0.9) |
| Who leads and/or teaches the culinary medicine sessions (n = 113)c,d | |
| Physician (MD/DO) | 57 (50.4) |
| Registered dietitian nutritionist (RDN) | 34 (30.1) |
| Chef | 28 (24.8) |
| Health coach | 22 (19.5) |
| Health educator | 12 (10.6) |
| Other | 12 (10.6) |
| Advanced practice provider (NP, PA) | 9 (8.0) |
| Nurse (RN, LVN) | 8 (7.1) |
| What additional materials or resources would be helpful to have as part of the curriculum or to support the curriculum? (n = 113)c,d | |
| Patient education materials | 75 (66.4) |
| Cooking technique instruction videos | 67 (59.3) |
| Nutrition education curriculum | 61 (54.0) |
| Online culinary medicine course for continuing education | 50 (44.2) |
| In-person culinary facilitator training | 30 (26.6) |
| More detailed case studies | 28 (24.8) |
| Other | 12 (10.6) |
an = 2 selected prefer not to answer; bincludes not enough interest, not enough training, missing response; cn = 2 who selected “prefer not to answer” regarding the primary way that they used the curriculum and n = 34 indicating “I did not use the CMC in any way when leading or creating my CM session(s)” excluded from denominator; dResponses coded into multiple categories where applicable; ePediatrics, cardiology, oncology, other unspecified; fFederally qualified health center or other (unspecified).