Table 3.
Medical Education Curricular Components: Examples of Structure, Content, and Outcomes
| Program (Foundation, n)a | Curriculum Structure | Curriculum Content | Outcomes Measures, Tool |
|---|---|---|---|
| Chef Clinic (2006, 55) | One to 4-h Continuing Medical Education modules; 2 wk clinical rotation (elective, Des Moines University School of Osteopathic Medicine); wkend courses (culinary medicine certificate awarded) | Healthy shopping; portion control; knife skills; healthy culinary skills; food waste; from the garden to the plate; basic certified organic gardening and nutrition | Students' feedback |
| Chef Coaching (2015, 470) | One 3-h hands-on + three 60-min telecoaching sessions for preventive medicine residents (required, Yale School of Medicine); 1-h cooking demonstration for Physical Medicine and Rehabilitation resident (required, Harvard Medical School); 1-h interprofessional (Continuing Medical Education, credit by Harvard Medical School); 16-h Certificate of Completion in Chef Coaching | Mediterranean culinary skills; easy-to-make, affordable culinary techniques; setting and tracking accountable culinary goals; personal health | Culinary confidence and skills, Cooking With Chefs (CWC) questionnaire19 |
| CHEF Program (2015, 260) | Two 2-h hands-on modules for physicians; three 2-h hands-on program for pediatric residents (required, Baylor College of Medicine) | Easy-to-make, affordable recipes; basic culinary techniques; nutrition education (for self-care and to share with patients) | N/A |
| Culinary Medicine Specialists (2014, 12) | Four 3-h hands-on program for medical students (elective, Geisel School of Medicine at Dartmouth) | Nutritional components and health benefits of various diets; healthy shopping; preparing nutritious meals; personal health | Students' feedback |
| FareWellness (2010, 26) | Three 2-h didactic + 4-h cooking demos for medical students and residents in varying training programs (elective, no credits); 4-h Continuing Medical Education (Hofstra School of Medicine) | Collaborating, Cooking and Caring; the Mediterranean diet; organic food; food policy in the US; integrative nutrition | Personal and professional nutrition-related behaviors, home-grown questionnaire |
| Healthy Cooking and Lifestyle Center, (2008, 600) | One 2-h didactic (required), 3-h hands-on (elective), 2-wk clinical rotation (elective) for medical students (Hadassah Hebrew university medical School); 12-h didactic + 6-h hands-on for Family Medicine residents (required, Hadassah Hebrew University Medical School); multiple 3-h hands-on modules for physicians; 3-h hands-on for dietitians; 4-h didactic + 6-h hands-on for nurses | Nutritional components and health benefits of various diets; behavioral changes strategies; easy-to-make, affordable culinary techniques; personal health | Personal and professional nutrition-related behaviors, home-grown questionnaire; patients outcomes, home-grown questionnaire and focus groups18 |
| Healthy Kitchens Healthy Lives (2006, 450) | 8 h of didactic + 8 h of workshop (interactive presentations and hands-on demonstration) + 4 h of hands-on cooking + sampling more than 300 recipes (Continuing Medical Education, credited by Harvard School of Public Health) | Review of optimal diets; fad diets; dietary guidelines; easy-to-make, affordable recipes and menus; physical activity; mindfulness; health coaching and behavioral change. | Personal and professional nutrition-related behaviors, home-grown questionnaire14 |
| MedCHEFS (2013, 16) | Two full-day immersion for medical students followed by ten 2-h sessions (required, West Virginia University School of Medicine) | Nutrition and health; food groups; healthy culinary skills; weight management; Food in the 21st century; physical activity; mindfulness | Students' feedback |
| Food Pantry and Demonstration Kitchen (2001, 15) | Two-h module for medical students (Interest group, Boston University School of Medicine) | Easy-to-make, affordable, healthy food for students | Personal and professional nutrition-related behaviors, home-grown questionnaire |
| The Goldring Center for Culinary Medicine (2011, 450 + 300 in licensed curricula) | Eight 4-h hands-on (elective + required), 4-wk clinical rotation (elective) for medical students (Tulane University School of Medicine); seven 4-h hands-on for family medicine and pediatric residents (elective, Tulane University School of Medicine); Certified Culinary Medicine Specialist (credit by Tulane University School of Medicine) | Mediterranean cooking; nutrition and health; kitchen workflow; healthy shopping; weight management; metabolic risk factors | Personal and professional nutrition-related behaviors, home-grown questionnaire15 |
a
Medical education curriculum foundation, average yearly participants.