Table 4.
Culinary Curricula Customized for Patients: Structure, Content, and Outcomes
| Program (year, n)a | Curriculum Structure (Locations) | Curriculum Content | Outcomes Measures, Tool |
|---|---|---|---|
| Chef Clinic-ChefMD (2006, 425) | Thee-min to 1.5-h video-clips; wkend culinary lectures and cooking and gardening demonstrations for healthy individuals/patients with mixed chonic health conditions (community) | Specific foods/recipes for mixed chonic health conditions; culinary and organic gardening techniques for general health and stress reduction | Feedback form |
| Chef Coaching (2015, 130) | Twelve 30-min tele-coaching sessions for healthy individuals/patients with diabetes; 1-h didactic and 1-h cooking demonstration for patients with diabetes (community, clinic) | Easy-to-make, affordable culinary techniques; setting and tracking accountable culinary goals | Culinary confidence and skills, Cooking With Chefs (CWC) questionnaire19 |
| CHEF Program (2015, 500) | Ten 5-8-min education didactics and two 1-h hands-on for pregnant/healthy individuals; multiple 1-h hands-on for patients with mixed chonic health conditions (program's teaching kitchen; community) | Affordable, familiar, culturally relevant ingredients combined to maximize nutrient absorption; healthy shopping strategies; portion control; label reading | Nutrition related behaviors, home-grown questionnaire; biometric parameters, birthweight, BMI, HgA1c, lipid profile |
| Healthy Cooking and Lifestyle Center (2004, 1200) | Six (0.5-h didactic + 2.5-h hands-on) for patients with IBD/diabetes/celiac disease and for healthy individuals; 0.5-h didactic + 2.5-h hands-on for patients with obesity/cancer; three 2-h didactic + two 3-h hands-on for peer lay educators; 3-h hands-on for healthy kids (program's teaching kitchen; community) | Nutritional components and health benefits of various diets; easy-to-make, affordable culinary techniques and recipes | Quality of life, quality of life questionnaire21; nutrition-related behaviors, home-grown questionnaires; biometric parameters, Crohn's Disease Activity Index21 |
| Food Pantry and Demonstration Kitchen (2001, 1200) | Two-h cooking demonstrations for patients with diabetes/cardiac disease/cancer/obesity/failure to thrive/allergies; 2-h cooking demonstrations for elders/teens (program's teaching kitchen; community) | Easy-to-make, affordable culinary techniques and recipes | Feedback form |
| The Goldring Center for Culinary Medicine (2009, 750) | Six (0.5-h didactic + 1.5-h hands-on) beginner for healthy individuals/patients with diabetes; six (0.5-h didactic + 1.5-h hands-on) intermediate for healthy individuals/patients with diabetes (program's teaching kitchen; community) | Translation of Mediterranean diet principles to the American kitchen | Nutrition related behaviors; home grown questionnaires; biometric parameters20, BMI, HgA1c, lipid profile |
a
Patients' curriculum foundation, average yearly participants.