Table 1.
Use of culinary coaching content areas and strategies during the patient programs.
| 1 | 2 | 3 | 4 | |
|---|---|---|---|---|
| How often did you discuss the following culinary content areas with your patient? | ||||
| Healthier ingredients and culinary skills (mean (SD) = 3.64 (0.62)) | 0% | 7% | 21% | 71% |
| Home cooked food during the day (3.64 (0.49)) | 0% | 0% | 36% | 64% |
| Food purchasing (3.36 (0.78)) | 0% | 18% | 29% | 54% |
| Efficient kitchen workflow (3.50 (0.75)) | 0% | 14% | 21% | 64% |
| Healthier cooking strategies (3.29 (0.66)) | 0% | 11% | 50% | 39% |
| How often did you use the following health coaching strategies with your patient? | ||||
| SMART culinary goals setting (3.69 (0.61)) | 0% | 7% | 18% | 75% |
| Culinary training using coaching principles (3.43 (0.69)) | 0% | 11% | 36% | 54% |
| Food language (food items vs. nutrients) (3.32 (0.77)) | 0% | 18% | 32% | 50% |
| Appreciative inquiries (3.82 (0.55)) | 0% | 7% | 4% | 89% |
Percent of responders’ perceived usage of culinary content areas/health coaching strategies throughout the culinary coaching programs, n = 28 (1 – none of the sessions; 4 – all the sessions). Mean and standard deviation (SD) are presented for each question as well.