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Canadian Medical Education Journal logoLink to Canadian Medical Education Journal
letter
. 2021 Dec 29;12(6):128. doi: 10.36834/cmej.73264

Culinary medicine: exploring diet with tomorrow’s doctors

La médecine culinaire : explorer l’alimentation avec les médecins de demain

Mihir Rao 1,, Prachi Agarwal 1
PMCID: PMC8740253  PMID: 35003447

We read the article “Interprofessional culinary education workshops at the University of Saskatchewan” by Lieffers et al.1 exploring interprofessional culinary education, with great interest. As final year UK-based medical students, having participated in virtual ‘Culinary Medicine’ workshops, the role of nutrition in the curriculum resonates with us.

During our primary care placements, we found that preventative medicine, often involving dietary changes, is vital in healthcare. Despite this, a study by Xie et al.2 identified that most medical students lack confidence conducting dietary consultations. Previous calls have also been made for prioritising nutritional education in the UK.3 Hence, whilst students from the article appreciated voluntary workshops, we believe that compulsory integration of such sessions in the curriculum would be more beneficial.

Our faculty introduced two workshops into our primary care module, focusing on ‘disease prevention’ and ‘disease management.’ We found this invaluable as through synchronous case-based discussions, culinary demonstrations and asynchronous materials, students explored a variety of topics including the evidence behind Mediterranean diets, socioeconomic health barriers, malnutrition, and frailty. Role-play scenarios encouraged student collaboration and simulated motivational interviewing techniques to empower active patient self-management. Students also reflected on their placement experiences through an essay addressing nutritional advice in chronic care.

In conclusion, we recognise the paucity, yet pivotal role, of nutritional education in the developing medical curricula. Incorporating culinary medicine as a compulsory teaching component is key to enhancing confidence in dietary history-taking, building effective patient-centred care plans, and applying evidence-based principles across multiple specialties to improve patient outcomes.

Conflicts of Interest

The authors declare no conflicts of interest.

Funding

The authors received no funding for this manuscript.

References

  • 1.Lieffers J, Wolfson E, Sivapatham Get al. Interprofessional culinary education workshops at the University of Saskatchewan. Can Med Educ J. 2021;12(3):159-162. 10.36834/cmej.70611 [DOI] [PMC free article] [PubMed] [Google Scholar]
  • 2.Xie J, Poduval S, Vickerstaff V, Park S. Cross-sectional questionnaire study to gather the teaching preferences and expectations of UK undergraduate medical students for culinary medicine learning. BMJ Open. 2020;10(10):e36410. 10.1136/bmjopen-2019-036410 [DOI] [PMC free article] [PubMed] [Google Scholar]
  • 3.Womersley K, Ripullone K. Medical schools should be prioritising nutrition and lifestyle education. BMJ. 2017;359:j4861. 10.1136/bmj.j4861 [DOI] [PubMed] [Google Scholar]

Articles from Canadian Medical Education Journal are provided here courtesy of University of Saskatchewan

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