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Topical Area: Education and Teaching

Education and Teaching (Poster Session)

(P04-007-23) Culinary Medicine Experiences for Medical Students and Residents: A Scoping Review Protocol

Saturday, July 22, 2023

12:00 PM – 1:00 PM ET

Location: Poster Board 215

Presenting Author(s)

CH

Caitlin A. Hildebrand, MD, MPH (she/her/hers)

Postdoctoral fellow and nutrition doctoral candidate
Cecil G. Sheps Center for Health Services Research at the University of North Carolina - Chapel Hill, Department of Nutrition - Gillings School of Global Public Health at the University of North Carolina at Chapel Hill, Center for Health Promotion and Disease Prevention
Chapel Hill, North Carolina, United States

Co-Author(s)

CD

Courtney DeRoo, MSPH

N/A
MP

Meghana Patel

University of North Carolina School of Medicine
KL

Khanh Luong

University of North Carolina School of Medicine
MC

Miranda J. Crouch

University of North Carolina School of Medicine
JL

Julia Logan

N/A
AO

Amanda Osta

University of North Carolina School of Medicine
JA

Jessica Alfonzo

University of North Carolina School of Medicine
TH

Timothy S. Harlan, MD, FACP, CCMS

George Washington University School of Medicine
AA

Alice S. Ammerman, DrPH

Gillings School of Global Public Health at the University of North Carolina - Chapel Hill, Center for Health Promotion and Disease Prevention
chapel Hill, North Carolina, United States

Disclosure(s):

Caitlin A. Hildebrand, MD, MPH: No relevant financial relationship(s) with ineligible companies to disclose.

Objectives: This scoping review aims to describe the nature of published Culinary Medicine experiences for medical students and resident physicians, the impact of these Culinary Medicine experiences, and barriers and facilitators to implementing Culinary Medicine experiences during medical school and residency.

Methods: Using the Joanna Briggs Institute methodology for scoping reviews as a guide, we conducted searches using PubMed, Scopus, CINAHL, and Global Health online databases. Articles were included if they described Culinary Medicine experiences in which medical students or residents were the participants in or recipients of the experiences. Culinary Medicine experiences were defined as nutrition learning experiences that incorporated food preparation/cooking. Additional inclusion criteria were: US and Canadian institutions, allopathic and osteopathic programs, English language, human subjects, and publications between 2002 and the date of the search (Feb. 1, 2022). Our search strategy was supported by a health sciences librarian. We first conducted a limited search using 2 databases with initial search terms and added terms based on review of titles, abstracts, and key words. After the full search was completed, 2 reviewers independently reviewed titles/abstracts for inclusion. Discrepancies were resolved by a third reviewer. Two reviewers independently reviewed full-text articles for inclusion, and conflicts were resolved by a third reviewer or by consensus of 3 reviewers. Authors were contacted for clarification for 2 articles. Data from the articles was extracted and will be summarized based on the following categories: description of Culinary Medicine training experiences, outcomes reported from these experiences, and barriers and facilitators to implementing Culinary Medicine training experiences for medical students and residents.

Results: Pending

Conclusions: The results from this scoping review can guide undergraduate and graduate medical education programs interested in initiating or modifying Culinary Medicine experiences tailored to the individual needs and circumstances of medical training programs.

Funding Sources: National Research Service Award Post-Doctoral Traineeship from the Agency for Healthcare Research and Quality sponsored by The Cecil G. Sheps Center for Health Services Research