Lizbeth Moreno, Ronit Ridberg, Sydney Yearley, Julia R Sharib, Narmeen Rehman, Francesca Piccolo, Fang Fang Zhang, Dariush Mozaffarian
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引用次数: 0
Abstract
Background: Food is Medicine (FIM) interventions leverage food-based therapies to address diet-related conditions and disparities. Although nutrition and/or culinary education are recommended, the details and extent of these activities remain unclear.
Objective: To evaluate five key educational characteristics within FIM interventions: components, delivery format, setting, frequency, and educators.
Methods: Using PRISMA guidelines, a scoping review was conducted of FIM interventions (medically tailored meals, groceries, or produce) that included an educational component. CENTRAL, CINAHL, Embase, PubMed, and SIREN were searched from January 2010 to May 2025. Two investigators independently assessed texts for inclusion and extracted data using standardized methods. Descriptive analysis and narrative synthesis identified patterns and strategies related to educational methods.
Results: Of 5,703 articles reviewed, 100 met inclusion criteria, mostly from the U.S. (n=91) and focused on adults (n=84). 41.0% of studies provided one educational component, 49.0% provided 2-3, and 10.0% provided 4+. Among ten major educational components, printed materials (43.0%), cooking classes (35.0%), and individual counseling (32.0%) were most common. Most were delivered in person (55.3%), followed by virtual (23.9%). Educational settings included virtual platforms (24.0%), clinics/hospitals (22.4%), and community locations (10.4%). Frequency of activities varied from one-time to available on-demand; weekly (18.6%) and monthly (17.5%) were most common. Educators were most often RDNs (23.6%), followed by clinicians (11.3%) and community-health workers (7.7%); 42.6% were unspecified.
Conclusions: These novel results provide a comprehensive characterization of educational components of FIM interventions. Findings highlight common patterns, structural gaps, and opportunities to strengthen the design, implementation, evaluation, and reporting of nutritional and culinary education within FIM.
期刊介绍：
The Journal of the Academy of Nutrition and Dietetics is the premier source for the practice and science of food, nutrition, and dietetics. The monthly, peer-reviewed journal presents original articles prepared by scholars and practitioners and is the most widely read professional publication in the field. The Journal focuses on advancing professional knowledge across the range of research and practice issues such as: nutritional science, medical nutrition therapy, public health nutrition, food science and biotechnology, foodservice systems, leadership and management, and dietetics education.
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