Experiences of Multidisciplinary Health Professionals From a Culinary Medicine Cultural Immersion: Qualitative Analysis

Q1 Nursing

Health professions education Pub Date : 2020-09-01 DOI:10.1016/j.hpe.2020.04.004

Melissa D. Olfert, Rachel A. Wattick, Rebecca L. Hagedorn

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引用次数: 2

Abstract

Purpose

Increasing Culinary Health Opportunities for Professionals (iCHOP) aimed to educate future and current health professionals on nutrition as medicine.

Methods

Two cohorts each participated in a 16-week course followed by a cultural immersion in Tuscany, Italy. The course took place online through West Virginia University. After the course, participants traveled to Tuscany, Italy for a 2-week cultural immersion. The online course covered culinary medicine, the Mediterranean Diet, and cultural comparisons. The cultural immersion consisted of hands-on activities including culinary lessons, food production and organic farm tours, and tastings of Mediterranean foods. Data was collected through personal journaling in order to capture participants’ thoughts and experiences during the immersion. Journal entries were analyzed using NVIVO Software Version 12 in order to generate themes.

Results

Cohort 1 (n = 15) consisted of currently practicing health professionals and Cohort 2 (n = 14) consisted of aspiring health professionals. 20 themes and 5 subthemes were generated from 9 journal topics. Themes showed that participants had an increase and knowledge and self-efficacy and applied new information to personal and professional settings.

Conclusions

Cultural immersions can be an effective way to educate health professionals on nutrition as medicine and using journaling as a data collection method can effectively capture participants’ experiences.

查看原文本刊更多论文

多学科卫生专业人员从烹饪医学文化沉浸的经验:定性分析

目的增加专业人员的烹饪健康机会(iCHOP)旨在教育未来和现在的卫生专业人员将营养作为药物。方法两组参与者分别参加了为期16周的课程，随后在意大利托斯卡纳进行了文化沉浸。该课程通过西弗吉尼亚大学在线进行。课程结束后，学员前往意大利托斯卡纳进行为期两周的文化体验。在线课程包括烹饪医学、地中海饮食和文化比较。文化沉浸包括动手活动，包括烹饪课程，食品生产和有机农场之旅，以及品尝地中海食品。通过个人日志收集数据，以捕捉参与者在沉浸过程中的想法和经历。使用NVIVO软件版本12分析日志条目以生成主题。结果队列1 (n = 15)由在职卫生专业人员组成，队列2 (n = 14)由有抱负的卫生专业人员组成。从9个期刊主题中生成20个主题和5个副主题。主题显示，参与者的知识和自我效能有所增加，并将新信息应用到个人和专业环境中。结论文化沉浸可以有效地教育卫生专业人员将营养作为药物，使用日志作为数据收集方法可以有效地捕捉参与者的经验。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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