Alexander C Razavi, Anna Latoff, Amber Dyer, Jaclyn Lewis Albin, Kristi Artz, Alexandra Babcock, Francesca Cimino, Farzaneh Daghigh, Beth Dollinger, Maya Fiellin, Emily A Johnston, Grace Marie Jones, Robert D Karch, Emily T Keller, Heather Nace, Nimisha K Parekh, Stephanie Nelson Petrosky, Amy Robinson, Jessica Rosen, Eva M Sheridan, Susan W Warner, Jada L Willis, Timothy S Harlan
{"title":"在医疗培训生中进行虚拟教学厨房课程和心血管疾病预防咨询。","authors":"Alexander C Razavi, Anna Latoff, Amber Dyer, Jaclyn Lewis Albin, Kristi Artz, Alexandra Babcock, Francesca Cimino, Farzaneh Daghigh, Beth Dollinger, Maya Fiellin, Emily A Johnston, Grace Marie Jones, Robert D Karch, Emily T Keller, Heather Nace, Nimisha K Parekh, Stephanie Nelson Petrosky, Amy Robinson, Jessica Rosen, Eva M Sheridan, Susan W Warner, Jada L Willis, Timothy S Harlan","doi":"10.1136/bmjnph-2022-000477","DOIUrl":null,"url":null,"abstract":"<p><strong>Background: </strong>Hands-on culinary medicine education for medical trainees has emerged as a promising tool for cardiovascular health promotion.</p><p><strong>Purpose: </strong>To determine whether virtual culinary medicine programming associates with Mediterranean diet (MedDiet) adherence and lifestyle medicine competencies among medical trainees across the USA.</p><p><strong>Method: </strong>A total of 1433 medical trainees across 19 sites over a 12-month period were included. The Cooking for Health Optimisation with Patients-Medical Trainees survey composed of 61 questions regarding demographics, nutritional attitudes, dietary habits including MedDiet score and lifestyle medicine counselling competencies. Multivariable logistic regression assessed the association of virtual culinary medicine education with MedDiet intake and nutritional attitudes.</p><p><strong>Results: </strong>There were 519 medical trainees who participated in virtual culinary medicine education and 914 medical trainees who participated in their standard nutrition curricula. More than one-half of participants were women (n=759) and the mean age was 27 years old. Compared with students enrolled in traditional nutrition curricula, participants in virtual culinary medicine education were 37% more likely to adhere to MedDiet guidelines for fruit intake (OR 1.37, 95% CI 1.03 to 1.83, p=0.03). Virtual culinary medicine education was associated with higher proficiency in lifestyle medicine counselling categories, notably recommendations involving fibre (OR 4.03; 95% CI 3.05 to 5.34), type 2 diabetes prevention (OR 4.69; 95% CI 3.51 to 6.27) and omega fatty acids (OR 5.21; 95% CI 3.87 to 7.02). Virtual culinary medicine education had a similar, although higher magnitude association with MedDiet counselling competency (OR 5.73, 95% CI 4.26 to 7.70) when compared with historical data previously reported using hands-on, in-person culinary medicine courseware (OR 4.97, 95% CI 3.89 to 6.36).</p><p><strong>Conclusions: </strong>Compared with traditional nutritional educational curricula, virtual culinary medicine education is associated with higher MedDiet adherence and lifestyle medicine counselling competencies among medical trainees. 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The Cooking for Health Optimisation with Patients-Medical Trainees survey composed of 61 questions regarding demographics, nutritional attitudes, dietary habits including MedDiet score and lifestyle medicine counselling competencies. Multivariable logistic regression assessed the association of virtual culinary medicine education with MedDiet intake and nutritional attitudes.</p><p><strong>Results: </strong>There were 519 medical trainees who participated in virtual culinary medicine education and 914 medical trainees who participated in their standard nutrition curricula. More than one-half of participants were women (n=759) and the mean age was 27 years old. Compared with students enrolled in traditional nutrition curricula, participants in virtual culinary medicine education were 37% more likely to adhere to MedDiet guidelines for fruit intake (OR 1.37, 95% CI 1.03 to 1.83, p=0.03). Virtual culinary medicine education was associated with higher proficiency in lifestyle medicine counselling categories, notably recommendations involving fibre (OR 4.03; 95% CI 3.05 to 5.34), type 2 diabetes prevention (OR 4.69; 95% CI 3.51 to 6.27) and omega fatty acids (OR 5.21; 95% CI 3.87 to 7.02). Virtual culinary medicine education had a similar, although higher magnitude association with MedDiet counselling competency (OR 5.73, 95% CI 4.26 to 7.70) when compared with historical data previously reported using hands-on, in-person culinary medicine courseware (OR 4.97, 95% CI 3.89 to 6.36).</p><p><strong>Conclusions: </strong>Compared with traditional nutritional educational curricula, virtual culinary medicine education is associated with higher MedDiet adherence and lifestyle medicine counselling competencies among medical trainees. 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引用次数: 4
摘要
背景:医学培训生的烹饪医学实践教育已成为促进心血管健康的一种有前途的工具。目的:确定虚拟烹饪医学编程是否与地中海饮食(MedDiet)依从性和生活方式医学能力有关。方法:在12个月的时间里，共包括19个地点的1433名医学实习生。与病人一起优化健康的烹饪-医学培训生调查包括61个问题，涉及人口统计、营养态度、饮食习惯(包括MedDiet评分)和生活方式医学咨询能力。多变量logistic回归评估虚拟烹饪医学教育与MedDiet摄入和营养态度的关系。结果:共有519名医学实习生参加了虚拟烹饪医学教育，914名医学实习生参加了标准营养课程。超过一半的参与者是女性(n=759)，平均年龄为27岁。与参加传统营养学课程的学生相比，参加虚拟烹饪医学教育的学生遵守MedDiet水果摄入指南的可能性高出37% (OR 1.37, 95% CI 1.03至1.83,p=0.03)。虚拟烹饪医学教育与生活方式医学咨询类别的熟练程度较高相关，特别是有关纤维的建议(OR 4.03;95% CI 3.05 - 5.34)， 2型糖尿病预防(OR 4.69;95%可信区间3.51 - 6.27)和omega脂肪酸(OR 5.21;95% CI 3.87 ~ 7.02)。与之前使用亲身实践的烹饪医学课件(OR 4.97, 95% CI 3.89至6.36)报道的历史数据相比，虚拟烹饪医学教育与MedDiet咨询能力(OR 5.73, 95% CI 4.26至7.70)具有相似的相关性，但相关性更高。结论:与传统的营养教育课程相比，虚拟烹饪医学教育能提高医学学员的MedDiet依从性和生活方式医学咨询能力。无论是虚拟的还是实际操作的烹饪医学教育，都可能有助于促进心血管健康。
Virtual teaching kitchen classes and cardiovascular disease prevention counselling among medical trainees.
Background: Hands-on culinary medicine education for medical trainees has emerged as a promising tool for cardiovascular health promotion.
Purpose: To determine whether virtual culinary medicine programming associates with Mediterranean diet (MedDiet) adherence and lifestyle medicine competencies among medical trainees across the USA.
Method: A total of 1433 medical trainees across 19 sites over a 12-month period were included. The Cooking for Health Optimisation with Patients-Medical Trainees survey composed of 61 questions regarding demographics, nutritional attitudes, dietary habits including MedDiet score and lifestyle medicine counselling competencies. Multivariable logistic regression assessed the association of virtual culinary medicine education with MedDiet intake and nutritional attitudes.
Results: There were 519 medical trainees who participated in virtual culinary medicine education and 914 medical trainees who participated in their standard nutrition curricula. More than one-half of participants were women (n=759) and the mean age was 27 years old. Compared with students enrolled in traditional nutrition curricula, participants in virtual culinary medicine education were 37% more likely to adhere to MedDiet guidelines for fruit intake (OR 1.37, 95% CI 1.03 to 1.83, p=0.03). Virtual culinary medicine education was associated with higher proficiency in lifestyle medicine counselling categories, notably recommendations involving fibre (OR 4.03; 95% CI 3.05 to 5.34), type 2 diabetes prevention (OR 4.69; 95% CI 3.51 to 6.27) and omega fatty acids (OR 5.21; 95% CI 3.87 to 7.02). Virtual culinary medicine education had a similar, although higher magnitude association with MedDiet counselling competency (OR 5.73, 95% CI 4.26 to 7.70) when compared with historical data previously reported using hands-on, in-person culinary medicine courseware (OR 4.97, 95% CI 3.89 to 6.36).
Conclusions: Compared with traditional nutritional educational curricula, virtual culinary medicine education is associated with higher MedDiet adherence and lifestyle medicine counselling competencies among medical trainees. Both virtual and hands-on culinary medicine education may be useful for cardiovascular health promotion.
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