明尼苏达大学医学院德卢斯校区营养试点课程对医学生知识和能力的影响

Laura Jore, MS3, Kate Shafto, MD, Jenny Breen, MPH, MEd, Samantha Friedrichsen, MPH, Jennifer Pearson, MD
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摘要

目的:本科医学教育正面临着日益增长的需求,以弥合基本营养知识与其在患者护理中的应用之间的长期差距。为了提高对这一领域的认识和信心,明尼苏达大学医学院德卢斯校区实施了一项试点课程,以增加食品、食品系统、营养和临床应用方面的内容和曝光。方法:对明尼苏达大学德卢斯校区两班即将毕业的二年级医学生进行个人健康、营养主题知识和在病人护理中实施这些主题的信心的调查。对照组由2019-2020学年即将毕业的二年级医学生(MS2s)组成(n=28),在营养学试点课程开始之前。队列组(n=29)由2020-2021学年即将离职的ms25组成,他们接受了新的试点课程。调查结果:在学生的个人健康和营养概念知识方面,对照组和队列的调查结果没有统计学上的显著差异。然而,超过90%的队列组与54%的对照组一致认为,他们能够讨论并建议慢性病患者进行健康的饮食调整。队列组还报告说,在与患者谈论饮食模式(69%对39%)、全食物植物性饮食(90%对50%)以及与医疗团队其他成员就食物和营养问题进行跨专业合作(97%对71%)方面,他们的信心更高。结论:结果表明,试点课程提高了医学生对食物、食物系统和营养含量多维度评估的信心,以及这些内容在患者护理中的应用。这一试点课程可能与其他也希望弥合这一医学教育长期差距的医学院有关。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Effects of Pilot Nutrition Curriculum on Medical Student Knowledge and Ability at the University of Minnesota Medical School Duluth Campus
Purpose: Undergraduate medical education is facing an increasing need to bridge the longstanding gap between basic nutrition knowledge and its application to patient care. In an effort to improve upon knowledge and confidence in this area, the University of Minnesota Medical School Duluth Campus implemented a pilot curriculum to increase content and exposure in the dimensions of food, food systems, nutrition, and clinical application. Methods: Two classes of outgoing second-year medical students at the University of Minnesota Duluth Campus were surveyed about personal health, knowledge of nutritional topics, and confidence in implementing these topics in patient care. The control group consisted of outgoing second-year medical students (MS2s) during the 2019-2020 academic year (n=28) prior to pilot nutrition curriculum inception. The cohort group (n=29) consisted of outgoing MS2s from the 2020-2021 academic year who received the new pilot curriculum. Findings: Survey findings did not yield statistically significant differences in control versus cohort responses in students' personal health and knowledge of nutritional concepts. However, over 90% of the cohort group, versus 54% of control, agreed that they were able to discuss and recommend healthy dietary modifications to a patient with a chronic disease. The cohort group also reported higher confidence in talking with patients about dietary patterns (69% vs 39%), whole-food plant-rich diets (90% vs 50%), as well as working inter-professionally with other members of the healthcare team around issues of food and nutrition (97% vs 71%). Conclusion: Results demonstrate that the pilot curriculum increased medical student confidence in evaluating the multidimensionality of food, food systems, and nutrition content as well as the application of this content to patient care. This pilot curriculum may have relevance to other medical schools who are also wishing to bridge this long-standing gap in medical education.
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