背景:营养不良是可预防死亡的主要原因,但在医学教育中教授不一致,在医疗保健中讨论不充分。为了克服这个问题,我们开发了一种以营养团队为基础的混合学习/烹饪医学方法,将实用营养知识和基本烹饪技能融入未来卫生专业人员的培训中。
方法:营养被整合到整骨医学院的基于系统的课程中,辅以基于健康满足食品课程(HmF;culinarymedicine.org)的烹饪医学课程。学生参加了该计划一年,该分析包括两组学生。结果是通过在线食物频率问卷(FFQ,Viosscreen,Viocare,Inc)和通过Qualtrics在线调查软件进行的调查。饮食质量使用健康饮食指数(HEI)-2015年进行测量。使用SAS9.4分析数据。
结果:一百九十五名一年级学生完成了基线FFQ(97.5%的响应率)。学生的平均年龄是26岁,47%为女性(n=92/195)。参与者的平均BMI为24.8kg/m2(范围17-45.4),大多数参与者报告活跃。75名学生(38%)完成了年度FFQ。基线时学生的饮食质量较差(n=195;67.59(SD10.54)),在第1年结束时略有改善,但显着改善(n=75,69.63(SD:12.42),p=0.04)。该调查仅对第二组进行;63名学生回答(回答率为53%)。受访者认为与患者谈论营养比与患者谈论安全性行为更与未来的实践相关。体重,烟草,酒精,其他药物滥用和家庭暴力。
结论:本研究评估了一所新的骨科医学院的营养和烹饪医学课程。学生对该计划的评价很高,出勤率很高,即使不是必需的。在医学院的第一年,学生的饮食质量没有下降。学生们认为与病人谈论营养是高度相关的,鼓励他们在未来的实践中这样做。我们相信我们的工作表明,营养可以融入未来医生的培训中,它可能会带来好处,特别是随着人们对预防保健重要性的认识不断提高。
BACKGROUND: Poor nutrition is a leading cause of preventable death, but is inconsistently taught in medical education and inadequately discussed in medical care. To overcome this problem, we developed a hybrid nutrition team-based learning/culinary medicine approach to integrate practical nutrition knowledge and basic cooking skills into the training of future health professionals.
METHODS: Nutrition was integrated into the systems-based courses at a college of osteopathic medicine, complemented by culinary medicine sessions based on the Health meets Food curriculum (HmF; culinarymedicine.org). Students participated in the program for one year and two cohorts of students were included in this analysis. Outcomes were measured via online food frequency questionnaire (FFQ, Vioscreen, Viocare, Inc) and surveys administered via Qualtrics online survey software. Diet quality was measured using the Healthy Eating Index (HEI)-2015. Data were analyzed using SAS 9.4.
RESULTS: One hundred and ninety-five first year students completed a baseline FFQ (97.5% response rate). Mean age of students was 26 years, 47% were female (n = 92/195). The average BMI of participants was 24.8 kg/m2 (range 17-45.4) and the majority of participants reported being active. Seventy-five students (38%) completed an end of year FFQ. Diet quality was poor among students at baseline (n = 195; 67.59 (SD 10.54)) and improved slightly but significantly at the end of year 1 (n = 75, 69.63 (SD: 12.42), p = 0.04). The survey was administered to the second cohort only; 63 students responded (53% response rate). Talking to patients about nutrition was seen as more relevant to future practice among respondents than talking to patients about safe sex, weight, tobacco, alcohol, other substance abuse and domestic violence.
CONCLUSIONS: This study evaluated the nutrition and culinary medicine curriculum at a new college of osteopathic medicine. Students rated the program highly and attendance was excellent, even though not required. Student diet quality did not decline over the first year of medical school. Students rated talking to patients about nutrition as highly relevant, providing encouragement that they will do so in future practice. We believe our work shows that nutrition can be integrated into the training of future physicians and that it may pay dividends, particularly with the increasing awareness of the importance of preventive care.