Boettcher, Selina and Schonebeck, Louisa Josefa and Droesch, Laura and Plogmann, Anna Manuela and Leineweber, Can Gero and Puderbach, Seraphina and Buhre, Charlotte and Schmoecker, Christoph and Neumann, Uwe and Ellrott, Thomas (2023) Comparison of Effectiveness regarding a Culinary Medicine Elective for Medical Students in Germany Delivered Virtually versus In-Person. NUTRIENTS, 15 (19): 4281. ISSN , 2072-6643
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(1) Background: The Culinary Medicine elective at the German medical schools of the universities of Gottingen, Giessen, and Brandenburg is a teaching kitchen-based elective aimed at training medical students on how to improve patient counselling on nutrition and lifestyle medicine topics. This curriculum was either delivered virtually (2021) or in-person (2022/2023). Changes in teaching effectiveness were evaluated. (2) Methods: The elective included seven modules in the teaching kitchen for 3 h each. It consisted of a short introduction and a hands-on interactive cooking part illustrating important dietary principles in different disease groups. The elective was conducted virtually in 2021 in a fully interactive setup using videoconference tools. Students in this cohort attended from their private kitchens whereas students in the in-person cohort (2022/2023) attended the same classes in the teaching kitchen. Standardized comparative self-assessment questionnaires on counselling competencies, nutrition knowledge, eating habits, and mental well-being (WHO-5) before and after the elective were used to determine teaching effectiveness. Paired and unpaired t-tests were performed to evaluate results. (3) Results: A total of 70 students (mean semester 6.3) were included in the virtual cohort, and 80 students (mean semester 6.3) were in the in-person cohort. In both, counselling competencies on 25 nutrition and lifestyle medicine topics increased significantly. Significant changes also occurred in most nutrition knowledge categories. Subjective well-being as well as personal attitudes towards nutrition counselling in medical practice improved significantly during the elective. Healthy eating habits improved in both groups as students ate significantly less unfavourable foods. There were no significant differences between the two groups apart from minor differences in nutrition knowledge. (4) Conclusions: The elective in Culinary Medicine improved students counselling competencies, nutrition knowledge, attitudes, well-being, and eating habits with no relevant difference between virtual and in-person teaching.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | NUTRITION EDUCATION; CURRICULUM; FUTURE; CARE; culinary medicine; teaching kitchen; nutrition education for health professionals; hands-on cooking instructions; interprofessional education; nutrition knowledge; behaviour change; diet-related diseases; counselling competencies; patient care |
| Subjects: | 600 Technology > 610 Medical sciences Medicine |
| Divisions: | Medicine > Lehrstuhl für Innere Medizin I |
| Depositing User: | Dr. Gernot Deinzer |
| Date Deposited: | 26 Mar 2024 13:34 |
| Last Modified: | 26 Mar 2024 13:34 |
| URI: | https://pred.uni-regensburg.de/id/eprint/60591 |
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