An Interactive Course Program on Nutrition for Medical Students: Interdisciplinary Development and Mixed-Methods Evaluation

Author:

Ngoumou Gonza1,Koppold Daniela A.1,Wenzel Laetitia2,Schirmaier Anne1,Breinlinger Carolin1,Pörtner Lisa M.3,Jordan Stefan1,Schiele Julia K.1,Hanslian Etienne4,Koppold Annika5,Stock-Schröer Beate6,Varvarezou Dimitra M.7,Jeitler Michael4,Ortiz Miriam1,Michalsen Andreas4,Stritter Wiebke1,Seifert Georg1,Kessler Christian S.4

Affiliation:

1. Charité – Universitaetsmedizin Berlin, Corporate Member of Freie Universitaet Berlin, Humboldt-Universitaet zu Berlin and Berlin Institute of Health

2. Otto-von-Guericke University Magdeburg

3. Institute of Public Health, Charité-Universitaetsmedizin Berlin, Corporate Member of Freie Universitaet Berlin and Humbolt- Universitaet zu Berlin

4. Immanuel Hospital Berlin

5. Technische Hochschule Augsburg

6. Witten/Herdecke University

7. Panteion University

Abstract

Abstract

Nutrition plays a crucial role in human and planetary health, as prevailing nutritional patterns significantly contribute to the global non-communicable disease pandemic. Moreover, the global food system is inextricably linked to planetary health deterioration. The relevance of nutrition for individual and planetary health is insufficiently addressed in German medical schools. Here, we present a two-week course for medical students in the 8th semester at Charité - Universitaetsmedizin Berlin on nutrition and fasting in the context of human and planetary health. The course was developed iteratively along the Kern cycle for medical curricula and underwent evaluation through a mixed-methods design spanning across two consecutive semesters. Assessment involved quantitative questionnaires and qualitative interviews. The main exploratory outcome was the overall module rating. Further outcomes encompassed in-depth evaluations of specific aspects, including content, teaching methods, instructor performance, and subjective experiential aspects. The conceptualisation resulted in a highly participative two-week course of 37.5 hours. The main learning objectives aimed at the acquisition of competences and competencies in four areas: (1) the role of nutrition in health and disease; (2) the exploration of global food systems; (3) communication on subjects of nutrition; (4) culinary medicine. Various interactive didactic methodologies were used. The majority of the participants (n = 27) gave high ratings to the course (48.2% “very good”, 29.6% “good”). The conviction that nutrition influences health and disease increased over the course (41.2% before versus 74.1% after the course). In the qualitative interviews (n = 8) the course content, its didactical diversity and the positive group experience were appreciated. Our results indicate that it could be worthwhile to further incorporate nutrition curricula in medical education.

Publisher

Springer Science and Business Media LLC

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