Impact of a Teaching Kitchen Curriculum for Health Professional Trainees in Nutrition Knowledge, Confidence, and Skills to Advance Obesity Prevention and Management in Clinical Practice-Reference-Cited by-同舟云学术

Impact of a Teaching Kitchen Curriculum for Health Professional Trainees in Nutrition Knowledge, Confidence, and Skills to Advance Obesity Prevention and Management in Clinical Practice

Published:2023-09-30 Issue:19 Volume:15 Page:4240
ISSN:2072-6643
Container-title:Nutrients
language:en
Short-container-title:Nutrients

Author:

Thang Christine K.¹^ORCID,Guerrero Alma D.¹,Garell Cambria L.¹,Leader Janet K.²,Lee Erica¹,Ziehl Kevin³,Carpenter Catherine L.⁴^ORCID,Boyce Shanika⁵^ORCID,Slusser Wendelin¹²⁶

Affiliation:

1. Department of Pediatrics, University of California Los Angeles, Los Angeles, CA 90095, USA

2. Department of Community Health Sciences, UCLA Fielding School of Public Health, Los Angeles, CA 90095, USA

3. Department of Biostatistics, UCLA School of Public Health, Los Angeles, CA 90095, USA

4. UCLA Center for Human Nutrition, Schools of Medicine, Nursing and Public Health, Los Angeles, CA 90095, USA

5. Department of Pediatrics, Charles R. Drew University of Medicine and Science, Los Angeles, CA 90095, USA

6. Semel Healthy Campus Initiative Center, UCLA, Los Angeles, CA 90095, USA

Abstract

Nutrition knowledge, confidence, and skills are thought to be important elements in the role of healthcare professionals in obesity prevention and management. The Upstream Obesity Solutions curriculum goes upstream with a multidisciplinary approach to supplement nutrition education among health professional trainees. Educational strategies of didactics, teaching kitchens, and service-based learning were employed for medical, dental, and nursing students and resident physicians. Pre/post participation surveys assessed knowledge, attitude, and practices; lifestyle habits; and culinary skills among 75 trainees in this cross-sectional descriptive study. There was variability in statistically significant improvement in knowledge, attitudes, and practices about obesity management and nutrition education, lifestyle habits, and culinary skills among learner groups.

Funder

UniHealth Foundation

Publisher

MDPI AG

Subject

Food Science,Nutrition and Dietetics

Link

https://www.mdpi.com/2072-6643/15/19/4240/pdf

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