Culinary medicine: Bringing healthcare into the kitchen

This article presents evidence supporting the benefits of culinary nutrition education, highlighting its experiential, social, and skills-based nature, which enhances nutrition-related beliefs, knowledge, and behaviors. Drawing on two decades of hands-on cooking program implementation across 30 U.S. states, we identify key motivational experiences, termed ‘drivers’ of behavior change. A framework derived from these drivers is […]

This 2019 article describes a project that aimed to improve the nutritional knowledge of medical students in the United States. Currently, 71% of medical schools in the U.S. do not provide the minimum benchmark of 25 hours of nutrition education set by the National Academy of Sciences. It is becoming increasingly important to educate these […]