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Culinary medicine and culinary nutrition education for individuals with the capacity to influence health related behaviour change: A scoping review
This scoping review examines the emerging strategy of culinary medicine (CM) or culinary nutrition (CN) education for professionals capable of influencing dietary behavior change, with a focus on improving diet quality and mitigating diet-related chronic diseases in adults. Using the Preferred Reporting Items for Systematic Reviews and Meta-Analyses extension for Scoping Reviews (PRISMA-ScR), the review includes studies published from 2003 onward that explore CM/CN education administered by or to health, education, and culinary professionals, including students in these fields. In March 2019, 11 electronic databases were systematically searched, yielding 33 studies. Among these, 19 studies reported on programs directed at the general population, facilitated by health professionals or university students in health disciplines. Additionally, 14 studies focused on CM/CN training for health professionals or students. The findings indicated significant outcomes, including enhancements in participants’ culinary skills and nutrition knowledge (n = 18), changes in dietary intake (n = 13), shifts in attitudes and behaviors towards healthy eating and cooking (n = 4), and improvements in competency related to nutrition counseling and knowledge (n = 7). The review highlights the necessity for further research to evaluate the effectiveness of CM/CN programs, particularly regarding their optimal content, format, and timing. Furthermore, future studies should assess the impact of CM/CN training on the healthy cooking behaviors of patients or clients served by trained education and culinary professionals. [NPID: Culinary skills, behavior, cooking, counseling, culinary medicine, culinary nutrition, professionals]
Year: 2022
