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Pilot of an Interprofessional Functional Nutrition and Lifestyle Medicine Elective with Community Cooking Classes during Covid-19 Pandemic

Journal: Journal of Integrative and Complementary Medicine Date: 2023/02, 29(2):Pages: A22. doi: Subito , type of study: cross sectional study

Full text    (https://www.liebertpub.com/doi/10.1089/jicm.2022.29113.abstracts)

Keywords:

conference abstract [121]
covid-19 [135]
cross sectional study [863]
nutrition [41]
osteopathic medicine [2055]
pilot study [196]
USA [1707]

Abstract:

PURPOSE: Diet and nutrition are recognized factors in chronic disease, including the inflammation driven chronic 'pre-existing' conditions that place patients at a higher risk for poor outcomes following Covid-19 infection. Reports, however, continue to highlight a paucity of clinically effective nutritional training in medical school curriculum. The Covid-19 pandemic response offered a unique opportunity to pilot an interdisciplinary culinary medicine curriculum while promoting community and wellness through an anti-inflammatory Mediterranean diet via a virtual teaching kitchen. METHODS: Health Professional students from Touro University California (TUC) were invited to participate in an interprofessional (IPE) Functional Nutrition and Lifestyle Medicine elective. A 6-week course was designed to offer synchronous remote education via Zoom base on the Health Meets Food courseware. A TUC website advertised a series of cooking sessions, recipes, and registration to the greater community. Enrolled TUC students underwent a 4-hour training with course faculty. Students led realtime cooking sessions and facilitated practical nutrition discussions with participants. A 10-minute closing discussion compared calories, macronutrients and costs of the home prepared meal compared to fast foods. The final session included an invited guest speaker. RESULTS: Twenty self-selected TUC students in the osteopathic medicine (10), pharmacy (6) and physicians' assistant (4) programs enrolled in the nutrition elective. Community participants included local healthcare professionals, TUC staff, family, and friends. Utilization of Zoom proved adequate for a remote teaching kitchen and participation from multiple colleges within the university. The final session was an in-person guest lecture. CONCLUSION: We have successfully launched an IPE elective that serves the TUC healthcare student population as well as the community at-large. This elective is the cornerstone in building clinical competence in nutrition and integrating a robust nutrition curriculum across all TUC colleges.


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