Training of Registered Dietitian Nutritionists to Improve Culinary Skills and Food Literacy.

Autor: McWhorter JW; Department of Health Promotion and Behavioral Sciences, and Nourish Program, UTHealth School of Public Health, Houston, TX. Electronic address: John.Wesley.McWhorter@uth.tmc.edu., LaRue DM; Population Health Transformation, Harris Health System, Houston, TX., Almohamad M; Department of Epidemiology, Human Genetics, and Environmental Sciences, UTHealth School of Public Health, Houston, TX., Danho MP; Department of Epidemiology, Human Genetics, and Environmental Sciences, UTHealth School of Public Health, Houston, TX., Misra S; Population Health Transformation, Harris Health System, Houston, TX., Tseng KC; Department of Epidemiology, Human Genetics, and Environmental Sciences, UTHealth School of Public Health, Houston, TX., Weston SR; Nourish Program, UTHealth School of Public Health, Houston, TX., Moore LS; Department of Health Promotion and Behavioral Sciences, and Nourish Program, UTHealth School of Public Health, Houston, TX., Durand C; Department of Health Promotion and Behavioral Sciences, UTHealth School of Public Health, Houston, TX., Hoelscher DM; Michael and Susan Dell Center for Healthy Living, UTHealth School of Public Health, Austin, TX., Sharma SV; Department of Epidemiology, Human Genetics, and Environmental Sciences, UTHealth School of Public Health, Houston, TX.
Jazyk: angličtina
Zdroj: Journal of nutrition education and behavior [J Nutr Educ Behav] 2022 Aug; Vol. 54 (8), pp. 784-793. Date of Electronic Publication: 2022 May 27.
DOI: 10.1016/j.jneb.2022.04.001
Abstrakt: Objective: To understand if a culinary medicine training program increases food literacy, culinary skills, and knowledge among practicing registered dietitian nutritionists (RDN).
Methods: Prepost study design evaluating pilot test of RDN train-the-trainer curriculum from September, 2019 to January, 2020.
Results: On average, results indicate an increase in culinary nutrition skills (mean difference, 6.7 ± 4.4; P < 0.001; range, 10-30) and a significant increase in 5 of the 8 food literacy factors. Through process evaluation, RDNs rated the training as extremely useful to their practice (mean, 4.4 ± 0.3).
Conclusions and Implications: Registered dietitian nutritionist participants increased culinary nutrition skills with statistically significant scores across all individual measures. This study describes an RDN training curriculum in culinary medicine across a diverse group of practicing RDNs from a large county health care system. Culinary medicine shows a promising impact on promoting nutrition skills and confidence; however, it warrants further assessment.
(Copyright © 2022 The Authors. Published by Elsevier Inc. All rights reserved.)
Databáze: MEDLINE
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