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There is a well-established association between diet and atherosclerotic cardiovascular disease (ASCVD) and associated metabolic disorders. Nutrition is a central component of ASCVD guidelines involving risk reduction; however, approximately 9 in 10 cardiovascular specialists report receiving none to minimal nutritional education during fellowship training. Culinary medicine is a discipline and training modality within clinical and public health education that provides medical trainees, healthcare professionals and community members with experiential, food-based nutrition knowledge and the culinary skills needed for implementation.

 

This study shows that kitchen-based nutrition education delivered in the virtual environment, when compared with in-person programming as well as culinary medicine programming itself, is associated with a higher likelihood of MedDiet adherence and lifestyle medicine counselling competence in medical trainees enrolled at partner sites across the USA. However, further progress is still required as virtual teaching kitchen education was not significantly associated with several important nutritional competencies related to ASCVD risk reduction.

Do you think practical implementation of Virtual teaching kitchen classes for medical trainees to  prevent cardiovascular disease is possible ?

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