Poster AbstractDietitians in the Kitchen Impact Cardiovascular Disease Prevention

To describe a successful dietetics intervention in an integrative cardiovascular health program. Amid the CVD epidemic, opportunities to learn basic cooking skills are decreasing while rates of eating out are continually increasing. Our research kitchen offers a unique opportunity to teach simple, Mediterranean-style, heart-healthy cooking techniques for use at home. The Integrative Cardiovascular Health Program (ICHP) follows evidence-based guidelines to measure CVD risk and contributory lifestyle behaviors. Subsequent interventions include a workshop, behavioral prescriptions, and coaching follow-up over 6 months, including appointments with a dietitian for diabetes education. The four-hour interactive workshop presents overviews on diet, exercise, stress management, and sleep. The program’s capstone is a food preparation demonstration and Mediterranean-style meal in the research kitchen by a Culinary Institute of America-trained chef/Registered Dietitian. The goal is to teach simple recipes that taste good and empower attendees to plan, shop and prepare healthy meals at home. After workshop participation, patients (n=603, mean age 57±12 years, 44% men) expressed strong likelihood to try Mediterranean-style recipes (mean 3.8 of 4 points). Satisfaction was 99% with the Mediterranean-style meal. Confidence was strong in 95% of patients regarding where to shop for food. At program completion, 88 of 161 patients with prediabetes (55%) normalized fasting glucose. Of 221 patients with hypercholesterolemia, 96 (43%) normalized total cholesterol. Overweight patients (n=491, 81%) averaged 2.1 kg weight loss. Interactive experiences in a research kitchen with dietitians teaching recipe planning, shopping, and meal preparation, enhance cardiovascular health outcomes.