Interprofessional Students’ Perspectives on Culinary Medicine Training: Intentions from Plate to Practice

Purpose The purpose of this pilot study was to determine the impact a culinary medicine teaching activity had on interprofessional healthcare students’ knowledge, confidence, and intent to apply practical dietary principles in practice. Methods Thirteen interprofessional students ( n = 13) completed a 3-h, hands-on culinary medicine session focused on recipe conversion and nutritional coaching skills to modify a favorite comfort food into a significantly more nutritious, Mediterranean diet–based meal. Participants produced variations of a recipe to gain a deeper understanding of how diet modifications that consider both taste and nutritional value can treat health conditions. Pre- and post-session surveys were administered to evaluate participants’ knowledge and intent to apply culinary medicine principles into their respective healthcare practices. Findings Students reported an increase in the belief that nutritional counseling should be included in routine appointments, as well as increased confidence in their ability to implement culinary medicine into practice. All students reported the intent to integrate culinary medicine into practice, and a likelihood that they would recommend culinary medicine training to other healthcare professionals. Conclusion Interprofessional students reported learning satisfaction throughout the hands-on, chef-led and faculty-facilitated culinary medicine teaching activity and found the nutritional content to be especially transferable to working with patients.