Hands-on Cooking in Medical Schools: Diffusion of a Prevention Education Innovation
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ORIGINAL RESEARCH
Hands-on Cooking in Medical Schools: Diffusion of a Prevention Education Innovation April Williams 1
&
Anna Diffenderfer 2
&
Kellie Carlyle 3
Accepted: 5 October 2020 # International Association of Medical Science Educators 2020
Abstract Educating physicians early and often on how to have conversations with patients about diet to prevent and treat chronic disease is imperative, yet under realized. Some innovative medical schools have begun implementing hands-on cooking (HOC) programs to fill this gap, but how these programs are promoted is unknown. This study assessed the prevalence and innovation characteristics of HOC programs offered to medical students in the USA. Content analysis of webpages was conducted using a Diffusion of Innovation (e.g., relative advantage, compatibility, complexity, trialability, and observability) framework. Themes of relative advantage included increasing students’ confidence, improvements in medical and interprofessional education, and translating into a benefit to patients through improved care. Compatibility codes showed only a quarter of webpages referred to the program as “evidence-based.” Complexity codes showed most (86%) webpages clearly described the course. About half the webpages described the program as an elective, suggesting trialability of this innovation. Many (43%) of the programs referenced use of a standardized “culinary medicine” curriculum, contributing to the observability of this innovation. Within the sample of schools, 35% provided HOC programs for their students. These findings suggest HOC programs have a strong foothold in healthcare education and provide a framework from which future studies might examine what effects innovative, successful HOC programs have on curriculum development, student experience, and, ultimately, patient outcomes. Keywords Hands-on Cooking . Cooking . Medical nutrition education . Interprofessional education . Schools, medical . Diffusion of innovation . Physicians . Chronic disease . Primary prevention
Introduction In 1893, the British Medical Journal published a call for medical students to attend four sick care and convalescent cookery courses to “gain practical information on matters of such vital importance to their future patients” [1 , p. 35].
Electronic supplementary material The online version of this article (https://doi.org/10.1007/s40670-020-01109-6) contains supplementary material, which is available to authorized users. * April Williams [email protected] 1
Department of Health Behavior and Policy, Virginia Commonwealth University, Richmond, VA, USA
2
Individual Interdisciplinary Program, Montana State University, Bozeman, MT, USA
3
Department of Health Behavior and Policy, Virginia Commonwealth University, Richmond, VA, USA
Although the need for medical nutrition education was recognized over 125 years ago, medical schools have only recently begun to integrate formal nutrition education programs into the curriculum. Many of the leading causes of death are related to lifestyle and nutr
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