Document Type

Masters Project

Abstract

Culinary medicine (CM) is an emerging practice that combines evidence-based guidelines for health and disease management with practical food preparation techniques.1,2 Americans spend little time in the kitchen. Meanwhile, chronic diseases such as diabetes, hypertension, and heart disease are increasingly common in the American population. CM can teach practical, buildable skills to help alleviate these conditions. Registered Dietitian Nutritionists (RDNs) are food and nutrition experts who are well-positioned to be leaders in CM interventions but current research suggests an overall lack of understanding in how RDNs engage in CM in their work. Most RDNs work in the clinical setting, which suggests that culinary skills interventions are not necessarily a priority or a feasible option in their jobs. The objective of this project was to understand the RDNs’ attitudes and behaviors in CM and their role in CM. An electronic survey was sent to 4,865 RDNs utilizing the Academy of Nutrition and Dietetics Student Research Request Application process. A total of 175 RDNs completed the survey. The results showed that overall RDNs have good exposure to culinary activities in the didactic setting but once they reach supervised practice, they receive almost no cooking education. This lack of exposure in supervised practice may explain why RDNs do not use CM to its full potential, because they have not been taught a practical application of it in the work setting. RDNs reported confidence in cooking but seem unsure if they have the education and training needed to provide CM to patients. This project provided more insight into RDN work activities and revealed the importance of continuing culinary education for RDNs.

Publication Date

5-1-2023

Handle

http://hdl.handle.net/11122/13206

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