Number
234
Name
Impact of a Culinary Medicine Elective on Medical Students' Nutrition Knowledge and Confidence
Date & Time
Sunday, June 7, 2026, 5:30 PM - 7:00 PM
Location Name
Oglethorpe Ballroom
Speakers
Authors
Stephanie Randar, University of South Carolina School of Medicine-Columbia
Alaisha Smith, University of South Carolina School of Medicine-Columbia
Jack Goldsmith, University of South Carolina School of Medicine-Columbia
Presentation Topic(s)
Curriculum
Description
PURPOSE
Many chronic diseases seen in the US and worldwide are due to poor
nutrition and lifestyle habits and most medical curricula do not adequately
prepare students to address these conditions with anything other than
pharmacological and/or surgical interventions. The September 2024 JAMA
publication of new nutrition competencies and September 2025 call to action
by the American Association of Medical Colleges, explicitly recognize the
importance of nutrition education for future physicians. As early as 2019,
the University of South Carolina School of Medicine-Columbia recognized the
need to increase hands-on nutrition instruction for medical students via the
creation of a fourth-year elective culinary medicine course. This project
aims to collect feedback from students who have participated in this elective
and assess their confidence in nutrition-related patient education before and
after taking the course.
METHODS
Students completing the culinary medicine elective were asked to
voluntarily complete an anonymous survey at the end of the course which
assessed pre- and post-course confidence about nutrition knowledge, cooking
abilities, and patient communication. Response rate has been in excess of
70%. All study-related communication, as well as data collection, analysis,
and retention were in accordance with an IRB-approved protocol.
RESULTS
Participants in the culinary medicine course have generally ranked their
pre-class knowledge and confidence on the lower end of the spectrum and in
free response comments noted a disjointed approach to nutrition and its role
in chronic disease in the curriculum. Post-course attitudes, not
surprisingly, show marked increases in these same domains, even among
students who self-reported strong kitchen skills for their own daily
activities. Participants have been nearly unanimous in their opinion that the
course is beneficial.
CONCLUSION
A culinary medicine course can address gaps in the existing nutrition
curriculum and improve student knowledge and confidence in applying nutrition
concepts to patient care.
Many chronic diseases seen in the US and worldwide are due to poor
nutrition and lifestyle habits and most medical curricula do not adequately
prepare students to address these conditions with anything other than
pharmacological and/or surgical interventions. The September 2024 JAMA
publication of new nutrition competencies and September 2025 call to action
by the American Association of Medical Colleges, explicitly recognize the
importance of nutrition education for future physicians. As early as 2019,
the University of South Carolina School of Medicine-Columbia recognized the
need to increase hands-on nutrition instruction for medical students via the
creation of a fourth-year elective culinary medicine course. This project
aims to collect feedback from students who have participated in this elective
and assess their confidence in nutrition-related patient education before and
after taking the course.
METHODS
Students completing the culinary medicine elective were asked to
voluntarily complete an anonymous survey at the end of the course which
assessed pre- and post-course confidence about nutrition knowledge, cooking
abilities, and patient communication. Response rate has been in excess of
70%. All study-related communication, as well as data collection, analysis,
and retention were in accordance with an IRB-approved protocol.
RESULTS
Participants in the culinary medicine course have generally ranked their
pre-class knowledge and confidence on the lower end of the spectrum and in
free response comments noted a disjointed approach to nutrition and its role
in chronic disease in the curriculum. Post-course attitudes, not
surprisingly, show marked increases in these same domains, even among
students who self-reported strong kitchen skills for their own daily
activities. Participants have been nearly unanimous in their opinion that the
course is beneficial.
CONCLUSION
A culinary medicine course can address gaps in the existing nutrition
curriculum and improve student knowledge and confidence in applying nutrition
concepts to patient care.
Presentation Tag(s)
Student Presentation