PURPOSE
Despite the well-established role of nutrition in preventing and managing
chronic disease, medical students often receive limited formal nutrition
education outside of the standard vitamin deficiencies. This project aimed to
redesign our institution’s existing loosely coordinated nutrition curriculum
and replace it with a longitudinal nutrition curriculum that addresses
recently published competencies. The primary goals of the new curriculum are
to strengthen students’ knowledge, clinical skills, and confidence in
providing nutrition counseling to patients.
METHODS
As part of the new curriculum, nutrition content is being embedded across
pre-clinical courses and required clerkships using interactive lectures,
case-based learning, standardized patient encounters, optional kitchen and
taste-testing experiences, and online modules. A capstone fourth-year
elective provides a single place to tie everything together in a kitchen/food-focused
environment. Student input and feedback is being used to modify existing
activities as well as adjust future ones as well.
RESULTS
Pre-implementation qualitative feedback from students emphasized the value
of relevance to patient care and inclusion of disease prevention and
treatment. Students also recommended additional hands-on practice and
expanded content on culturally responsive nutrition guidance. Though implementation
has generally been straightforward, faculty and facility challenges have been
encountered that need to be addressed. For students, though the vast majority
are eager to see inclusion of more nutrition, some do not see relevance to
their intended specialty and want to be able to opt-out of some experiences.
CONCLUSION
Embedding nutrition across the curriculum and emphasizing real-world
application are generally welcomed by students. Adhering closely to published
competencies has helped facilitate curricular changes. Looking ahead, future
development of interprofessional learning opportunities may strengthen
long-term retention and ensure future physicians are better prepared to
address nutrition-related health needs.