Culinary Medicine for Health and Disease Management

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Original Editors - Ziya Altug

Top Contributors - Cindy John-Chu, Kim Jackson, Robin Leigh Tacchetti and Robin Tacchetti      


Introduction[edit | edit source]

According to an article in Critical Care Nursing Clinics in North America, "Culinary medicine uses what is known about the pharmacologic properties of food to treat, manage, and prevent disease."[1]The American Journal of Health Promotion defines culinary medicine as "an evidence-based field of medicine that combines the art of cooking with the science of medicine."[2]Some medical training programs are introducing culinary medicine courses and workshops as a part of nutrition education to improve nutrition in the community.[3][4][5]

A pilot study in the Journal of Alternative and Complementary Medicine found that a culinary medicine course improved medical students' knowledge of nutrition.[6]An article in the American Journal of Lifestyle Medicine outlines an open-source Culinary Medicine Curriculum.[7]An article in Clinical Therapeutics proposes frameworks to include culinary medicine interventions for individuals and organizations.[8]Finally, a pilot study outlines a "hand-on nutrition and cooking curriculum for children of low-income families."[9]

Culinary Medicine for Health and Disease Management[edit | edit source]

Culinary medicine may be used for the following:

Also, cooking classes may be used to improve diet quality in adults and children[13], Mediterranean diet adherence, and food cost savings for families.[14]

Practical Application[edit | edit source]

For an Avocado and Pearl Barley Salad recipe, see the article in the American Journal of Lifestyle Medicine[15]

Screening Tools[edit | edit source]

Food diary
  • Start The Conversation[16]
  • For additional nutrition screening tools, see the article by Berner P, Bezner JR, Morris D, Lein DH. Nutrition in physical therapist practice: tools and strategies to act now.[17]

Related Articles[edit | edit source]

Related Books[edit | edit source]

  • La Puma J, Marx RM. ChefMD's Big Book of Culinary Medicine. New York: Crown; 2008.

Resources[edit | edit source]

References [edit | edit source]

  1. LeBlanc-Morales N. Culinary medicine: patient education for therapeutic lifestyle changes. Crit Care Nurs Clin North Am. 2019;31(1):109-123.
  2. Mauriello LM, Artz K. Culinary medicine: bringing healthcare into the kitchen. Am J Health Promot. 2019;33(5):825-829.
  3. Hauser ME. Culinary medicine basics and applications in medical education in the United States. Nestle Nutr Inst Workshop Ser. 2019;92:161-170
  4. Lang RD, Jennings MC, Lam C, Yeh HC, Zhu C, Kumra T. Community culinary workshops as a nutrition curriculum in a preventive medicine residency program. MedEdPORTAL. 2019;15:10859
  5. Pang B, Memel Z, Diamant C, Clarke E, Chou S, Gregory H. Culinary medicine and community partnership: hands-on culinary skills training to empower medical students to provide patient-centered nutrition education. Med Educ Online. 2019;24(1):1630238.
  6. Rothman JM, Bilici N, Mergler B, et al. A culinary medicine elective for clinically experienced medical students: a pilot study. J Altern Complement Med. 2020;26(7):636-644.
  7. Hauser ME, Nordgren JR, Adam M, et al. The first, comprehensive, open-source culinary medicine curriculum for health professional training programs: a global reach. Am J Lifestyle Med. 2020;14(4):369-373.
  8. Irl B H, Evert A, Fleming A, et al. Culinary medicine: advancing a framework for healthier eating to improve chronic disease management and prevention. Clin Ther. 2019;41(10):2184-2198
  9. Marshall H, Albin J. Food as medicine: A pilot nutrition and cooking curriculum for children of participants in a community-based culinary medicine class. Matern Child Health J. 2021;25(1):54-58.
  10. Kalantar-Zadeh K, Mattix-Kramer HJ, Moore LW. Culinary medicine as a core component of the medical nutrition therapy for kidney health and disease. J Ren Nutr. 2021;31(1):1-4.
  11. Allen-Winters S, Wakefield D, Gaudio E, et al. "Eat to Live"-Piloting a culinary medicine program for head & neck radiotherapy patients. Support Care Cancer. 2020;28(6):2949-2957.
  12. Razavi AC, Dyer A, Jones M, et al. Achieving dietary sodium recommendations and atherosclerotic cardiovascular disease prevention through culinary medicine education. Nutrients. 2020;12(12):3632.
  13. Hasan B, Thompson WG, Almasri J, et al. The effect of culinary interventions (cooking classes) on dietary intake and behavioral change: a systematic review and evidence map. BMC Nutr. 2019;5:29.
  14. Razavi AC, Sapin A, Monlezun DJ, et al. Effect of culinary education curriculum on Mediterranean diet adherence and food cost savings in families: a randomised controlled trial. Public Health Nutr. 2021;24(8):2297-2303.
  15. Parks K, Polak R. Culinary medicine: paving the way to health through our forks. Am J Lifestyle Med. 2019;14(1):51-53.
  16. Paxton AE, Strycker LA, Toobert DJ, Ammerman AS, Glasgow RE. Starting the conversation: performance of a brief dietary assessment and intervention tool for health professionals. American journal of preventive medicine. 2011 Jan 1;40(1):67-71.
  17. Berner P, Bezner JR, Morris D, Lein DH. Nutrition in physical therapist practice: tools and strategies to act now. Phys Ther. 2021;101(5):pzab061.