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Med Educ Online. 2018 Dec;23(1):1510704. doi: 10.1080/10872981.2018.1510704.

Innovation in medical education: a culinary coaching tele-nutrition training program.

Author information

1
a Department of Physical Medicine and Rehabilitation , Harvard Medical School, Joslin Diabetes Center and Institute of Lifestyle Medicine, Spaulding Rehabilitation Hospital , Boston , MA , USA.
2
b Department of Medicine , Harvard Medical School, Joslin Diabetes Center , Boston , MA , USA.
3
c Department of Nursing, Faculty of Life and Health Sciences , Lev Academic Center, and Program of Medical Humanities, Hebrew University Hadassah-Medical School , Jerusalem , Israel.
4
d Department of Spinal Cord Medicine , VA Health Service to VA Boston Healthcare System , Spinal Cord Injury Service.
5
e Institute of Coaching, McLean Hospital , Harvard University Extension School , Wellesley , MA , USA.
6
f Department of Physical Medicine and Rehabilitation , Harvard Medical School, Spaulding Rehabilitation Hospital , Boston , MA , USA.
7
g Department of Physical Medicine and Rehabilitation, Harvard Medical School , Massachusetts General Hospital; and Brigham and Women's , Boston , MA , USA.
8
h VA Boston Healthcare System , Physical Medicine & Rehabilitation Service.

Abstract

BACKGROUND:

Nutrition medical education training programs that are focused on home cooking are emerging.

OBJECTIVE:

This short communication describes the first synchronous tele-nutrition medical education training program using a novel Culinary Coaching (CC) model.

DESIGN:

Seven health coaches were trained and each coach delivered CC programs to four patients (28 total). Evaluations included:1) two questionnaires before, immediately after, and six months post training program; and 2) one questionnaire after each patient program.

RESULTS:

CC training significantly improved coaches' attitudes about and confidence to deliver CC from pre-program means of 3.61 and 3.65 (out of 5), respectively, to post-program means, 3.77 (p<0.01) and 3.86 (p<0.05), respectively, and remained higher 6 months after the training program (3.93, p<0.01; 3.93, p<0.05). Health coaches described a high usage of CC principles and tools through the patient programs.

CONCLUSIONS:

This early evidence suggests that the CC model can be successfully expanded to health coaches, thus improving nutritional care.

KEYWORDS:

Medical education; culinary coaching; health coaching; home cooking; nutrition

PMID:
30153772
PMCID:
PMC6127849
DOI:
10.1080/10872981.2018.1510704
[Indexed for MEDLINE]
Free PMC Article

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