Comparison of Effectiveness regarding a Culinary Medicine Elective for Medical Students in Germany Delivered Virtually versus In-Person
(1) Background: The Culinary Medicine elective at the German medical schools of the universities of Göttingen, Giessen, and Brandenburg is a teaching kitchen-based elective aimed at training medical students on how to improve patient counselling on nutrition and lifestyle medicine topics. This curri...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-10-01
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| Series: | Nutrients |
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| Online Access: | https://www.mdpi.com/2072-6643/15/19/4281 |
| _version_ | 1797575390453039104 |
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| author | Selina Böttcher Louisa Josefa Schonebeck Laura Drösch Anna Manuela Plogmann Can Gero Leineweber Seraphina Puderbach Charlotte Buhre Christoph Schmöcker Uwe Neumann Thomas Ellrott |
| author_facet | Selina Böttcher Louisa Josefa Schonebeck Laura Drösch Anna Manuela Plogmann Can Gero Leineweber Seraphina Puderbach Charlotte Buhre Christoph Schmöcker Uwe Neumann Thomas Ellrott |
| author_sort | Selina Böttcher |
| collection | DOAJ |
| description | (1) Background: The Culinary Medicine elective at the German medical schools of the universities of Göttingen, Giessen, and Brandenburg is a teaching kitchen-based elective aimed at training medical students on how to improve patient counselling on nutrition and lifestyle medicine topics. This curriculum was either delivered virtually (2021) or in-person (2022/2023). Changes in teaching effectiveness were evaluated. (2) Methods: The elective included seven modules in the teaching kitchen for 3 h each. It consisted of a short introduction and a hands-on interactive cooking part illustrating important dietary principles in different disease groups. The elective was conducted virtually in 2021 in a fully interactive setup using videoconference tools. Students in this cohort attended from their private kitchens whereas students in the in-person cohort (2022/2023) attended the same classes in the teaching kitchen. Standardized comparative self-assessment questionnaires on counselling competencies, nutrition knowledge, eating habits, and mental well-being (WHO-5) before and after the elective were used to determine teaching effectiveness. Paired and unpaired <i>t</i>-tests were performed to evaluate results. (3) Results: A total of 70 students (mean semester 6.3) were included in the virtual cohort, and 80 students (mean semester 6.3) were in the in-person cohort. In both, counselling competencies on 25 nutrition and lifestyle medicine topics increased significantly. Significant changes also occurred in most nutrition knowledge categories. Subjective well-being as well as personal attitudes towards nutrition counselling in medical practice improved significantly during the elective. Healthy eating habits improved in both groups as students ate significantly less unfavourable foods. There were no significant differences between the two groups apart from minor differences in nutrition knowledge. (4) Conclusions: The elective in Culinary Medicine improved students counselling competencies, nutrition knowledge, attitudes, well-being, and eating habits with no relevant difference between virtual and in-person teaching. |
| first_indexed | 2024-03-10T21:37:50Z |
| format | Article |
| id | doaj.art-8956dc37f4cf466daf73c7150c97fbd0 |
| institution | Directory Open Access Journal |
| issn | 2072-6643 |
| language | English |
| last_indexed | 2024-03-10T21:37:50Z |
| publishDate | 2023-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Nutrients |
| spelling | doaj.art-8956dc37f4cf466daf73c7150c97fbd02023-11-19T14:52:43ZengMDPI AGNutrients2072-66432023-10-011519428110.3390/nu15194281Comparison of Effectiveness regarding a Culinary Medicine Elective for Medical Students in Germany Delivered Virtually versus In-PersonSelina Böttcher0Louisa Josefa Schonebeck1Laura Drösch2Anna Manuela Plogmann3Can Gero Leineweber4Seraphina Puderbach5Charlotte Buhre6Christoph Schmöcker7Uwe Neumann8Thomas Ellrott9Medical Department, Division of Gastroenterology, Oncology, Hematology, Rheumatology and Diabetes, ukrb, Brandenburg Medical School, Theodor Fontane, 16816 Neuruppin, GermanyInstitute for Nutrition and Psychology, Georg-August-University Göttingen Medical Centre, Humboldtallee 32, 37073 Göttingen, GermanyDepartment of Internal Medicine I, Gastroenterology, Hepatology, Endocrinology, Rheumatology, and Infectious Diseases, University Hospital Regensburg, 93053 Regensburg, GermanyMedical Centre, Justus-Liebig-University Gießen, 35390 Gießen, GermanyMedical Department, Division of Gastroenterology, Oncology, Hematology, Rheumatology and Diabetes, ukrb, Brandenburg Medical School, Theodor Fontane, 16816 Neuruppin, GermanyMedical Department, Division of Gastroenterology, Oncology, Hematology, Rheumatology and Diabetes, ukrb, Brandenburg Medical School, Theodor Fontane, 16816 Neuruppin, GermanyMedical Department, Division of Gastroenterology, Oncology, Hematology, Rheumatology and Diabetes, ukrb, Brandenburg Medical School, Theodor Fontane, 16816 Neuruppin, GermanyMedical Department, Division of Gastroenterology, Oncology, Hematology, Rheumatology and Diabetes, ukrb, Brandenburg Medical School, Theodor Fontane, 16816 Neuruppin, GermanyCulinary Medicine Germany e.V., 48341 Altenberge, GermanyInstitute for Nutrition and Psychology, Georg-August-University Göttingen Medical Centre, Humboldtallee 32, 37073 Göttingen, Germany(1) Background: The Culinary Medicine elective at the German medical schools of the universities of Göttingen, Giessen, and Brandenburg is a teaching kitchen-based elective aimed at training medical students on how to improve patient counselling on nutrition and lifestyle medicine topics. This curriculum was either delivered virtually (2021) or in-person (2022/2023). Changes in teaching effectiveness were evaluated. (2) Methods: The elective included seven modules in the teaching kitchen for 3 h each. It consisted of a short introduction and a hands-on interactive cooking part illustrating important dietary principles in different disease groups. The elective was conducted virtually in 2021 in a fully interactive setup using videoconference tools. Students in this cohort attended from their private kitchens whereas students in the in-person cohort (2022/2023) attended the same classes in the teaching kitchen. Standardized comparative self-assessment questionnaires on counselling competencies, nutrition knowledge, eating habits, and mental well-being (WHO-5) before and after the elective were used to determine teaching effectiveness. Paired and unpaired <i>t</i>-tests were performed to evaluate results. (3) Results: A total of 70 students (mean semester 6.3) were included in the virtual cohort, and 80 students (mean semester 6.3) were in the in-person cohort. In both, counselling competencies on 25 nutrition and lifestyle medicine topics increased significantly. Significant changes also occurred in most nutrition knowledge categories. Subjective well-being as well as personal attitudes towards nutrition counselling in medical practice improved significantly during the elective. Healthy eating habits improved in both groups as students ate significantly less unfavourable foods. There were no significant differences between the two groups apart from minor differences in nutrition knowledge. (4) Conclusions: The elective in Culinary Medicine improved students counselling competencies, nutrition knowledge, attitudes, well-being, and eating habits with no relevant difference between virtual and in-person teaching.https://www.mdpi.com/2072-6643/15/19/4281culinary medicineteaching kitchennutrition education for health professionalshands-on cooking instructionsinterprofessional educationnutrition knowledge |
| spellingShingle | Selina Böttcher Louisa Josefa Schonebeck Laura Drösch Anna Manuela Plogmann Can Gero Leineweber Seraphina Puderbach Charlotte Buhre Christoph Schmöcker Uwe Neumann Thomas Ellrott Comparison of Effectiveness regarding a Culinary Medicine Elective for Medical Students in Germany Delivered Virtually versus In-Person Nutrients culinary medicine teaching kitchen nutrition education for health professionals hands-on cooking instructions interprofessional education nutrition knowledge |
| title | Comparison of Effectiveness regarding a Culinary Medicine Elective for Medical Students in Germany Delivered Virtually versus In-Person |
| title_full | Comparison of Effectiveness regarding a Culinary Medicine Elective for Medical Students in Germany Delivered Virtually versus In-Person |
| title_fullStr | Comparison of Effectiveness regarding a Culinary Medicine Elective for Medical Students in Germany Delivered Virtually versus In-Person |
| title_full_unstemmed | Comparison of Effectiveness regarding a Culinary Medicine Elective for Medical Students in Germany Delivered Virtually versus In-Person |
| title_short | Comparison of Effectiveness regarding a Culinary Medicine Elective for Medical Students in Germany Delivered Virtually versus In-Person |
| title_sort | comparison of effectiveness regarding a culinary medicine elective for medical students in germany delivered virtually versus in person |
| topic | culinary medicine teaching kitchen nutrition education for health professionals hands-on cooking instructions interprofessional education nutrition knowledge |
| url | https://www.mdpi.com/2072-6643/15/19/4281 |
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