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Food Is Medicine: Using a 4-Week Cooking Program of Plant-Based, Olive oil Recipes to Improve Diet and Nutrition Knowledge in Medical Students

  • Mary M. Flynn
  • Paul George
  • Fred Jay Schiffman
Short Communication
  • 3 Downloads

Abstract

Diet can be used to treat chronic diseases, yet nutrition education is not sufficiently included in most medical school curriculum. Providing practical nutrition information that could lead to improvements in clinical measures could improve patient outcomes and physician clinical skills; it might also improve the diet and eating behavior of the medical student. This study used a 4-week cooking program of plant-based recipes that included extra virgin olive oil to provide medical students with practical cooking skills and nutrition education. The results indicate that the program can improve both the diet and eating behavior of the student and their nutrition knowledge.

Keywords

Medical students Food insecurity Nutrition education 

Notes

Funding Information

This study was partially funded by the Baxt Family Resiliency Program.

Compliance with Ethical Standards

Conflict of Interest

The authors declare that they have no conflict of interest.

Ethical Approval

This study was approved the The Miriam Hospital IRB and all participants signed informed consent. All procedures performed in studies involving human participants were in accordance with the ethical standards of the institutional and/or national research committee and with the 1964 Helsinki declaration and its later amendments or comparable ethical standards.

Informed Consent

Informed consent was obtained from all individual participants included in the study.

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Copyright information

© International Association of Medical Science Educators 2019

Authors and Affiliations

  1. 1.The Miriam HospitalProvidenceUSA
  2. 2.Medical Education, Family Medicine and Medical ScienceThe Warren Alpert Medical School of Brown UniversityProvidenceUSA
  3. 3.Lifespan Cancer InstituteThe Miriam HospitalProvidenceUSA

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