A Suggested Strategy to Integrate an Elective on Clinical Nutrition with Culinary Medicine

Table 1 Demographic information for survey respondents

		1st year	2nd year	3rd year	4th year
Sample size		124	29	49	17
Gender	%Male	55%	55%	54%	59%
Age	18–24	38%	17%	0%	0%
	25–34	62%	79%	100%	94%
	35–44	0%	3%	0%	6%
Race/Ethnicity	American Indian/Alaska Native	0%	0%	0%	0%
	Asian	42%	31%	31%	31%
	Black/African-American	1%	0%	2%	0%
	White	39%	38%	55%	56%
	> 1 of the above	7%	17%	4%	6%
	Other	8%	10%	8%	6%
	Hispanic or Latino*	3%	3%	4%	12%
Did you have any nutrition training prior to medical school?	No	57%	62%	63%	76%
	Yes, college coursework	33%	34%	24%	18%
	Yes, RD		0%	0%	0%
	Yes, PhD		0%	0%	0%
	Yes, Physical trainer		0%	6%	0%
	Yes, Other	11%	3%	6%	6%
Do you or any of your close family members or friends have any nutrition-linked medical problems that would require a greater than average knowledge of nutrition (i.e., diabetes, BMI)?	Yes	75%	69%	63%	59%
Which of the following represents where your GPA stands thus far?	< 2.0	0%	0%	0%	0%
	2.0–2.5	6%	0%	12%	0%
	2.5–3.0	21%	17%	18%	18%
	3.0–3.5	53%	72%	49%	59%
	3.5–4.0	20%	10%	20%	24%
What is your intended specialty?	Anesthesiology	2%	10%	9%	6%
	Dermatology	0%	3%	0%	0%
	Emergency Medicine	13%	14%	4%	6%
	Family Medicine	14%	10%	21%	44%
	Internal Medicine	17%	10%	15%	6%
	Neurology	2%	3%	0%	0%
	Obstetrics and Gynecology	4%	3%	17%	6%
	Ophthalmology	0%	0%	0%	0%
	Pathology	0%	3%	2%	0%
	Psychiatry	2%	7%	9%	19%
	Radiology	1%	0%	2%	0%
	Surgery	12%	7%	4%	6%
	Undecided	32%	28%	17%	6%

*For 1st and 2nd year respondents, “Hispanic or Latino” were included in a combined race/ethnicity category, whereas for 3rd and 4th year respondents, “Hispanic or Latino” was offered as an “Ethnicity” question, separate from “Race”