H. H. Chao Comprehensive Digestive Disease Center, University of California Irvine Orange, CA, United States
Daniel Kim, MD1, Jennifer K. Kennedy, MD1, Ankush Kalra, MD2, Nimisha Parekh, MD, MPH1 1H. H. Chao Comprehensive Digestive Disease Center, University of California Irvine, Orange, CA; 2South Denver Gastroenterology, Lone Tree, CO
Introduction: Nutrition education in medical school is minimal, yet gastroenterologists regularly treat conditions that improve with dietary management. Current nutrition education in GI training focuses on vitamin and nutrient deficiencies and fails to emphasize the importance of food and diet in many conditions treated in this field. The purpose of this pilot study is to assess GI faculty and trainee’s attitudes and self-perceived competencies in nutrition via a culinary medicine curriculum.
Methods: The culinary medicine curriculum from Health Meets Food was used, including an online learning component and a live streamed, hands-on training session by a certified chef and registered dietician. Topics included Mediterranean, low FODMAP, gluten-free, and anti-inflammatory diets. Each completed surveys before and after the curriculum. Data was collected using Qualtrics XM. Statistical analysis was completed using Mann-Whitney U Test.
Results: Fourteen subjects participated, including 6 GI fellows, 7 faculty, and 1 PA of which 6 were female. None followed any specific dietary practice or reported prior nutrition education. Eighty percent of subjects strongly agreed that nutrition education is important for clinical practice and 86.7% felt it was important for their own health. Sixty percent felt patients are motivated to learn about nutrition and are more likely to practice recommendations if physicians practice these same habits. Before the course, participants expressed the most confidence in their knowledge of the Mediterranean and low FODMAP diets. After completing the course, participants demonstrated increased confidence in educating patients on the anti-inflammatory diet (U=41.5, p< 0.05), gluten-free (U=46.5, p< 0.05) and processed foods (U=30, p< 0.05). There was no change in confidence educating patients on the low FODMAP diet (U=70, p=0.21) or the Mediterranean diet (U=65.5, p=0.09) [Figure 1].
Discussion: Our pilot study showed that majority faculty and fellows believe that gaining knowledge about specific dietary habits will have a positive impact on their practice, patients, and their own well-being. An abbreviated, web-based culinary medicine curriculum improved confidence in counseling for dietary issues encountered in practice and models an accessible, focused form of dietary education for a GI fellowship program.
Figure: Figure 1.Compentencies in Culinary Medicine Topics
Disclosures:
Daniel Kim indicated no relevant financial relationships.
Jennifer Kennedy indicated no relevant financial relationships.
Ankush Kalra indicated no relevant financial relationships.
Nimisha Parekh: pfizer – Consultant.
Daniel Kim, MD1, Jennifer K. Kennedy, MD1, Ankush Kalra, MD2, Nimisha Parekh, MD, MPH1. P1971 - Web-Based Culinary Medicine Curriculum for GI Fellows Improves Dietary Counseling Confidence, ACG 2021 Annual Scientific Meeting Abstracts. Las Vegas, Nevada: American College of Gastroenterology.
