Food Is Medicine: Using a 4-Week Cooking Program of Plant-Based, Olive oil Recipes to Improve Diet and Nutrition Knowledge in Medical Students
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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.
KeywordsMedical students Food insecurity Nutrition education
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.
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 was obtained from all individual participants included in the study.
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