Innovation in medical education: a culinary coaching tele-nutrition training program

Nutrition medical education training programs that are focused on home cooking are emerging.

This short communication describes the first synchronous tele-nutrition medical education training program using a novel Culinary Coaching (CC) model.

Seven health coaches were trained and each coach delivered CC programs to four patients (28 total). Evaluations included:1) two questionnaires before, immediately after, and six months post training program; and 2) one questionnaire after each patient program.

CC training significantly improved coaches' attitudes about and confidence to deliver CC from pre-program means of 3.61 and 3.65 (out of 5), respectively, to post-program means, 3.77 (p<0.01) and 3.86 (p<0.05), respectively, and remained higher 6 months after the training program (3.93, p<0.01; 3.93, p<0.05). Health coaches described a high usage of CC principles and tools through the patient programs.

This early evidence suggests that the CC model can be successfully expanded to health coaches, thus improving nutritional care.