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Defining Culinary Medicine: A Call for Consensus on Competencies to Improve Nutrition.

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Unhealthy eating behaviors contribute to chronic diseases and environmental damage. Culinary Medicine (CM) offers a new approach to nutrition education, but needs standardized competencies for wider adoption and research.

Keywords:
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Area of Science:

  • Nutrition Science
  • Public Health
  • Environmental Science

Background:

  • Poor nutrition and unhealthy behaviors are leading causes of premature adult deaths and chronic diseases.
  • Food production, especially ultra-processed foods (UPFs), significantly contributes to greenhouse gas emissions.
  • There is a growing need for effective nutrition education strategies to promote healthier eating habits.

Purpose of the Study:

  • To highlight the need for a new paradigm in nutrition education.
  • To introduce Culinary Medicine (CM) as a promising approach.
  • To advocate for the development of consensual competencies in CM.

Main Methods:

  • Review of the current landscape of nutrition education and its challenges.
  • Discussion of the role of Culinary Medicine (CM) in addressing nutrition-related issues.
  • Identification of gaps in the definition, curriculum, and implementation of CM.

Main Results:

  • Culinary Medicine (CM) is an emerging field focused on practical food skills to improve nutrition and reduce UPF consumption.
  • A lack of consensus on CM definition, curriculum, and competencies hinders its formalization and research.
  • The potential of CM to address food security and equity remains underdeveloped.

Conclusions:

  • Consensual competencies are crucial to formalize Culinary Medicine (CM).
  • Standardized competencies will improve learner assessment, promote research, and facilitate wider implementation of CM.
  • This approach can lead to improved health outcomes and a more sustainable food system.