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Dermatology Practical & Conceptual|October 11, 2021
Diabetes Detection and Prevention in DermatologyAlexandra Ngo, Luise Froessl, John Wesley McWhorter, et al.
Nutrients|October 14, 2023
Standard Patient History Can Be Augmented Using Ethnographic Foodlife QuestionsJune Jo Lee, John Wesley McWhorter, Gabrielle Bryant, et al.
AJPM Focus|February 16, 2026
The Effect of Virtual Versus In-Person Delivery on Behavior Changes Among Adults Enrolled in the Diabetes Prevention Program in the Rio Grande Valley, Texas: A Secondary AnalysisGhadir Helal Salsa, Andrew E Springer, Nalini Ranjit, et al.
Nutrients|March 13, 2024
Culinary Medicine or Culinary Nutrition? Defining Terms for Use in Education and PracticeSharon Croxford, Emma Stirling, Julia MacLaren, et al.
Preventing Chronic Disease|January 12, 2023
Perspectives of Health Care Staff on Predictors of Success in a Food Prescription Program: A Qualitative StudyJohn Wesley McWhorter, Jennifer N Aiyer, Nalini Ranjit, et al.
Healthcare (Basel, Switzerland)|February 10, 2024
Development of a Culinary Medicine Toolkit to Improve Implementation of Virtual Cooking Classes for Low-Income Adults with Type 2 DiabetesDavid Ai, Natalia I Heredia, Vanessa Cruz, et al.
BMC Research Notes|February 11, 2023
Clinical outcomes of a large-scale, partnership-based regional food prescription program: results of a quasi-experimental studyNalini Ranjit, Jennifer N Aiyer, Jack D Toups, et al.
Frontiers in Nutrition|September 2, 2024
A virtual culinary medicine intervention for ethnically diverse individuals with type 2 diabetes: development of the Nourishing the Community through Culinary MedicineLorena Macias-Navarro, John Wesley McWhorter, Diana C Guevara, et al.
Journal of Nutrition Education and Behavior|January 17, 2025
Testing of a Culinary Medicine Intervention for Racially/Ethnically Diverse Adults With Type 2 DiabetesNatalia I Heredia, Lorena Macias-Navarro, Diana C Guevara, et al.
Journal of the Academy of Nutrition and Dietetics|November 28, 2021
Barriers and Facilitators of Implementing a Clinic-Integrated Food Prescription Plus Culinary Medicine Program in a Low-Income Food Insecure Population: A Qualitative StudyJohn Wesley McWhorter, Melisa P Danho, Denise M LaRue, et al.
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