Document Type

Conference Proceeding

Publication Date

5-2-2025

Abstract

Despite the National Academy of Science recommending a minimum of 25 hours of nutrition education, U.S. medical schools dedicate an average of only 19 hours, and 75% lack mandatory clinical nutrition classes¹. Alarmingly, only 14% of current healthcare providers feel confident discussing nutrition with patients, despite its critical role in disease prevention and management². To address this gap, we surveyed medical students at five of seven Michigan medical schools about their schools' approaches to culinary medicine, self-perceived competence, and recommendations for improving nutrition education curricula. The survey was given to key representatives at each medical school, who distributed the survey to their students. Quantitatively, a single survey administered after the completion of the culinary medicine program captures students’ self-assessments of their knowledge and readiness. The survey includes retrospective pre-program questions, asking students to evaluate how knowledgeable and prepared they felt before starting the program, alongside current post-program assessments of their knowledge and preparedness. These self-ratings are collected using a 1-10 Likert scale, allowing for comparative analysis of perceived growth and the effectiveness of the education program. Qualitatively, students will describe specific areas of improvement and perceived gaps in culinary education at their respective programs. Our preliminary results include eight responses from five Michigan medical schools. Preliminary findings reveal a significant gap in nutrition education across medical schools, with only 13% (1/8) incorporating the recommended 25 hours of instruction into their curricula, while 87% (⅞) offer no formal nutrition training. One out of the eight students’ surveyed that their school offered an optional fourth-year elective. All eight students acknowledged the critical need for robust nutrition education, expressing concerns about their own and their peers' ability to effectively counsel patients on dietary health. These results, though not generalizable, underscore the need to address disparities in nutrition education. Based on this assessment of medical students’ perceptions of their educational needs, we propose to further investigate medical nutritional curricula.

Comments

American College of Physicians Michigan Chapter and Society of Hospital Medicine Michigan Chapter 2025 Resident and Medical Student Day, May 2, 2025, Troy, MI

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