Effect of Culinary Medicine Curriculum on Biometric Outcomes and Dietary Quality of Heart Failure Patients

Document Type

Conference Proceeding

Publication Date

6-2025

Abstract

Diet is an important component of heart failure management, and good dietary quality improves heart failure symptoms and reduces hospitalization. However, the implantation of the dietary recommendations remains challenging, with inadequate food literacy as a key barrier. Culinary medicine demonstrates a great potential to improve food literacy. The goal of this study is to evaluate the feasibility and effectiveness of our culinary intervention on dietary quality and biometric outcomes of heart failure patients. Additionally, we test hypothesis that patients maintain improved dietary quality long-term following Culinary Medicine courses. Our feasibility study of applying culinary medicine in the dietary education will help future design of tailored culinary classes for heart failure patients and help create better assessment tools of dietary literacy and quality. These are valuable to further investigate the effect of culinary medicine in heart failure management.

Comments

Health Meets Food: The Culinary Medicine Conference, June 5-8, 2025, New Orleans, LA

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