Effect of In-Kitchen Culinary Medicine Education Intervention on Emergency Medical Service Personnel

Authors

• Sara Palmieri, Corewell Health West Resident
• Catherine Holt, Corewell Health South Resident
• Derek Scott, Corewell Health South Resident
• Anne Dudley, Corewwell Health South
• Alexander Hinckley, Corewell Health South
• Lindsey Kinney, Corewell Health South
• Rachelle Pichot, Corewell Health West

Document Type

Conference Proceeding

Publication Date

6-2025

Abstract

The Emergency Medical Services (EMS) community work long and unpredictable hours (making food preparation difficult) and more than 70% of EMS personnel are overweight and at risk for many diseases (Mansouri et al., 2022; Mountfort & Wilson, 2022). This is likely due to increased intake of Food Away from Home (FAFH), which contains fewer fruits and vegetables, but more calories, fat, and sodium than food prepared at home and is associated with obesity (Saksena et al., 2018). The current study provided an opportunity for EMS personnel to participate in a culinary medicine course, assessing the impact of this intervention on their dietary habits and overall well-being. The results of 6 participants pre- and post-intervention are discussed, and a follow-up survey will be distributed 4 weeks after the course. Environmental mastery and anxiety approached significance. Implications and future directions, including longitudinal follow-up and investigating this intervention in nursing staff, are discussed.

Comments

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

Recommended Citation

Palmieri S, Holt C, Scott D, Elder-Correa A, Dudley A, Hinckley A, et al. [Kinney L, Pichot R]. Effect of In-kitchen Culinary Medicine Education Intervention on Emergency Medical Service Personne. Presented at: Health Meets Food: The Culinary Medicine Conference, June 5-8, 2025, New Orleans, LA.