Cooking for Health: a comprehensive narrative review of Culinary Medicine as an educational tool in medical training in Brazil and Globally

Vasques, Ana Carolina Junqueira; Capitani, Caroline Dário; Eisenberg, David M.; Velloso, Licio Augusto; Geloneze, Bruno

doi:10.20945/2359-4292-2023-0491

Ana Carolina Junqueira Vasques

Concept and design

Drafting of the manuscript

Figure design

Critical revision of the manuscript for important intellectual content

All authors read and approved the final version of the manuscript

Universidade Estadual de Campinas, Faculdade de Ciências Aplicadas, Limeira, SP, Brasil

Universidade Estadual de Campinas, Laboratório de Investigação em Metabolismo e Diabetes, Unidade de Medicina Culinária e Nutrição, Campinas, SP, Brasil

Universidade Estadual de Campinas, Centro de Pesquisa em Obesidade e Comorbidades, Campinas, SP, Brasil

* These authors share first authorship.

https://orcid.org/0000-0001-9222-1107

Caroline Dário Capitani

Concept and design

Drafting of the manuscript

Figure design

Critical revision of the manuscript for important intellectual content

All authors read and approved the final version of the manuscript

Universidade Estadual de Campinas, Faculdade de Ciências Aplicadas, Limeira, SP, Brasil

Universidade Estadual de Campinas, Laboratório de Investigação em Metabolismo e Diabetes, Unidade de Medicina Culinária e Nutrição, Campinas, SP, Brasil

Universidade Estadual de Campinas, Centro de Pesquisa em Obesidade e Comorbidades, Campinas, SP, Brasil

* These authors share first authorship.

https://orcid.org/0000-0002-3466-6148

David M. Eisenberg

Critical revision of the manuscript for important intellectual content

All authors read and approved the final version of the manuscript

Harvard T.H. Chan School of Public Health, Boston, Massachusetts, United States of America

https://orcid.org/0000-0002-6822-0857

Licio Augusto Velloso

Critical revision of the manuscript for important intellectual content

All authors read and approved the final version of the manuscript

Universidade Estadual de Campinas, Laboratório de Investigação em Metabolismo e Diabetes, Unidade de Medicina Culinária e Nutrição, Campinas, SP, Brasil

Universidade Estadual de Campinas, Centro de Pesquisa em Obesidade e Comorbidades, Campinas, SP, Brasil

https://orcid.org/0000-0002-4806-7218

Bruno Geloneze

Critical revision of the manuscript for important intellectual content

All authors read and approved the final version of the manuscript

Universidade Estadual de Campinas, Laboratório de Investigação em Metabolismo e Diabetes, Unidade de Medicina Culinária e Nutrição, Campinas, SP, Brasil

Universidade Estadual de Campinas, Centro de Pesquisa em Obesidade e Comorbidades, Campinas, SP, Brasil

https://orcid.org/0000-0002-0557-4578

Correspondence to: Ana Carolina Junqueira Vasques and Caroline Dário Capitani Rua Pedro Zaccaria, 1300, Limeira, SP. 13083-864 – Campinas, SP, Brasil ana.vasques@fca.unicamp.br / carolcpt@unicamp.br

Disclosure: no potential conflict of interest relevant to this article was reported.

*
These authors share first authorship.

Location	Culinary Medicine Curriculum
Brazil
São Paulo University (USP) (⁷⁶76. Brazil. University of Sao Paulo. Jupiterweb - Academic Management System of the Dean of Undergraduate Studies [Internet]. Available from: https://uspdigital.usp.br/jupiterweb/obterDisciplina?sgldis=MSP4063&verdis=1. Accessed on: 2023 Aug 16. https://uspdigital.usp.br/jupiterweb/obt... )	From salt intake to hypertension: physiological effects of high-salt diets Sugar and carbohydrates – metabolism and adverse effects of excessive consumption (hands-on cooking where the student can reduce the replacement of sugar and encourage the use of whole foods) Fats – physiological effects of different types of vitamins and their effects on health (hands-on cooking where the student can understand the use of fat in food preparation and possible replacements)
Federal University of São Paulo (Unifesp)*	Culinary Medicine as a health promotion tool for physicians, patients, public health, and the community Healthy eating – the basics every doctor should know Introduction to culinary techniques: Advise on skills such as food shopping, storage, and freezing; planning, organizing, and preparing meals Guide to key ingredients for the preparation of a unique dish, but with several uses Cooking on a budget Cooking with little time Types of food cuts Cooking methods Development of cooking skills through hands-on demonstration in the kitchen
School of Medical Sciences of Santa Casa de São Paulo*	Fifth-year medical students: practical workshop for foods with fat, sugar, carbohydrates, salt, and proteins Second-year medical students: the aim is to distribute and follow the curriculum of each component/disease to be worked on (such as hypertension and diabetes), removal of ultraprocessed products, removal of fat, use of unconventional food plants (UFPs), and inclusion of proteins in different ways
University of Campinas (Unicamp)*	Introduction to Culinary Medicine Diet and its impact on noncommunicable chronic diseases The relationship between food, home cooking, and homemade food with health and longevity The Dietary Guidelines for the Brazilian Population The Pillars of Culinary Medicine: Physician’s self-care Cooking skills Communication skills Nutrition principles Culinary Medicine in Pediatrics Information and misinformation in the context of nutrition and Culinary Medicine Culinary Medicine in practice
Abroad
The Goldring Center for Culinary Medicine at Tulane University (⁷⁷77. United States. Tulane University. The Goldring Center for Culinary Medicine [Internet]. Available from: https://goldringcenter.tulane.edu/information-for-students/elective-options/. Accessed on: 2023 Aug 16. https://goldringcenter.tulane.edu/inform... )	Condition and disease-specific modules. Fundamental dietary and nutrition knowledge with basic culinary skills through hands-on cooking classes Culinary Medicine basics and coordination of classes for the community and first-year students Hands-on culinary labs, culinary nutrition classes, and academics related to medical nutrition therapy
Stanford University (¹¹11. Hauser ME, Nordgren JR, Adam M, Gardner CD, Rydel T, Bever AM, et al. The First, Comprehensive, Open-Source Culinary Medicine Curriculum for Health Professional Training Programs: A Global Reach. Am J Lifestyle Med. 2020;14(4):369-73. doi: 10.1177/1559827620916699. https://doi.org/10.1177/1559827620916699... )	Introduction to kitchen basics Sauté, stir-fry, simmer, braise Roasting Soups and salads Beans and whole grains: building healthy bowls Healthy breakfast Pastas and sauces The dessert flip Final project and potluck
Health Meets Food (⁷⁸78. United States. The health meets food culinary medicine curriculum [Internet]. Available from: https://culinarymedicine.org/certified-culinary-medicine-specialist-program/certified-culinary-medicine-specialist-curriculum/. Accessed on: 2023 Aug 16. https://culinarymedicine.org/certified-c... )	Introduction to Culinary Medicine Weight, obesity, and portion control Fats Food allergy and intolerance Protein and vegetarianism Kidneys and sodium Carbohydrates and diabetes mellitus The pediatric diet: a family approach to healthy children Sports nutrition Cancer nutrition: prevention and diet after diagnosis Pregnancy and nutrition Diabetes and pregnancy with reduced sugar content Celiac disease Food allergy Information on food sources, hidden allergens, and ingredient substitutions Food and neurocognition Antiinflammatory diet Inflammatory bowel disease, irritable bowel syndrome, and gastroesophageal reflux disease Congestive heart failure HIV/AIDS nutrition The geriatric diet Mindfulness and motivational interviewing Eating disorders Myths, fad diets, supplements, and controversies Polycystic ovary syndrome Bariatric diet Food safety and sanitation Billing and coding for lifestyle medicine Phenylketonuria nutrition Enteral and parenteral nutrition
European project Dr.PED-Chef (⁷³73. Dr. PedChef project e-learning platform. [Internet]. Available from: https://pedchef.eu/. Accessed on: 2023 Aug 16. https://pedchef.eu/... )	Fundamentals of healthy nutrition for primary health care practitioners Useful resources and effective tools for promoting healthy eating for children, adolescents, and their families Introduction to Culinary Medicine Health communication and counseling on promoting healthy eating Health communication and counseling on weight management of children/adolescents at increased risk of obesity Culinary Medicine in practice

[1] Correspondence to: Ana Carolina Junqueira Vasques and Caroline Dário Capitani Rua Pedro Zaccaria, 1300, Limeira, SP. 13083-864 – Campinas, SP, Brasil ana.vasques@fca.unicamp.br / carolcpt@unicamp.br

Brasil

Brasil

Cooking for Health: a comprehensive narrative review of Culinary Medicine as an educational tool in medical training in Brazil and Globally

ABSTRACT