Innovation in medical education: a culinary coaching tele-nutrition training program

Med Educ Online. 2018 Dec;23(1):1510704. doi: 10.1080/10872981.2018.1510704.


Background: Nutrition medical education training programs that are focused on home cooking are emerging.

Objective: This short communication describes the first synchronous tele-nutrition medical education training program using a novel Culinary Coaching (CC) model.

Design: Seven health coaches were trained and each coach delivered CC programs to four patients (28 total). Evaluations included:1) two questionnaires before, immediately after, and six months post training program; and 2) one questionnaire after each patient program.

Results: CC training significantly improved coaches' attitudes about and confidence to deliver CC from pre-program means of 3.61 and 3.65 (out of 5), respectively, to post-program means, 3.77 (p<0.01) and 3.86 (p<0.05), respectively, and remained higher 6 months after the training program (3.93, p<0.01; 3.93, p<0.05). Health coaches described a high usage of CC principles and tools through the patient programs.

Conclusions: This early evidence suggests that the CC model can be successfully expanded to health coaches, thus improving nutritional care.

Keywords: Medical education; culinary coaching; health coaching; home cooking; nutrition.

MeSH terms

  • Attitude of Health Personnel
  • Cooking / methods*
  • Diet*
  • Diet, Healthy
  • Education, Medical / organization & administration*
  • Health Promotion / organization & administration*
  • Humans
  • Self Efficacy
  • Telecommunications / organization & administration*

Grant support

This work was support by a grant from the Vela Foundation.