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Culinary Medicine or Culinary Nutrition? Defining Terms for Use in Education and Practice
Abstract
Examination of how terms such as culinary nutrition, culinary nutrition science, culinary medicine, culinary nutrition professional, culinary nutrition intervention, culinary nutrition activity, and culinary nutrition competency are used in practice, and the creation of consensus definitions will promote the consistent use of these terms across work areas and disciplines. Thirty leading practitioners, academics, and researchers in the fields of food and nutrition across Australia, the United States, Canada, United Kingdom, Europe, and Asia were approached by investigators via email to submit definitions of key terms using a Qualtrics survey link. Further participants were reached through snowball recruitment. Initial emails were sent in October and November 2021 with subsequent reminders between November 2021 and March 2022. Two researchers undertook content analysis of the text answers for each of the terms and generated definitions for discussion and consensus. Thirty-seven participants commenced the survey and twenty-three submitted one or more definitions. Agreed definitions fell into two categories: practice concepts and practitioners. Further discussion amongst investigators led to the creation of a visual map to demonstrate the interrelationship of terms. Culinary nutrition science underpins, and interprofessional collaboration characterizes practice in this area, however, further work is needed to define competencies and model best practice.
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Culinary medicine is emerging as an innovative strategy to improve dietary quality, reduce ultraprocessed food consumption, and promote health.
“Health‐related culinary intervention, termed culinary medicine (CM), is emerging as an innovative strategy to improve dietary quality, reduce UPF consumption, and promote health [15].”
From One‐Year Weight Loss Following a Remote Culinary Medicine Program: A Bi‐Center Randomized Controlled Trial (2026) · cites this paper as [15]
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How to plan and perform a qualitative study using content analysis
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BackgroundPresenting and evaluating qualitative research
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Asher, R. C., Shrewsbury, V. A., Bucher, T., & Collins, C. E. (2022) · Journal of Human Nutrition and Dietetics · doi:10.1111/jhn.12944 · Cited by 75
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Cited by
Sorted by citations
Polak, R., Budd, M. A., Finkelstein, A., Goldsmith, R., Goldstein, R., Gray, B. E., Keshet, R., & Tirosh, A. (2026) · Obesity · doi:10.1002/oby.70193 · Cited by 3
Metadata
- Authors
- Croxford, S., Stirling, E., MacLaren, J., McWhorter, J., Frederick, L., & Thomas, O.
- Affiliations
- Melbourne Campus, School of Behavioural and Health Sciences, Faculty of Health Sciences, Australian Catholic University, Fitzroy, VIC 3065, Australia
- Alberta Health Services, Calgary, AB T3M 1M4, Canada
- Suvida Healthcare, Houston, TX 77027, USA
- FamilyCook Productions, New York, NY 10017, USA
- Boston Medical Center, Boston, MA 02118, USA
- Venue
- Nutrients
- Publisher
- MDPI AG
- Published
- 2024-02-22
- Volume
- 16
- Issue
- 5
- Pages
- 603
- ISSN
- 2072-6643
- PMC
- PMC10933959
- Cited by
- 21
- References
- 4
- Language
- en
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