(PO10-03-22) Exploration of a Hands-on Culinary Nutrition Module for Dietetics Students

The ePoster content is available to NUTRITION 2022 LIVE ONLINE attendees who are logged in.<br><br>If you are registered, log in and then come back here to use this button.

Presenting Author(s)

Meredith Bonde, BS
– M.S. in Nutrition Student, University of Minnesota Twin Cities, Rochester, Minnesota, United States

Co-Author(s)

LM

Len Marquart, PhD
– University of Minnesota Department of Food Science and Nutrition, St. Paul, Minnesota, United States
WL

William Lendway, M.S., RD
– Assistant Professor, Johnson and Wales, Providence, Rhode Island, United States
Melissa Jansma, M.Ed
– Graduate Student, University of Minnesota Department of Food Science and Nutrition, Lakeville, Minnesota, United States
AP

Alissa Perteet-Jackson, MS
– Graduate Research Assistant, University of Minnesota, St Paul, Minnesota, United States

Disclosure(s):

Meredith Bonde, BS: No relevant financial relationship(s) with ineligible companies to disclose.

Melissa Jansma, M.Ed: No relevant financial relationship(s) with ineligible companies to disclose.

Alissa Perteet-Jackson, MS: No relevant financial relationship(s) with ineligible companies to disclose.

Objectives: The aim of this study was to explore the impact of a six-week culinary nutrition module for dietetics students.

Methods: This six-week culinary nutrition module included lectures, discussions and hands-on practice in culinary techniques and their application to a chronic kidney disease case study. Qualitative coding of written reflections was used for thematic analysis of students’ experiences.

Results: Following the module, dietetics students reported increased confidence in their culinary skills and their ability to prepare meals that are fulfilling from both a culinary and nutritional perspective.

Conclusions: Based upon the results of this exploratory study, increased integration of hand-on culinary experience into dietetics education may be beneficial.

Funding Sources: N/A