The Mediterranean way of eating at three USDA cost levels: A culinary medicine workshop for Family Medicine residents and culinary arts students - Facilitator Guide

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dc.contributor.authorCraven, Kay
dc.contributor.authorKolasa, Kathryn
dc.contributor.authorSmith, Brittany
dc.contributor.authorKramer, Shiann
dc.contributor.authorMcClenahan, Alex
dc.contributor.authorMorcos, Marina
dc.contributor.authorMcCloskey, Ashley
dc.contributor.authorSurles, Sharon
dc.contributor.authorOverby, Carrie
dc.contributor.authorFirnhaber, Jonathon
dc.contributor.authorWatson, Ricky
dc.contributor.authorDunn, Carolyn Kusbit
dc.date.accessioned2022-09-07T20:11:22Z
dc.date.available2022-09-07T20:11:22Z
dc.date.issued2022-02
dc.description.abstractBarriers to implementation of culinary medicine in resident training include lack of facilities, administrative support, and community engagement. This guide describes how ECU Family Medicine met those challenges to present a half-day workshop focused on the Mediterranean Style of Eating at USDA’s low, moderate, and liberal cost food budgets. This activity was designed to also meet ACGME expectations that residents receive training in cultural humility and cultural competence. Family Medicine residents teamed with high school culinary arts students. Sufficient details are provided so other programs could implement or adapt this workshop to their setting. Pre- and post-assessment tools, recipes, equipment and supply lists, pre-workshop readings and more are included. Faculty physicians and Registered Dietitian Nutritionists, Family Medicine Residents, and others were involved in the planning, implementation, and evaluation of the workshop. The workshop received positive response from all attendees. This submission includes a 73-page Facilitator Guide, which provides the learning objectives, details for obtaining facilities, funding, pre- and post-workshop assessment tools, preliminary work required for Family Medicine Residents and high school culinary students, educational handouts, recipes with nutrient analysis and costs, review of literature on culinary medicine curricula and references.en_US
dc.format.extent73en_US
dc.identifier.citationCraven K, Kolasa KM, Smith B, Kramer S, McClenahan A, Morcos M, McCloskey A, Surles S, Overby C, Firnhaber J, Watson R, and Dunn C. The Mediterranean Way of Eating at three USDA cost levels: A Culinary Medicine Workshop for Family Medicine Residents and Culinary Arts Students. Department of Family Medicine, East Carolina University, 2022.en_US
dc.identifier.urihttp://hdl.handle.net/10342/11034
dc.language.isoen_USen_US
dc.subjectThe Mediterranean Dieten_US
dc.subjectCulinary Medicineen_US
dc.subjectCulinary Medicine Workshopen_US
dc.subjectHealthy eatingen_US
dc.subjectFacilitator guideen_US
dc.subjectResident training with community engagementen_US
dc.subjectcultural humilityen_US
dc.subjectcultural competencyen_US
dc.subjectUSDA Food Budgeten_US
dc.titleThe Mediterranean way of eating at three USDA cost levels: A culinary medicine workshop for Family Medicine residents and culinary arts students - Facilitator Guideen_US
dc.typeOther Scholarly Worken_US

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73-page Facilitator Guide for ECU Family Medicine Culinary Medicine Workshop on the Mediterranean Style of Eating following the USDA Low-, Moderate-, and Liberal- Food Budgets
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