Accepted Type
Facilitated and Dedicated Poster
Code
P4 - 01
Acceptance Declaration
Accept
Additional Information
I declare I have no actual or potential conflict of interest in relation to this program.
Was this work accepted for CCME 2020?
no
Category
General Call (Workshop, Oral Presentation, Poster Presentation)
Type
Oral
Sub Type
Education Innovation
Will the presenter be a:
Other
Presenter Other
Faculty
Affiliation
Considered for Poster
yes
Title
Virtual Culinary Medicine Labs: A Northern Ontario School of Medicine (NOSM) and University of British Columbia (UBC) Collaboration
Length of Presentation
Background/Purpose
Building on the CCME John Ruedy Education Innovation Symposium (2019), NOSM's Culinary Medicine (CM) program aims to increase undergraduate medical student nutrition and lifestyle medicine competence while improving their health behaviours. A proven teaching strategy in over 50 US medical schools, CM is an innovative approach with positive dietary and psychosocial patient outcomes. Front-runners in CM have adapted education approaches to mitigate the COVID-19 challenges including a NOSM and UBC partnership to assess the feasibility, acceptability, and impact of virtual versus previously successful in-person programming.
Summary of the Innovation
A CM curriculum including Canadian clinical nutrition practice guidelines and virtual education best practices were used to develop and deliver two different two-hour sessions in April and May 2020. Sessions were promoted to medical students (Years 1 and 2) and dietetic interns at both schools via electronic flyers/newsletters, emails and word of mouth. Students pre-registered online including their nutrition questions which were incorporated into session content/resources. A voluntary online post-session evaluation assessed nutrition knowledge, planned health behaviour(s) changes, future practice confidence and overall session satisfaction.
Conclusion
A total of 52 participants (21 medical and 31 dietetic students) attended one of two sessions. While in-person was preferred, students enjoyed learning with other schools and programs while gaining additional knowledge and experiences through shared faculty expertise from both schools. Positive attendee feedback and faculty experience demonstrated virtual CM programming was feasible and effective during the pandemic and beyond; five additional sessions will be delivered in fall/winter 2020-21. Tailored inter-school CM programs yielded higher participation rates, enhanced interdisciplinary learning including practical food skills linking nutrition science and medical education while effectively utilizing limited faculty resources.
Keyword 1
Virtual learning
Keyword 2
Interprofessional education
Keyword 3
Culinary medicine
Level of Training
Undergraduate
Abstract Themes
Inter-professional Education
Additional Theme (First choice)
Undergraduate
Additional Theme (Second Choice)
Physician & Medical Student Health and Well-being
Additional Theme (Third Choice)
Distributed Medical Education
Authors
Presenter
Lee Rysdale
Joel Barohn
Term 1
Yes
Term 2
Yes
Term 3
Yes
Term 4
Yes
Term 5
Yes
