Culinary medicine education program shows positive outcomes for low-income patients with diabetes

德克萨斯大学的研究人员称beplay苹果手机能用吗休斯敦的健康科学中心（休斯顿乌西卫生）。

一项试点研究的结果由Shreela V. Sharma博士，RDN，UTHealth Pu学院流行病学教授blic Health and in partnership with Harris Health System and the Houston Food Bank, were recently published innutrients，借助有关该研究发展的定性信息，最近也发表了营养与饮食学院杂志。

beplay苹果手机能用吗研究人员招募了来自哈里斯卫生系统草莓健康中心的40名糖尿病患者，参加了由公共卫生学院的滋养计划领导的项目，该计划教授了健康生活处方（APHL），这是一项烹饪医学课程。The patients were also enrolled in a nine-month food prescription program through the Strawberry Health Center’s co-located food pantry, which gave them a bi-weekly redemption of 30 pounds of fruits, vegetables, lean protein and other healthy items at no cost with brief nutrition counseling by a registered dietitian. The study group was compared to patients who received the food prescription only, with no culinary medicine education, from the same clinic in 2019-2020.

“We found that while a food prescription program alone does have a positive and clinically meaningful impact on patient diabetes outcomes, there is an even greater impact when you layer on the culinary skills and education component,” Sharma said.

烹饪医学将烹饪的艺术与医学科学融合在一起，以灌输健康的饮食模式。五节APHL计划旨在向参与者证明健康食品的味道很好，而且负担得起，易于准备，并且与所有文化相关。这些90分钟的会议实际上是由于190分钟的大流行而实施的 - 包括有关刀技能的课程，计数碳水化合物，阅读标签，餐饮计划和食谱建设，重新利用剩菜以及在家外面的食用等其他技能。

Overall, APHL participants saw a significant reduction in their glycosylated hemoglobin levels over the course of the study, better controlling their diabetes. Compared to the food prescription-only group, participation in APHL also resulted in significant increases in the consumption of fruits and vegetables, frequency of cooking from scratch, and self-efficacy in meal planning and cooking. Additionally, fewer participants reported that cooking healthy food is difficult.

这些发现是在以前的焦点小组会议后一年，最近在营养与饮食学院杂志,透露，患者对来自不同医疗保健提供者的混合饮食信息感到沮丧，并且缺乏文化包容的建议，同时也表达了对准备美味和健康食品的技能的渴望。

As food prescription and culinary medicine programs gain popularity nationwide, Sharma calls for the increased training of dietitians in culinary medicine.

“Ultimately, we would like to scale this work across Harris Health clinics and hospitals and expand it to other settings and partners as well,” Sharma said. “It’s important for us to analyze and document the impact of this solution so that hopefully, one day, insurance companies will reimburse food prescription programs.”

Broadly, the recent study underscores the significance of the partnership between UTHealth Houston and Harris Health System, according to Sharma and Denise LaRue, MPH, director of care integration and population health transformation for Harris Health System.

“The greatest benefits of the Nourish program are that it provides our system dietitians with proven dynamic ways to connect with our patients in ways that are both practical and relevant, while delivering results that will measurably impact our patients’ – and their families’ – health,” LaRue said. “This ongoing partnership with UTHealth School of Public Health, and the success of our joint work, demonstrates that a collaborative ‘village’ approach is the right way to think about health.”

Study co-authors included John Wesley McWhorter, DrPH, RDN, assistant professor in the Department of Health Promotion and Behavioral Sciences with UTHealth School of Public Health and director of culinary nutrition for the Nourish program; Melisa P. Danho, MPH, RDN, program manager with the Michael & Susan Dell Center for Healthy Living at the School of Public Health; and Laura S. Moore, MEd, RDN, executive director of the Nourish program and member of the Nutrition faculty at the School of Public Health.

有关滋养计划的更多信息，请访问https://sph.uth.edu/beplay苹果手机能用吗research/centers/dell/nourish/index.htm。

媒体查询：713-500-3030