Cargando…

Comparison of Effectiveness regarding a Culinary Medicine Elective for Medical Students in Germany Delivered Virtually versus In-Person

(1) Background: The Culinary Medicine elective at the German medical schools of the universities of Göttingen, Giessen, and Brandenburg is a teaching kitchen-based elective aimed at training medical students on how to improve patient counselling on nutrition and lifestyle medicine topics. This curri...

Descripción completa

Detalles Bibliográficos
Autores principales:	Böttcher, Selina, Schonebeck, Louisa Josefa, Drösch, Laura, Plogmann, Anna Manuela, Leineweber, Can Gero, Puderbach, Seraphina, Buhre, Charlotte, Schmöcker, Christoph, Neumann, Uwe, Ellrott, Thomas
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10574049/ https://www.ncbi.nlm.nih.gov/pubmed/37836565 http://dx.doi.org/10.3390/nu15194281

Ejemplares similares

A Suggested Strategy to Integrate an Elective on Clinical Nutrition with Culinary Medicine
por: Leggett, Lindsey K., et al.
Publicado: (2021)

Current Knowledge on Pathogenicity and Management of Stemphylium botryosum in Lentils (Lens culinaris ssp. culinaris Medik)
por: Das, Arpita, et al.
Publicado: (2019)

Healthy helpers: using culinary lessons to improve children’s culinary literacy and self-efficacy to cook
por: Policastro, Peggy, et al.
Publicado: (2023)

Flagellate Dermatitis: A Culinary Flogging
por: Ko, Samuel Y.
Publicado: (2017)

The Influence of the Culinary Art upon Health
Publicado: (1855)

Association mapping unveils favorable alleles for grain iron and zinc concentrations in lentil (Lens culinaris subsp. culinaris)
por: Singh, Akanksha, et al.
Publicado: (2017)

The History of Lentil (Lens culinaris subsp. culinaris) Domestication and Spread as Revealed by Genotyping-by-Sequencing of Wild and Landrace Accessions
por: Liber, Marta, et al.
Publicado: (2021)

Comparative Agronomic Performance and Reaction to Fusarium wilt of Lens culinaris × L. orientalis and L. culinaris × L. ervoides derivatives
por: Singh, Mohar, et al.
Publicado: (2017)

What Is Culinary Medicine and What Does It Do?
por: La Puma, John
Publicado: (2016)

Influence of the Culinary Treatment on the Quality of Lactarius deliciosus
por: Pogoń, Krystyna, et al.
Publicado: (2013)

Consumer Understanding and Culinary Use of Legumes in Australia
por: Figueira, Natalie, et al.
Publicado: (2019)

Culinary Solitude in the Diet of People with Functional Diversity
por: Cipriano-Crespo, Carmen, et al.
Publicado: (2022)

Interprofessional culinary education workshops at the University of Saskatchewan
por: Lieffers, Jessica RL, et al.
Publicado: (2021)

Culinary medicine: exploring diet with tomorrow’s doctors
por: Rao, Mihir, et al.
Publicado: (2021)

“Diet in the Etiopathogenesis of IBD: Is There A Culinary Culprit?”
por: Issokson, Kelly
Publicado: (2020)

Culinary medicine and community partnership: hands-on culinary skills training to empower medical students to provide patient-centered nutrition education
por: Pang, Brandon, et al.
Publicado: (2019)

Neuronal Health – Can Culinary and Medicinal Mushrooms Help?
por: Sabaratnam, Vikineswary, et al.
Publicado: (2013)

Legumes: Health Benefits and Culinary Approaches to Increase Intake
por: Polak, Rani, et al.
Publicado: (2015)

Common Culinary Salt Recommended for Fumigation, in Place of Nitre
Publicado: (1804)

Health Benefits of Traditional Culinary and Medicinal Mediterranean Plants
por: Degner, Stephanie C., et al.
Publicado: (2009)

Children's Afterschool Culinary Education Improves Eating Behaviors
por: Schmidt, Susanne, et al.
Publicado: (2022)

Researches on the Influence of Culinary Salt and Coffee on the Metamorphosis of Tissue
Publicado: (1863)

Facilitators and barriers to providing culinary nutrition, culinary medicine and behaviour change support: An online cross‐sectional survey of Australian health and education professionals
por: Asher, Roberta C., et al.
Publicado: (2022)

Second opinion opportunity declined: patient typology and experiences regarding the decision-making process preceding elective surgeries in Germany
por: May, Susann, et al.
Publicado: (2022)

Enterovirus Surveillance (EVSurv) in Germany
por: Keeren, Kathrin, et al.
Publicado: (2021)

Determination of superoxide dismutase mimetic activity in common culinary herbs
por: Chohan, Magali, et al.
Publicado: (2014)

Aconitum Alkaloid Poisoning Related to the Culinary Uses of Aconite Roots
por: Chan, Thomas Y. K.
Publicado: (2014)

Prebiotic Potential and Chemical Composition of Seven Culinary Spice Extracts
por: Lu, Qing‐Yi, et al.
Publicado: (2017)

Prebiotic Potential of Culinary Spices Used to Support Digestion and Bioabsorption
por: Peterson, Christine T., et al.
Publicado: (2019)

The Effect of Sprouting in Lentil (Lens culinaris) Nutritional and Microbiological Profile
por: S.Santos, Carla, et al.
Publicado: (2020)

Tracing the journey of Thattai Bhatia community through their culinary identity
por: Rana, Navreet Kaur
Publicado: (2021)

Exploration of a Hands-on Culinary Nutrition Module for Dietetics Students
por: Bonde, Meredith, et al.
Publicado: (2022)

Associations between Frequency of Culinary Herb Use and Gut Microbiota
por: Vita, Alexandra Adorno, et al.
Publicado: (2022)

Recipes for Health: A Community-Based Nutrition and Culinary Intervention
por: Lillquist, Sylvia, et al.
Publicado: (2022)

Sustainable Strategies for Increasing Legume Consumption: Culinary and Educational Approaches
por: Amoah, Isaac, et al.
Publicado: (2023)

Effects of culinary treatments on the lipid nutritional quality of fish and shellfish
por: Tan, Karsoon, et al.
Publicado: (2023)

The impact of farming on prehistoric culinary practices throughout Northern Europe
por: Lucquin, Alexandre, et al.
Publicado: (2023)

A Culinary Misadventure: A Case Report of Shiitake Dermatitis
por: Lee, Chia-Yuan Michael, et al.
Publicado: (2021)

Strategies for Delivering Online Biomedical Engineering Electives During the COVID-19 Pandemic
por: Giles, Josh W., et al.
Publicado: (2020)

Silicic and Humic Acid Priming Improves Micro- and Macronutrient Uptake, Salinity Stress Tolerance, Seed Quality, and Physio-Biochemical Parameters in Lentil (Lens culinaris spp. culinaris)
por: Rao, Deepak, et al.
Publicado: (2023)

Cannot write session to /tmp/vufind_sessions/sess_j9e0il7op1s98m612ettpbiq4h