Exploration of a Hands-on Culinary Nutrition Module for Dietetics Students

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.