Hands-on Cooking in Medical Schools: Diffusion of a Prevention Education Innovation.

ABSTRACT: Educating physicians early and often on how to have conversations with patients about diet to prevent and treat chronic disease is imperative, yet under realized. Some innovative medical schools have begun implementing hands-on cooking (HOC) programs to fill this gap, but how these programs are promoted is unknown. This study assessed the prevalence and innovation characteristics of HOC programs offered to medical students in the USA. Content analysis of webpages was conducted using a Diffusion of Innovation (e.g., relative advantage, compatibility, complexity, trialability, and observability) framework. Themes of relative advantage included increasing students' confidence, improvements in medical and interprofessional education, and translating into a benefit to patients through im

SUBMITTER: Williams A 

PROVIDER: S-EPMC8368565 | biostudies-literature | 2020 Dec

REPOSITORIES: biostudies-literature