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

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第一作者： Selina,Böttcher

第一单位： Medical Department, Division of Gastroenterology, Oncology, Hematology, Rheumatology and Diabetes, ukrb, Brandenburg Medical School, Theodor Fontane, 16816 Neuruppin, Germany.

作者： Selina,Böttcher ^[1] ; Louisa Josefa,Schonebeck ^[2] ; Laura,Drösch ^[3] ; Anna Manuela,Plogmann ^[4] ; Can Gero,Leineweber ^[1] ; Seraphina,Puderbach ^[1] ; Charlotte,Buhre ^[1] ; Christoph,Schmöcker ^[5] ; Uwe,Neumann ^[6] ; Thomas,Ellrott ^[2]

作者单位： Medical Department, Division of Gastroenterology, Oncology, Hematology, Rheumatology and Diabetes, ukrb, Brandenburg Medical School, Theodor Fontane, 16816 Neuruppin, Germany. ^[1] Institute for Nutrition and Psychology, Georg-August-University Göttingen Medical Centre, Humboldtallee 32, 37073 Göttingen, Germany. ^[2] Department of Internal Medicine I, Gastroenterology, Hepatology, Endocrinology, Rheumatology, and Infectious Diseases, University Hospital Regensburg, 93053 Regensburg, Germany. ^[3] Medical Centre, Justus-Liebig-University Gießen, 35390 Gießen, Germany. ^[4] Medical Department, Division of Gastroenterology, Oncology, Hematology, Rheumatology and Diabetes, ukrb, Brandenburg Medical School, Theodor Fontane, 16816 Neuruppin, Germany.;Faculty of Health Sciences, Joint Faculty of the Brandenburg, University of Technology, Brandenburg Medical School and University of Potsdam, 14469 Potsdam, Germany. ^[5] Culinary Medicine Germany e.V., 48341 Altenberge, Germany. ^[6]

关键词 behaviour change counselling competencies culinary medicine diet-related diseases hands-on cooking instructions interprofessional education nutrition education for health professionals nutrition knowledge patient care teaching kitchen

主题词人类(Humans);学生, 医科(Students, Medical);膳食(Diet);摄食行为(Feeding Behavior);课程(Curriculum);烹饪(Cooking)

DOI 10.3390/nu15194281

PMID 37836565

发布时间 2023-10-23

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