Multisite Medical Student-Led Community Culinary Medicine Classes Improve Patients' Diets: Machine Learning-Augmented Propensity Score-Adjusted Fixed Effects Cohort Analysis of 1381 Subjects

Zachary Stauber; Alexander C Razavi; Leah Sarris; Timothy S Harlan; Dominique J Monlezun

doi:10.1177/1559827619893602

Multisite Medical Student-Led Community Culinary Medicine Classes Improve Patients' Diets: Machine Learning-Augmented Propensity Score-Adjusted Fixed Effects Cohort Analysis of 1381 Subjects

Am J Lifestyle Med. 2019 Dec 30;16(2):214-220. doi: 10.1177/1559827619893602. eCollection 2022 Mar-Apr.

Authors

Zachary Stauber^{1

2

3}, Alexander C Razavi^{1

2

3}, Leah Sarris^{1

2

3}, Timothy S Harlan^{1

2

3}, Dominique J Monlezun^{1

2

3}

Affiliations

¹ Goldring Center for Culinary Medicine, Tulane University School of Medicine, New Orleans, Louisiana (ZS, ACR, LS, TSH, DJM).
² Department of Epidemiology, Tulane University School of Public Health and Tropical Medicine, New Orleans, Louisiana (ACR).
³ Department of Cardiology, M.D. Anderson Cancer Center, University of Texas, Houston, Texas (DJM).

Abstract

Background. Healthy diet represents one of the largest single modifiable risk factors proven to decrease rates of obesity and associated chronic disease, but practical approaches to improving dietary habits through nutritional intervention are limited. Objective. To evaluate the effectiveness of a medical student-led, 6-week culinary course on participants' dietary knowledge and behaviors, particularly focusing on the tenets of the Mediterranean diet (MedDiet). Design. This study is a prospective multisite cohort study evaluating the effects of a 6-week, hands-on community culinary education course offered at 3 sites. Participants' knowledge of cooking skills, eating habits, and adherence to the MedDiet were evaluated using a survey prior to beginning and 6 weeks after the completion of the course. Analysis was conducted using multivariable regression to assess subjects' diets, associated behaviors, and nutrition beliefs according to the number of classes to which they were exposed (0 to >6). Statistical results were then compared with the machine learning results to check statistical validity after selection of the top-performing algorithm from 43 supervised algorithms using 10-fold cross-validation with performance assessed according to accuracy, root relative square error, and root mean square error. Results. Among the 1381 participants, cooking classes significantly improved patients' overall 9-point MedDiet adherence (β = 0.62, 95% CI 0.23-1.00, P = .002). Participants were more likely to meet MedDiet point requirements for fruit intake (odds ratio [OR] 2.77, 95% CI 1.46-5.23, P = .002), vegetable intake (OR 4.61, 95% CI 1.85-11.53, P = .001), legume intake (OR 2.48, 95% CI 1.45-4.26, P = .001), and olive oil use (OR 2.87, 95% CI 1.44-5.74, P = .003), and were less likely to believe that cooking takes excessive time (OR 0.31, 95% CI 0.16-0.59, P < .001). Conclusion. Hands-on culinary education courses were associated with increased MedDiet adherence and improved knowledge of healthful eating. Such interventions thus represent a cost-effective option for addressing rates of obesity and obesity-related chronic illness.

Keywords: culinary medicine; medical students; nutrition education.