Impact of a Virtual Culinary Medicine Curriculum on Biometric Outcomes, Dietary Habits, and Related Psychosocial Factors among Patients with Diabetes Participating in a Food Prescription Program

Top Things to Know

Demonstrated a significant reduction in HbA1c levels among APHL participants, suggesting that virtual culinary medicine program can improve health outcomes and dietary behaviors.

Increased consumption of fruits and vegetables and improved cooking habits, as well as increased confidence in meal planning and cooking healthy foods.

This study emphasizes the importance of integrating culinary education into FIM programs to address food insecurity and chronic disease management comprehensively.

Summary of Conclusion/Findings

The study evaluated a large-scale, partnership-based regional food prescription program implemented by the Houston Food Bank and its healthcare partners. Conducted between May 2018 and March 2021, the study found that participants experienced a modest decline in HbA1c levels and improvements in systolic and diastolic blood pressure. The program involved bi-monthly redemption of fresh produce and healthy food items at participating food pantries. The results suggest that food prescription programs can effectively improve cardio-metabolic health outcomes at scale.