Culinary medicine in medical education: a pilot study targeting cancer risk reduction strategies through culinary and lifestyle medicine education

This pilot study is among the first to incorporate and evaluate CRR-specific CM competencies in medical education. Given that the lifetime risk for developing cancer is high for Americans (~40%), education and implementation of CRR strategies among patients and providers must be emphasized. If research continues to demonstrate curriculum success in future cohorts, it is an innovative approach to teaching nutrition and CM competencies to HCP that is applicable to numerous disease states.