Machine Learning-Augmented Propensity Score-Adjusted Multilevel Mixed Effects Panel Analysis of Hands-On Cooking and Nutrition Education versus Traditional Curriculum for Medical Students as Preventive Cardiology: Multisite Cohort Study of 3,248 Trainees over 5 Years.

Journal: BioMed research international
PMID: 29850526

Abstract

BACKGROUND: Cardiovascular disease (CVD) annually claims more lives and costs more dollars than any other disease globally amid widening health disparities, despite the known significant reductions in this burden by low cost dietary changes. The world's first medical school-based teaching kitchen therefore launched CHOP-Medical Students as the largest known multisite cohort study of hands-on cooking and nutrition education versus traditional curriculum for medical students.

Authors

  • Dominique J Monlezun
    Department of Cardiology, The University of Texas M.D. Anderson Cancer Center, Houston, TX, United States.
  • Lyn Dart
    Texas Christian University, Fort Worth, TX, USA.
  • Anne Vanbeber
    Texas Christian University, Fort Worth, TX, USA.
  • Peggy Smith-Barbaro
    Texas College of Osteopathic Medicine, Fort Worth, TX, USA.
  • Vanessa Costilla
    University of Texas School of Medicine in San Antonio, San Antonio, TX, USA.
  • Charlotte Samuel
    University of Texas School of Medicine in San Antonio, San Antonio, TX, USA.
  • Carol A Terregino
    Rutgers Robert Wood Johnson Medical School, New Brunswick, NJ, USA.
  • Emine Ercikan Abali
    Rutgers Robert Wood Johnson Medical School, New Brunswick, NJ, USA.
  • Beth Dollinger
    Lake Erie College of Osteopathic Medicine, Arnot Ogden Medical Center, Erie, PA, USA.
  • Nicole Baumgartner
    Lake Erie College of Osteopathic Medicine, Arnot Ogden Medical Center, Erie, PA, USA.
  • Nicholas Kramer
    Meharry Medical College, Nashville, TN, USA.
  • Alex Seelochan
    Meharry Medical College, Nashville, TN, USA.
  • Sabira Taher
    University of Illinois-Chicago College of Medicine, Chicago, IL, USA.
  • Mark Deutchman
    University of Colorado-Denver School of Medicine, Denver, CO, USA.
  • Meredith Evans
    University of Colorado-Denver School of Medicine, Denver, CO, USA.
  • Robert B Ellis
    Western University of Health Sciences College of Osteopathic Medicine of the Pacific-Northwest, Lebanon, OR, USA.
  • Sonia Oyola
    University of Chicago Pritzker School of Medicine, Chicago, IL, USA.
  • Geeta Maker-Clark
    University of Chicago Pritzker School of Medicine, Chicago, IL, USA.
  • Tomi Dreibelbis
    Pennsylvania State University College of Medicine, Hershey, PA, USA.
  • Isadore Budnick
    The Goldring Center for Culinary Medicine, Tulane University School of Medicine, 300 N. Broad St., Suite 102, New Orleans, LA 70119, USA.
  • David Tran
    The Goldring Center for Culinary Medicine, Tulane University School of Medicine, 300 N. Broad St., Suite 102, New Orleans, LA 70119, USA.
  • Nicole DeValle
    The Goldring Center for Culinary Medicine, Tulane University School of Medicine, 300 N. Broad St., Suite 102, New Orleans, LA 70119, USA.
  • Rachel Shepard
    The Goldring Center for Culinary Medicine, Tulane University School of Medicine, 300 N. Broad St., Suite 102, New Orleans, LA 70119, USA.
  • Erika Chow
    The Goldring Center for Culinary Medicine, Tulane University School of Medicine, 300 N. Broad St., Suite 102, New Orleans, LA 70119, USA.
  • Christine Petrin
    The Goldring Center for Culinary Medicine, Tulane University School of Medicine, 300 N. Broad St., Suite 102, New Orleans, LA 70119, USA.
  • Alexander Razavi
    The Goldring Center for Culinary Medicine, Tulane University School of Medicine, 300 N. Broad St., Suite 102, New Orleans, LA 70119, USA.
  • Casey McGowan
    The Goldring Center for Culinary Medicine, Tulane University School of Medicine, 300 N. Broad St., Suite 102, New Orleans, LA 70119, USA.
  • Austin Grant
    The Goldring Center for Culinary Medicine, Tulane University School of Medicine, 300 N. Broad St., Suite 102, New Orleans, LA 70119, USA.
  • Mackenzie Bird
    The Goldring Center for Culinary Medicine, Tulane University School of Medicine, 300 N. Broad St., Suite 102, New Orleans, LA 70119, USA.
  • Connor Carry
    The Goldring Center for Culinary Medicine, Tulane University School of Medicine, 300 N. Broad St., Suite 102, New Orleans, LA 70119, USA.
  • Glynis McGowan
    The Goldring Center for Culinary Medicine, Tulane University School of Medicine, 300 N. Broad St., Suite 102, New Orleans, LA 70119, USA.
  • Colleen McCullough
    The Goldring Center for Culinary Medicine, Tulane University School of Medicine, 300 N. Broad St., Suite 102, New Orleans, LA 70119, USA.
  • Casey M Berman
    The Goldring Center for Culinary Medicine, Tulane University School of Medicine, 300 N. Broad St., Suite 102, New Orleans, LA 70119, USA.
  • Kerri Dotson
    The Goldring Center for Culinary Medicine, Tulane University School of Medicine, 300 N. Broad St., Suite 102, New Orleans, LA 70119, USA.
  • Tianhua Niu
    Tulane University School of Public Health & Tropical Medicine, New Orleans, LA, USA.
  • Leah Sarris
    The Goldring Center for Culinary Medicine, Tulane University School of Medicine, 300 N. Broad St., Suite 102, New Orleans, LA 70119, USA.
  • Timothy S Harlan
    The Goldring Center for Culinary Medicine, Tulane University School of Medicine, 300 N. Broad St., Suite 102, New Orleans, LA 70119, USA.
  • On Behalf Of The Chop Co-Investigators
    The Goldring Center for Culinary Medicine, Tulane University School of Medicine, 300 N. Broad St., Suite 102, New Orleans, LA 70119, USA.

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