How does culinary medicine training impact the diet-related knowledge, skills and attitudes of undergraduate medical students in Germany?—A systematic review

Abstract Background Although nutrition competencies are essential for physicians, nutrition education is underrepresented in German medical schools. Culinary medicine (CM) training and teaching kitchens (TK) are emerging as innovative educational interventions to address this issue. This systematic...

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書誌詳細

主要な著者:	Beate Stock-Schröer, Friedrich Edelhäuser, Christian Scheffer, Lea Schweigmann, Angelika Homberg
フォーマット:	Artigo
言語:	Inglês
出版事項:	BMC 2026-06-01
シリーズ:	BMC Medical Education
主題:	Medical education Interprofessional Teaching evaluation Curriculum Nutrition Practical Skills
オンライン･アクセス:	https://doi.org/10.1186/s12909-026-09580-2
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