Claims

Students rated CM and TK course offerings as satisfactory or very satisfactory at all study sites

Claim · All claims
Evidence · 1 study · review r2 · q2
Currency · newest study 2026 · not yet checked against its sources · not reviewed by a person

Subclaims

Reading the evidence codes

q is the design tier, i the impact, n the sample, and the kind with its r the rigour judged within that kind: what each code means.

This claim: no standardized effect is recorded in observations/ for it yet, so no benchmark reading is possible.

q2 i? Student satisfaction with the range of courses was rated as satisfactory or very satisfactory at all six study sites. → Stock-Schröer B 2026

Evidence

Stock-Schröer B 2026

Stock-Schröer B, Edelhäuser F, Scheffer C, Schweigmann L, Homberg A. (2026). How does culinary medicine training impact the diet-related knowledge, skills and attitudes of undergraduate medical students in Germany?—A systematic review. BMC Medical Education. https://doi.org/10.1186/s12909-026-09580-2

q2 · i? · review · r2

Review-level descriptive synthesis of course-evaluation data from all nine included studies, each of which assessed participants' satisfaction with the course and intervention. The review reports uniformly positive ratings and notes a possible elective-participation bias.

"The range of courses on offer was rated as 'satisfactory' or 'very satisfactory' by students at all study sites."

Discussion

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generated by process:wiki-ingest on 2026-10-31
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