Göttingen CM elective improved counselling skills, knowledge, attitudes, well-being and eating habits in both virtual and in-person formats, while cooking frequency did not change¶

Claim · All claims
Evidence · 1 study (2 entries) · review r2 · q2 · i0 negligible
Currency · newest study 2026 · not yet checked against its sources · not reviewed by a person

Subclaims¶

q2 i? The CM elective significantly improved counselling skills, nutritional knowledge, attitudes towards nutritional counselling, subjective well-being and healthy eating habits in both virtual and in-person settings. → Stock-Schröer B 2026 q2 i0 Cooking frequency was the only parameter that did not change in the before-and-after comparison of the two groups. → Stock-Schröer B 2026 (2)

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

Longitudinal study (Böttcher, 2023) across Göttingen, Brandenburg and Gießen with 240 medical students, comparing virtual (70) and in-person (80) formats via inferential pre-post and format comparison. Significance is reported without a printed effect size.

"demonstrated that the CM elective significantly improved the counselling skills, nutritional knowledge, attitudes towards nutritional counselling, subjective well-being and healthy eating habits of medical students in both virtual and in-person settings."

Stock-Schröer B 2026 (2)¶

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 · i0 · review · r2

Same longitudinal Böttcher study: the table marks cooking frequency as -/+ (no difference measured), while eating habits differed in some points between formats and pre-post. The null on cooking frequency is descriptive, not an equivalence test.

"The only parameter that did not change in the before-and-after comparison of the two groups was how often they cooked"

Discussion¶

Learner Variables¶

• Physical Well-Being — outcome: instruction changes it

Related Claims¶

• All identified CM/TK courses were elective, so structured culinary medicine teaching reaches only a limited number of German medical students — a broader claim this one bears on
• Culinary medicine and teaching-kitchen courses improve German undergraduate medical students' diet-related knowledge, skills and attitudes — a broader claim this one bears on
• Objective nutrition knowledge increased significantly after the 'Eat This!' online lecture series — related
• Face-to-face and non-face-to-face formats both improve attitudes, but virtual formats show inconsistent outcomes — related