|
|
烹饪医学学科发展历程与思路研究
|
Abstract:
烹饪医学是一个基于证据的跨专业医学领域，结合了烹饪艺术、营养科学和医学教育来预防和治疗饮食相关疾病。在过去的几十年里，烹饪医学在美国得到快速发展，形成了相对成熟的课程、培训和认证体系，在完善医学教育和促进民众健康方面起到了积极作用。烹饪医学在预防和控制慢性非传染性疾病方面具有巨大潜力，且已经表现出了突出优势。烹饪医学教育的实现既可以通过传统方式也可以通过虚拟和在线课程。我国慢性非传染性疾病负担十分沉重而且呈不断加重的趋势，但我国有悠久的食疗学历史和文化积淀，具有快速发展烹饪医学的基础。当前阻碍我国烹饪医学发展的主要障碍应该是学科布局不合理，整合各方面资源实现合理的学科布局，广泛开展学校、社区和个人层面的烹饪医学普及教育将是最紧要的任务。
Culinary medicine is an evidence-based interdisciplinary medical field that combines culinary arts, nutritional science, and medical education to prevent and treat diet-related diseases. In the past few decades, culinary medicine has developed rapidly in the United States, forming a relatively mature curriculum, training, and certification system, which has played a positive role in improving medical education and promoting public health. Culinary medicine has great potential in preventing and controlling chronic noncommunicable diseases, and has shown outstanding advantages. The implementation of culinary medicine education can be achieved through both traditional methods and virtual and online courses. The burden of chronic noncommunicable diseases in our country is very heavy and is constantly increasing, but our country has a long history and cultural accumulation of dietary therapy, which may lay the foundation for the rapid development of culinary medicine. The main obstacle currently hindering the development of culinary medicine in China should be the unreasonable disciplinary layout. Integrating various resources to achieve a reasonable disciplinary layout and widely promoting culinary medicine education at the school, community, and individual levels will be the most urgent task.
| [1] | Organization WH (2019) Noncommunicable Diseases Global Health Observatory.
https://www.who.int/data/gho/data/themes/noncommunicable-diseases |
| [2] | Federation ID (2022) IDF Diabetes Atlas 2021. |
| [3] | Gottfredson, L.S. (2021) The Transition to Noncommunicable Disease: How to Reduce Its Unsustain-able Global Burden by Increasing Cognitive Access to Health Self-Management. Journal of Intelligence, 9, Article No. 61.
https://doi.org/10.3390/jintelligence9040061 |
| [4] | Lin, X.L., Xu, Y.F., Xu, J.Y., Pan, X.W., Song, X.X., Shan, L.Z., Zhao, Y.M. and Shan, P.F. (2020) Global Burden of Noncommunicable Disease Attributable to High Body Mass Index in 195 Countries and Territories, 1990-2017. Endocrine, 69, 310-320. https://doi.org/10.1007/s12020-020-02352-y |
| [5] | La Puma, J. (2016) What Is Culinary Medicine and What Does It Do? Population Health Management, 19, 1-3.
https://doi.org/10.1089/pop.2015.0003 |
| [6] | Nutrition Do, Health HTHCSoP. The Nutrition Source. https://www.hsph.harvard.edu/nutritionsource/ |
| [7] | Eisenberg, D.M., Miller, A.M., Mcmanus, K., Burgess, J. and Bernstein, A.M. (2013) Enhancing Medical Education to Address Obesity: “See One. Taste One. Cook One. Teach One”. JAMA Internal Medicine, 173, 470-472.
https://doi.org/10.1001/jamainternmed.2013.2517 |
| [8] | Medicine TUsSo. The Goldring Center for Culinary Medi-cine at Tulane University. https://goldringcenter.tulane.edu/ |
| [9] | Razavi, A.C., Monlezun, D.J., Sapin, A., Sarris, L., Schlag, E., Dyer, A. and Harlan, T. (2020) Etiological Role of Diet in 30-Day Readmissions for Heart Failure: Impli-cations for Reducing Heart Failure-Associated Costs via Culinary Medicine. American Journal of Lifestyle Medicine, 14, 351-360. https://doi.org/10.1177/1559827619861933 |
| [10] | 王悦星, Ma, W., 马欣. 烹饪医学概论[J]. 健康体检与管理, 2023, 4(3): 234-238. |
| [11] | 盖建民. “药王”孙思邈与中华传统食疗学[J]. 中国道教, 1997(4): 34-36. |
| [12] | Wood, N.I., Stone, T.A., Siler, M., Goldstein, M. and Albin, J.L. (2023) Physician-Chef-Dietitian Partner-ships for Evidence-Based Dietary Approaches to Tackling Chronic Disease: The Case for Culinary Medicine in Teaching Kitchens. Journal of Healthcare Leadership, 15, 129-137. https://doi.org/10.2147/JHL.S389429 |
| [13] | Mudge-Riley, M. (2014) Culinary Medicine: The New “in” Thing? MGMA Connexion, 14, 48-49. |
| [14] | Sciences UoAfM. What Is Culinary Medicine? https://culinarymedicine.uams.edu/about-us/what-is-culinary-medicine/ |
| [15] | Hauser, M.E. (2019) Culinary Medicine Basics and Applications in Medical Education in the United States. In: Black, M.M., Deli-chatsios, H.K. and Story, M.T., Eds., Nutrition Education: Strategies for Improving Nutrition and Healthy Eating in In-dividuals and Communities, Vol. 92, S. Karger AG, Basel, 161-170. https://doi.org/10.1159/000499559 |
| [16] | Mallya, J.K.T. and Shettigar, P. (2023) Uncovering Culinary Medicine Research Themes: Current Status and Future Direction. F1000Research, 12, 173-173. https://doi.org/10.12688/f1000research.130947.1 |
| [17] | Adam, O., Beringer, C., Kless, T., Lemmen, C., Adam, A., Wiseman, M., Adam, P., Klimmek, R. and Forth, W. (2003) Anti-Inflammatory Effects of a Low Arachidonic Acid Diet and Fish Oil in Patients with Rheumatoid Arthritis. Rheumatology International, 23, 27-36. https://doi.org/10.1007/s00296-002-0234-7 |
| [18] | Levy, R.G., Cooper, P.N. and Giri, P. (2012) Ketogenic Diet and Other Dietary Treatments for Epilepsy. Cochrane Database of Systematic Reviews, No. 3, CD001903. https://doi.org/10.1002/14651858.CD001903.pub2 |
| [19] | Martin, K., Jackson, C.F., Levy, R.G. and Cooper, P.N. (2016) Ketogenic Diet and Other Dietary Treatments for Epilepsy. Cochrane Database of Systematic Reviews, No. 2, CD001903.
https://doi.org/10.1002/14651858.CD001903.pub3 |
| [20] | Estruch, R., Ros, E., Salas-Salvadó, J., Covas, M.I., Co-rella, D., Arós, F., Gómez-Gracia, E., Ruiz-Gutiérrez, V., Fiol, M., Lapetra, J., Lamuela-Raventos, R.M., Serra-Majem, L., Pintó, X., Basora, J., Mu？oz, M.A., Sorlí, J.V., Martínez, J.A., Fitó, M., Gea, A., Hernán, M.A. and Mar-tínez-González, M.A. (2018) Primary Prevention of Cardiovascular Disease with a Mediterranean Diet Supplemented with Extra-Virgin Olive Oil or Nuts. The New England Journal of Medicine, 378, e34. https://doi.org/10.1056/NEJMoa1800389 |
| [21] | Meyerhardt, J.A., Niedzwiecki, D., Hollis, D., Saltz, L.B., Hu, F.B., Mayer, R.J., Nelson, H., Whittom, R., Hantel, A., Thomas, J. and Fuchs, C.S. (2007) Association of Dietary Patterns with Cancer Recurrence and Survival in Patients with Stage III Colon Cancer. JAMA, 298, 754-764. https://doi.org/10.1001/jama.298.7.754 |
| [22] | Koloverou, E., Esposito, K., Giugliano, D. and Panagiotakos, D. (2014) The Effect of Mediterranean Diet on the Development of Type 2 Diabetes Mellitus: A Meta-Analysis of 10 Prospective Studies and 136,846 Participants. Metabolism, 63, 903-911. https://doi.org/10.1016/j.metabol.2014.04.010 |
| [23] | Ha, V., Sievenpiper, J.L., De Souza, R.J., Jayalath, V.H., Mirrahimi, A., Agarwal, A., Chiavaroli, L., Mejia, S.B., Sacks, F.M., Di Buono, M., Bernstein, A.M., Leiter, L.A., Kris-Etherton, P.M., Vuksan, V., Bazinet, R.P., Josse, R.G., Beyene, J., Kendall, C.W. and Jenkins, D.J. (2014) Effect of Dietary Pulse Intake on Established Therapeutic Lipid Targets for Cardiovascular Risk Reduction: A Systematic Review and Meta-Analysis of Randomized Controlled Trials. CMAJ, 186, e252-e262. https://doi.org/10.1503/cmaj.131727 |
| [24] | Welty, F.K., Lee, K.S., Lew, N.S. and Zhou, J.R. (2007) Ef-fect of Soy Nuts on Blood Pressure and Lipid Levels in Hypertensive, Prehypertensive, and Normotensive Postmeno-pausal Women. Archives of Internal Medicine, 167, 1060-1067. https://doi.org/10.1001/archinte.167.10.1060 |
| [25] | Blanco Mejia, S., Kendall, C.W., Viguiliouk, E., Augustin, L.S., Ha, V., Cozma, A.I., Mirrahimi, A., Maroleanu, A., Chiavaroli, L., Leiter, L.A., De, Souza, R.J., Jenkins, D.J. and Sievenpiper, J.L. (2014) Effect of Tree Nuts on Metabolic Syndrome Criteria: A Systematic Review and Meta-Analysis of Randomised Controlled Trials. BMJ Open, 4, e004660. https://doi.org/10.1136/bmjopen-2013-004660 |
| [26] | Belin, R.J., Greenland, P., Martin, L., Oberman, A., Tinker, L., Robinson, J., Larson, J., Van Horn, L. and Lloyd-Jones, D. (2011) Fish Intake and the Risk of Incident Heart Failure: The Women’s Health Initiative. Circulation: Heart Failure, 4, 404-413. https://doi.org/10.1161/CIRCHEARTFAILURE.110.960450 |
| [27] | Miceli Sopo, S., Greco, M., Monaco, S., Varrasi, G., Di Lorenzo, G. and Simeone, G. (2015) Effect of Multiple Honey Doses on Non-Specific Acute Cough in Children. An Open Randomised Study and Literature Review. Allergologia et Immunopathologia (Madr), 43, 449-455. https://doi.org/10.1016/j.aller.2014.06.002 |
| [28] | Zmora, N., Suez, J. and Elinav, E. (2019) You Are What You Eat: Diet, Health and the Gut Microbiota. Nature Reviews Gastroenterology & Hepatology, 16, 35-56. https://doi.org/10.1038/s41575-018-0061-2 |
| [29] | Boettcher, S., Schonebeck, L.J., Droesch, L., Plogmann, A.M., Leineweber, C.G., Puderbach, S., Buhre, C., Schmoecker, C., Neumann, U. and Ellrott, T. (2023) Comparison of Effec-tiveness Regarding a Culinary Medicine Elective for Medical Students in Germany Delivered Virtually versus In-Person. Nutrients, 15, Article No. 4281.
https://doi.org/10.3390/nu15194281 |
| [30] | Maker-Clark, G., Mchugh, A., Shireman, H., Hernandez, V., Prasad, M., Xie, T., Parkhideh, A., Lockwood, C. and Oyola, S. (2023) Empowering Future Physicians and Communities on Chica-go’s South Side through a 3-Arm Culinary Medicine Program. Nutrients, 15, Article No. 4212. https://doi.org/10.3390/nu15194212 |
| [31] | Magallanes, E., Sen, A., Siler, M. and Albin, J. (2021) Nutrition from The Kitchen: Culinary Medicine Impacts Students’ Counseling Confidence. BMC Medical Education, 21, Article No. 88.
https://doi.org/10.1186/s12909-021-02512-2 |
| [32] | D’Adamo, C.R., Workman, K., Barnabic, C., Retener, N., Siaton, B., Piedrahita, G., Bowden, B., Norman, N. and Berman, B.M. (2022) Culinary Medicine Training in Core Medical School Curriculum Improved Medical Student Nutrition Knowledge and Confidence in Providing Nutrition Counseling. American Journal of Lifestyle Medicine, 16, 740-752. https://doi.org/10.1177/15598276211021749 |
| [33] | Poulton, G. and Antono, A. (2022) A Taste of Virtual Culinary Medicine and Lifestyle Medicine—An Online Course for Medical Students. American Journal of Lifestyle Medicine, 16, 57-60. https://doi.org/10.1177/15598276211046558 |
| [34] | Yousef, N.M., Wallace, R.J., Harlan, G.A. and Beale, E. (2022) Bringing the “Joy of Healthy Eating” to Advanced Medical Students: Utilizing a Remote Learning Platform to Teach Culinary Medicine: Findings from the First Online Course Based on the ACLM’s Whole-Food Plant-Based Culinary Medicine Curriculum. American Journal of Lifestyle Medicine, 16, 447-459. https://doi.org/10.1177/15598276221092971 |
