Cross-sectional relationship between virtual culinary medicine and dietary habits
| OR (95% CI)*† | P value | |
| Satisfying nutritional requirement for vegetables | 1.02 (0.70 to 1.50) | 0.91 |
| Satisfying nutritional requirement for legumes | 1.20 (0.96 to 1.51) | 0.11 |
| Satisfying nutritional requirement for fruits | 1.37 (1.03 to 1.83) | 0.03 |
| Satisfying nutritional requirement for nuts or nut butters | 0.95 (0.76 to 1.20) | 0.68 |
| Satisfying nutritional requirement for cheese for fermented dairy | 0.74 (0.58 to 0.94) | 0.02 |
| Satisfying nutritional requirement for red and processed meat | 0.89 (0.70 to 1.14) | 0.37 |
| Satisfying nutritional requirement for non-fried fish or seafood | 1.18 (0.91 to 1.52) | 0.22 |
| Satisfying nutritional requirement for whole grains | 0.97 (0.77 to 1.23) | 0.82 |
| Satisfying nutritional requirement for monounsaturated fats | 0.97 (0.76 to 1.22) | 0.77 |
| Satisfying nutritional requirement for alcohol | 2.19 (0.66 to 7.33) | 0.20 |
| Satisfying nutritional requirement for baked products | 1.47 (0.95 to 2.28) | 0.08 |
| Satisfying nutritional requirement for calorie-containing beverages | 1.01 (0.79 to 1.29) | 0.93 |
| Satisfying nutritional requirement for saturated fats | 0.98 (0.72 to 1.34) | 0.91 |
*Comparing those who received virtual teaching kitchen classes versus those who were not enrolled in virtual teaching classes and received traditional nutrition education (reference).
†Adjusted for gender, ethnicity, special diet, prior nutrition training, intended specialty.