Characteristics of 1433 students attending medical schools offering virtual culinary medicine courseware
| No virtual class participation (n=914) | Virtual class participation (n=519) | P value | |
| Age, mean, years | 26.2±4.4 | 27.2±5.4 | <0.001 |
| Female, % | 58.5 | 56.7 | 0.69 |
| Ethnicity, % | 0.68 | ||
| White | 53.3 | 55.5 | |
| Black | 3.6 | 4.1 | |
| Asian | 30.1 | 26.4 | |
| Hispanic | 6.5 | 7.1 | |
| Other | 6.5 | 6.9 | |
| Special dietary practices* | 28.1 | 28.1 | 0.99 |
| Prior nutrition education† | 17.4 | 15.6 | 0.38 |
*Special dietary practices defined, by not limited to, gluten free, vegetarian, Weight Watchers and/or kosher.
†Prior nutrition education defined as formal nutrition training in undergraduate or graduate coursework.