Cross-sectional relationship between culinary medicine education and diet competencies
| Competency | OR historic (95% CI)*† | P value | OR virtual (95% CI)† | P value |
| Mediterranean diet | 4.97 (3.89 to 6.36) | <0.0001 | 5.73 (4.26 to 7.70) | <0.001 |
| Dash diet | 7.02 (5.42 to 9.10) | <0.0001 | 8.76 (6.42 to 11.95) | <0.001 |
| Vegetarian diet | 2.86 (2.25 to 3.64) | <0.0001 | 3.39 (2.55 to 4.52) | <0.001 |
| Low fat diet | 3.41 (2.66 to 4.36) | <0.0001 | 4.43 (3.28 to 5.98) | <0.001 |
| High protein/low fat diet | 2.87 (2.23 to 3.71) | <0.0001 | 3.41 (2.51 to 4.64) | <0.001 |
| Serving size | 3.94 (3.08 to 5.04) | <0.0001 | 4.50 (3.36 to 6.03) | <0.001 |
| Moderate alcohol consumption | 2.74 (2.17 to 3.46) | <0.0001 | 3.03 (2.29 to 4.02) | <0.001 |
| Eating disorder recognition | 3.00 (2.38 to 3.78) | <0.0001 | 3.11 (2.36 to 4.09) | <0.001 |
| Role of dietary saturated fat and cholesterol in blood lipids | 3.46 (2.73 to 4.38) | <0.0001 | 3.72 (2.81 to 4.93) | <0.001 |
| Dietary patterns to prevent and treat type II diabetes | 3.76 (2.96 to 4.79) | <0.0001 | 4.69 (3.51 to 6.27) | <0.001 |
| Weight loss strategies for type II diabetes | 3.70 (2.92 to 4.70) | <0.0001 | 4.01 (3.01 to 5.33) | <0.001 |
| Weight loss strategies for overweight or obese patients | 3.83 (3.02 to 4.86) | <0.0001 | 4.86 (3.65 to 6.47) | <0.001 |
| Role of dietary omega-3 and omega-6 fatty acids in cardiovascular disease | 4.22 (3.30 to 5.38) | <0.0001 | 5.21 (3.87 to 7.02) | <0.001 |
| Role of dietary fats in cardiovascular disease | 4.29 (3.36 to 5.47) | <0.0001 | 5.17 (3.86 to 6.93) | <0.001 |
| Identifying antioxidant-rich grocery produce | 3.82 (2.99 to 4.87) | <0.0001 | 4.42 (3.31 to 5.91) | <0.001 |
| Calories per each macronutrient and their basic metabolic roles | 2.58 (2.04 to 3.27) | <0.0001 | 2.59 (1.96 to 3.41) | <0.001 |
| Role of hydration in health and fluid needs based on activity and age | 2.60 (2.06 to 3.29) | <0.0001 | 2.67 (2.02 to 3.53) | <0.001 |
| Dietary strategies for Coeliac disease | 3.26 (2.54 to 4.19) | <0.0001 | 3.05 (2.28 to 4.08) | <0.001 |
| Dietary strategies for patients with food allergies | 3.20 (2.52 to 4.08) | <0.0001 | 3.01 (2.27 to 3.98) | <0.001 |
| The role of glycaemic index and load in dietary management | 4.63 (3.59 to 5.97) | <0.0001 | 5.82 (4.28 to 7.92) | <0.001 |
| Fibre in disease prevention and example ingredients | 3.83 (3.02 to 4.86) | <0.0001 | 4.03 (3.05 to 5.34) | <0.001 |
| Food label competency | 2.75 (2.16 to 3.49) | <0.0001 | 3.09 (2.32 to 4.13) | <0.001 |
| Dietary strategies to prevent and treat osteoporosis | 3.41 (2.66 to 4.36) | <0.0001 | 3.40 (2.55 to 4.54) | <0.001 |
| Calculation of body mass index | 3.20 (2.53 to 4.05) | <0.0001 | 3.55 (2.67 to 4.70) | <0.001 |
| Overall benefits of aerobic exercise on health and well-being | 2.18 (1.70 to 2.81) | <0.0001 | 2.08 (1.54 to 2.82) | <0.001 |
*Comparing those who received hands-on teaching kitchen classes versus those who were not enrolled in teaching classes and received traditional nutrition education (reference).
†Adjusted for gender, ethnicity, special diet, prior nutrition training, intended specialty.