Method: Through a partnership with Hospitality Management and the a School of Nursing and Health Professions, an introduction to health cooking for the vulnerable was designed with the patient and/or family in mind to teach about safety in the kitchen, application of nutritional basics in the nursing curriculum, offer course content to discuss food sources for health, and further understanding about meal preparation weekly in the class and also doing community outreach to prepare a meal on a budget to local vulnerable individuals and families. Over the semester, the nursing students worked in groups to provide a selected menu on a chronic disease (heart disease, cancer, and/or diabetes). Additionally, they visited a local farmer’s market to learn about seasonal ingredients to support self-care and health nutritious choices for a meal. They learned to ask questions and see what the cost of foods were in order to prepare a meal with a limited budget as well for one person or a family. They used this knowledge as well for a community outreach cooking activity in which the nursing students prepared a meal for over 150 individuals working to meet the health nutritional requirements for a balanced meal.
Results: A nursing portfolio of the recipes for the chronic disease and their evaluations of the food preparation and course were presented. They prepared for their final exam one of the food entrees of the chronic disease meal that was scored based on the health concept for the chronic disease. The overall evaluation of the course was for the nursing students the ratings of their leadership on the team, participation in the meal preparation and in the meal preparation with creative presentation. Overall, in the class the students recognized the value of a nutritious meal, recognition of the nutrition needs and specific content in the foods prepared. Reflection among the nursing students noted that patients and families could benefit from a nutritional assessment and health information even while in the hospital--it starts there in daily menu selection and health information. It is the overall understanding of meal preparation, nutritional choices, planning meals that could support healthy choices for taste and flavor, selective seasoning, and nutritional value for a healthy meal and entree for heart disease, cancer, or diabetes. For mastery in the class the nursing students were asked to work as a team and apply knowledge and principles weekly whether in the role as the lead chef or team member for the class. Nursing students overall noted that they were more conscious of a meal planning and better prepared to answer patient questions, offer menu choices and resources to work with the health team to support healthy food choices.
Discussion and Conclusion: There are changes in personal eating habits that contribute to poor nutrition that starts personally and locally and could influence overall health and food choices in communities. There is a rise in obesity and chronic noncommunicable diseases (NCDs) such as diabetes, heart disease, and cancer with nursing students having a role in creative nutrition education with ideas for small tests of change that may influence healthy eating and nutrition. Learning how to help patients and families understand how they might make better choices related to sodium in foods, added sugars in food and beverages, selective seasonings for health, choices of oils, or cooking with new seasonal vegetables and fruits may help the health of one and / or family. Nursing students can provide new opportunities for learning while empowering healthy choices and better quality of life.
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