Marina de Andrade Maia Galvão Bueno’s scientific contributions

Introdução: O aumento global da alimentação não saudável está intimamente ligado a uma tendência de redução na preparação da comida feita em casa. Já existem estudos que mostram uma associação positiva entre o aumento das habilidades culinárias e a redução de risco cardiovascular. O baixo tempo destinado à educação nutricional no currículo das faculdades de Medicina contrasta com as altas taxas de mortalidade atribuíveis à má alimentação. A medicina culinária (MC), que traz uma nova abordagem educacional, baseada em evidências científicas, cujo objetivo é ensinar o poder que a comida tem sobre a saúde e melhorar os comportamentos alimentares dos profissionais de saúde e, consequentemente, de seus pacientes. Metodologia: Trata-se de um relato da experiência em que se desenvolveu uma disciplina eletiva de MC na Escola Paulista de Medicina da Universidade Federal de São Paulo (Unifesp) que resultou em um relato de experiência, com abordagem qualitativa, realizado com 18 alunos que participaram de encontros semanais durante cinco semanas de forma 100% online, por meio da plataforma Zoom. Os dados deste estudo foram coletados por meio de portfólios, com relato da experiencia. A avaliação do material foi feita por meio de análise temática. Aplicou-se um questionário que avaliou o Índice de Habilidades Culinárias, tendo como referencial teórico o Guia Alimentar para a População Brasileira. Resultados: Existem inúmeros desafios, como a conscientização dos médicos sobre a importância desse assunto, que muitas vezes parece ser mais prático do que técnico, e a subjetividade do tema sobre mudança de comportamento de médicos e pacientes. Os resultados deste estudo evidenciam que os alunos que realizaram a eletiva acreditam que essa reformulação curricular é extremamente importante e urgente. Conclusão: Observa-se uma tendência mundial de transformação da grade curricular dos profissionais da saúde, e acredita-se que esse processo pode ser iniciado nas faculdades de Medicina por meio de disciplinas eletivas de MC como a que foi implementada na Escola Paulista de Medicina da Unifesp.

Introduction The global increase in unhealthy eating is closely linked to a downward trend in food preparation at home. There are studies showing a positive association between increased cooking skills and reduced cardiovascular risk. In addition, the little time devoted to nutrition education in the curriculum of medical schools contrasts with the high mortality rates attributable to poor diet. Culinary Medicine (CM) is an emerging field of Medicine, which brings a new educational approach, based on scientific evidence, whose objective is to teach the power that food has on health and to improve the eating behaviors of healthcare professionals and, consequently, of their patients. Experience report An elective discipline of CM was developed at Unifesp, which resulted in a descriptive study with a qualitative approach, carried out with 18 students who participated in weekly meetings during 5 weeks of training. The meetings were carried out 100% online, through the Zoom platform. Data from this study were collected through portfolios, in which each student described their experience with the course. The analysis of the material was carried out through thematic analysis. A questionnaire was applied to evaluate the Culinary Skills Index developed and validated according to self-efficacy in the performance of culinary skills and having as theoretical reference the Dietary Guideline for the Brazilian Population. Discussion There are numerous challenges such as the physicians’ awareness about the importance of this approach, which often seems to be more practical than technical, and the subjectivity of the topic on changing the behavior of physicians and patients. However, the results of this study show that the students who took the elective course believe that this curricular reformulation is extremely important and urgent. Conclusion There is a worldwide transformation trend in the curriculum of healthcare professionals, and it is believed that this process can be initiated in medical schools through elective courses in Culinary Medicine, such as the one implemented at Unifesp. Keywords: Healthy Eating; Lifestyle; Cooking; Medical Students; Educational Activities

Introduction The global increase in unhealthy eating is closely linked to a downward trend in food preparation at home. There are studies showing a positive association between increased cooking skills and reduced cardiovascular risk. In addition, the little time devoted to nutrition education in the curriculum of medical schools contrasts with the high mortality rates attributable to poor diet. Culinary Medicine (CM) is an emerging field of Medicine, which brings a new educational approach, based on scientific evidence, whose objective is to teach the power that food has on health and to improve the eating behaviors of healthcare professionals and, consequently, of their patients. Experience report An elective discipline of CM was developed at Unifesp, which resulted in a descriptive study with a qualitative approach, carried out with 18 students who participated in weekly meetings during 5 weeks of training. The meetings were carried out 100% online, through the Zoom platform. Data from this study were collected through portfolios, in which each student described their experience with the course. The analysis of the material was carried out through thematic analysis. A questionnaire was applied to evaluate the Culinary Skills Index developed and validated according to self-efficacy in the performance of culinary skills and having as theoretical reference the Dietary Guideline for the Brazilian Population. Discussion There are numerous challenges such as the physicians’ awareness about the importance of this approach, which often seems to be more practical than technical, and the subjectivity of the topic on changing the behavior of physicians and patients. However, the results of this study show that the students who took the elective course believe that this curricular reformulation is extremely important and urgent. Conclusion There is a worldwide transformation trend in the curriculum of healthcare professionals, and it is believed that this process can be initiated in medical schools through elective courses in Culinary Medicine, such as the one implemented at Unifesp. Keywords: Healthy Eating; Lifestyle; Cooking; Medical Students; Educational Activities