From kitchen to clinic: Transforming care with culinary medicine – American Medical Association

Report on Culinary Medicine’s Role in Advancing Sustainable Development Goals

An innovative healthcare approach, known as culinary medicine, is being implemented to combat the significant public health challenge of poor nutrition, a leading risk factor for premature mortality. This strategy directly aligns with and promotes several United Nations Sustainable Development Goals (SDGs), particularly SDG 3 (Good Health and Well-being), by integrating nutritional science with practical culinary arts to improve patient outcomes.

Alignment with SDG 3: Good Health and Well-being

Culinary medicine serves as a critical tool in achieving SDG Target 3.4, which aims to reduce by one-third premature mortality from non-communicable diseases through prevention and treatment.

A Proactive Approach to Chronic Disease Management

• Dr. Linda Shiue, Director of Lifestyle and Culinary Medicine at Kaiser Permanente, describes culinary medicine as a “new evidence-based tool” that empowers patients.
• This approach moves beyond reactive treatment, offering personalized dietary guidance to prevent and manage chronic conditions, thereby contributing directly to healthier lives and enhanced well-being.
• By focusing on food as a primary intervention, physicians can build stronger therapeutic relationships, fostering patient trust and adherence to health-promoting behaviors.

Integrating Nutrition Security and Sustainable Consumption (SDG 2 & SDG 12)

The principles of culinary medicine extend beyond individual health to address broader issues of food systems and consumption patterns, supporting SDG 2 (Zero Hunger) and SDG 12 (Responsible Consumption and Production).

Addressing Food and Nutrition Insecurity

A core component of this medical practice involves understanding the patient’s context. Physicians are encouraged to:

1. Screen for food and nutrition insecurity, a critical step toward achieving SDG Target 2.1 (end hunger and ensure access to safe, nutritious food).
2. Provide practical dietary suggestions that accommodate a patient’s budget, lifestyle, and cultural preferences, making healthy eating accessible and sustainable.

Promoting Sustainable Dietary Patterns

• Initiatives like Kaiser Permanente’s Thrive Kitchen, a virtual teaching kitchen, focus on preparing plant-based recipes. This emphasis supports SDG 12 by promoting diets rich in fruits, vegetables, and whole grains, which are fundamental to sustainable food consumption.
• The historical connection to farmers’ markets, established to improve patient access to fresh produce, further reinforces the link between healthcare and sustainable local food systems (SDG Target 2.4).

Fostering Quality Education and Partnerships (SDG 4 & SDG 17)

The expansion of culinary medicine relies on robust educational frameworks and collaborative efforts, reflecting the principles of SDG 4 (Quality Education) and SDG 17 (Partnerships for the Goals).

Reforming Medical Education for Future Generations

• A significant gap in traditional medical training is the limited instruction on nutrition. To address this, a month-long culinary medicine elective was developed for students at the Kaiser Permanente School of Medicine.
• This initiative directly contributes to SDG Target 4.7 by ensuring that future healthcare professionals are equipped with the knowledge and skills needed to promote sustainable development, including health and well-being. The course’s two-year waitlist indicates a high demand for this essential training.

Building Collaborative Networks for Health Improvement

• The advancement of culinary medicine is a result of multi-stakeholder partnerships, including collaborations between healthcare providers (Kaiser Permanente, The Permanente Medical Group), professional organizations (AMA), and academic institutions (Culinary Institute of America, Harvard T.H. Chan School of Public Health).
• These partnerships exemplify the collaborative spirit of SDG 17, demonstrating how different sectors can work together to achieve common health and sustainability objectives.

Conclusion: A Transformative Strategy for Global Health

Culinary medicine represents a paradigm shift in patient care, transforming the physician’s role from a prescriber of medicine to a trusted guide in nutrition and lifestyle. By integrating practical, evidence-based dietary education into clinical practice, this approach not only improves individual health outcomes but also makes a substantial contribution to achieving global targets for health, food security, education, and sustainable consumption. It provides a holistic and effective model for addressing the complex health challenges of the 21st century in alignment with the Sustainable Development Goals.

Analysis of Sustainable Development Goals in the Article

1. Which SDGs are addressed or connected to the issues highlighted in the article?

1. SDG 2: Zero Hunger

   • The article addresses the nutritional aspect of this goal. While not focused on hunger in terms of caloric deficit, it directly tackles malnutrition resulting from poor dietary choices. It highlights “poor nutrition as a leading risk factor for premature death” and emphasizes improving diets through education on preparing healthy, plant-based foods rich in fiber and nutrients. The mention of screening for “food and nutrition insecurity” also connects directly to ensuring access to sufficient, safe, and nutritious food.

2. SDG 3: Good Health and Well-being

   • This is the central SDG addressed in the article. The entire concept of “culinary medicine” is presented as an innovative approach to “prevention and care” to combat premature death and manage chronic conditions. The article details how this approach improves health outcomes, helps manage non-communicable diseases, and promotes overall well-being by empowering patients to take control of their health through diet.

3. SDG 4: Quality Education

   • The article emphasizes the critical gap in nutrition education within medical training, stating that it’s “maybe 20 hours over four years.” Dr. Shiue’s work in developing a “culinary medicine elective for medical students” and incorporating “nutrition science into the overall medical school curriculum” directly addresses the need for quality education. This initiative aims to equip the “next generation of doctors” with the knowledge and skills to promote healthy lifestyles and sustainable well-being for their patients.

2. What specific targets under those SDGs can be identified based on the article’s content?

1. Target 2.2: End all forms of malnutrition

   • The article’s focus on correcting poor dietary habits aligns with this target. Dr. Shiue’s Thrive Kitchen teaches people to cook with “fruits, vegetables, whole grains and beans” to combat nutrient deficiencies (like fiber) and the overconsumption of unhealthy foods, which are forms of malnutrition that contribute to chronic disease. The initiative directly aims to end the malnutrition associated with modern diets in the U.S.

2. Target 3.4: Reduce by one-third premature mortality from non-communicable diseases through prevention and treatment

   • The article explicitly states that culinary medicine is a tool for “prevention and disease management,” particularly for chronic conditions linked to poor nutrition. By teaching patients how to improve their diet, physicians like Dr. Shiue are actively working to prevent and treat the root causes of non-communicable diseases like diabetes and cardiovascular conditions, thereby contributing to the reduction of premature mortality.

3. Target 4.7: Ensure that all learners acquire the knowledge and skills needed to promote sustainable development, including… sustainable lifestyles

   • The development of a culinary medicine elective for medical students is a direct effort to meet this target. The course provides future doctors with the essential knowledge and practical skills (“teaching students to cook”) to promote healthy and sustainable lifestyles among their future patients. By training physicians, the program ensures this critical knowledge is disseminated throughout the healthcare system.

3. Are there any indicators mentioned or implied in the article that can be used to measure progress towards the identified targets?

1. Indicators for Target 2.2 (End malnutrition)

   • Implied Indicator: Increased consumption of healthy foods. The article notes that “Most people don’t get enough fiber” and that the cooking classes focus on “fruits, vegetables, whole grains and beans.” Progress could be measured by tracking changes in patients’ dietary patterns and their intake of these nutrient-dense foods.
   • Mentioned Indicator: Screening for food and nutrition insecurity. The article states it is “important to screen for food and nutrition insecurity.” The rate of screening and subsequent referrals can serve as a direct indicator of the healthcare system’s efforts to address this aspect of malnutrition.

2. Indicators for Target 3.4 (Reduce NCD mortality)

   • Implied Indicator: Improved health outcomes in patients with chronic conditions. The article mentions that Dr. Shiue “saw her patients thrive” and routinely gets notes from patients who say, “you changed my life.” While qualitative, these point toward measurable clinical outcomes such as improved blood pressure, blood sugar levels, or weight management in patients participating in culinary medicine programs. This relates to the official indicator 3.4.1 (Mortality rate attributed to cardiovascular disease, cancer, diabetes or chronic respiratory disease), as improving these health markers reduces mortality risk.

3. Indicators for Target 4.7 (Education for sustainable lifestyles)

   • Mentioned Indicator: Amount of nutrition education in medical school curricula. The article provides a baseline: “it’s maybe 20 hours over four years.” An increase in the number of hours dedicated to nutrition or the number of medical schools offering culinary medicine courses would be a clear indicator of progress.
   • Implied Indicator: Demand for and enrollment in nutrition-focused medical education. The fact that the culinary medicine elective has a “two-year waitlist” indicates high demand and success, serving as a qualitative measure of the program’s impact and the perceived need for this knowledge among medical students.

4. Summary Table of SDGs, Targets, and Indicators

Source: ama-assn.org