MS4 Catalog

Lifestyle Solutions for Common Chronic Medical Diseases

LOCATION: Online via Health Meets Food Website and SOLE
PRECEPTOR: Madison Humerick, MD
DURATION: 2 weeks minimum
OFFERED: Continuously
MAXIMUM ENROLLMENT: 3 Students (WVU Students Only)
STATUS: Elective 

OBJECTIVES:

The purpose of this online elective is to expose students to lifestyle and culinary medicine principles that can be applied to common medical conditions seen by all specialties of medicine.  This course was created as a result of 4th year medical student, Alexandra Mientus’, reflection on her own medical school experience and recognition that there were more things about nutrition that she wished were included in her medical school curriculum.  The online course was then designed so that students learn about lifestyle and nutrition related to common medical conditions through online modules during a 2 week elective.  Each module includes a recorded lecture, required readings, a brief quiz, and reflection questions.  After completing 4 core modules (Introduction to Culinary Medicine, Food Insecurity, Interpreting the Nutrition Literature, and Introduction to Exercise is Medicine), students will complete 6 additional modules according to their specific interests. There are 29 nutrition modules for students to choose from, some of which include Weight Management, Fats, Food Allergy, GI Disorders, Eating Disorders, The Pediatric Diet, HTN, Pregnancy, PCOS, Cancer; HIV, and Food and Neurocognition.  There are also 2 Physical Activity Modules that Students can choose from.  Students will also be expected to choose 3 recipes from the modules to prepare at home to put their knowledge into practice.

Patient Care:

N/A - There is no direct patient care in this elective.  It is completed online

Medical Knowledge:

  1. Understand basic lifestyle and culinary medicine principles
  2. Understand lifestyle and nutrition recommendations for a variety of medical conditions
  3. Demonstrate the understanding of these lifestyle and culinary medicine principles and recommendations by responding to reflection questions that contain patient scenarios of common medical conditions

Practice-Based Learning:

  1. Review evidence from scientific studies related to lifestyle and nutritional research
  2. Display knowledge of evidence-based guidelines to assist patients in self-management of common medical conditions by responding to reflection questions after each module

Communication Skills:

  1. Communicate evidence based lifestyle and culinary medicine interventions in plain language easily understood by patients by responding to reflection questions at the end of each module
  2. Demonstrate sensitivity to bias and responsiveness in dealing with unique, sensitive patient issues (regarding weight, mental illness - i.e. eating disorders) by responding to reflection questions at the end of each module

Professionalism:

  1. Complete the required material and quizzes in a timely manner
  2. Adequately answering the reflection questions (i.e. actively engaging in the self-directed learning process)

Systems-Based Practice:

  1. Understand socioeconomic barriers to nutrition and overall health in West Virginia by completing the Food Access in Underserved Populations module
  2. Convey understanding of current food policy concerns in the state of WV by responding to reflection questions on the Food Access Module


METHODS TO ACHIEVE OBJECTIVES:

Online lectures, readings, reflection questions and food preparation at home

EXAMINATION PROCEDURES AND EVALUATION CRITERIA:

Formative Assessment:

  1. By the end of the first week, the students’ progress will be tracked to make sure they have started the curriculum materials.  The 4 required modules/folders in the course must be completed by the first week (Intro to Culinary Medicine, Interpreting the Nutrition Literature, Food Insecurity, and Physical Activity Module 1: Intro to Exercise is Medicine) - that includes the quizzes, required readings, and response to the reflection questions for those modules.   

Summative Assessment: 

  1. Students will complete 4 required modules (Intro to Culinary Medicine, Interpreting the Nutrition Literature, Food Insecurity, and Physical Activity Module 1: Intro to Exercise is Medicine) and 6 additional modules of their choice on the Health Meets Food website or additional physical activity modules.  Review of the completed quizzes and reflection questions after each module will be used  to assess students understanding of the material.
  2. Students will prepare 3 of the recipes found on the Health Meets Food site related to the modules they completed in the 2- week elective.  They will upload pictures of the recipes that they prepare to the discussion board on SOLE so that credit may be given for completion.

Expected Duties:

  1. Utilize the Health Meets Food online curriculum to complete 4 core modules and six additional modules of the student’s choice
    • 4 required modules, Intro to Culinary Medicine, Interpreting the Nutrition Literature, Food Insecurity, and Physical Activity Module 1: Intro to Exercise is Medicine, MUST BE COMPLETED IN THE FIRST WEEK
    • 6 additional modules may be completed at the students’ own pace within the 2 week rotation period
    • Module Tasks to Be Completed for each:
  2. Video Lecture or Lecture in PDF Format
  3. Required Readings
  4. Module Quiz
  5. 2-3 Reflection Questions per module in SOLE (students are expected to be thorough in their responses for full credit for the course).  Use conversational speech in your responses (minimal bullet points) - You should act like you are presenting your answers to a preceptor or patient.
  6. Cook three of the recommended recipes and post photos/reflection to the designated discussion board


PRIOR TO THE FIRST DAY OF THE ROTATION:

  • One week prior to the beginning of your rotation, the student will receive an informational email with instructions for accessing Health Meets Food and a list of elective requirements.  If you have any issues accessing the website, please contact Dr. Humerick by email (madison.humerick@hsc.wvu.edu) or phone (240-405-4426) prior to the start of your rotation so those issues can be resolved.  Contact Dr. Humerick by email or phone if you have any questions or concerns during the rotation.