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Table 1 Survey questions used in the knowledge gained construct

From: Exploring the effectiveness of virtual and in-person instruction in culinary medicine: a survey-based study

Knowledge Gained

Did you learn about food’s nutritional value, caloric content, serving sizes/portion control?

Did you find the journal articles a helpful addition to the PowerPoint presentations in discussing nutrition/evidence-based medicine?

Did you find the patient case-based exercises beneficial in helping you to assimilate your scientific knowledge with nutrition education for patients?

Do you believe that addition of this elective course is important in your medical education?

Do you feel more prepared to individualize your patient care regarding their lifestyle/diet?

  1. The maximum points for each question were 5 points, and the total possible points were 25 points