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NYS FAM Research
Resource Guide

Culinary Medicine Cooking Workshops as Add-On Therapy for Inpatients with Depression and Eating Disorders

This study evaluated the feasibility and effectiveness of conducting five cooking workshops, led by a professional chef and nutritional therapist, for 39 psychiatric inpatients diagnosed with depression (n = 29) and eating disorders (n = 10). Participants completed questionnaires on dietary habits, mood, and workshop feedback before and after the intervention. The findings suggest that integrating culinary medicine into inpatient psychiatric care is feasible and may positively influence patients' dietary habits and mood. The authors recommend further research to explore the long-term benefits and potential implementation of such programs in clinical settings.​

Mörkl, S., Varnagy, A., Wagner-Skacel, J., Lahousen, T., Brodtrager, D., Sallmutter, K., Bengesser, S. A., Painold, A., Narrath, M., Pieter, L., Butler, M. I., Mueller-Stierlin, A., Reininghaus, E. Z., Lackner, S., & Holasek, S. (2024). Culinary Medicine Cooking Workshops as Add-On Therapy for Inpatients with Depression and Eating Disorders. Nutrients, 16(22), 3973. https://doi.org/10.3390/nu16223973

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Food as Medicine Research

2024

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Developing a patient-centered measure to assess food-related and nutrition-related quality of life in patients with cancer

This study focuses on creating the Food and Nutrition Quality of Life (FN-QoL) measure, aimed at evaluating the impact of food and nutrition interventions on patients' quality of life. The researchers developed and validated this tool to ensure it accurately reflects patients' experiences and outcomes related to dietary changes. The results indicate that the FN-QoL measure is both valid and potentially useful for assessing how nutritional interventions affect patients' well-being. The authors suggest that this tool could enhance the evaluation of dietary interventions in clinical settings.

Kemp, M., Beachy, S., Martin, K., Worster, B., Hass, R.W., Olarewaju, I., et al. (2025). Developing a patient-centered measure to assess food-related and nutrition-related quality of life in patients with cancer. BMJ Nutrition, Prevention & Health. https://doi.org/10.1136/bmjnph-2024-001084

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Food as Medicine Research

2025

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Development and refinement of the Cardiovascular Health Equity through Food (CHEF) intervention for childhood cancer survivors

This pilot study investigates the feasibility and potential benefits of a culinary medicine intervention for cancer survivors. Participants engaged in a series of cooking classes aimed at improving their nutritional knowledge and dietary habits post-treatment. The findings suggest that such interventions may enhance survivors' confidence in preparing healthy meals and contribute to better overall dietary choices. The authors recommend further research to explore the long-term impact of culinary medicine programs on the health and well-being of cancer survivors.

Aziz-Bose, R., Jones, E., Revette, A. et al. (2025). Development and refinement of the Cardiovascular Health Equity through Food (CHEF) intervention for childhood cancer survivors. J Cancer Surviv. https://doi.org/10.1007/s11764-024-01733-w

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Food as Medicine Research

2025

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Improving Cooking Skills, Lifestyle Behaviors, and Clinical Outcomes for Adults at Risk for Cardiometabolic Disease: Protocol for a Randomized Teaching Kitchen Multisite Trial (TK-MT)

This article outlines the protocol for a multisite randomized controlled trial aimed at evaluating the effectiveness of teaching kitchen programs in improving cooking skills, lifestyle behaviors, and clinical outcomes among adults at risk for cardiometabolic diseases. The study plans to implement standardized cooking and nutrition education interventions across multiple sites to assess their impact on participants' dietary habits, physical activity, and health markers. By detailing the methodology, the authors aim to provide a framework for future research on integrating culinary education into chronic disease prevention strategies. The trial seeks to determine whether such interventions can be feasibly scaled and replicated in diverse settings to address diet-related health issues.

Massa, J., Sapp, C., Janisch, K., Adeyemo, M. A., McClure, A., Heredia, N. I., Hoelscher, D. M., Moin, T., Malik, S., Slusser, W., & Eisenberg, D. M. (2025). Improving Cooking Skills, Lifestyle Behaviors, and Clinical Outcomes for Adults at Risk for Cardiometabolic Disease: Protocol for a Randomized Teaching Kitchen Multisite Trial (TK-MT). Nutrients, 17(2), 314. https://doi.org/10.3390/nu17020314

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Food as Medicine Research

2025

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Testing of a Culinary Medicine Intervention for Racially/Ethnically Diverse Adults With Type 2 Diabetes

This study evaluates the effectiveness of a virtual culinary medicine program aimed at improving healthy eating habits and glycosylated hemoglobin (HbA1c) levels among racially and ethnically diverse adults with type 2 diabetes. Participants engaged in online cooking classes designed to enhance their nutritional knowledge and practical cooking skills. The findings suggest that such virtual interventions can lead to improved dietary behaviors and better management of blood glucose levels in this population. The authors recommend further research to explore the scalability and long-term impact of virtual culinary medicine programs on diabetes management across diverse communities

Heredia, N.I., Macias-Navarro, L. Guevara, D.C., Sharma, S.V., Chow, J., Bentley, S.S., Chukuigwe, O., Pappa, A., McWhoter, J.W. (2025, April). Testin of a Culinary Medical Intervention for Racially/Ethnically Diverse Adults With Type 2 Diabetes. ScienceDirect Journal of Nutrition Education and Behavior. 57(4), 263-273. https://doi.org/10.1016/j.jneb.2024.11.006

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Food as Medicine Research

2025

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Application of the Healthy Eating Index in a multicultural population: introduction of Adaptive Component Scoring

This study addresses the limitations of the Healthy Eating Index (HEI) when applied to diverse cultural diets that may exclude certain food groups, such as dairy or grains. The authors introduce Adaptive Component Scoring (ACS), an approach that adjusts the HEI to fairly evaluate diet quality across various dietary patterns by modifying the scoring to accommodate the inclusion or exclusion of specific food groups. The implementation of ACS aims to provide a more accurate assessment of diet quality in multicultural populations, ensuring that culturally specific dietary practices are appropriately considered. The authors suggest that ACS could enhance nutrition research and support food-as-medicine initiatives by offering a standardized yet flexible tool for evaluating diverse diets.

Katz DL, Rhee LQ and Aronson DL (2025) Application of the Healthy Eating Index in a multicultural population: introduction of Adaptive Component Scoring. Front. Nutr. 12:1511230. doi: 10.3389/fnut.2025.1511230

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Food as Medicine Research

2025

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The Effect of Culinary Medicine to Enhance Protein Intake on Muscle Quality in Older Adults: A Randomized Controlled Trial

This pilot study investigates the impact of culinary medicine workshops on medical students' nutrition knowledge and self-efficacy. Participants attended a series of hands-on cooking sessions designed to enhance their understanding of nutrition principles and practical cooking skills. The findings suggest that such workshops can significantly improve medical students' confidence in counseling patients about nutrition and healthy eating habits. The authors recommend integrating culinary medicine into medical education to better prepare future physicians for addressing diet-related health issues.

Shannon Galyean, Michelle Alcorn, Justin Chavez et al. The Effect of Culinary Medicine to Enhance Protein Intake on Muscle Quality in Older Adults: A Randomized Controlled Trial, 03 February 2025, PREPRINT (Version 1) available at Research Square [https://doi.org/10.21203/rs.3.rs-5868973/v1]

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Food as Medicine Research

2025

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Meet the Cook Who Wants You to Love Hospital Food

This article explores a trend in hospitals where professional chefs are revamping patient meals to be both nutritious and flavorful. By incorporating fresh, locally sourced ingredients and innovative recipes, these culinary professionals aim to enhance patient satisfaction and support recovery. The initiative reflects a broader movement to prioritize food quality in healthcare settings, recognizing the role of enjoyable meals in patient well-being.

Krishna, P. (2025, February 7). Meet the Cheerful Cook Who Wants You to Love Hospital Food. The New York Times. https://www.nytimes.com/2025/02/07/dining/hospital-cook.html#

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Food as Medicine Research

2025

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TFP's Food Connect Map

Based off of comprehensive community food resource information, this asset map includes resources such as food pantries, community and senior meals, summer feeding programs for children, and product access.

The Food Pantries. (n.d.). The Food Pantries Food Connect Map. [Infographic]. https://map.thefoodpantries.org/

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NYS Food as Medicine Landscape

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NYS Food as Medicine Program Survey (If you are a Food as Medicine program, we are still accepting responses and will be using this information to add a FAM layer to the Food Connect Map)

The goal of this survey is to gather information about Food as Medicine Programs in NYS to better understand the landscape of FAM in NYS, assess program needs, and build a directory of NYS FAM programs.

The Food Pantries. (n.d.). NYS Food as Medicine (FAM) Program Survey. [Survey]. https://form.jotform.com/220697319341054

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NYS Food as Medicine Landscape

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Food as Medicine Report 2024 - Food Research & Action Center (frac.org)

This report presents findings from a survey conducted by FRAC to assess how state and local anti-hunger organizations are collaborating with health care providers to address food insecurity. The survey revealed that many organizations are actively forming partnerships to connect patients with federal nutrition programs like the Supplemental Nutrition Assistance Program (SNAP) and the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC). However, it also highlighted that there is no standardized model for these collaborations, with variations in activities, partners, and target populations. The report emphasizes the need for additional investments, training, technical assistance, and funding to enhance these partnerships and effectively reach more individuals with health-promoting programs.

Food and Research Action Center (FRAC). (2025). Food as Medicine Report 2024. https://frac.org/food-as-medicine-report?eType=EmailBlastContent&eId=1ad2e7bb-5ad7-43db-a49d-207ba71a5618

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NYS Food as Medicine Landscape

2024

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“Food as Medicine” Gains Acceptance in State Legislatures

This article discusses the growing trend of state legislatures considering policies that recognize the role of nutritious food in preventing and managing chronic diseases. It highlights legislative efforts in various states, such as California's Assembly Bill 1975, which aims to make medically supportive food and nutrition interventions a covered benefit under the state's Medi-Cal program. The piece underscores the potential health benefits and cost savings associated with integrating food-based interventions into healthcare systems. The article also references opinions from healthcare professionals advocating for insurance coverage of healthy food prescriptions to improve health outcomes and reduce overall healthcare costs.​
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NYS Food as Medicine Landscape

2024

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Launching the Food Is Medicine Center of Excellence

This press release announces the launch of Kaiser Permanente's Food Is Medicine Center of Excellence, aiming to integrate evidence-based food and nutrition interventions into their healthcare model to combat diet-related diseases. The center plans to expand member screening for food insecurity, develop clinical nutrition training, implement programs like produce prescriptions and medically tailored meals, and serve as a research hub to evaluate these interventions. By combining clinical services, research, education, and community engagement, Kaiser Permanente seeks to enhance nutrition security and improve health outcomes for its members nationwide.

Costa, H. (2024, April 11). Launching the Food Is Medicine Center for Excellence. Kaiser Permanente. https://about.kaiserpermanente.org/news/press-release-archive/launching-the-food-is-medicine-center-of-excellence

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NYS Food as Medicine Landscape

2024

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Food Is Medicine In The US: A National Survey Of Public Perceptions Of Care, Practices, And Policies

This study investigates public awareness and perceptions of "Food Is Medicine" (FIM) interventions, which integrate nutrition services into medical care to prevent or treat diseases. Conducted between February and April 2023, the national survey found that fewer than half of respondents reported receiving clear nutrition advice from their primary healthcare providers, yet a majority expressed interest in participating in FIM programs. Additionally, over two-thirds believed that Medicare and Medicaid should fund such interventions, and more than half felt that private insurance should contribute as well. The findings suggest a need for enhanced nutrition training for healthcare professionals, the development of accreditation standards for FIM programs, and policy incentives to incorporate these interventions into healthcare delivery.

Ridberg, R., Sharib, J.R., Garfield, K.. Hanson, E., Mozaffarian, D. (2025, March 12). Food Is Medicine' In The US: A National Survey Of Public Perceptions Of Care, Practices, And Policies. Health Affairs. 44(4). https://doi.org/10.1377/hlthaff.2024.00585

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NYS Food as Medicine Landscape

2025

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FOOD for Health Bill introduced to House of Representatives

This bill proposes a federal grant program under the U.S. Department of Agriculture to fund nutrition interventions like medically tailored meals and produce prescription programs. These interventions aim to improve health outcomes for individuals with diet-related diseases while addressing food insecurity. If enacted, the legislation would provide resources for healthcare and community-based organizations to integrate food-based treatments into patient care.

Text - S.5632 - 118th Congress (2023-2024): FOOD for Health Act of 2024. (2024, December 19). https://www.congress.gov/bill/118th-congress/senate-bill/5632/text/is

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Policy Implications of 2025 White House Administration Change

2024

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