Patient and Health Care Professional Perspectives on Barriers to and Facilitators of Healthy Eating and Exercise Among Patients With Cancer at a Safety-Net Oncology Clinic: A Qualitative Exploration.

Purpose: Previous studies have described barriers to and facilitators of healthy eating and being physically active among patients with cancer, but few have done so in a safety-net community oncology setting.

Materials And Methods: To understand multiple perspectives on the factors that influence diet and exercise in patients with cancer treated in safety-net settings, we conducted semistructured interviews between June and November 2021 with patients and oncology clinic medical professionals at a safety-net hospital in Houston, TX.

Results: Thirty-one patients with cancer were interviewed, including 11 patients on active treatment and 20 survivors, as well as 21 care health care professionals.

Enhancing the utilization of healthy living interventions among cancer survivors in historically underserved populations and communities.

Purpose: This study aimed to describe the clinical characteristics and wellness programming preferences of cancer survivors from Acres Homes, a historically Black neighborhood in Houston, Texas, with areas of persistent poverty. The goal of this study was to identify opportunities to increase cancer survivor utilization of healthy eating and active living interventions aligned to cancer center community outreach and engagement efforts.

Methods: This multiple methods study included a retrospective review of electronic health record data (n = 413) and qualitative interviews with cancer survivors (n = 31) immediately preceding initiation of healthy eating, active living programming in Acres Homes.

Training of Registered Dietitian Nutritionists to Improve Culinary Skills and Food Literacy.

Objective: To understand if a culinary medicine training program increases food literacy, culinary skills, and knowledge among practicing registered dietitian nutritionists (RDN).

Methods: Prepost study design evaluating pilot test of RDN train-the-trainer curriculum from September, 2019 to January, 2020.

Results: On average, results indicate an increase in culinary nutrition skills (mean difference, 6.

Impact of a Virtual Culinary Medicine Curriculum on Biometric Outcomes, Dietary Habits, and Related Psychosocial Factors among Patients with Diabetes Participating in a Food Prescription Program.

Culinary medicine is an evidence-based approach that blends the art of cooking with the science of medicine to inculcate a healthy dietary pattern. Food prescription programs are gaining popularity in the Unites States, as a means to improve access to healthy foods among patient populations. The purpose of this paper is to describe the implementation and preliminary impact of A Prescription for Healthy Living (APHL) culinary medicine curriculum on biometric and diet-related behavioral and psychosocial outcomes among patients with diabetes participating in a clinic-led food prescription (food Rx) program.

Barriers and Facilitators of Implementing a Clinic-Integrated Food Prescription Plus Culinary Medicine Program in a Low-Income Food Insecure Population: A Qualitative Study.

Background: Food prescription and culinary medicine programs are gaining popularity as tools for decreasing food insecurity, increasing personal agency, promoting healthy eating, and reducing the risk of chronic diseases. However, there is a gap in understanding of how health care professionals can deliver evidence-based how-to nutrition information that is tailored for culturally diverse, low-income populations.

Objective: To understand the barriers and facilitators for healthy eating among a low-income, diverse population with diabetes, and the gaps in knowledge and training needed for registered dietitian nutritionists (RDN) to address patient barriers when implementing a food prescription and CM program in a healthcare setting.