{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,15]],"date-time":"2026-10-15T20:16:32Z","timestamp":1792095392434,"version":"4.4.0"},"reference-count":38,"publisher":"Public Library of Science (PLoS)","issue":"5","license":[{"start":{"date-parts":[[2026,5,20]],"date-time":"2026-05-20T00:00:00Z","timestamp":1779235200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/100006545","name":"National Institute on Minority Health and Health Disparities","doi-asserted-by":"publisher","award":["K01MD019149"],"award-info":[{"award-number":["K01MD019149"]}],"id":[{"id":"10.13039\/100006545","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/100000054","name":"National Cancer Institute","doi-asserted-by":"publisher","award":["1U54CA280804"],"award-info":[{"award-number":["1U54CA280804"]}],"id":[{"id":"10.13039\/100000054","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["www.plosone.org"],"crossmark-restriction":false},"short-container-title":["PLoS One"],"abstract":"<jats:sec id=\"sec001\">\n                    <jats:title>Purpose<\/jats:title>\n                    <jats:p>Culinary Medicine (CM), an educational approach blending the art of cooking with the science of medicine, has shown promise in improving diet and health outcomes. We conducted a mixed-methods, quasi-experimental evaluation of a CM program to promote cooking and healthy dietary intake.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec id=\"sec002\">\n                    <jats:title>Methods<\/jats:title>\n                    <jats:p>Patients with type 2 diabetes\u00a0and elevated body mass index (&gt;25) were recruited from primary care clinics in low-income neighborhoods. The program, delivered by a dietitian, includes five weekly 90-minute sessions on basic cooking skills with behaviorally-based nutrition education. An explanatory sequential mixed-methods pilot study with a pre-post survey design and post-program interviews was used to assess improvements in dietary behaviors, nutrition knowledge, and cooking skills.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec id=\"sec003\">\n                    <jats:title>Results<\/jats:title>\n                    <jats:p>\n                      A total of 89 individuals enrolled (58 intervention, 31 control). Fifty (86%) intervention participants attended the sessions, and 45 (78%) completed post-intervention surveys, while 22 (71%) control participants completed post-intervention surveys. Compared to control, the intervention group showed statistically significant improvements in perceived health (Adjusted Odds Ratio\u2009=\u200916.15, 95% CI 3.47,75.23, p\u2009&lt;\u20090.001) and cooking self-efficacy (Adjusted\n                      <jats:italic>\u03b2<\/jats:italic>\n                      \u2009\n                      <jats:bold>\n                        <jats:italic>=<\/jats:italic>\n                      <\/jats:bold>\n                      \u20090.43, 95% CI 0.03,0.84, p\u2009=\u20090.04), and a decrease in perceived barriers to healthy eating (Adjusted \u03b2\u2009=\u2009\n                      <jats:italic>\u2212<\/jats:italic>\n                      0.64, 95% CI \u22121.21,-0.08, p\u2009=\u20090.03). We found a statistically significant decrease in HbA1c in the intervention group from pre- to post-test, though between-group comparisons were not statistically significant. All other behavioral, psychosocial, and biometric variables were non-significant but trended in the expected direction.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec id=\"sec004\">\n                    <jats:title>Conclusions<\/jats:title>\n                    <jats:p>This study is feasible and acceptable. The CM program effectively promotes cooking skills and healthy eating among low-income patients with type 2 diabetes\u00a0and elevated body mass index.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1371\/journal.pone.0347040","type":"journal-article","created":{"date-parts":[[2026,5,20]],"date-time":"2026-05-20T17:24:25Z","timestamp":1779297865000},"page":"e0347040","update-policy":"https:\/\/doi.org\/10.1371\/journal.pone.corrections_policy","source":"Crossref","is-referenced-by-count":1,"title":["Impact of a culinary medicine intervention on diet and health metrics in patients with type 2 diabetes and elevated body mass index"],"prefix":"10.1371","volume":"21","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-8086-3700","authenticated-orcid":true,"given":"Natalia I.","family":"Heredia","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Logan R.","family":"Thornton","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Diana C.","family":"Guevara","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Natalia","family":"Williams","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Grace","family":"Marcelo-Ramirez","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4627-5926","authenticated-orcid":true,"given":"Joanne","family":"Chow","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lorna H.","family":"McNeill","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Karen","family":"Basen-Engquist","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ruth","family":"Rechis","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Deanna M.","family":"Hoelscher","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"340","published-online":{"date-parts":[[2026,5,20]]},"reference":[{"key":"pone.0347040.ref001","unstructured":"Centers for Disease Control & Prevention. 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