Impact of a virtual Culinary medicine curriculum on fatty acid profiles in medical students
Year: 2025
Type: article
Language: en
Topic: Obesity and Health Practices
Authors and affiliations:
raw_author_name: Selina Böttcher
raw_affiliation_strings: Experimental Lipidology, Brandenburg Medical School, 16816, Neuruppin, Germany
Faculty of Health Sciences, Joint Faculty of the Brandenburg, University of Technology, Brandenburg Medical School and University of Potsdam, 14469, Potsdam, Germany
Medical Department, Division of Gastroenterology, Oncology, Hematology, Rheumatology and Diabetes, ukrb, Brandenburg Medical School, Theodor Fontane, 16816, Neuruppin, Germany
raw_author_name: Thomas Ellrott
raw_affiliation_strings: Culinary Medicine Germany e.V., 48341, Altenberge, Germany
Institute for Nutrition and Psychology, Georg-August-University Göttingen Medical Centre, Humboldtallee 32, 37073, Göttingen, Germany
raw_author_name: Miriam Rabehl
raw_affiliation_strings: Experimental Lipidology, Brandenburg Medical School, 16816, Neuruppin, Germany
Faculty of Health Sciences, Joint Faculty of the Brandenburg, University of Technology, Brandenburg Medical School and University of Potsdam, 14469, Potsdam, Germany
Medical Department, Division of Gastroenterology, Oncology, Hematology, Rheumatology and Diabetes, ukrb, Brandenburg Medical School, Theodor Fontane, 16816, Neuruppin, Germany
raw_author_name: Can G. Leineweber
raw_affiliation_strings: Experimental Lipidology, Brandenburg Medical School, 16816, Neuruppin, Germany
Faculty of Health Sciences, Joint Faculty of the Brandenburg, University of Technology, Brandenburg Medical School and University of Potsdam, 14469, Potsdam, Germany
Medical Department, Division of Gastroenterology, Oncology, Hematology, Rheumatology and Diabetes, ukrb, Brandenburg Medical School, Theodor Fontane, 16816, Neuruppin, Germany
raw_author_name: Chaoxuan Wang
raw_affiliation_strings: Experimental Lipidology, Brandenburg Medical School, 16816, Neuruppin, Germany
Faculty of Health Sciences, Joint Faculty of the Brandenburg, University of Technology, Brandenburg Medical School and University of Potsdam, 14469, Potsdam, Germany
Medical Department, Division of Gastroenterology, Oncology, Hematology, Rheumatology and Diabetes, ukrb, Brandenburg Medical School, Theodor Fontane, 16816, Neuruppin, Germany
raw_author_name: Uwe Neumann
raw_affiliation_strings: Culinary Medicine Germany e.V., 48341, Altenberge, Germany
Institute for Nutrition and Psychology, Georg-August-University Göttingen Medical Centre, Humboldtallee 32, 37073, Göttingen, Germany
raw_author_name: Anne Pietzner
raw_affiliation_strings: Experimental Lipidology, Brandenburg Medical School, 16816, Neuruppin, Germany
Faculty of Health Sciences, Joint Faculty of the Brandenburg, University of Technology, Brandenburg Medical School and University of Potsdam, 14469, Potsdam, Germany
Medical Department, Division of Gastroenterology, Oncology, Hematology, Rheumatology and Diabetes, ukrb, Brandenburg Medical School, Theodor Fontane, 16816, Neuruppin, Germany
raw_author_name: Christoph Schmöcker
raw_affiliation_strings: Experimental Lipidology, Brandenburg Medical School, 16816, Neuruppin, Germany
Faculty of Health Sciences, Joint Faculty of the Brandenburg, University of Technology, Brandenburg Medical School and University of Potsdam, 14469, Potsdam, Germany
Medical Department, Division of Gastroenterology, Oncology, Hematology, Rheumatology and Diabetes, ukrb, Brandenburg Medical School, Theodor Fontane, 16816, Neuruppin, Germany
raw_author_name: Karsten H. Weylandt
raw_affiliation_strings: Experimental Lipidology, Brandenburg Medical School, 16816, Neuruppin, Germany
Faculty of Health Sciences, Joint Faculty of the Brandenburg, University of Technology, Brandenburg Medical School and University of Potsdam, 14469, Potsdam, Germany
Medical Department, Division of Gastroenterology, Oncology, Hematology, Rheumatology and Diabetes, ukrb, Brandenburg Medical School, Theodor Fontane, 16816, Neuruppin, Germany