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Research

TKC Organization Members share the commitment to participate in and contribute to research to evaluate emerging teaching kitchen models and best practices in order to rigorously evaluate their impact on behaviors, clinical outcomes, and costs of healthcare.

Featured Publication

Perspective: Teaching Kitchens: Conceptual Origins, Applications and Potential for Impact within Food Is Medicine Research

This perspective paper summarizes the basic principles of teaching kitchens, their conceptual origins, preliminary evidence of effectiveness, recent growth, and potential for impact as educational classrooms and translational research laboratories. This paper serves as an excellent introduction for readers new to the concept of teaching kitchens, offering valuable insights into their benefits and applications.

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Nutrients Special Issue

A Special Issue of the journal Nutrients titled “How can health and wellness promotion strategies which include nutrition education alongside hands-on cooking be organized, evaluated, and optimized for maximal impact?” and guest-edited by TKC Founder and Senior Advisor Dr. David Eisenberg, invited research papers related to teaching kitchens and the concept of food as medicine.

Nutrients is a peer-reviewed, open access journal of human nutrition published semimonthly online by MDPI. Published abstracts in Nutrients are highly visible as they are indexed within Scopus, SCIE (Web of Science), PubMed, MEDLINE, PMC, Embase, PubAg, AGRIS, and other databases. This Special Issue belongs to the section “Nutrition Methodology & Assessment” and has published a significant number of manuscripts, many of which are from TKC Organization Members.

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TKC Research Paper of the Year Award

Congratulations to Miranda Moore, PhD (Emory University, TKC Organization Member) on receiving the 2023 TKC Research Paper of the Year award! Her paper, “A Teaching Kitchen Program Improves Employee Micronutrient and Healthy Dietary Consumption,” shows that teaching kitchens can boost diet quality and increase micronutrient adequacy among healthcare and university employees. After a 10-week program, participants significantly improved their dietary intake, including a notable rise in seafood and plant-based protein consumption. This research highlights teaching kitchens as a practical approach to healthier eating and is a win for teaching kitchens everywhere!

Read the Award Winning Paper