Machine Learning-Augmented Propensity Score-Adjusted Multilevel Mixed Effects Panel Analysis of Hands-On Cooking and Nutrition Education versus Traditional Curriculum for Medical Students as Preventive Cardiology: Multisite Cohort Study of 3,248 Trainees over 5 Years
Table 1
CHOP-Medical Students (): propensity score-adjusted multilevel mixed effects panel analysis showing medical students’ improved competencies and diet.
Outcome
OR
95% CI
value
Adherence
High/medium versus low
Fall 2012–Spring 2016
1.32
1.00–1.73
0.048
Fall 2012–Spring 2017
1.40
1.07–1.84
0.015
Olive oil
1.11
0.68–1.81
0.671
Fruit
1.22
0.91–1.63
0.189
Vegetables
1.13
0.84–1.52
0.416
Vegetables/fruits
1.28
0.95–1.72
0.104
Legumes
1.63
1.11–2.40
0.013
Seafood
1.43
1.10–1.87
0.008
Alcohol
1.09
0.71–1.67
0.694
Meat
1.75
1.32–2.33
<0.001
Whole grains
1.41
1.12–1.78
0.004
Daily intake
Fruit
1.22
0.91–1.63
0.189
Vegetables
1.13
0.84–1.52
0.416
Soft drinks
0.56
0.37–0.85
0.007
Strong agreement
Nutrition counseling should be routine
2.56
1.95–3.38
<0.001
Specific counseling can improve patients’ diets
1.73
1.38–2.17
<0.001
Physicians counseling can improve patient's diets
1.62
1.31–2.01
<0.001
IVWFE meta-analysis
Total mastery of all 25 competency topics
Fall 2012–Spring 2013
0.98
0.81–1.19
0.859
Fall 2012–Spring 2014
2.52
2.06–3.08
<0.001
Fall 2012–Spring 2016
1.69
1.34–2.13
<0.001
Fall 2012–Spring 2017
2.14
2.00–2.28
<0.001
Total competency counseling on
MedDiet
9.41
4.73–18.75
<0.001
Dash diet
5.41
2.80–10.45
<0.001
Vegetarian diet
3.04
2.05–4.52
<0.001
Low fat diet
3.13
1.98–4.96
<0.001
High protein diet
2.08
1.34–3.23
<0.001
Serving size
2.79
1.93–4.04
<0.001
Moderate alcohol
1.91
1.45–2.50
<0.001
Eating disorders
1.80
1.29–2.51
<0.001
Cholesterol
1.67
1.23–2.26
0.001
Diabetes diet
2.52
1.85–3.43
<0.001
Diabetes weight loss
2.05
1.56–2.68
<0.001
Obesity weight loss
2.29
1.73–3.01
<0.001
Omega fats
2.61
1.84–3.71
<0.001
Dietary fats
2.72
1.70–4.36
<0.001
Antioxidants
2.50
1.75–3.57
<0.001
Calories
2.70
1.97–3.70
<0.001
Hydration
1.73
1.34–2.24
<0.001
Celiac
2.39
1.52–3.74
<0.001
Food allergies
2.18
1.56–3.03
<0.001
Glycemic index
2.29
1.54–3.40
<0.001
Fiber
3.06
2.23–4.19
<0.001
Food label
1.89
1.47–2.43
<0.001
Osteoporosis
1.50
1.11–2.02
0.008
BMI
1.46
1.13–1.88
0.004
Exercise
1.72
1.34–2.21
<0.001
CHOP, Cooking for Health Optimization for Patients; GCCM, Goldring Center for Culinary Medicine; OR, odds ratio (logistic regression); 95% CI, 95% interval; IVWFE, inverse-variance weighted fixed effects; MedDiet, Mediterranean Diet; BMI, body mass index.
