烹饪医学学科发展历程与思路研究

Research on the Development History and Thoughts of Culinary Medicine

烹饪医学是一个基于证据的跨专业医学领域,结合了烹饪艺术、营养科学和医学教育来预防和治疗饮食相关疾病。在过去的几十年里,烹饪医学在美国得到快速发展,形成了相对成熟的课程、培训和认证体系,在完善医学教育和促进民众健康方面起到了积极作用。烹饪医学在预防和控制慢性非传染性疾病方面具有巨大潜力,且已经表现出了突出优势。烹饪医学教育的实现既可以通过传统方式也可以通过虚拟和在线课程。我国慢性非传染性疾病负担十分沉重而且呈不断加重的趋势,但我国有悠久的食疗学历史和文化积淀,具有快速发展烹饪医学的基础。当前阻碍我国烹饪医学发展的主要障碍应该是学科布局不合理,整合各方面资源实现合理的学科布局,广泛开展学校、社区和个人层面的烹饪医学普及教育将是最紧要的任务。

Culinary medicine is an evidence-based interdisciplinary medical field that combines culinary arts, nutritional science, and medical education to prevent and treat diet-related diseases. In the past few decades, culinary medicine has developed rapidly in the United States, forming a relatively mature curriculum, training, and certification system, which has played a positive role in improving medical education and promoting public health. Culinary medicine has great potential in preventing and controlling chronic noncommunicable diseases, and has shown outstanding advantages. The implementation of culinary medicine education can be achieved through both traditional methods and virtual and online courses. The burden of chronic noncommunicable diseases in our country is very heavy and is constantly increasing, but our country has a long history and cultural accumulation of dietary therapy, which may lay the foundation for the rapid development of culinary medicine. The main obstacle currently hindering the development of culinary medicine in China should be the unreasonable disciplinary layout. Integrating various resources to achieve a reasonable disciplinary layout and widely promoting culinary medicine education at the school, community, and individual levels will be the most urgent task.