Purpose: Increasing Culinary Health Opportunities for Professionals (iCHOP) aimed to educate future and current health pro- fessionals on nutrition as medicine. Methods: Two cohorts each participated in a 16-week course followed by a cultural immersion in Tuscany, Italy. The course took place online through West Virginia University. After the course, participants traveled to Tuscany, Italy for a 2-week cultural im- mersion. The online course covered culinary medicine, the Mediterranean Diet, and cultural comparisons. The cultural immersion consisted of hands-on activities including culinary lessons, food production and organic farm tours, and tastings of Mediterranean foods. Data was collected through personal journaling in order to capture participants’ thoughts and experiences during the im- mersion. Journal entries were analyzed using NVIVO Software Version 12 in order to generate themes.
Results: Cohort1(n1⁄415)consistedofcurrentlypracticinghealthprofessionalsandCohort2(n1⁄414)consistedofaspiringhealth professionals. 20 themes and 5 subthemes were generated from 9 journal topics. Themes showed that participants had an increase and knowledge and self-efficacy and applied new information to personal and professional settings. Conclusions: Cultural immersions can be an effective way to educate health professionals on nutrition as medicine and using journaling as a data collection method can effectively capture participants’ experiences
