93. A NOVEL FOOD AS MEDICINE CURRICULUM INCREASES COMMUNITY ENGAGEMENT AMONG PEDIATRIC RESIDENTS

Background A poor diet now outranks smoking as the leading cause of death globally. Much of the work to increase healthy food access is done by local non-profits. This creates a need for partnership between pediatricians and community advocates. Design/Methods The Food as Medicine curriculum (FAMC) was piloted as a 4-week elective September 2019. The FAMC comprised of (1) Exposure to food systems: Visits with various local organizations each addressing a different facet of the food system. Experiences included discussions with policy makers, gardening, participation at farmer's markets, and a tour at a food recovery center. (2) Self-directed learning time: multi-media resources addressing the basic tenets of nutrition. (3) Cooking sessions at teaching kitchens. (4) Interactive small group discussions with local experts about different facets of pediatric nutrition. Results 7 pediatric residents took the elective. The FAMC was evaluated using mixed methodology: pre/post-elective surveys and qualitative data via focus groups and open-ended survey questions. Wilcoxon Signed Rank Test revealed a significant increase in the knowledge of local community resources for nutrition and wellness (p=0.016). Focus group discussions were recorded. Curriculum leaders analyzed transcripts using constant comparative methodology until codes were agreed upon and organized into themes. The most common themes: ‘Positive impact on resident-patient interactions,’ and ‘residents choosing and enjoying healthier food.’ For example, below is a representative quote in response to if this elective will change future practice: “Yes! Loved hearing about the many community resources available in Denver that exist to improve access to healthy food for ourselves and for our patients. Will definitely be using them more [...] and also refer my patients.” Conclusions The FAMC highlighted the need and feasibility of a formal nutrition curriculum for pediatric residents encompassing the food system as a whole. Resident engagement with local non-profits led to improved personal wellness and confidence in nutrition discussions with patients.