How does culinary medicine training impact the diet-related knowledge, skills and attitudes of undergraduate medical students in Germany? - A systematic review

Background : Although nutrition competencies are essential for physicians, nutrition education is underrepresented in German medical schools. Culinary medicine (CM) training and teaching kitchens (TK) are emerging as innovative educational interventions to address this issue. This systematic review evaluates the impact of different CM training approaches on the diet-related knowledge, skills and attitudes of medical students in Germany. Methods From October to December 2023, we conducted a systematic search of several databases, including PubMed, Web of Science, Scopus, and Embase, for studies involving CM interventions and TK among German undergraduate medical students. A follow-up search was conducted from 25 July to 30 August 2025. We included studies that measured the impact of the training on diet-related competencies. Two reviewers independently selected studies, extracted data and assessed study quality using MMERSQI. The various implementation forms and teaching formats were compiled in a descriptive manner. The results of the individual studies were weighted and presented in tables. Results : Nine studies of six study sites met the inclusion criteria. Most interventions were elective modules integrated into clinical education. All studies reported improvements in diet-related knowledge and/or more positive attitudes toward nutrition counseling in clinical practice. No adverse effects were reported. Study quality was moderate (range 42-70.5 out of 100; median 60). Conclusion : Training in culinary medicine can effectively enhance the diet-related knowledge, skills and attitudes of German undergraduate medical students. A programme that is firmly anchored in the curriculum provides future doctors with the tools they need to combat diet-related diseases effectively. Registration : PROSPERO registration number: CRD420251109133.