Jenny Breen
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Research Subjects
Jenny Breen has a total of 5 co-authors. Here are the top co-authors by number of shared publications:
- Katherine Shafto
University of Minnesota Bakken Center for Spirituality and Healing
2 shared publications - Julia MacLaren
Alberta Health Services and University of Calgary
1 shared publication - Natalie Vandenburgh
University of Minnesota School of Public Health, and University of Minnesota Medical School, Minneapolis, MN 55455, USA
1 shared publication - Natalie Vandenburgh Farrell
Chef Ann Foundation
1 shared publication - Qi Wang
Clinical and Translational Science Institute, University of Minnesota, Minneapolis, MN 55414, USA
1 shared publication
Latest Publications
- 5 September 2025
- Published by Springer Nature
- p. 1-28
Nutrition Education: Increasing the Knowledge Base Through Hands-on Training
- 5 September 2025
- Published by Springer Nature
- p. 1-28
Nutrition Education: Increasing the Knowledge Base Through Hands-on Training
- Open Access
Experiential Culinary, Nutrition and Food Systems Education Improves Knowledge and Confidence in Future Health Professionals
The food system plays a crucial role in the relationship between environmental, population and individual health. While leading healthcare and environmental organizations call for urgent action to address climate–planetary–human health crises, it is often challenging for healthcare organizations to respond at a systems level to these concerns. Additionally, there is little consensus and limited research exploring how future health professionals should be trained in order to work at both the individual and systems level to address or prevent the negative health impacts related to the current food system. The intervention of a 6-week, hands-on cooking and nutrition course for graduate health professional students which examines these intersections and equips students with clinically applicable skills was examined using matched pre- and post-course surveys and thematic analysis of reflective assignments. Results indicate improved knowledge and confidence in areas including understanding the food system, guiding patients through dietary change, working interprofessionally, and applying basic nutrition concepts to clinical practice.
Open AccessExperiential Culinary, Nutrition and Food Systems Education Improves Knowledge and Confidence in Future Health Professionals
The food system plays a crucial role in the relationship between environmental, population and individual health. While leading healthcare and environmental organizations call for urgent action to address climate–planetary–human health crises, it is often challenging for healthcare organizations to respond at a systems level to these concerns. Additionally, there is little consensus and limited research exploring how future health professionals should be trained in order to work at both the individual and systems level to address or prevent the negative health impacts related to the current food system. The intervention of a 6-week, hands-on cooking and nutrition course for graduate health professional students which examines these intersections and equips students with clinically applicable skills was examined using matched pre- and post-course surveys and thematic analysis of reflective assignments. Results indicate improved knowledge and confidence in areas including understanding the food system, guiding patients through dietary change, working interprofessionally, and applying basic nutrition concepts to clinical practice.