Nutrients, Vol. 17, Pages 3310: Digital Microinterventions in Nutrition: Virtual Culinary Medicine Programs and Their Effectiveness in Promoting Plant-Based Diets—A Narrative Review
Nutrients doi: 10.3390/nu17203310
Authors:
Virág Zábó
Andrea Lehoczki
János Tamás Varga
Ágnes Szappanos
Ágnes Lipécz
Tamás Csípő
Vince Fazekas-Pongor
Dávid Major
Mónika Fekete
Background: Plant-based diets are associated with reduced risk of chronic diseases and improved health outcomes. However, sustaining dietary changes remains challenging. Digital interventions—including virtual culinary medicine programs, web-based nutrition coaching, SMS and email reminders, mobile application–based self-management, and hybrid community programs—offer promising strategies to support behavior change, enhance cooking skills, and improve dietary adherence. These approaches are relevant for both healthy individuals and those living with chronic conditions. Methods: We conducted a narrative review of studies published between 2000 and 2025 in PubMed/MEDLINE, Scopus, and Web of Science, supplemented with manual searches. Included studies comprised randomized controlled trials, quasi-experimental designs, feasibility studies, and qualitative research. Interventions were categorized by modality (SMS, email, web platforms, mobile apps, virtual culinary programs, and hybrid formats) and population (healthy adults, patients with chronic diseases). Outcomes examined included dietary quality, self-efficacy, psychosocial well-being, and program engagement. Results: Most studies reported improvements in dietary quality, cooking skills, nutrition knowledge, and psychosocial outcomes. Virtual cooking programs enhanced dietary adherence and engagement, particularly among individuals at cardiovascular risk. Digital nutrition education supported behavior change in chronic disease populations, including patients with multiple sclerosis. SMS and email reminders improved self-monitoring and participation rates, while mobile applications facilitated real-time feedback and goal tracking. Hybrid programs combining online and in-person components increased motivation, social support, and long-term adherence. Reported barriers included limited technological access or skills, lack of personalization, and privacy concerns. Conclusions: Virtual culinary medicine programs and other digital microinterventions—including SMS, email, web, mobile, and hybrid formats—are effective tools to promote plant-based diets. Future interventions should focus on personalized, accessible, and hybrid strategies, with attention to underserved populations, to maximize engagement and sustain long-term dietary change.
Background: Plant-based diets are associated with reduced risk of chronic diseases and improved health outcomes. However, sustaining dietary changes remains challenging. Digital interventions—including virtual culinary medicine programs, web-based nutrition coaching, SMS and email reminders, mobile application–based self-management, and hybrid community programs—offer promising strategies to support behavior change, enhance cooking skills, and improve dietary adherence. These approaches are relevant for both healthy individuals and those living with chronic conditions. Methods: We conducted a narrative review of studies published between 2000 and 2025 in PubMed/MEDLINE, Scopus, and Web of Science, supplemented with manual searches. Included studies comprised randomized controlled trials, quasi-experimental designs, feasibility studies, and qualitative research. Interventions were categorized by modality (SMS, email, web platforms, mobile apps, virtual culinary programs, and hybrid formats) and population (healthy adults, patients with chronic diseases). Outcomes examined included dietary quality, self-efficacy, psychosocial well-being, and program engagement. Results: Most studies reported improvements in dietary quality, cooking skills, nutrition knowledge, and psychosocial outcomes. Virtual cooking programs enhanced dietary adherence and engagement, particularly among individuals at cardiovascular risk. Digital nutrition education supported behavior change in chronic disease populations, including patients with multiple sclerosis. SMS and email reminders improved self-monitoring and participation rates, while mobile applications facilitated real-time feedback and goal tracking. Hybrid programs combining online and in-person components increased motivation, social support, and long-term adherence. Reported barriers included limited technological access or skills, lack of personalization, and privacy concerns. Conclusions: Virtual culinary medicine programs and other digital microinterventions—including SMS, email, web, mobile, and hybrid formats—are effective tools to promote plant-based diets. Future interventions should focus on personalized, accessible, and hybrid strategies, with attention to underserved populations, to maximize engagement and sustain long-term dietary change. Read More