Dietitian-Led Lifestyle and Culinary Medicine Program in a Health Care System: Implementation and Outcomes

Abstract

As health care costs rise, employers are looking to reduce expenditures and promote employee well-being. Leveraging lifestyle medicine (LM), an evidence-based intervention, and the expertise of non-physician health professionals, like registered dietitian nutritionists (RDNs), can support these goals. In 2024, Trinity Health (TH) partnered with implementation science experts on a quality improvement (QI) project to evaluate the efficacy of an RDN-led LM program in facilitating healthy lifestyle behavior adoption among employees. Fifty TH employees enrolled in a virtual program that included 12 weeks of virtual classes, individual RDN sessions, access to fitness professionals, and culinary demonstrations. Participants completed LM behavior assessments and provided anthropometric and laboratory data pre- and post-program. Program completers (n = 34) saw significant reductions in weight (P = 0.008), BMI (P = 0.011), waist circumference (P = 0.018), systolic blood pressure (P = 0.019), and diastolic blood pressure (P = 0.015). All completers reported enhanced LM knowledge and indicated acquisition of skills to support behavior change. No significant changes were observed in cholesterol, HbA1c, or inflammatory markers. Similar LM-based workplace programs are emerging, and this QI project contributes to the growing evidence base supporting their effectiveness. Additional research is needed to determine replicability, scalability, and long-term impact.