Product Innovation in Culinary Medicine: A Mixed-Methods Study on Knowledge, Attitude, and Practice Among Digital Platform Users in China
List of Authors
Afeez Nawfal Mohd Isa, Xingyue Wang
Keyword
culinary medicine, product innovation, knowledge-attitude-practice, chronic disease prevention, digital health education
Abstract
Chronic non-communicable diseases (NCDs) represent a significant global health challenge, with dietary factors being primary modifiable risk factors. Culinary medicine integrates evidence-based nutrition with practical cooking skills, yet implementation gaps between nutritional knowledge and daily practice remain substantial. Product innovation combined with digital education may address this challenge. This study examines the effectiveness of a product-education integration model in culinary medicine, investigating its impact on nutrition knowledge, health attitudes, and dietary practices through the Knowledge-Attitude-Practice (KAP) framework. A quantitative cross-sectional survey was conducted among 300 followers of health science content on Chinese social media platforms (Douyin and WeChat Video Channels). The KAP questionnaire assessed nutrition knowledge (9 items), health attitudes (10 items), and practice behaviors (16 items). Standardized healthy food packages (seven-grain mix, mushroom packs, nut packs, and healthy oils) were developed based on evidence-based nutrition principles and offered through digital platform live-streaming education. Participants demonstrated high nutrition knowledge (mean: 7.13±1.43/9, 79.2% accuracy), positive health attitudes (40.86±3.43/50, 81.7% favorability), and significant behavior adoption (66% product purchase, 82% increased whole grain intake). Knowledge-Attitude-Practice correlations were significant (r=0.328-0.477, all p<0.001). Product users showed significantly higher KAP scores than non-users (p<0.001, large effect sizes: d=0.83-2.15). Product innovation in culinary medicine, combined with digital platform education, effectively promotes nutrition knowledge, attitude improvement, and dietary behavior change, providing a scalable approach for chronic disease prevention.