IMC 825TUT - An Introduction to Culinary Medicine

Culinary medicine is the evidence based field of medicine that blends the art of food and cooking with the science of medicine with special attention being given to how food works in the body. This can include wellness, disease prevention, and management. Culinary medicine yields high quality meals and beverages which help patients use nutrition and good cooking habits to restore and maintain health. This elective follows the principles of The Mediterranean Diet, as espoused by the Goldring Center for Culinary Medicine curriculum, which offers a simple approach to understanding how food and cooking relate to personal health, habits, and health care goals. Medical students and dietetic and nutrition interns will complete multiple modules of practical culinary training. This immersive learning experience showcases the transformative power of food, food preparation, and nutrition in a variety of populations and conditions. Participants will independently review supportive scientific literature prior to each module. In the practicum, faculty will facilitate a discussion about the condition featured in each model, although the core of the shared class experience will be preparation of healthy foods in a culinary lab. Dining, debriefing and discussion complete each module, which run four hours each.

Credits: 4