MED 45010 - Culinary Medicine

Cr Hrs: 6
Session Length: 4 weeks

PD

This is a face to face clinical rotation. The student should function with increased autonomy in patient care and must demonstrate competency in several of the Entrustable Professional Activities required for graduation. “Let food be thy medicine and medicine be thy food.” - Hippocrates 400 BC. Culinary medicine takes this ancient idea and modernizes it through merging of medical science, nutrition, and culinary skill. In this course, students will examine the relationship between diet and chronic disease through studying the evidence-based principles of the Mediterranean Diet and using the translational core curriculum licensed by the Goldring Center of Culinary Medicine. The course objectives are to stimulate learning in nutrition and prevention. Evidenced-based nutritional principles are taught in a translational program incorporating culinary skills. Students learn basic cooking techniques and healthy food choices to take better care of themselves, develop the ability to communicate nutrition in terms of real and healthful food, learn that healthful food is delicious and not expensive. Finally they are taught by UT faculty held to academic standards and are then well trained to volunteer in community programs addressing health issues related to diet and food insecurity. Coursework will include weekly discussions of case studies and culinary medicine topics, hands-on culinary skills, facilitating community class series taught along with faculty in SAC kitchen, and interdisciplinary work with the teaching kitchen and healthy lifestyle staff.

Grade Mode: P/F

Instructional Method: Clinical-Elective

Location offered: Memphis
Term offered: Fall, Spring

Fall - Instructor of Record: Susan W Warner - swarne13@uthsc.edu

Spring - Instructor of Record: Susan W Warner - swarne13@uthsc.edu