FCMP857A

041827

Students will be introduced to the emerging evidence-based field of culinary medicine that blends the art of cooking with the science of medicine. Students will learn fundamentals of cooking through chef demonstrations and hands on practice to understand how food can be used in the prevention and treatment of medical conditions such as diabetes, cardiometabolic disease, cancer, and obesity. The elective will introduce the concept of food prescriptions to supplement pharmacological or surgical interventions.
Major therapeutic diets and the evidence for and against their use in treating or preventing health conditions including the Mediterranean Diet, the DASH diet, the ketogenic diet, the bulletproof diet, the vegan or plant based diet, vegetarianism, and the discussion of other diets involving changes in macronutrients (e.g. low carb vs high fat, etc.) will be explored.
Students will develop core competencies in areas of nutrition counseling, motivational interviewing, and lifestyle changes, learning how to apply these to one's personal life and medical practice. Gaining comfort in basic cooking skills and efficient food preparation techniques by utilizing kitchen tools and exploring healthy recipes will enhance students' ability to prepare healthy meals for themselves and to teach these skills to their patients. The goal is for students to reflect and commit to practical changes in their eating and shopping habits that they can also pass on to their patients.

CLK - Clerkship H,HP,P,F

Medicine