Course ID
043331
Course Description
Culinary Medicine is a relatively new collaborative field that integrates nutritional science, preventive medicine, and food preparation skills. Medical education has limited content in nutrition in the clinical years and this rotation will fill gaps in clinical applications of nutrition and healthy diets, identify food community resources for underserved populations, cultural aspects of food, basic skills in food preparation and lifestyle counseling.
Faculty will include healthcare providers, dietitians, and chefs. The goal is to enroll diverse health professional students to promote a team approach to the experiential activities planned in the course. The activities planned are highly interactive including community involvement in local farm and community food bank to understand sources for food, reading food labels and navigating grocery stores, buying food on a budget to prepare healthy meals for specific patient case scenarios, learning basic kitchen skills and food preparation, assessing own eating habits, and setting goals for improvement.
Faculty will include healthcare providers, dietitians, and chefs. The goal is to enroll diverse health professional students to promote a team approach to the experiential activities planned in the course. The activities planned are highly interactive including community involvement in local farm and community food bank to understand sources for food, reading food labels and navigating grocery stores, buying food on a budget to prepare healthy meals for specific patient case scenarios, learning basic kitchen skills and food preparation, assessing own eating habits, and setting goals for improvement.
Min Units
1
Max Units
2
Repeatable for Credit
No
Grading Basis
CLK - Clerkship H,HP,P,F
Career
Medicine
Component
Independent Study
Optional Component
No