Community Cooking & Medicine

Catalog description

This course ties together themes of food insecurity, food waste, and nutrition education. Students will use surplus produce from Stanford's Donohue Farm to prepare weekly meals for patients with diet-related chronic illnesses such as diabetes, dyslipidemia, and hypertension. Students will be paired with a patient to provide education on weekly nutrition topics that will be discussed in class. The objectives are for students to become comfortable coming up with dishes with whatever ingredients are available, to practice talking about nutrition with patients in the community, and to develop an awareness of healthy and sustainable cooking. All class content will be completed during the allotted class time of 3:00-5:30 pm. Please email [email protected] for a permission code.