M2 Culinary Medicine Elective

Catalog description

”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 not only stimulate education in nutrition and preventative medicine, but also to develop the ability to confidently communicate nutrition to patients in understandable terms of food. This will be accomplished through the completion of 8 modules (6 with both online and Hands-on component and 2 with online and discussion) during the M2 Fall semester. The six hands-on modules will include the following topics: 1. Introduction to Culinary Medicine 2. Weight Management 3. Lipids 4. Protein/Vegetarian diets 5. Carbohydrates 6. Sodium/ Potassium/ Hypertension These 6 modules will consist of: 1. Online component (2hrs each): Video review, Articles, Quiz, and Exercise. Students will be encouraged to work in groups when preparing case study exercises to be discussed during hands on time 2. Hands on (3hrs each): ​ ​Culinary hands-on will be technique driven emphasizing at least one core culinary skill per class with recipes chosen to reinforce topics The other 2 of the 8 modules will be online component only without corresponding hand-on culinary class 7. Food Allergies and Intolerance: Online material and group discussion 8. Pediatric Diet: Online Material In order to receive credit the student must complete all online coursework and quizzes, and attend hands-on classes. Absences are to be discussed and excused with faculty. There will be a required pre- and post-survey. Grading is pass/fail.