PEDI 9510 Culinary Medicine
Goals of the Culinary Medicine Course:
1.To present an overview of diets used to treat common medical conditions.
2. Cite the impact these diets can have in the prevention and treatment of diet-related illnesses.
3. Explain the strategies needed to incorporate these culinary principles into patient counseling.
4. Demonstrate kitchen & food safety including knife handling skills and food preparation and storage.
In this elective, students will gain a basic understanding of the concepts of Culinary Medicine. Students will discuss the impact the physician-patient relationship has on the medical interactions contributing to the success or failure of their recommended interventions. This elective will allow students to develop their management plans and practice delivering a holistic plan for the prevention and treatment of diet-related illnesses. The course will incorporate a professional chef to teach the basic knife skills and food preparation. The course is utilizing an established curriculum from a certified culinary medicine specialist organization that includes a combination of online modules and provides the foundation for the hands on teaching kitchen modules. The hands on teaching kitchen modules will be conducted virtually with a chef and students will prepare the food in their own homes.
Prerequisite: Completion of curricular requirements from MS1-3 with promotion to MS4.
Offered
As scheduled