Skip to: Content
Skip to: Site Navigation

Log in to your ANA Ketogenic Nutrition Training Course HERE

Archives

Can’t see what you are looking for? Try typing a keyword into the search box below or search our Nutrition Digest Archives.


Newsletter Signup


Newsletter Homepage

Volume 38, No. 2

The Future of Medicine is Food

In between anatomy and biochemistry, medical students in the US are learning how to sauté, simmer and season healthy, homemade meals.

Since 2012, first and second year students at Tulane University School of Medicine in Louisiana have been learning how to cook. Since the program launched, Tulane has built the country’s first med school-affiliated teaching kitchen and become the first medical school to count a chef as a full-time instructor.

Sixteen med schools have now licensed the center’s curriculum, as have two non-medical schools, the Children’s Hospital San Antonio-Sky Lakes Residency Program and the Nursing School at Northwest Arkansas Community College. In fact, about 10% of America’s medical schools are teaching their students how to cook with Tulane’s program, Tim Harlan, who leads Tulane’s Goldring Center for Culinary Medicine, told the James Beard Foundation conference last month. It also offers continuing medical education programs with a certification for culinary medicine, for doctors, physicians assistants, nurse practitioners, pharmacists, and registered dietitians. Read the full article.


Originally published by Quartz.com. Written by Deena Shanker.
Photo by 16:9clue. Licensing agreement.

For informational purposes only - not intended as medical advice, diagnosis or treatment, nor an endorsement by the American Nutrition Association®. Use permitted for non-profit and non-commercial uses or by healthcare professionals in their practice, with attribution to www.AmericanNutritionAssociation.org. Other use only with written ANA℠ permission. Views expressed are those of the author and not necessarily those of the ANA℠. Works by a listed author subject to copyrights as marked. © 2010 ANA℠