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Culinary Medicine: New Program Designed to Educate Medical Students and Future Chefs about the Medical Benefits of Nutritional Choices

 

As Tomas Edison once said, "The doctor of the future will give no medicine, but will interest his patients in the care of the human frame, in diet, and in the cause and prevention of disease." Well, maybe the future is finally here!  Tulane University School of Medicine and Johnson & Whales announced in 2012 a collaboration of doctors and chefs with the goal of better educating those in both the medical and culinary fields about the impact food choices have on disease.  Why? “Elevating the overall role of nutrition, including the preparation of nutritious meals is vital in disease management and prevention,” said Karl Guggenmos, MBA, AAC, University Dean of Culinary Education, Johnson & Wales University.

From Tulane Press Release 2012:

Tulane University School of Medicine and Johnson & Wales University announced a groundbreaking long-term collaboration that unites doctors and chefs in improving the nation’s health through the teaching of culinary medicine.

For the first time, a medical school and a major culinary institution plan to implement a fully integrated, comprehensive joint curriculum for doctors, medical students, chefs and the community focused on the significant health role that food choices and nutrition play in preventing and managing obesity and associated diseases in America.

“This is an entirely new approach in the training of both physicians and chefs,” said Dr. Benjamin Sachs, senior vice president and dean of Tulane University School of Medicine. “Our goal is to change the way health practitioners think about food and the practice of medicine. With statistics showing that 65 percent of Americans are overweight and a third are obese, it’s not enough for doctors to know just the basics of nutrition. They must also learn to translate the science into practical lessons that empower their patients to lead healthier lives.”

From NPR Interview September 2013

"I think it's forward thinking to start to see, to view food as medicine," he says. "That's not something that's really on our radar in medical education. But with the burden of disease in the United States being so heavily weighted with lifestyle disease, I think it's a very, very logical next step."

So-called lifestyle diseases mainly spring from bad habits, particularly bad eating habits. Think obesity or diabetes. Piper says the goal of this partnership between New Orleans, Louisiana-based Tulane and Johnson & Wales is to change the way doctors think about food. As far as the program's creators know, it's the first time a culinary school and a medical school have partnered like this.

This is the culinary medicine program's inaugural year. But organizers hope to train more Tulane medical students and Johnson & Wales culinary students together on each other's campuses.

 

Sources:

Note: The information contained herein has been compiled from various sources. The above statements have not been evaluated by the U.S. Food and Drug Administration. We make no claims, either expressed or implied, that any treatments mentioned in this newsletter will cure disease, replace prescription medication, or supersede sound medical advice.

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Original List In Exact Order as Found in Attached Document from Extraordinary Uses for Ordinary Things