The Culinary Medicine elective is offered during the fall and spring semester to third- and fourth-year medical students and provides students the skills to teach patients how to incorporate healthy eating for the prevention and treatment of disease by altering their diets, meal preparation and food choices. The Culinary Medicine elective is based on a similar course offered through the Goldring Center for Culinary Medicine at Tulane University.
Advisor: Lawrence Deyton, MSPH, MD
Director: Seema Kakar, MD
Dietician: Natalie Nicholas, BS, RDN, LD
Chef: Rob Donis
"By working with professionals from multiple different disciplines, including registered dietitians, physicians, executive chefs and social workers, we were able to capture different perspectives that helped paint a complete picture detailing the multitude of factors that relate to making healthy nutritional decisions."