Advanced Culinary Medicine Elective
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Interdisciplinary Medicine
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| Course Number |
IDIS 407
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| Course Title | Advanced Culinary Medicine Elective | ||||||||||||||||||||||||||||||||||||||||
| Course Director |
Alicia Tucker, MD
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| Length (Weeks) |
4 |
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| When Offered |
weeks 10-43 (AY 2024-2025) |
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| Prerequisites |
None |
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| Availability Notes |
Available to GW 3rd and 4th year medical students after completion of the pre-clinical curriculum and to visiting 4th year students. Pre-approval required after the lottery. |
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| Contact Name |
Alicia Tucker, MD
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| Contact Email |
altucker@childrensnational.org
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| Location |
Seva Teaching Kitchen, 1810 K Street NW, Washington, DC |
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| Limit |
2 students per month
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| Report |
Seva Teaching Kitchen, 1810 K Street NW, Washington, DC |
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| Evaluation |
Honors/High Pass/Pass/Conditional/Fail
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| Description |
Purpose: The purpose of this course is to provide students with evidence-based, practical knowledge in order to better understand nutrition and how it relates to the health of patients and their communities through curricular development and teaching, hands-on cooking classes, and the educational modules from Health meets Food Culinary Medicine Curriculum. The GW Office of Clinical Public Health Programs has licensed the Health meets Food curriculum, which makes GW part of a consortium of over 60 health professional schools teaching this curriculum, sharing best practices, and participating in evaluation research on the impact of the curriculum. More information about the program can be found at CulinaryMedicine.org. The Health meets Food courseware is now used as part of nutrition training in the pre-clinical years and this course is the natural extension for students who are invested in Lifestyle or Culinary Medicine. In 1985, the National Academies of Sciences completed a groundbreaking report recommending a minimum of 25 hours of nutrition education be included in the medical curriculum. Currently 71% of institutions around the country fail to meet this recommendation and nutrition continues to be a secondary thought in medical education. In 2017 The George Washington University School of Medicine implemented an innovative Culinary Medicine curriculum for 3rd and 4th year students to equip future clinicians with skills necessary to build confidence and expertise with addressing prevention and diet related chronic diseases through an experiential learning modality. This elective builds off our established and highly sought after IDIS 307 elective and allows 1 to 2 students every month to participate in a 4-week elective to develop advanced Culinary Medicine skills by engaging with high quality didactic lectures and modules, improving counseling and cooking efficacy, leading and teaching cooking classes for community, trainees, and faculty, and completing a scholarly project requirement. Course Description: This curriculum addresses nutrition from an in-depth experiential lens to build upon pre-clinical curriculum. Elements of the core curriculum will be self-guided using our online culinary medicine medical student and professional modules. Students will complete a core set of 8 modules highlighting foundational topics in nutrition for patient prevention and management of diet related chronic diseases. Each module is composed of a pre-classroom online virtual lesson, one journal article and a quiz. Students will also be given access to over 35 modules for optional skill development. Students will also work directly with instructional team to build culinary efficacy through culinary skill development, kitchen operation, recipe design, and preparation as well as teaching of culinary medicine classes for community members, trainees, and faculty. There will be a mid-rotation presentation and a final scholarly project allowing students to reflect and apply their learned lessons from the course. The location for this rotation is the Seva Teaching Kitchen at 1810 K Street NW. Students will participate in in-person cooking classes with medical students, undergraduate students, residents, practicing healthcare professionals and community members depending on the schedule for a particular month. There will also be the opportunity for participation in the virtual hands-on cooking classes. The hands-on cooking classes are 2 to 3 hours each and the commitment for students and instructors is 4 hours per class. Course Learning Objectives: By the end of this course, the student should be able to:
Sample Schedule:
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| Additional Notes |
Assignment Details: 8 Quizzes Students will be required to complete 8 core curricular virtual modules focused on safety & sanitation, overview on culinary medicine, macronutrients, food allergies, weight management, specialty diets, and the pediatric diet to name a few.
Mid-rotation Nutrition Project Presentation Students will complete a short summary of research on a specific diet trend or hot topic in nutrition of their choice guided by course instructor. Students will be required to complete a presentation summarizing their findings to course instructors. In addition, students will be asked to display strategies to effectively communicate learned lessons to patients and families in clinical spaces.
Final Culinary Medicine Scholarly Project Students will be required to complete a final culinary medicine scholarly project assignment designed around the interests of the individual students. Project categories will include curricular development, recipe testing, and price comparisons to name a few.
Class Participation Students will be responsible for completing daily participation activities in person at the GW Seva Teaching Kitchen to ensure the kitchen is well maintained and preparation for cooking classes are completed. Students will complete kitchen maintenance activities such as helping to prepare and breakdown classes, ensuring food is at proper temperatures, and cleaning kitchen space. In addition, students will be responsible for actively participating in classes throughout the week and engage in a variety of roles including reviewing case studies, assisting with cooking, leading cooking and educational activities such as knife skills demonstrations.
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