The Department of Family and Preventive Medicine, in conjunction with Emory University Student Health Services and Emory Campus Life, introduced a new interdisciplinary elective course – From Clinic to Kitchen: An Introduction to Culinary Medicine. Offered to second-year medical students, the course teaches nutrition counseling and skills to purchase, prepare, and cook healthy meals.
During the pilot course, 10 students met weekly at Emory’s Few Hall teaching kitchen. They were assigned a patient whose medical conditions could be improved by dietary changes. Based on the patient’s disease, eating habits, and socioeconomic status, participating students researched the patient’s appropriate nutritional needs, proposed healthy meal options with specific recipes, and provided cost breakdowns. Recipes were then compared and critiqued. Afterward, the group then prepared meals together.
Upon completion of the course, participants said they felt more comfortable counseling patients about their diet and different healthy food options. They also enjoyed improving their hands-on culinary skills.
The course was led by Dr. Emily Herndon (Family Medicine), Dr. Javier Valle (Preventive Medicine), Carol Kelly (Emory Student Health), Dave Furhman (Emory Campus Life), and Jill Welkley (Center for Study of Human Health, Emory College).
Annalise Littman prepares a colorful kale salad
Mark Jedrzejczak and Jim Snitzer get ready to roast sweet potatoes for a side
Brittany Whitlock shows off the final dish for Case 1
Reem Al-Attasi learns to cut turkey medallions
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