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Monday, November 2 • 10:15am - 11:30am
The Culinary Medicine Movement: Strategies, Successes and Challenges

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The substantial toll on Americans’ health and healthcare expenditures from the obesity and nutrition-related chronic disease epidemics are heightened by the lack of evidence-based, scalable nutrition education curricula in medical schools.  In 2012, Tulane University School of Medicine launched the nation’s premier medical school-based teaching kitchen, The Goldring Center for Culinary Medicine (GCCM). The center focuses on teaching medical students, medical professionals and the community culinary skills and evidence-based nutrition practices to incorporate into everyday practices. In three short years, GCCM has licensed the curriculum out to over a dozen medical schools around the country and expanded its prospective observational cohort study of 1200+ medical students in hands-on cooking and nutrition education. Those receiving GCCM education have shown statistically significant improvements in propensity score and panel data analysis on student dietary habits, attitudes and competencies (DACs) in nutrition counseling for patients over students receiving traditional clinical education. Additionally, diabetics participating in the hands-on cooking classes have statistically significant improvements in lipids and blood pressure over those receiving standard medical nutrition therapy. Here we will discuss the principals of culinary medicine and the movement that has begun to spread across the nation. 

avatar for Leah Sarris

Leah Sarris

Program Director & Executive Chef, Goldring Center for Culinary Medicine
Chef Leah Sarris has worked in diverse areas of the foodservice and related industries from restaurants, to instructing culinary arts at a prestigious university, foodservice consulting, farming and community outreach to improve school nutrition. Currently, she is the Program Director... Read More →

Monday November 2, 2015 10:15am - 11:30am PST
Track 2 Fisk Room

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