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Viewing: IDIS 8307 : Culinary Medicine

Last approved: Mon, 19 Jun 2017 08:03:58 GMT

Last edit: Tue, 04 Apr 2017 16:22:16 GMT

School of Medicine and Health Sciences
Interdisciplinary (IDIS)
Culinary Medicine
Culinary Medicine
Fall 2017
Course Type
Field Work (Internship)
Default Grading Method
Letter Grade
Level 05 - MD students only


Seema Kakar, MD, Rob Donnis, Natalie Nicolas, Lawrence Deyton, MD
Frequency of Offering

Term(s) Offered

Are there Course Equivalents?
Fee Type


The pre-clinical curriculum addresses nutritional topics mainly from a biochemical or epidemiological perspective. This curriculum is intended to address nutrition from a more in-depth, clinical perspective through a series of modules. Each module is composed of a pre-classroom online lesson, one journal article and a quiz. Following this preparation, students will start the class with a case study. Each case study employs principles learned in the preceding coursework and is comprised of a realistic patient. Students will then work together in teams and do real-time research to devise a patient-centered, evidence-based plan as part of the case based discussions. Then, each student team will cook pre-determined recipes and present it to their colleagues. With the conclusion of cooking, the recipes and cases are discussed over a shared meal. There will also be a required experimental learning project that students propose and complete during the elective. This project is intended to enhance students' recognition of the socio-economic and cultural context within which patients make decisions about their health.
Students should be able to demonstrate knowledge of culinary principles, practice applying culinary medicine principles to patient-centered scenarios, and describe an aspect of the socio-economic and/or cultural context of dietary choices in the local community.

Course Attribute

Key: 10911