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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)
IDIS
8307
Culinary Medicine
Culinary Medicine
Fall 2017
3-10
Course Type
Field Work (Internship)
Default Grading Method
Letter Grade
Level 05 - MD students only
No
No

Corequisites

12
Seema Kakar, MD, Rob Donnis, Natalie Nicolas, Lawrence Deyton, MD
Frequency of Offering

Term(s) Offered

Are there Course Equivalents?
No
 
No
Fee Type


No


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