Welcome to Culinary Medicine
Thank you for deciding to take the first step of the Culinary Medicine journey with us. Through the class, we hope to educate you on the science of Health Meets Food. The course information is part of the Tulane’s Goldring Institute Culinary Medicine program. UAMS is working collaboratively with Tulane and other academic centers around the country to improve nutritional education in medical school curriculums. Our hope is to better prepare students to translate knowledge of nutrition into skills that allow them to educate patients about foods using it to prevent diseases and manage chronic diseases. We ultimately hope to integrate the curriculum components throughout the entire medical school curriculum, where it aligns with topic instructions.
The modules we have chosen for this course are below and cover the most common nutritional information needed to counsel patients on common diseases, such as diabetes, hypertension, obesity, food allergies. We have also included a module for geriatrics:
- Module 1ks and 1: Safety and Sanitation and Introduction to Culinary Medicine
- Module 2: Weight Management and Portion Control
- Module 3: Fats
- Module 4: Food Allergy and Intolerance
- Module 5: Protein, Amino Acids, Vegetarian Diets and Eating Disorders
- Module 6: Sodium, Potassium and Hypertension
- Module 7: Carbohydrates
- Module 8: The Geriatric Diet
Motivational interviewing and mindfulness eating is integrated into each module.
Feel free to contact for questions:
Gina Drobena, M.D.
gadrobena@uams.edu