Join us to learn about culinary medicine and explore the Goldring Center for Culinary Medicine at Tulane University that has the first dedicated teaching kitchen to be implemented at a medical school.
The Goldring Center for Culinary Medicine at Tulane University provides hands-on training for medical students through culinary medicine classes as well as continuing education for healthcare and foodservice industries. It offers practical community cooking classes, hands-on community outreach, and instruction in a strategic relationship with community organizations.
Define culinary medicine and its application to patient care
List and translate the 9 fundamentals of the Mediterranean Diet to relevant clinical teaching points
Demonstrate food-first techniques to educate patients on food as medicine
Describe growing culinary medicine initiatives at Tulane University and across the US
Review research initiatives highlighting the impact of hands-on cooking classes on medical professionals’ and community members’ dietary habits, attitudes and competencies regarding nutrition
Explain how culinary medicine initiatives present a multi-disciplinary approach to nutrition that strengthens the relationship between the health team (physicians, dietitians, nurses, pharmacists), while improving patient health outcomes
Leah Sarris, RD, LDN
Director of Operations/Executive Chef
Goldring Center for Culinary Medicine
Instructor of Medicine
Tulane University School of Medicine
Certified Culinary Medicine Specialist (CCMS)
300 N. Broad St. Suite 102
New Orleans, LA 70119
Continuing education is no longer available for this session.
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This material is based upon work supported by the National Institute of Food and Agriculture, U.S. Department of Agriculture, and the Office of Military Family Readiness Policy, U.S. Department of Defense under Award Number 2019-48770-30366.