Cooking May Be the Future of Medicine
In 2010, chronic disease accounted for 86 percent of all healthcare spending; four years later, the cost of treating heart disease alone totaled $315.4 billion, including medication and hospital care. At the Goldring Center for Culinary Medicine at Tulane University, medical students are learning cooking skills to better advise patients on regaining and maintaining their health through nutrition.
By getting them to approach healthful food preparation with ease and awareness, this next generation of doctors is striving to provide building blocks for long-term health management. “When we see healthier eating, we see more disease prevention and fewer hospital stays, which means less money spent on health care,” says Chef Leah Sarrris, program director.
Since 2012, 20 medical schools have adopted Tulane’s program, including the University of California-Los Angeles Clinical and Translational Science Institute, University of Illinois-Chicago and University of Chicago Pritzker School of Medicine, in a partnership with the Kendall College School of Culinary Arts.
Students complete eight classes of three hours each, and fourth-year
students can choose from seminars that focus on different clinical interests, including nutritional support for those coping with celiac disease, inflammatory bowel disease, food allergies, diabetes or pregnancy. Students also teach free public cooking classes. This integrative understanding of health care may change the way the medical system operates.
Source: Yes magazine