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“Low-Hanging Fruit”: Enhancing Culinary Medicine Curricula by Building Intuitive Community Partnerships

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Abstract

Culinary medicine courses blend culinary arts and social science with biomedical nutrition science to increase student capacity to coach patients towards healthier eating. Our experiences suggest that building diverse community partnerships into such curricula can further broaden students’ nutritional knowledge and support professional identity formation. We describe how others involved in culinary medicine courses might integrate such intuitive partnerships into curricular development.

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Authors and Affiliations

  1. Public Health Sciences and Senior Director, Educational Affairs at Penn State College of Medicine, Hershey, PA, 17033, USA

    Tomi D. Dreibelbis

  2. Department of Humanities, Penn State Hershey College of Medicine, 500 University Drive, H134, Hershey, PA, 17033, USA

    Daniel R. George

Authors
  1. Tomi D. Dreibelbis
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  2. Daniel R. George
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Correspondence to Daniel R. George.

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The authors declare that they have no conflicts of interest.

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Dreibelbis, T.D., George, D.R. “Low-Hanging Fruit”: Enhancing Culinary Medicine Curricula by Building Intuitive Community Partnerships. Med.Sci.Educ. 28, 813–814 (2018). https://doi.org/10.1007/s40670-018-0618-2

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  • DOI: https://doi.org/10.1007/s40670-018-0618-2

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