WGEA/WGSA/WOSR 2017

Abstract Body: Medical school nutrition curricula have struggled to provide the needed skills for counseling and assisting patients with health behavior change, despite a strong societal need for guidance in this area. Culinary Medicine is a unique approach to helping physicians improve the lives of their patients, while also impacting their own wellness, by providing participants practical knowledge that can be applied in their own lives. In 2016 the University of Utah developed a collaborative culinary medicine program with the School of Medicine (SOM) and the College of Health (COH) using the Goldring Center for Culinary Medicine at Tulane University curriculum as a foundation. This course, initially offered only to medical students as an elective, was co-taught by faculty from the SOM and COH. Nutrition graduate students served as teaching assistants in order to provide an inter-professional experience. To enhance exposure to other disciplines, future offerings will be cross-listed in the Colleges of Nursing, Health and Pharmacy. This workshop will cover the basics of developing and implementing an interactive inter-professional nutrition curriculum (30 min) followed by a hands-on Culinary Medicine experience (60 min). Medical students who have participated in our course will serve as assistants during this session, helping participants prepare a number of healthful snacks as they share their experiences in the course. Workshop participants will be able to: Define culinary medicine and describe the role it can play in training students and residents to assess patients’ habits and provide assistance in lifestyle modification Identify strategies for implementation of culinary medicine curriculum into health sciences education Articulate the role of culinary medicine in the personal wellness of health care providers Describe solutions to common challenges experienced during implementation Target Audience: faculty or students interested in Inter-professional education, practical integration of basic science content with clinical care and/or those who enjoy fresh, healthful food