Abstract
The obesity epidemic and increasing rates of associated chronic diseases highlight the need for physician competency in clinical nutrition. The importance of this issue notwithstanding, only 19% of graduating U.S. medical students report readiness to offer adequate nutritional education to patients despite its demonstrated efficacy. 1 Spencer E.H. Frank E. Elon L.K. Hertzburg V.S. Serdula M.K. Galuska D.A. Predictors of nutrition counseling behaviors and attitudes in US medical students. Am J Clin Nutr. 2006; 84: 655-662 PubMed Google Scholar , 2 Castry D.C. Samuels M. Harman A.E. Growing Healthy Kids: a community garden–based obesity prevention program. Am J Prev Med. 2013; 44: S193-S199 Abstract Full Text Full Text PDF PubMed Scopus (79) Google Scholar Tulane University School of Medicine created The Goldring Center for Culinary Medicine as the world’s first known medical school–based teaching kitchen led by a physician and trained chef with a dedicated associated research team for monitoring outcomes. The Center produced an integrated nutrition curriculum with hands-on application via medical student–led community cooking and nutrition classes. Medical students who participated in the first- and second-year Goldring elective learning modules helped lead community cooking classes. In addition, we developed a 4-hour community service training series for students unable to take the elective course. All students may attend third-year disease-specific nutrition seminars and fourth-year away rotation at the College of Culinary Arts in Johnson & Wales University. 3 Kay D. Abu-Shamat L. Leong B. Monlezun D.J. Sarris L. Harlan T. Improving medical student nutritional counseling competency. J Invest Med. 2013; 61: 511 Google Scholar
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