Applied Nutrition and Culinary Medicine for Self and Patient Care

INMD 7519

Course Director(s)
Jenny Breen, MPH, MEd
Amy Taylor, MD

Contact

Erin Fider
Course Coordinator
[email protected]

Campus
Duluth
St. Cloud
Twin Cities
Ambulatory
Not Ambulatory
Specialty Specific
Not Specialty Specific
Requirement
Elective
Phase
Clinical Immersion
Specialty Specific Transitions
Hands-On
Not hands on
Terms Offered
Spring
Credits
2
Prerequisites

N/A

Capacity Report MEdIS MyU

Details

Catalog Description:  

The goal of this online 2 week elective is to address the role of food, nutrition and cooking in health promotion and disease prevention by providing hands-on, experiential learning in applied food, nutrition and culinary skills for future physicians. Using evidenced-based nutrition principles combined with culinary literacy, nutrition-focused didactic sessions, and patient case studies, this course will guide students in the procurement, preparation, and consumption of whole foods for self care and learn ways to apply this knowledge to patient care.

   Syllabus

Note: Contact the Course Coordinator for any syllabi for previous years. 

View site addresses by clicking on the site name below or visiting the site codes table.

Sites: 

Site Code

Site Name

Notes

OL-1000

Online

  

 

Typical weekly schedule/Delivery Mode:  Mon. - Fri. 8 am - 4 pm. All live sessions will be by zoom, and content includes asynchronous content as well as project development time built in to the schedule. Draft example schedule is included in the draft syllabus.

Direct patient care:  No

Consent Requirement: Open to student scheduling

Grading Scale: P/N

Allow repetition of course: No

Course equivalency: N/A

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