FP MD 7540 (2021/2022) 08/26/2021-10/28/2021

This screen displays information for a specific course section. Sections represent time frames of a given course that can be attended during a given academic year. Each has a start and end date, requirements and instructions for attendance.

View Details

Course: FP MD 7540 - Culinary Medicine

Description: This introductory course will teach students the basics of evidence-based nutrition as it relates to the real world problem of food. We will go beyond macro and micro-nutrients to understand how nutrition translates into meals and reasonable patient advise such as what, when, where, and why to eat certain foods. Classes will take place in a cooking kitchen once a week for eight weeks where students will prepare and enjoy meals while discussing the science of nutrition and how to apply that to patient discussions. The long-germ goal of this course is to be inter-disciplinary. Graduate level nutrition students will function as Teaching Assistants. Online curriculum will be delivered prior to each hands-on session using the Tulane Culinary curriculum designed for medical students. This course will be open to medical students of all years and provide one credit hour towards graduation.

COURSE FEE = $40.00

Academic Year: 2021/2022

Start Date: 08/26/2021

End Date: 10/28/2021

Block: FALL

Department: FP MD

Permission Required: No

Section Credits: 1

Min Openings: 1

Max Openings: 16

School Years: MSIMSIIMSIII

Course Classifications: ELECTIVE

Coordinator(s): Crompton,Ashley DC | ashley.crompton@hsc.utah.edu

Directors(s): PETZOLD,TRICIA DD | tricia.petzold@hsc.utah.eduLocke,Amy DD | amy.locke@hsc.utah.edu

Possible Grade(s): Fail (F)Incomplete (I)Pass (P)

Prerequisites: None

Add Policy: Course may be added to schedule 30 days before it starts.

Drop Policy: This course can be dropped anytime before the last day of class.

Syllabus: No syllabus.