FP MD 7540 (2021/2022) 01/11/2022-03/01/2022

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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
01/11/2022
End Date
03/01/2022
Block
SPRING
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.
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