FP MD 7540 (2020/2021) 08/27/2020-10/29/2020

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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.

FALL 2020 DATES & TIMES
Thursdays, 2:30 - 5:30 PM i
8/27, 9/3, 9/10, 9/17, 9/24, 10/1, 10/22, 10/29
Academic Year
2020/2021
Start Date
08/27/2020
End Date
10/29/2020
Block
FALL
Department
FP MD
Permission Required
No
Section Credits
1
Min Openings
1
Max Openings
7
School Years
MSIMSIIMSIII
Course Classifications
VIRTUALELECTIVE
Coordinator(s)
Crompton,Ashley DC | ashley.crompton@hsc.utah.edu
Directors(s)
Locke,Amy DD | amy.locke@hsc.utah.eduPETZOLD,TRICIA DD | tricia.petzold@hsc.utah.eduDvorak,Theresa DD | t.dvorak@utah.eduZancanella,Jean DD | jean.zancanella@health.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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