‘Culinary Medicine’ Workshop at the SWF Think-Do HouseJun 11 2015 · 2 comments · Uncategorized
On June 6th, an intergenerational and interdisciplinary group of community residents, University faculty and students, and Urban Agriculture practitioners gathered at the Sweet Water Foundation’s Think-Do House in the Englewood/Washington Park neighborhood for a Culinary Medicine workshop. The focus of the workshop was to provide an opportunity to discuss and share practical knowledge about how food plays a role in health and nutrition-related issues within the community.
The curriculum for the program has been adapted from the Culinary Medicine program at Tulane University and brought to Pritzker by Dr. Geeta Maker-Clark, a Clinical Assistant Professor and Coordinator of Integrative Medical Education, and Dr. Sonia Oyola, Family Medicine Clerkship Director. Throughout the course of the program, Kendall College’s Chefs taught students how to prepare meals incorporating healthy ingredients and how to present this information to patients through hands-on cooking classes at Kendall.
Culinary Medicine combines the art of cooking and eating with the science and research around food, nutrition, and medicine, to help prevent and control common health conditions. An innovative and collaborative means of educating medical professionals about nutrition, culinary medicine prepares students for a career of teaching and counseling patients on some of the most important aspects of healthy lifestyle.
The workshop at Sweet Water Foundation’s Think-Do House allowed students of the Culinary Medicine program the opportunity to share what they learned directly with a collection of community residents representing an intersection of 10 neighborhoods across the greater Chicagoland area. The keystone of the Culinary Medicine program has been the opportunity to connect with community, and teach the concepts, cooking methods and simple healthful recipes to those who can use them most. Ultimately, the project aims to get medical students out into the communities they serve, as well as make them excellent counselors of good nutrition in the office setting.