DHN 593 - INTRODUCTION TO CULINARY MEDICINE

College of Ag, Food and Environment

Credits: 3

This course will introduce students to the field of culinary medicine, which involves using both evidence-based nutrition and medicine knowledge and culinary skills to assist healthcare providers and nutrition professionals in supporting patients and their families in achieving and maintaining optimal health and wellness through diet. Students will learn key food preparation and food science principles and how those can be translated to modifying recipes for optimal health and provided as appropriate evidence-based educational resources for use in patient care. Students will apply this knowledge to prepare healthy, flavorful and delicious snacks and meals that are appropriate for individuals with chronic health conditions such as food allergies, Celiac disease, gastrointestinal disorders, heart disease, diabetes, hypertension, cancer, and obesity.

Prerequisite(s):
Prereq: Admission to Graduate Certificate in Applied Nutrition and Culinary Medicine; Admission to MS degree programs in Nutrition and Food Systems or Science and Translation Outreach; Upper-level undergraduate students who have completed DHN 302; or, Consent of Instructor.
Approved for Distance Learning.