Reimagining Nutrition Education in a Teaching Kitchen. Findings from a Pilot Study

Kate Shafto, Jennifer E Breen, Dominic Decker

Research output: Contribution to journalArticle

Abstract

Students in U.S. medical schools spend little time learning about nutrition as it relates to health and disease. As a result, they lack important skills needed to care for themselves and their patients. To close this gap in their knowledge, instructors from the University of Minnesota created a course, “Food Matters for Doctors,” that combines didactic learning about practical topics related to food and nutrition with hands-on experience in the kitchen. They piloted the course in the spring of 2016. This article describes the course and changes in students’ knowledge and abilities before and after completing it.

Original languageEnglish (US)
Pages (from-to)44-45
Number of pages2
JournalMinnesota Medicine
Volume99
Issue number6
StatePublished - Sep 1 2016

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