The Culinary Medicine program was founded by Farshad (Dr Shad) Fani Marvasti, MD, MPH – director of public health, prevention and health promotion at the college – in response to student interest and the need to rethink medical education to include innovative approaches for nutrition education and food systems.
The program aspires to use food as medicine – blending the art of cooking with the science of medicine to improve nutrition in medical education – and to educate through service learning with an understanding of food systems and food policies as social determinants of health.
Our vision is to create a program that includes an educational overhaul of the medical school curriculum, community service projects, and research efforts to improve nutrition literacy and provide local neighborhoods and patients with education and resources that improve their ability to access healthy foods, improving their health.
- Through innovative service-learning opportunities, teach medical and medical students how to use nutrition and diet as medicine to promote health and prevent, treat and, sometimes, reverse disease. our time.
- Educate medical students, medical students and the general public on the role of food policy in determining health outcomes.
- Advocate for changes that will mend our broken food system as a way to fight the diseases of our time.
- Engage the community through service and public discourse on the role of food as a social determinant of individual health and as an accelerator of climate change.
- Establish partnerships and develop collaborative initiatives with local leaders, farmers, schools, nonprofit service organizations, progressive businesses and other like-minded groups to achieve the above goals.