CHSU Discovery

Abstract

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Chronic diseases are the leading cause of death and disability in the U.S.A.1 with 80% linked to lifestyle factors such as diet and exercise. Despite this, most medical students graduate with minimal nutrition and lifestyle education. While cultural competence is a core competency set by the AAMC, many students lack training in racial and ethnic health disparities and diverse diets.2
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Culinary Medicine (CM) combines food, cooking, and medicine to enhance nutrition counseling3. Integrating CM into medical education has been shown to improve student knowledge and better prepare physicians to support patients in making lasting dietary changes4.
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This study aims to educate first- and second-year CHSU-COM students on whole-food, health-focused diets while incorporating cultural competency and coaching skills. Each module explores a global region’s cultural history and the role of food in nutrition and health.
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We anticipate significant improvements in nutrition knowledge, cooking self-efficacy, and cultural competency upon course completion. This program fills a critical gap in medical training, better preparing students for clinical practice.