Last spring, 3 Tulane medical students traded their stethoscopes for chef’s jackets and knife kits.
For 4 intense weeks, they went through nutrition bootcamp at JWU’s College of Culinary Arts, learning everything from Knife Skills 101 to the intricacies of clinical nutritional therapies.
In parallel, JWU nutrition majors were developing recipes and class materials at Tulane’s Goldring Center for Culinary Medicine in New Orleans, La.
First Joint Culinary-Medical Training Program
The swap is part of an innovative collaboration between JWU and Tulane’s School of Medicine to change the way America eats — the first joint training program developed by a medical school and major culinary institute.
“Instead of focusing on medication and Band-Aids, we are learning how we can prevent diseases like diabetes through culinary education for the medical profession,” says Leah Sarris ’05, the Goldring Center’s program director and a graduate of JWU’s culinary nutrition program…
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