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Nicholls State University and Louisiana State University Health New Orleans School of Medicine partnered to host the annual Culinary Medicine Program at the Chef John Folse Culinary Institute for the fifth year in a row. The program, sponsored by Cardiovascular Institute of the South and Thibodaux Regional Health System, ran from July 17-28.
Nine third-year medical students from LSUHSC New Orleans elected to enroll in the culinary medicine course. Taught by instructors from Nicholls’ Chef John Folse Culinary Institute and didactic program in dietetics, the two-week culinary medicine program introduced evidence-based nutrition and culinary skills the future physicians can integrate into their practices.
“This is a unique program by Chef John Folse that is sharing valuable knowledge with future leaders in the field of medicine,” said Dr. Craig Walker, founder, president and medical director at Cardiovascular Institute of the South. “CIS is proud to support this program in our community, as health education is an important part of our mission to provide the highest-quality cardiovascular care available.”
Students participated in a morning lecture focused on a variety of topics that highlighted the role of food in preventing and managing disease. Following the lecture, students put their knowledge to use preparing recipes that highlight the lecture points.
After food preparation, the students and instructors will enjoy the meal together discussing the merits of the dishes in taste and health. The program is designed to focus heavily on how the students can take what they learn to build a foundation for treating and teaching future patients.
“Thibodaux Regional is happy to continue its support of this innovative program,” said Greg Stock, CEO of Thibodaux Regional Health System. “As the region’s leader in health and wellness, we have seen the positive impact a healthier diet can have on a person’s health and well-being. It is exciting to see these future physicians take steps to expand their knowledge regarding the importance of diet and nutrition and the effect it can have on their patients’ lives in helping to prevent disease and live longer.”
This year’s program focused on a variety of topics including foundations of disease prevention and management; weight neutral nutrition approaches; dietary patterns and health outcomes; nutrition for pregnancy, lactation and infancy; weight management, obesity and fad diets; and genetics and nutrition.
For more information about the Nicholls State University Chef John Folse Culinary Institute and its facilities visit https://www.nicholls.edu/culinary/. For more information on Nicholls Dietetics, visit https://www.nicholls.edu/allied-health-sciences/dietetics/.
