Course Details: Clinical Course Catalog

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Course Details
Department Interdisciplinary Medicine
Course Number IDIS 307
Course Title Culinary Medicine
Course Director Seema Kakar, MD
Length (Weeks) 2
When Offered weeks 24-25 and 44-45 Academic Year 2019-2020 weeks 40-41 & 42-43
Prerequisites none
Contact Name Seema Kakar, MD
Contact Phone
Contact Fax
Contact Email
Other Contacts
Director: Seema Kakar, MD, Associate Clinical Professor of Medicine Chef: Rob Donis – GW Food Institute Dietician: Natalie Nicolas, BS, RDN, LD Dietician, GW Medical Faculty Associates, Department of Medicine Advisor: Lawrence Deyton, MSPH, MD Professor of Medicine and Health Policy and Senior Associate Dean for Clinical Public Health School of Medicine and Health Sciences
Grading: Pass/Fail: 8 Quizzes (one from each module) 25% Experiential Learning Project 50% (see breakdown below) --Oral Presentation 25% --Summary Paper 25% (3 page paper summarizing what the student did, what the student learned, and advice for future learners/next steps) Class Participation 25% (case discussions, cooking, field trips) NOTE: 70% is required for passing the course. NOTE: Attendance is mandatory. Make up work will be required for missed sessions.
Purpose and Rationale for the Course: The purpose of this course is to provide students with evidence-based, practical knowledge in order to better understand nutrition and how it relates to the health of patients and their communities through hands-on cooking classes and the educational modules from Tulane University’s Goldring Center for Culinary Medicine. The GW Office of Clinical Pubic Health Programs has licensed the Tulane/Goldring curriculum, which makes GW part of a consortium of over 20 health professional schools teaching this curriculum, sharing best practices, and participating in evaluation research on the impact of the curriculum. More information about the program can be found at

Course Description:
The pre-clinical curriculum addresses nutrition topics mainly from a biochemical or epidemiological perspective. This curriculum is intended to address nutrition from a more in-depth, clinical perspective through a series of modules. Each module is composed of a pre-classroom online lesson, one journal article and a quiz. Following this preparation, students will start the class with a case study. Each case study employs principles learned in the preceding coursework and is comprised of a realistic patient. Students will then work together in teams and do real-time research to devise a patient-centered, evidence-based plan as part of the case based discussions. Then, each student team will cook pre-determined recipes and present it to their colleagues. With the conclusion of cooking, the recipes and cases are discussed over a shared meal. There will also be a required experiential learning project that students propose and complete during the elective. This project is intended to enhance students’ recognition of the socio-economic and cultural context within which patients make decisions about their health.
Additional Notes
  1. Demonstrate knowledge of culinary medicine principles.
  2. Practice applying culinary medicine principles to patient-centered scenarios.
  3. Describe an aspect of the socio-economic and/or cultural context of dietary choices in the local community.