America's Future Doctors Learn Cooking to Treat Patients

At some US medical schools, 'Culinary Medicine' programs, where future doctors learn cooking themselves to help improve patients' chronic diseases, are expanding. As diet-related chronic diseases such as diabetes, obesity, and heart disease increase in the US, demand for nutrition-focused medical services to help patients manage their diets has grown. Dr. Ron Quinton, Medical Director at Tulane University's Goldring Center, pointed out that the standard American diet, high in saturated fat, sugar, and salt, causes disease, and added that at least 13 types of cancer are directly linked to obesity.

Culinary Medicine is a field that combines culinary skills with nutrition education, helping doctors convey healthy dietary information that patients can practically apply. This education utilizes medical knowledge and teaching techniques to enable young doctors and healthcare professionals to leverage nutritional information during patient consultations, and in many programs, students experience hands-on cooking practice in a kitchen, not just theoretical learning.

Dr. Ron Quinton of Tulane University School of Medicine stated that this education contributes to creating sustainable eating habits that patients can implement. He explained that his first goal is to encourage patients to add healthy foods rather than simply restrict their diets. Medical student Jordan Roe said that the hands-on cooking practice provides the confidence needed to guide patients' healthy dietary choices. Students learn practical cooking methods, such as preparing dishes like tacos with more vegetables and using low-salt seasonings than typical recipes. Director Quinton emphasized the importance of maintaining flavor by using spices to replace unhealthy ingredients like sugar and salt.