Course Catalog

 
06-424T CULINARY MEDICINE
Department FAMILY & COMMUNITY MEDICINE Campus Tuscaloosa
Course Type(s) Co-enrolled Elective Facility University Medical Center
Course Director JONATHAN BACCUS Enrollment Limit 20
Contact Vicki Hobbs Enrollment Minimum 2
Email vhobbs@ua.edu Address University Medical Center
850 Peter Bryce Blvd.
Tuscaloosa, AL 35401
Phone (205) 348-0911 Fax
Weeks
Normally Offered
See Offering Dates
Prerequisites * * * WRITTEN APPROVAL REQUIRED * * * Must be a Tuscaloosa Campus students. Please consider your schedule carefully as co-enrolled course requirements are entirely independent of your other academic responsibilities. Co-enrolled elective courses offer 2 weeks elective credit each; a student may only receive a maximum of 4 weeks elective credit from co-enrolled courses. STUDENTS ARE ONLY ALLOWED TO BE ENROLLED IN ONE CO-ENROLLED COURSE AT A TIME. 
Specific Clerkship Prerequisites:
Visiting Students
No LCME students accepted.
No osteopathic students accepted.
Course Description The course will consist of 7-11 active learning session with cooking and tasting (2-3 hours) and a final project presentation (3 hours) for a total of 25 active course hours. The course is based on the Culinary Medicine Specialists Board module-based curriculum. The active learning sessions will consist of hands-on cooking that illustrates clinical and pathophysiology points from the modules (completed prior to class). Prepared meals will be eaten during discussion of national board-style questions drawn from the module material. Students will cook in teams. The five primary topics are: Disease Implications of Diet: An Introduction to Culinary Medicine; Weight Management, Portion Control, Nutrition Labels; Lipids in Disease: The Impact of Dietary Fats on Health; Hypertension and Nutrition: Low Sodium Diets and Flavor Building; Diabetes Mellitus: Carbohydrates and Nutrition. Learning Objectives: By the end for the course, students will be able to: 1. Demonstrate basic kitchen safety and knife handling skills. 2. Describe both the Mediterranean and DASH diets, as well as evidence for their use in treating diet-related illnesses. 3. Effectively communicate information about these diets to patients. 4. Describe the purpose of salt in the kitchen, as well as cooking principles of flavor building and balancing without adding sodium. 5. List different types of dietary fats in the body and common sources of these fats. 6. Cook with viable replacements and substitutions for culinary fats. 7. Examine the role of certain carbohydrates in promoting satiety, regulating blood glucose and sustaining energy. 8. Prepare healthier snacks and desserts. 9. Describe the biologic need for dietary proteins, with focus on essential amino acids and their dietary sources.
Where To Report TBD
Requirements Students are expected to actively participate in each hands-on learning session. Students will prepare a final project utilizing learned skills. Due to the hands-on nature of the course, no preapproved absences of the active learning sessions or final project session will be allowed. Sessions missed due to emergencies will be assessed on a case-by-case basis by the course director. The final grade will be pass/fail and will be based on attendance, participation at the sessions, completion of case studies and final project.
Evaluation Pass/Fail. Students will attain passing score on quiz for each curriculum module. Students will demonstrate learned skills by completing the final project. The final grade will be pass/fail and will be based on attendance, participation at the sessions, completion of case studies and final project.
Notes For specific course details, see syllabus to be provided by course director.

Co-enrolled elective courses offer 2 weeks elective credit each; a student may only receive a maximum of 4 weeks elective credit from co-enrolled courses. STUDENTS ARE ONLY ALLOWED TO BE ENROLLED IN ONE CO-ENROLLED COURSE AT A TIME.