For the first time, two of the giants of the culinary and medical field will be joining together to begin educating the country regarding the role that nutrition plays with regards to health. Johnson & Wales University will be collaborating with Tulane University School of Medicine to begin designing a curriculum that will be made available to chefs, doctors and students and will aim at bringing to light how food affects conditions such as obesity and the diseases that are associated with it within the U.S.
Changing The Way People Think About Food
According to the senior vice president and dean of the Tulane University Schools of Medicine, Dr. Benjamin Sachs, the entire goal of this exciting new program “is to change the way health practitioners think about food and the practice of medicine. With statistics showing that 65% of Americans are overweight and a third are obese, it’s not enough for doctors to know just the basics of nutrition. They must also learn to translate the science into practical lessons that empower their patients to lead healthier lives”. He believes that this can be achieved through the training of chefs, as well as medical physicians.
Training Medical Students in The Culinary Arts
The program will kick off with courses that are designed to educate medical students in the culinary arts, but this is only the beginning. The leaders of the project aim to reach many more people by offering the courses at the various campuses of JWU, starting with the one in Providence and then those that are located in Miami, Charlotte and Denver. The program will include everything from faculty training to research and community outreach programs. One of their end goals is the establishment of a master’s degree at JWU within the field of culinary nutrition.
Disease Prevention Through The Preparation Of Meals
According to the university dean of culinary education at JWU, Karl Guggenmos, “elevating the overall role of nutrition, including the preparation of nutritious meals is vital in disease management and prevention”. He has stated that the program is going to address many different aspects within the field of culinary nutrition and its role in the prevention of disease, including the preparation of culturally sensitive nutritious meals, and food allergy risks. The long term aim, however, is to improve the overall health of the public. In order to be able to make healthy options appealing to the masses, Guggenmos states that they will need to work with culinary professionals to ensure that the food is “delicious and pleasing to eat”.
With the issue of obesity becoming a major problem throughout the country, this is a subject that needs to be addressed through effective measures that aim directly at the cause of the problem, and this is what this collaboration aims to achieve. Through the combined efforts of the field of medicine and the culinary arts, the goal of educating the public and offering solutions to those suffering under the weight of poor nutrition might just be the answer that the nation has been looking for.