The Mediterranean way of eating at three USDA cost levels: A culinary medicine workshop for Family Medicine residents and culinary arts students - Pre-work presentations and cooking demonstration
Smith, Brittany; Watson, Ricky; Dunn, Carolyn
The Culinary Medicine Workshop was offered to ECU Family Medicine residents in response to growing interest in culinary medicine training as a way to improve nutrition counseling with patients. During this workshop, residents partnered with culinary arts students at high school culinary facilities to prepare meals following the Mediterranean style of eating at three US cost levels - low, moderate, and liberal. The purpose of this workshop was to explain the Mediterranean diet and its associated health benefits, and to sharpen the culinary skills of participants to apply Mediterranean diet principles to their own eating pattern and which residents can use when counseling their patients. Included in this submission are videos utilized prior to or during the Culinary Medicine Workshop to provide students and/or residents with background information on the Mediterranean Diet, an explanation of cultural competency as it relates to food, and a demonstration of basic cooking skills.