Health Sciences Librarians Supporting Health and Nutrition Education in a Culinary Medicine Curriculum

Document Type

Article

Publication Title

Journal of the Medical Library Association

Abstract

Culinary medicine is an innovative approach to teaching health sciences students and other health professionals the basics of healthy eating, food preparation, and nutrition through applied instruction. It is hoped these professionals will, in turn, share their knowledge with patients. The University of South Alabama Mitchell Cancer Institute licensed the Tulane University’s Goldring Center for Culinary Medicine curriculum and began teaching medical, nursing, and other health sciences students as well as community members in 2017. The authors describe a collaboration between librarians and health professionals to connect with underserved community members by teaching the basics of good nutrition and healthy meal preparation.

First Page

631

Last Page

638

DOI

10.5195/jmla.2020.911

Publication Date

2020

Department

University Libraries

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