Teaching kitchen paves nutritional way to healthy habits

Teaching healthy habits

In today’s fast-paced world, convenience often takes precedence over nutrition when it comes to whipping up a meal. The new state-of-the-art teaching kitchen at Case Western Reserve University School of Medicine aims to change that. Across the 2,300-square-foot facility—which features 48 workstations, a full walk-in pantry, an on-site laundry room, and a dishwashing area—students at all levels can learn to make their own nutritious meals while equipping themselves to guide their patients, and the broader community, in developing healthier eating habits.

We are not teaching to Martha Stewart. They are learning about simple food education to really improve health. —Hope Barkoukis, PhD (GRS '75, '97 nutrition) chair of the Department of Nutrition


Believed to be the largest teaching kitchen of its type in the U.S., CWRU’s new space is a “lively education setting” where they hope to engage the community, said Stephanie Harris, PhD (GRS ’07, ’11, nutrition), the Helen Moss Foundation-Schoff Family Professor in Integrative Oncology (pictured opposite page, third from left).