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School of
Medicine

Mandel Wellness Pathway

Culinary Medicine

Culinary Medicine

Culinary Medicine

Students in the Jack, Joseph and Morton Mandel Wellness and Preventive Care Pathway participate in monthly skills sessions focusing on basic culinary techniques integrated with nutrition concepts. Individual labs focus on specialized topics and foods.  During the labs, participants prepare foods and sample the finished products. Topics include:

Pilot Year

  1. Introduction to Culinary Medicine: Dietary Patterns, Cardiovascular Disease 
  2. Nuts and Seafood, Cardiovascular Disease

Year 1 & 2

  1. Carbohydrates, Glucose Control, and Diabetes Prevention and Management
  2. Protein: Anabolism, Immunity, Healing and Recovery
  3. Plant-Based Diets
  4. Cardiovascular Health: Hypertension/Sodium
  5. Obesity, Weight Management and Fad Diets
  6. Guided Grocery Store Tour
  7. Integrative and Functional Nutrition
  8. Cardiovascular Health: Omega-3 Fatty Acids
  9. Creating Healthy Dietary Patterns
  10. Lifecycle Nutrition: Pregnancy and Lactation
  11. Lifecycle Nutrition: Infancy through Adolescence
  12. Lifecycle Nutrition: The Adult Years and Successful Aging

Culinary Labs:

Just What the Doctor Ordered, Food as Medicine

Learning Objectives:

  • Learn nutrition strategies and simple culinary skills to promote easy, quick, and affordable healthy cooking styles for self, future patients and the community;
  • Identify healthy cooking approaches that are also culturally appropriate and budget-friendly for cost conscious individuals & families;
  • Identify the evidence-based information to support identification of the healthiest overall dietary patterns, including but not limited to, healthiest macronutrients (carbohydrates, fats, proteins);
  • Understand how to plan menus, including portion size and life cycle concerns;
  • Understand the concept of dietary patterns and not individual nutrients in relation to risk for chronic disease and optimal health;
  • Clarify current nutrition controversies versus core, agreed-upon concepts; and
  • Recognize the importance of acting as a team leader or group member as necessary to facilitate optimal learning experiences.

Format:

  • Each culinary lab will begin with a brief introduction to identify the underlying nutrition concepts of the class.
  • Each culinary lab will identify core culinary skills incorporated into the lab’s lesson plans. Students will have the opportunity to watch very short videos of the key culinary skills prior to starting the lab.
  • The lab's intent is not to just provide "recipes," but lifelong culinary skills and core nutrition concepts.
  • Students will participate in designated small groups and each group focuses on preparation of specific foods.
  • Time will be allowed to taste all food preparations and discuss the lab’s underlying nutrition concepts and practiced culinary skills.

Additional Resources

Recipes
Recipes Used for Labs

Additional Resources

  • Current Research
  • Informational and Instructional Videos
  • Handouts
  • Organizations that Represent Food and Agriculture