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Member since 2023

Two Departments Collaborate on Interprofessional Culinary Medicine Education 

The University of Utah Center for Community Nutrition provides targeted nutrition programming in schools and to community groups. This team has worked to change public policies and improve community environments so that healthful foods are accessible and affordable for all. The UUCCN continues to advance research in community, school, clinical, and policy interventions by designing and implementing novel ways of interacting with our communities.

The University of Utah’s Osher Center for Integrative Health is led by Amy Locke MD, as Chief Wellness Officer at University of Utah, and seeks to expand a holistic health approach to the employees, patients and community members of University of Utah Health. The program joined the Osher Collaborative for Integrative Health in 2022, which allows the University of Utah to build greater collaboration across the university, grow their patient and community programs, and extend their reach to better serve vulnerable populations.

Beyond the classroom, the innovative collaboration continues between the Center for Community Nutrition and the Osher Center for Integrative Health. In 2016 the Department of Nutrition and Integrative Physiology partnered with the Department of Family and Preventive Medicine and launched a new elective in Culinary Medicine, which aims to integrate students throughout the Health Sciences in a kitchen environment to explore the impact of food and nutrition on specific health outcomes.

This course prepares students to analyze how nutrition translates into practical food choices and patient advice regarding what, when, why, and how to eat. A unique strength of the course is that it emphasizes an interprofessional environment. Developed and instructed by registered dietitian Theresa Dvorak  from Nutrition and Integrative Physiology and family physician Amy Locke from the School of Medicine, the course is open to all health science graduate students. Through medically and culturally diverse case studies and role playing, students practice counseling skills in a safe, non-judgmental environment. Culinary Medicine takes place in a teaching kitchen, where students prepare and enjoy meals while discussing the science of nutrition and how to help patients make lasting health behavior change. Students then have opportunities to practice their skills in community engaged cooking experiences.

Snapshot

Key Data

  • 170 Medical and Health Science Graduate Students.

  • 226 individuals from underserved and uninsured communities served.

  • 90 patients attended Healthy Cooking Shared Medical Appointment sessions.

Quick Facts

17

8 Dietitians, 4 Physicians, 1 DNP, 3 PhDs, 1 Chef

Built-in kitchen in the community

IMPACT

By sharing a love of cooking and nutrition with other faculty and trainees from across the health sciences, the Culinary Medicine program has grown to serve community members and patients of our regional health center, and share with them how nutrition influences the quality of their lives

Publications

Riley M, Locke AB, Skye EP. Health Maintenance in School-aged Children: Part I. History, Physical Examination, Screening, and Immunizations.  Am Fam Physician. 2011 Mar 15;83(6):683-8.

Riley M, Locke AB, Skye EP. Health Maintenance in School-aged Children: Part II. Counseling Recommendations. Am Fam Physician. 2011 Mar 15;83(6):689-94.

Skye EP, Wimsatt LA, Master-Hunter TA, Locke AB.  Developing online learning modules in a family medicine residency. Fam Med. 2011 Mar;43(3):185-92.

Locke AB, Gordon A, Guerrera MP, Gardiner P, Lebensohn P.  Recommended Integrative Medicine Competencies for Family Medicine Residents.  Explore: The Journal of Science and Healing.  2013 Sep-Oct;9(5):308-13.

Ring M, Brodsky M, Low Dog T, Sierpina V, Bailey M, Locke AB, Kogan M, Rindfleisch A, Saper R.  Core Competencies for Integrative Medicine Fellowship Training Programs.  Acad Med. 2014 Mar;89(3):421-8.

Mey V, Newton B, Benson J, Dvorak T, Metos J. (2016) Development of a cookbook for Weigh to Health program. Utah Academy of Nutrition and Dietetics. Ogden, Utah. Utah Academy of Nutrition and Dietetics Annual Meeting, Salt Lake City, Utah.

Schneiderhan J, Master-Hunter T, Locke AB.  Targeting Gut Flora to Treat and Prevent Disease. J Fam Pract. 2016 January;65(1):34-38.

Djuric Z, Segar M, Orizondo C, Mann J, Faison M, Peddireddy N, Paletta M, Locke A. Delivery of Health Coaching by Medical Assistants in Primary Care: Results from a Pilot Study.  J Am Board of Fam Med. 2017 May-Jun; 30(3):362-370. 

Dvorak T, Locke A, Pyne A, Lindsley J. (2017) Culinary Medicine: Teaching Nutrition in an Inter-Professional Hands on Setting.  Salt Lake City, Utah. Utah Academy of Nutrition and Dietetics Annual Meeting, Salt Lake City, Utah.

Morrow E, Call M, Marcus R, Locke A.  Focus on the Quadruple Aim: Development of a Resiliency Center to Promote Faculty and Staff Wellness Initiatives.  The Joint Commission Journal on Quality and Patient Safety. 2018 May;44(5):293-298.

Julie Metos & Shannon Jones, Theresa Dvorak (2018). Community-Based Culinary Medicine: Community-Led, Culturally Appropriate Curriculum Development. American Public Health Association Annual Conference. Published, 11/20/2018.

Locke A, Schneiderhan J, Zick S.  Diets for Health. American Family Physician. 2018 Jun 1;97(11):721-728.

Locke A, Stoesser K, Pippitt K. Health Maintenance in School-aged Children: Part II. Counseling Recommendations. American Family Physician. 2019 Aug;100(4), 219-226.

Locke A, Goossen R. Translating the 2020-2025 U.S. Dietary Guidelines into Clinical Practice. American Family Physician. 2021 Nov; 104 (5): 448-449.

Miller M, Locke A, Fuller A, King Jensen J. Understanding Primary Care Providers’ Experience with Lifestyle Behavior Change Recommendations and Programs to Prevent Chronic Disease. American Journal of Lifestyle Medicine. 2022;0(0). doi:10.1177/15598276221120640.

P65 Theresa Dvorak, Amy Locke, Candace Chow. Impact of Culinary Medicine elective on the Educational Quality and healthy lifestyle behaviors in fourth-year medical students. Abstracts Teaching Kitchen Research Conference Los Angeles, California October 18-19, 2022.Journal of Integrative and Complementary Medicine. Feb 2023.A-1-A30. http://doi.org/10.1089/jicm.2022.29113.abstracts.

Shah, K., Kynaston., Clark R., Petzold, T., Locke, A., Dvorak, T. Cooking with Plants: Culinary Medicine Capstone Experience to Build Community Engagement. ICIMH 2022 Abstracts. Global Advances in Health and Medicine. 2022;11. doi:10.1177/2164957X221096590.

Doxey RS, Wolferz RH, Stewart KL, Goossen R, Imber L. Building Flavor and Confidence in the Kitchen: A Pilot Virtual Cooking Class on Healthy Snacking. American Journal of Lifestyle Medicine. 2023;17(1):64-70. doi:10.1177/15598276221125686

Press

University of Utah: College of Health Sciences. COLLEGE’S SECOND ANNUAL FOOD IS MEDICINE CONFERENCE COMING IN SEPTEMBER. 2022

College Matters. University of Utah. 2022

Academic Consortium for Integrative Medicine and Health. CULINARY MEDICINE – WHAT’S NEW IN 2022? July, 2022

Man Meals Update 4: Graduation Day. 2021

Man Meals Update 3: The Guys Get Saucy. 2021

Man Meals Update 2: Suspiciously Delicious. 2021

Man Meals Update 1: Troy’s Culinary Struggle. 2021

Tasty and Easy to Make Man Meals 1:4. 2021

Culinary Medicine Adds Online Program for Veterans. Department of Nutrition and Integrative Physiology Annual Newsletter. Salt Lake City, UT. 2021

Fall Inspired Snacks. Red Butte Garden. Salt Lake City, UT. 2020

Culinary Medicine: Train the Trainer Course for the SLC VA. Salt Lake City, UT. 2019

Culinary Medicine at University of Utah. Department of Nutrition and Integrative Physiology Annual Newsletter. 2018

Seven Questions for a Dietitian. 2017





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TKC Symposium &
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November 13-15, 2024
Salt Lake City, UT

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