How Nutrition Education for Doctors Is Evolving
TKC Member Dr. Jaclyn Albin of UT Southwestern was recently featured in this Time magazine article. Positive change is happening and TKC Members are leading the way!
Why Current ‘Food Is Medicine’ Solutions Are Falling Short
TKC Member Olivia Weinstein of Boston Medical Center and Christina Badaracco, who is associated with TKC Member MedStar Health, make the case for how teaching kitchens can improve Food is Medicine solutions in this Health Affairs article.
U.S. Department of Veterans Affairs and The Rockefeller Foundation Join Forces To Increase Healthy Food Access, Improve Health Outcomes for Veterans
TKC Member Veteran’s Health Administration has partnered with The Rockefeller Foundation to expand Food is Medicine programs, from medically tailored meals to produce prescription programs, at key VA health care facilities across the country.
Case Western Reserve University Opens New Kitchen Classroom to Help Expand Teaching of Food as Medicine
TKC Member Case Western Reserve University unveiled in April 2023 their new state-of-the-art teaching kitchen to be used for research, teaching, and culinary training.
A Different Kind of Course Work
The UCLA Teaching Kitchen is part of a whole new campus ecosystem putting Bruin ingenuity to work in the world of food with a free Culinary Bootcamp for students.
‘Inedible’ Hospital Food Goes Gourmet Thanks to This Michelin Star Chef: ‘Everything Had to Change’
After 13 years as the executive chef at the Plaza Hotel, Chef Bruno Tison joined Northwell Health and transformed how the company’s hospitals approach food.
University of Vermont Medical Center Helps a Patient Discover a Cure in the Kitchen
Congrats to our colleagues at the University of Vermont Medical Center Culinary Medicine program for this positive patient impact.
Integrated Nutrition and Culinary Education in Response to Food Insecurity in a Public University
This publication from our colleagues at the University of California, Berkeley reports on changes in food security and stress, while also exploring how their previously reported changes in dietary and cooking behaviors (Matias SL 2021) related to these newly detected significant changes in food security and stress.
Nourishing Underserved Populations Despite Scarcer Resources: Adaptations of an Urban Safety Net Hospital During the COVID-19 Pandemic
TKC Member Boston Medical Center made adaptations to its Nourishing Our Community Program to accommodate restrictions brought on by the COVID-19 pandemic to continue providing food and education to patients.
Evaluation of a College-Level Nutrition Course With a Teaching Kitchen Lab
TKC members at the University of California, Berkeley report diet and meal preparation outcomes from a pre/post test evaluation of their nutrition course with an integrated teaching kitchen lab.
