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 latest 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.
