Culinary medicine is an evidence-based field of medicine that combines nutrition science and culinary arts to create food that is delicious, promotes wellness, prevents and treats disease. Historically, nutrition education has been limited to fewer than 20 hours in the preclinical years of undergraduate medical education, focused on nutrients rather than food, and largely separated from the clinical experience. Programs at all levels of medical training are introducing culinary medicine educational opportunities to bridge this gap in practical nutrition knowledge and skills to better prepare physicians to help their patients make healthy dietary changes. These courses have an added benefit of helping physicians improve their own diets, which may improve personal health and help them to prevent burnout. Culinary medicine courses are diverse in their organization, class duration and number, format, type of instructor(s), location, and dietary strategy employed. This flexibility means that nearly any medical practice or educational setting can provide some amount of culinary medicine content if institutional support exists. Given the increasing prevalence of diet-related diseases, demand for culinary medicine courses will likely continue to grow.
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