By Allie Shah
Star Tribune (Minneapolis)
WWR Article Summary (tl;dr) A six-week course at the University of Minnesota called, “Food Matters for Health Professionals” pairs the art of cooking with the science of using food as medicine.
The click-clack of knives chopping on cutting boards and the savory smell of sauteed onions filled the air on a recent evening.
Eight students from the University of Minnesota training to be doctors, nurses and counselors raced around the classroom, donning aprons instead of lab coats.
Their assignment: Prepare a delicious, healthful meal to treat patients’ specific health problems.
“Smells like a steak,” Theodore Wang said, as he sprinkled a pinch of salt over shiitake mushrooms simmering in olive oil.
It was his last class in the six-week course, Food Matters for Health Professionals, which pairs the art of cooking with the science of using food as medicine.
Taught by a doctor and a chef, the novel course, offered through the university’s Center for Spirituality and Healing, reflects a growing awareness of the link between food and health.
Instructors Dr. Kate Shafto and Jenny Breen developed the class to teach aspiring health professionals how to care for both their patients and themselves through nutritious meals and mindful eating habits.
For too long, Shafto and Breen say, information about how to cook and eat healthful foods has been the missing ingredient in health care education. They’re in the vanguard of a culinary medicine revolution.
Nationwide, at least 10 medical schools teach culinary medicine, according to the medical journal Population Health Management.
“There is a growing movement across the United States to incorporate cooking and food into health care,” said Shafto, an assistant professor at the U’s Medical School. “Food is one of the most important things, because it’s something we engage in every day of our lives.”