“When we see healthier eating, we see more disease prevention and less hospital stays, which means less money spent on healthcare,” says Leah Sarris, chef and program director of The Goldring Center for Culinary Medicine at Tulane University, where medical students are learning to cook to better advise the health of their patients. By getting them to approach food preparation with ease and awareness, this next generation of doctors is striving to provide building blocks for long-term health management.
Students also teach free cooking classes to the public. Because medical students are being trained to prescribe healthy eating to their patients, Sarris says, the community classes are essential to their learning.
“The hands-on component gets people to talk about food instead of nutrients. Food is something that unites us and we can all understand,” Sarris says.
Written by Jasleena Grewal for YES! Magazine. Read the full article here.
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