Recorded Symposium Session: Culinary Medicine: How the Registered Dietitian Can Take a Leading Role in Interprofessional Education
So, what exactly is culinary medicine and why should the RD care? This session will take a deep dive into the history, current trends, and future of the burgeoning and popular “food as medicine" practice area.
Nutrition education can be abstract and boring, and let’s face it - healthy food doesn’t usually inspire excitement. Culinary medicine provides the opportunity to shift the narrative by providing experiential opportunities for participants to prepare delicious, healthy food while learning about the principles of nutrition. This patient-centered approach has wide ranging impacts for the future of nutrition education.
Dr. Wesley McWhorter will describe how RDs can lead the interprofessional culinary medicine revolution and ways in which RD leadership can enhance these educational programs. Learn to lean in to the current gaps and opportunities, and understand what it means for RDs to work collaboratively across healthcare practices to improve the health of their respective communities.
After attending this session, nutrition professionals should be able to:
- Describe the history, current trends, and future of culinary medicine and practice implications for RDs.
- Explain the advantages and synergy of structuring hands-on nutrition education within a collaborative and integrated culinary medicine model.
- Use and understand how teaching kitchens serve as vital interprofessional learning laboratories that positively and distinctly impact diverse RD and client audiences.
Wesley McWhorter, DrPH, MS, RDN, LD, CSCS, is an Assistant Professor in Health Promotion and Behavioral Sciences and the Director of Culinary Nutrition for the Nourish Program at the Michael and Susan Dell Center for Healthy Living at The University of Texas Health Science Center at Houston (UTHealth) School of Public Health (SPH). Dr. McWhorter is appointed as a faculty member at McGovern Medical School, serves as a national spokesperson for the Academy of Nutrition and Dietetics, and is an advisory council member for the Teaching Kitchen Collaborative.
A professional chef, Dr. McWhorter focuses on interprofessional nutrition education through hands-on culinary medicine courses. He also is a certified strength and conditioning specialist with experience in fitness and corporate wellness. His research interests include closing the divide between culinary literacy and nutrition education and policy. Dr. McWhorter graduated from Kansas State University, earned a master’s degree from the University of Texas Medical Branch, and a doctorate in Health Promotion and Behavioral Science from UTHealth SPH.hicks
The presenter has no relevant disclosures to report regarding this program. He has certified that no conflict of interest exists for this program. View our disclosure policy.
- 1.00 CDR