142nd APHA Annual Meeting and Exposition

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Have your cake and eat it too: A novel collaboration between a fresh market store and a medical school-based teaching kitchen with student-led cooking and nutrition classes

142nd APHA Annual Meeting and Exposition (November 15 - November 19, 2014): http://www.apha.org/events-and-meetings/annual
Monday, November 17, 2014 : 3:30 PM - 3:50 PM

Dominique Monlezun Jr., MD(c), PhD(c), MPH , The Goldring Center for Culinary Medicine at Tulane University School of Medicine, Tulane University, New Orleans, LA
Jonathan Coleman, MD(c), MA , Tulane University School of Medicine, New Orleans, LA
Blythe Peters, RD, LDN , Tulane University School of Medicine, New Orleans, LA
Leah Sarris , Tulane University School of Medicine, New Orleans, LA
Timothy Harlan, MD , The Goldring Center for Culinary Medicine at Tulane University School of Medicine, Tulane University, New Orleans, LA
Audio (mp3) recording Recorded Presentation (mp4)
Introduction: Poor health trends in lower socioeconomic and minority communities serve as a costly reminder of inequalities in American healthcare delivery. Coupled with the worldwide obesity-related chronic disease epidemic, Tulane University School of Medicine was emboldened to launch the world’s first medical school-based, research-orientated teaching kitchen, The Goldring Center for Culinary Medicine (GCCM).

Approach: GCCM is integrated in the same complex as a 25,0000 square foot grocery store within a food dessert in post-Hurricane Katrina New Orleans. With an April 2014 opening, GCCM is rigorously mapping food deserts, socioeconomic levels, chronic disease and acute disease population densities using a novel integration of geographic information systems (GIS) and electronic health records (EHRs).

Results: GCCM over the past 2 years has trained 185 medical students using an integrated hands-on cooking, nutrition and patient education curriculum. From its temporary location, GCCM has provided over 6,000 hours of community service in the medical student-run cooking classes for over 325 community members in preparation for a GIS-based recruitment tool to offer community classes for the highest risk populations.  

Discussion: Patient outcome tracking is ongoing with the goal to provide a compelling collaborative model of medical schools, hospitals, and food companies for a nation-wide scalable model of population-based health management.

Learning Areas:

Administer health education strategies, interventions and programs
Assessment of individual and community needs for health education
Communication and informatics
Other professions or practice related to public health
Systems thinking models (conceptual and theoretical models), applications related to public health

Learning Objectives:
Explain a novel collaboration between a fresh market store and a medical school-based teaching kitchen with student-led cooking and nutrition classes.

Keyword(s): Community-Based Health, Health Promotion and Education

Presenting author's disclosure statement:

Qualified on the content I am responsible for because: I am a research fellow with the Goldring Center for Culinary Medicine.
Any relevant financial relationships? No

I agree to comply with the American Public Health Association Conflict of Interest and Commercial Support Guidelines, and to disclose to the participants any off-label or experimental uses of a commercial product or service discussed in my presentation.

Back to: 3357.0: Nutrition education and health-care linkages to chronic disease and obesity prevention