EM1808D "The Kitchen as a Lab: Translating Food into Clinical Science through Culinary Medicine" (IM GR-080318)

A suboptimal diet is the leading risk factor for death and among the top three risk factors for disability in the United States. It is estimated that about 75% of US healthcare spending goes to chronic, lifestyle-related disease including cardiovascular disease, diabetes, cancer, and obesity management. In spite of the preventable nature of this public health crisis and clear research revealing the link between diet and health, physicians receive inadequate nutrition education to equip them for addressing their patients’ needs. Most medical schools in the US fail to meet national recommendations for nutrition education, and these gaps persist in graduate medical education. An emerging solution to enhance the practical knowledge of food science and the research behind health and diet is known as Culinary Medicine. Programs developing across the country have the potential to close widespread educational gaps for healthcare professionals while also serving as a model to engage the community in health promotion. Innovative solutions are vital to reverse the lifestyle-related disease burden and unsustainable health care costs in the United States, and Culinary Medicine uniquely brings a practical, inter-professional approach with great potential for turning the tide toward better health.

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Target Audience

UT Southwestern faculty, fellows, residents and medical students, community physicians, nurse clinicians, physician assistants and nurses.

Learning Objectives

At the conclusion of this activity, the participant should be able to:

  • Summarize the clinical implications of food-related disease
  • Discuss gaps in nutrition education in undergraduate and graduate medical education
  • Describe a unique solution found in the kitchen and share UTSW’s story in building a Culinary Medicine Program
  • Review the dietary research driving the Culinary Medicine model
Course summary
Available credit: 
  • 1.00 AMA
Course opens: 
Course expires: 

Photo: Albin, Jaclyn M.D.Albin, Jaclyn M.D.
Jaclyn Lewis Albin, M.D., FAAP, FACP
Assistant Professor of Internal Medicine and Pediatrics
Associate Program Director, Combined Internal Medicine/Pediatrics Residency Program
Director, Culinary Medicine Program

Jaclyn Albin, M.D., graduated from The George Washington University School of Medicine in 2009 and then completed her residency in combined Med/Peds at Baylor College of Medicine in 2013. She then served as a categorical Chief Resident in Pediatrics prior to joining the faculty at UT Southwestern in the fall of 2014. As a dual-trained pediatrician and internist, she treats patients of all ages, practicing primary care in the Combined Internal Medicine/Pediatrics Clinic at UTSW. Dr. Albin serves as the Associate Program Director for the Med/Peds Residency Program and loves teaching health promotion across the lifespan. She is passionate about nutrition, lifestyle, and other environmental influences on health. In 2017, Dr. Albin partnered with Tulane’s Goldring Center for Culinary Medicine and Moncrief Cancer Institute and launched UTSW’s Culinary Medicine Program. She serves as the Director, working to teach nutrition through hands-on cooking classes to medical students, residents, healthcare professionals, and the community. Dr. Albin loves blending her passion for nutrition and wellness with growing a garden, cooking, practicing yoga, and spending time with her husband and young children (all of whom eat their vegetables).

Available Credit

  • 1.00 AMA


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