NYU’s new 7-part culinary medicine course brings NYU Grossman medical students and NYU Steinhardt nutrition grad students together to learn about the existing body of scientific evidence for whole-food, plant-based nutrition for the prevention and treatment of common chronic diseases. In hands-on cooking labs, students learn to prepare delicious meals tailored to the medical and cultural needs of patients they may encounter in clinical practice.

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“When you’re talking to somebody about their food, it’s really more than the ingredients on their plate—it’s their culture, it’s the things that they love, it’s their comfort.”