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.

“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.”