Through a new Culinary Medicine elective course, medical students at ATSU-KCOM are gaining firsthand knowledge of how specific ingredients impact health. By learning how to cook and store healthy meals, students will be able to provide valuable insight to patients who struggle with healthy eating.

The course, which was made possible by a grant obtained through ATSU’s SparkTank competition, provides students access to scholarly journal articles that explore different foods and diets. Then, students meet at a local kitchen to gain hands-on experience. Afterward, students indulge in what they’ve prepared and participate in meaningful discussion that relates to what they learned in the classroom.

“The atmosphere is incredible; students are learning, working together, and having fun,” says Jess Roland, OMS II. “Ultimately, this course gives osteopathic student doctors another tool to improve the health of patients.”