This course is included in the NUTRITION 2025 On Demand Collection.

Despite significant investment in culinary medicine education, its impact on patient outcomes remains unclear. This session will explore the current state of research and identify opportunities to assess and enhance the implementation of culinary medicine in patient communities. Key questions include: What evidence exists regarding the effectiveness of culinary medicine interventions? How can we measure improvements in patient outcomes resulting from these initiatives? What lessons have been learned from introducing culinary medicine in underserved and diverse community settings? How can medical schools and academic programs play a greater role in advancing research on the effectiveness of these programs? Join us for a dynamic discussion on translating culinary medicine from theory to practice, addressing gaps in knowledge, and engaging stakeholders to maximize its potential in improving public health.

Originally presented at NUTRITION 2025, ASN's flagship meeting which was held May 31 to June 3 in Orlando, FL.

Speakers

Jaclyn Albin, MD
Associate Professor of Internal Medicine, Pediatrics, and Public Health; Director of Culinary Medicine
UT Southwestern

Matthew Landry, PhD, RDN, DipACLM
Assistant Professor
University of California, Irvine

Jennifer Massa, DSc
Research Scientist
Department of Nutrition
Harvard T.H. Chan School of Public Health

Learning Objectives

• Identify the basis for integrating nutrition education with hands-on culinary instruction for promoting behavior change and reducing cardiometabolic risk
• Evaluate existing literature on the effectiveness of culinary medicine in teaching kitchens to improve clinical outcomes 
• Recognize the key gaps in the current research and articulate future directions that could enhance the rigor, reach, and translational value of this work
• Explore strategies for sustainable integration in healthcare and community settings