|Overall Rating||Silver - expired|
|Submission Date||Oct. 13, 2015|
IN-4: Innovation 4
|1.00 / 1.00||
Office of Sustainability
Title or keywords related to the innovative policy, practice, program, or outcome:
A brief description of the innovative policy, practice, program, or outcome:
The Goldring Center for Culinary Medicine at Tulane University is the first dedicated teaching kitchen to be implemented at a medical school.The center provides hands-on training for medical students through culinary medicine classes in the form of electives and seminars as well as continuing education for the healthcare and foodservice industries.
The rising global medical care costs of chronic disease management intensifies the importance of GCCM’s rigorous research into intervention outcomes underlying the evidence-based foundation of the Goldring Center for Culinary Medicine. Mentorship is key to our research team ranging across 12 medical schools and universities nationally that actively disseminates novel findings at international meetings and academic journals on our pioneering clinical nutrition curriculum, translated into student-led community interventions.
The team is dedicated to producing continuous evidence-based curriculum improvements for Tulane’s Goldring Center as a model for medical schools globally, serving their communities locally. Community members are invited to submit research topics they would like the Goldring research team to explore. Active projects include:
•Randomized controlled trials in health outcome monitoring with nutrition interventions for disease management
•Validation of integrative clinical nutrition curriculum, guided by physicians, chefs, and community partners
•Recipe optimizations for health with flavor preservation
•USDA nutritional guideline monitoring
•International trials monitoring applications of global health nutrition guidelines
Medical students volunteer at the center's adult and child community cooking classes and teach participants cooking techniques as well as nutrition and general tips on healthier eating. In addition, students participate in community events including health fairs with such partnering organizations as the American Diabetes Association. During these events, nutrition information is provided, food demonstrations often performed and counseling is offered, as well as conducting readings of Body Mass Index, blood pressure and blood glucose.
A brief description of any positive measurable outcomes associated with the innovation (if not reported above):
The Culinary Medicine curriculum has already been licensed by eight other medical schools.
A letter of affirmation from an individual with relevant expertise:
Which of the following STARS subcategories does the innovation most closely relate to? (Select all that apply up to a maximum of five):
|Yes or No|
|Air & Climate||---|
|Coordination, Planning & Governance||---|
|Diversity & Affordability||---|
|Health, Wellbeing & Work||Yes|
Other topic(s) that the innovation relates to that are not listed above:
The website URL where information about the innovation is available:
The information presented here is self-reported. While AASHE staff review portions of all STARS reports and institutions are welcome to seek additional forms of review, the data in STARS reports are not verified by AASHE. If you believe any of this information is erroneous or inconsistent with credit criteria, please review the process for inquiring about the information reported by an institution and complete the Data Inquiry Form.