Culinary Medicine
Culinary Medicine is the intersection of the art of food and the science of nutrition and medicine
Directors: Hanh Keyburn, DO, FAAP and Keli Hawthorne, MS, RD
Sponsored by: Dell Medical School - Department of Pediatrics
Public page: https://intranet.dellmed.utexas.edu/public/culinary-medicine
Spring 2023 - Fad Diets
Pediatric residents and Pediatric Hospitalist Medicine fellows recently completed the Spring 2023 sessions for Culinary Medicine led by pediatric hospitalist Hanh Keyburn, DO and registered dietitian Keli Hawthorne, MS, RD. Pivoting from last year’s virtual format, this year’s hands-on cooking sessions were held in person, in the UT School of Nutrition’s teaching kitchen and groups were able to taste each other’s creations during the discussion portion.
The sessions focused on fad diets, including types of popular diets such as cleanses, weight loss medications, low carbohydrate, elimination diets, pre-portioned, and calorie counting. Diet culture and the impact on children was also covered.
Guest speaker Brittany Crim, PhD, RD with the UT Fitness Institute of Texas shared her experiences working with patients for weight management, how patients have tried various fad diets and what actually works for sustained weight loss. For best results, it is recommended to be cognizant of how and why we eat and focus on incorporating physical activity and resistance training into your regular daily lifestyle.
UT nutrition students in their internship program to become registered dietitians also participated in the sessions, providing discussion on ingredient nutrients and how food impacts health. Having this interprofessional aspect to the program provides opportunities to discuss how dietitians and physicians can partner in inpatient and outpatient settings.
Residents and fellows cooked in pairs or triads to make Shakshuka (a Middle Eastern/North African brunch dish of poached eggs in tomatoes, onions, and peppers served with bread or pita), Black Bean Brownies (more fiber and gluten free), Grilled Teriyaki Chicken Salad, and Strawberry Caprese Salad Skewers with Balsamic Reduction. Recipes were chosen for discussion about including all food groups in moderate portions.
Recipes for Shakshuka and Black Bean Brownies
Recipes for Grilled Teriyaki Chicken and Pineapple Salad; Caprese Salad Skewers
Residents and fellows report that learning practical cooking techniques and nutrition knowledge improves their confidence in talking to patients and families about nutrition. They also endorsed that they have more understanding of fad diets and how to approach the topic themselves and with their patients.
Fall 2022 - Food Insecurity
Pediatric residents and pediatric hospitalist medicine fellows recently completed the Fall 2022 sessions for Culinary Medicine led by pediatric hospitalist Hanh Keyburn, DO
and registered dietitian Keli Hawthorne, MS, RD. Pivoting from last year’s virtual format, these hands-on cooking sessions were held in person, in the University of Texas School of Nutrition’s teaching kitchen and groups were able to taste each other’s creations during the discussion.
These sessions focused on food insecurity, including the topics of food deserts and food swamps, associations with obesity, and finding resources beyond WIC and SNAP for patients and families with food insecurity. Pediatric hospital medicine fellow Kelsey Fath, MD also provided key curriculum content. UT nutrition students in their internship program to become registered dietitians also participated in the sessions, providing discussion on ingredient nutrients and how they impact health. Having this interprofessional aspect to the program provides opportunities to discuss how dietitians and physicians can partner in inpatient and outpatient settings.
Recipes for Group 1: Lentil and Chickpea Pasta with Veggies and White Beans and a Pumpkin Parfait with homemade whipped cream or vegan whipped cream
Recipes for Group 2: Mediterranean Lentil Salad and Chicken Thighs in Chipotle Adobo Sauce
Residents and fellows cooked in pairs to make Mediterranean Lentil Salad (a recipe designed by one of the UT nutrition interns for the Central Texas Food Bank), Chicken Thighs in Chipotle Adobo Sauce, Lentil and Chickpea Pasta with Veggies and White Beans, and a Pumpkin Parfait with homemade whipped cream. Recipes were chosen for discussion about affordability and balanced nutrition. Residents and fellows report that learning practical cooking techniques and nutrition knowledge improves their confidence in talking to patients and families about nutrition.
Spring 2022 - Pediatric Obesity, Weight Management, & Portion Control
Recipes for Group 1: Creamy Cauliflower Soup with Rosemary Olive Oil and Lemon Coconut Energy Balls
Recipes were chosen for discussion about health benefits of ingredients and ease of portion control to avoid overeating.
Fall 2021 - Culinary Medicine Introduction to Pediatrics
Recipes for Group 1: Butternut Squash Mac & Cheese and Dessert Tacos
Recipes for Group 2: Beef, Veggie, Pasta Primavera and Strawberry Biscuit Shortcake
Recipes were chosen for discussion about nutrient-density, ease in preparing for busy families to eat a healthy option, ease in pureeing components for infants starting solids around 6 months of age.
What's been happening with Culinary Medicine?
May 2023 Special Event:
Virtual Cook-Along Class for Dell Med and Dell Children's Associates
- Pediatric hospitalist Hanh Keyburn, DO, FAAP and registered dietitian Keli Hawthorne, MS, RD, in conjunction with Lauren Brauer, MS, RDN, LD who leads the DCMC Healthy Hospital Committee, led a virtual cook-along class about fad diets. Guest speaker Brittany Crim, PhD, RD with the UT Fitness Institute of Texas shared her experiences working with patients for weight management, how patients have tried various fad diets and what actually works for sustained weight loss. For best results, it is recommended to be cognizant of how and why we eat and focus on incorporating physical activity and resistance training into your regular daily lifestyle.
- Originally from North Africa, shakshuka is a popular breakfast food throughout the Middle East. This recipe is simple and satisfying, featuring eggs poached in a harissa-spiced tomato sauce. Serve it with pita or crusty bread for breakfast, brunch, or dinner!
- Recipes from Cooking Class: Shakshuka and Black Bean Brownies
- Let us know at culinarymedicine@austin.utexas.edu what topics you would be interested in for future classes because more events are being planned soon!
Spring in the Garden with DCMC Healthy Hospital Committee (April 20, 2022)
The Culinary Medicine team worked with the Healthy Hospital Committee to promote healthy snack ideas and create Veggie and Fruit Bugs with patients and their families.
Veggie Fruit bugs - Click the link here for recipe ideas
February 2022 Special Event:
Virtual Cook-Along Class for Dell Med and Dell Children's Associates
- The first Eat Well - Culinary Medicine cooking class with DCMC and Dell Med Pediatrics employees led by pediatric hospitalist Hanh Keyburn, DO, FAAP and registered dietitian Keli Hawthorne, MS, RD, in conjunction with Lauren Brauer, MS, RDN, LD who leads the DCMC Healthy Hospital Committee, was a huge hit. Hosted virtually, we celebrated Lunar New Year with an Asian inspired menu of beef lettuce wraps and Asian white bean dip hummus with baked wonton chips.
- What an exciting way to talk about nutrition, learn about health benefits of the ingredients, focus on mindful cooking and eating, celebrate diversity and have fun together.
- Recipes from Cooking Class: Beef Lettuce Wraps and Asian White Bean Hummus with Baked Wonton Chips
- Let us know at culinarymedicine@austin.utexas.edu what topics you would be interested in for future classes because more events are being planned soon!
Overview
Culinary Medicine is a growing evidence-based field that is defined by Dr. John La Puma, MD as one that “blends the art of food and cooking with the science of medicine.” Nutrition and healthy lifestyle habits are directly related to several chronic diseases including diabetes, heart disease and some cancers which result in significant health and economic costs. Physicians are a powerful tool in reversing this trend however most medical graduates report not having adequate nutrition instruction and this education gap persists in graduate medical education and beyond. Pediatric physicians are poised to have a significantly wide influence on this trend by virtue of their patients – the younger population and thereby their families.
The Objective
To train pediatric residents and fellows on how food impacts health in order to better incorporate nutritional knowledge, healthy eating choices and practices into patients’ lifestyles and their own.
The Solution
Design and develop an interprofessional Culinary Medicine series for pediatric residents and fellows.
Strategy
Primary partnership will be between Dell Medical School Pediatric Residency, Pediatric Hospitalist Medicine Fellowship, Dell Children’s Medical Center, and UT Nutrition.
The Culinary Medicine series will comprise 6 total modules, spanning over a three-year period. Module topics will be: Fad Diet/Myths, Pediatric Diet, Weight Management/Portion Control, Food Allergy/Intolerance, Eating Disorders, Food Insecurity. Given trainee scheduling, in order to reach all residents and fellows, each module will be repeated 4 times.
Via a flipped classroom model, residents and fellows will complete required readings/videos prior to each meeting where we will then spend 1.5hr in the UT of Austin Department of Nutrition kitchen (or zoom), applying learning objectives through hands-on food preparation followed by discussion. Our program will emphasize exploration and incorporation of different cultural practices in order to provide a more meaningful approach toward our patients and families. Realistic strategies taking into account differences in health equity will also be addressed. Following each module, we hope to host a community culinary medicine event led by our learners.