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SpotifyNutrition is finally getting a seat at the medical education table. Dr. Jaclyn Albin, the new President of the American College of Culinary Medicine (ACCM), joins Dr. Sabrina Falquier to discuss strategies for weaving nutrition into medical education, and explains why a hands-on teaching kitchen can stick with learners in a way slides never will.
Dr. Albin also makes a compelling case for the broader team required to move this work forward, including chefs, dietitians, researchers, behavioral health professionals, public health experts, occupational therapists and farmers.
If you work in healthcare, teach, study or just want evidence-based answers about food and health, this conversation shows why the future of medicine is also being built in kitchens, not just lecture halls.
In this episode we cover:
- About Dr. Jaclyn Albin [1:10]
- The role of nutrition in healthcare [1:50]
- Does nutrition belong in medical school curriculum? [3:30]
- No, we’re not trying to turn doctors into dietitians. [5:30]
- Bridging silos to fix chronic disease and a broken food system [6:20]
- Why hasn’t nutrition been historically part of medical education? [8:25]
- The difference between nutrition and culinary medicine [10:10]
- Different approaches to teaching nutrition in medical school [12:40]
- How Dr. Albin got into culinary medicine [16:45]
- Where we are today with nutrition education in medicine [20:00]
- Teaching kitchens [24:00]
- Two examples of a culinary medicine medical school elective [26:40]
- Ideal culinary medicine team [29:00]
- Where can MD’s get evidence-based nutrition education? [32:30]
- What does success in culinary medicine look like? [35:50]
Resources
Video – Healthy Eating Plate: Your Guide to Balanced Meals – https://youtu.be/riywZ8QtFdA
Audio podcast – What Do Doctors Actually Learn About Nutrition – https://alternativefoodnetwork.com/podcasts/episode-34-what-do-doctors-actually-learn-about-nutrition/
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