This Spring semester saw University of South Carolina Columbia School of Medicine students in the kitchen for their Culinary Medicine elective.

“I’m so glad to be back in the kitchen, and even gladder that it was to be leading this incredible group of 4th year medical students,” said Kelly Duane, FoodShare SOuth Carolina’s Director of Culinary Medicine. “They never ceased to inspire me with their creativity, adventurousness, and engagement,” she continues. “They for real give me hope for the future of the medical establishment, and it is an extraordinary honor to be a part of their journey.”

Culinary Medicine is the emerging field of connecting evidence-based nutrition science to the food one prepares in order to address an individual’s health conditions. FoodShare South Carolina’s Culinary Medicine program teaches nutrition science and culinary skills to medical learners and professionals at the University of South Carolina Columbia School of Medicine using a nationally accredited curriculum. The program offers a special lecture to introduce food security and social determinants of health to first year students and a fourth-year intensive elective in culinary medicine. The fourth-year elective focuses on chronic disease prevention and application of dietary recommendations for the most critical diseases facing South Carolina, namely diabetes and heart disease.

To find out more about FoodShare’s Culinary Medicine program, click here.