Culinary Medicine Labs
One of NOSM U’s Academic Principles is interprofessionalism where learners in all of NOSM U’s programs learn with, from and about each other as developing and practicing health care professionals.
In 2017-18, NODIP piloted Culinary Medicine Labs which blends the art of food and cooking with the science of medicine. Through the support of RD facilitators and dietetic interns the pilot was a success. It has been expanded on both NOSM U’s campuses with efforts to formally integrate this curriculum into the UME Program.
To our knowledge, NODIP is the first Canadian internship program to include dietetic interns in the CML model of medical education training. Hear more about the benefits from our interns and medical students (see video here).
CML 2020-21 Recipe Collection
September 2020 (CML 101, Introduction)
October 2020 (CML 102, Gastrointestinal Conditions)
November 2020 (CML 106, Diabetes)
December 2020 (CML 103, Cardiovascular Health)
January 2021 (CML107, Reproductive Health)
February 2021 (CML 104, Neurology)
March 2021 (CML 105, Bone Health)
April 2021 (CML 111, Seniors/Elder Care)
May 2021 (CML 106, Diabetes)
CML 2021-22 Recipe Collection
- Barohn J, Rysdale L. Virtual Culinary Medicine Labs: A Northern Ontario School of Medicine (NOSM) and University of British Columbia (UBC) Collaboration (poster) Canadian Conference of Medical Education, Virtual. April 2021.
- Rysdale L, Raftis D. Strategies to accelerate future physician nutrition competence in medical schools. (oral). International Congress of Dietetics, Cape Town, South Africa. Virtual Sept 2021.