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Changing the medicinal perspective

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Prescribing recipes, is this new?

Incorporating food on medicine. A lot of people took home made remedies in behalf of medicine. At our house, my mom tends to create a remedy on her kitchen for my dad’s condition. And now bringing medicine to the kitchen is not somehow new. Prescribing recipes for treating an illness will be an inexpensive expense. It will lessen all the expenses that covers all for the treatment.

Few of the people are communicating with their doctors in terms of nutrition, others are asking for a professional help who is in line with this kind of field. And now learning this, it is building a new perspective on the eyes of every consumers.

Read more below.

In between anatomy and biochemistry, medical students in the US are learning how to sauté, simmer and season healthy, homemade meals.

Since 2012, first and second year students at Tulane University School of Medicine in Louisiana have been learning how to cook. Since the program launched, Tulane has built the country’s first med school-affiliated teaching kitchen and become the first medical school to count a chef as a full-time instructor.

Sixteen med schools have now licensed the center’s curriculum, as have two non-medical schools, the Children’s Hospital San Antonio-Sky Lakes Residency Program and the Nursing School at Northwest Arkansas Community College. In fact, about 10% of America’s medical schools are teaching their students how to cook with Tulane’s program, Tim Harlan, who leads Tulane’s Goldring Center for Culinary Medicine, told the James Beard Foundation conference last month. It also offerscontinuing medical education programs with a certification for culinary medicine, for doctors, physicians assistants, nurse practitioners, pharmacists, and registered dietitians

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