Docs in Aprons, Chefs in Scrubs

Food stepped back into fashion with farmers markets and smart chefs. Beguiled by scrumptious stalks and orange spice, we were seduced not scared.  But now we fear fatty cows. Food isn’t just a hot date anymore and we’re wondering where to turn.

Well, food as medicine is forging new alliances these days—savvy, healthy alliances—from medical schools and culinary institutes to local restaurants and global symposiums. Help is on its way.

Though a 2010 study from the University of North Carolina-Chapel Hill found that two-thirds of disease is preventable through healthy lifestyle choices, only about a quarter of medical schools had even a single course devoted to nutrition. That was then.

Today at least four major universities, including Tulane and Baylor College of Medicine, are putting med students in aprons and discussing topics once taboo—like cooking and cancer, yoga and prevention.

In March, celebrity chef David Bouley partnered with Wegman’s supermarkets to co-sponsor a New York City lecture by Dr. Thomas Campbell, T. Colin Campbell’s son and co-author of The China Study . The host was Bouley’s trendy Next Door restaurant which served up a healthy four-course meal.

And on the west coast, physicians, nutritionists and healthcare execs join world class chefs for an annual Napa Valley conference co-sponsored by Harvard T.H. Chan School of Public Health and The Culinary Institute of America.

Imagine four days of hot science peppered with cooking classes and lip-smacking healthy meals. What a feast!

 

 

 

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