In aprons rather than scrubs, future physicians gathered around the prep tables at the Chef John Folse Culinary Institute to master how to cook for health.
Nicholls State University and Louisiana State University Health New Orleans partnered again to host the eighth annual Culinary Medicine Program at the Chef John Folse Culinary Institute.
The two-week program, sponsored by Thibodaux Regional Health System, introduced participants to evidence-based nutrition and culinary skills they can integrate into their practices as future physicians.
Thirteen third-year LSUHSC N.O. medical students were taught by Nicholls faculty Chef Jana Billiot, director and instructor at CJFCI, alongside Dr. Allison Gaubert, registered dietitian nutritionist and assistant professor of dietetics. After this course, these students move into clinical settings where they will care for patients for the first time…