“Low-Hanging Fruit”: Enhancing Culinary Medicine Curricula by Building Intuitive Community Partnerships

Culinary medicine courses blend culinary arts and social science with biomedical nutrition science to increase student capacity to coach patients towards healthier eating. Our experiences suggest that building diverse community partnerships into such curricula can further broaden students’ nutritional knowledge and support professional identity formation. We describe how others involved in culinary medicine courses might integrate such intuitive partnerships into curricular development.