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Food as medicine

September 9, 2013 10:00 AM

New Wave staff

Things are cooking at the Goldring Center for Culinary Medicine at Tulane University where students are learning how to use food as medicine.  The center provides culinary training so students can use diet and nutrition to benefit their patients.
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Leah Sarris, the center's program director, is teaching recipes that have been proven to control conditions such as diabetes, high blood pressure and celiac disease, to name a few. And, the dishes are delicious!
Construction begins this month on the center’s new teaching kitchen — the nation’s first affiliated with a medical school. The 4,600-square-foot facility will be built in the Refresh Project, a redevelopment of the former Schwegmann Bros. grocery store on Broad and Bienville streets that will include a Whole Foods Market.
The teaching kitchen, slated to open in January, will include professional ovens and cooking stations for medical students, physicians-in-training, chefs, doctors and members of the community to learn the tenets of healthful cooking.
The project is part of Tulane University’s groundbreaking culinary medicine program and collaboration with Johnson & Wales University College of Culinary Arts, the first joint training program by a medical school and major culinary institute.

Tulane University, New Orleans, LA 70118 504-865-5000