Dr. VanBeber & Culinary Medicine
“Culinary Medicine blends the education of patients about healthier food along with direct instruction on how to apply that knowledge in everyday life.”
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Anne VanBeber, Ph.D., RDN, LD, FAND, CCMS
I have said many times over the past 10 years that culinary medicine has changed my life
We created our culinary medicine program at TCU in 2014 and have taught 10 cohorts of medical students since then. During this time, I have seen a growth from medical school administrators embracing the importance of culinary medicine for their students. I am happy to say that the new TCU Burnett School of Medicine now offers a Culinary Medicine Seminar elective.
I think I have become a more effective nutrition and culinary educator, not only in the classroom but also in the professional sector. Earning the distinction of Certified Culinary Medicine Specialist (CCMS) in 2015 was a career highlight. I have been invited to speak about culinary medicine at many local, state, and national professional meetings.
Dr. VanBeber's Background“I attribute many successes of my career to being open to new opportunities.”
My passion and zeal for communicating how food truly can be medicine has impacted the professional careers of many of my dietetics students as well, as at least three former students are also CCMS and work directly with culinary medicine.
The Certified Culinary Medicine Specialist (CCMS) designation identifies clinicians who have a unique foundation for incorporating healthy eating into patients’ diets: comprehensive knowledge of nutrition and the culinary techniques to prepare food that is consistent with real-world budgets, time constraints, and nutritional ideals.
The obesity and cardiometabolic risk epidemics are running rampant in the United States. With 69% of adults identified as overweight or obese and the typical American diet exceeding the recommended intake levels for fat, sugar, refined grains, and sodium2, the need for healthcare practitioners to actively engage patients on issues related to diet is greater than ever.
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“I have a rush of adrenaline when I see their excitement and pride in what they have accomplished.”
This interprofessional education model allows dietetics students to work alongside medical students to help them all learn of each other’s value on the health care team. The dietetics students gain valuable skills in communication, teaching, and counseling, while the medical students improve a vast array of culinary skills and nutrition knowledge. The medical students present their final products to the class. I have termed this exercise the “culinary grand rounds”, and this is the piece that truly shows how much the medical students are learning.
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