The Culinary Medicine Program at University of Colorado Anschutz
Program Overview
At the University of Colorado Anschutz, culinary medicine is integrated into the medical school curriculum through an elective offered during summer blocks during students’ clinical years. Co-directed by Dr. Matthew Haemer and Dr. Jennifer Hronkin, the program blends the Health meets Food curriculum with clinical shadowing experiences. Students complete online pre-course modules, followed by hands-on culinary sessions and physician-led case studies held at the Anschutz Health and Wellness Center. A team of culinary educators and registered dietitians guide students through cooking demonstrations, interactive classes, and recipe discussions.
Medical students complete the eight core Health meets Food modules over a dedicated one-month elective, including in-person cooking classes and 16 hours of shadowing with registered dietitians or physician nutrition specialists specializing in clinical areas such as oncology or lifestyle medicine. The course is offered twice each summer and accommodates 32 students per year. Culinary instruction is led by a team of RDs who also run employee wellness and community classes through the Wellness Center.
The program consistently receives outstanding student feedback, with many calling it the most valuable experience of their training and their first exposure to practical nutrition education. The course is currently available to third- and fourth-year medical students during their clinical rotations, with long-term goals to expand its reach through longitudinal or community-based options.
Faculty Leadership
Matthew Haemer, MD, MPH
Course Co-Director
Matt Haemer, MD, MPH is a Professor of Pediatrics in the Section of Nutrition at the University of Colorado Anschutz Medical Campus. He is an educator, researcher, and clinician who practices medical nutrition and obesity medicine at Children’s Hospital Colorado. He is board certified by the American Academy of Pediatrics and the National Board of Physician Nutrition Specialists. He directs the University of Colorado’s Clinical Fellowship in Pediatric Obesity and Nutrition and co-directs the course in Nutrition and Culinary Medicine for 3rd and 4th year medical students. He is enthusiastic about the critical role of nutrition in the prevention and treatment of disease.
Jennifer Hronkin, MD, CCMS
Course Co-Director
Dr. Jennifer Hronkin is board certified in family medicine and obesity medicine and is a Certified Culinary Medicine Specialist. She teaches and sees patients at the University of Colorado School of Medicine and is the course co-director for the Nutrition and Culinary Medicine elective offered to third- and fourth-year medical students. She is passionate about cultural and heritage cooking for health, wellness, and disease prevention. She has two grown children and lives in Colorado with her husband (also a family physician) and two large-sized mutts.
Anita Bancroft, RD, CC
Lead Culinary Educator
Anita leads the culinary educator and dietitian team at the Anschutz Health and Wellness Center and oversees culinary instruction for the elective. Anita’s lifelong passion for food led her to Red Rocks Community College, where she earned an AAS in Culinary Arts and became an ACF Certified Culinarian (CC) through the Rocky Mountain Chefs of Colorado apprenticeship program. After honing her skills in professional kitchens, she graduated as a University Honors Scholar from Colorado State University with a BS in Nutrition and Food Science and a Gerontology minor, earned her Registered Dietitian (RD) credential and a Graduate Certificate in Public Health Sciences, and is now pursuing an MPH in Leadership & Public Health Practice. Anita manages the Community Nutrition Programs team at the wellness center, collaborating with colleagues to advance innovative, community-focused nutrition initiatives.
Spotlight & Media
The culinary medicine elective at CU Anschutz has been described by students as one of the most impactful experiences of their medical training. Many report it was their first exposure to applied nutrition and lifestyle medicine and call for the course to be offered more widely.
“This has by far been my favorite elective in medical school, and I would recommend it to every student.”
“Every medical student should take this course! The didactic portions, clinical skills, and cooking skills are invaluable for all future physicians.”
“This course was truly phenomenal. It provided me with a wonderful base from which I can draw upon in my discussions with patients in the primary care setting.”
“Not only does it address an instrumental component of health that isn’t well covered elsewhere in medical school, it created opportunity to practice life skills that will benefit me outside the world of medicine as well.”
In addition to student feedback, the Clinical Translational Research Center (CTRC) uses the teaching kitchen for research involving medically tailored meals (MTMs), supporting further integration of nutrition into clinical and academic settings.
For more information or media inquiries, contact: Dr. Jennifer Hronkin: jennifer.hronkin@CUAnschutz.edu
