About
Program Overview
At UNC Greensboro (UNCG), culinary medicine is a vital part of nutrition education and community outreach. Led by Amy Moyer, Director of Culinary Medicine, the program is housed in the Department of Nutrition within the School of Health & Human Sciences and leverages the Health meets Food curriculum to provide hands-on, practical learning experiences across audiences.
- Dietetic Interns complete 8–10 full modules over a 10-week rotation, engaging in recipe selection, food demos, kitchen management, shopping, and research discussions. Additional modules are covered through journal club-style sessions throughout their internship. Interns are also given the opportunity for CCMS certification following internship. To date, seven dietetic interns have participated, with alumni applying culinary medicine in clinical practice, education, and veteran health settings.
- Undergraduates can enroll in a spring elective modeled after emerging undergraduate culinary medicine programs. Students from nutrition, kinesiology, and biology participate.
- Community Workshops include offerings for faculty and staff, school nutrition professionals, outside organizations, and UNCG faculty/staff. Curriculum content is adapted from ACCM’s community modules.
UNCG also partners with Athletics, using select modules to support student-athlete nutrition education. Chartwells Dining Services is developing a new teaching kitchen and opportunities for collaboration are in the works for campus-wide workshops.
Sessions are currently held in a fully equipped teaching kitchen on campus featuring eight workstations. Goals include broadening instructional space and offerings as demand grows.
Faculty Leadership
Amy Moyer, MS, RDN
Director of Culinary Medicine
Amy oversees curriculum delivery, teaching, and strategic program growth. She has led the program since its launch in 2020.
Sharniqua White, RDN
Chef & Program Facilitator
Sharniqua is a program alumna, chef, and registered dietitian pursuing her CCMS certification. She regularly leads demos and workshops and is developing a culinary medicine-focused business outside the university.
Spotlight & Media
- Collaborations: The team regularly partners with Chartwells, the School Nutrition Association, and other organizations for community workshops and professional development.
- Future Plans: UNCG is exploring new programming for nursing, allied health, and performance nutrition, along with expanded kitchen access and interdisciplinary partnerships.
For more information or media inquiries, contact: Amy Moyer: asmoyer@uncg.edu
