About
Program Overview
Le Moyne College integrates Culinary Medicine into its Physician Assistant (PA) curriculum to strengthen students’ understanding of nutrition, health literacy, and behavior change across the lifespan. Launched in 2022, the program blends classroom discussion, culinary demonstrations, and virtual cooking experiences anchored by modules from Health meets Food.
First-year PA students participate in a “spice lab” within their physical diagnosis course, learning to interpret vital signs and connect diet, sodium intake, and hypertension through hands-on cooking. Using recipes and readings, students explore how herbs and spices build flavor while discussing real-world patient scenarios related to hypertension management. Additional content is introduced through the Medical Humanities course, where learners examine food safety, weight management, macronutrients, and other nutrition concepts.
In the second year, students engage in virtual Culinary Medicine sessions aligned with clinical training, applying modules on neurocognition, obesity, and dietary patterns to patient cases. The program reaches approximately 150 PA students annually and continues to expand across other health professions. Faculty are exploring integrating Health meets Food modules that encourage participants to explore healthy nutrition patterns to better understand and contrast them with disordered eating behaviors. These efforts are supported by a federally funded HRSA grant advancing rural health training and integrated behavioral health initiatives.
Faculty have also extended Culinary Medicine beyond campus through community events sparked by the FAM Coalition, including faculty training, recipe considerations, and patient education materials developed in partnership with local health organizations. They envision building a mobile teaching kitchen as a future initiative.
Faculty Leadership
Mary Springston, MS Ed, PA-C — Clinical Associate Professor and Director of Clinical Advancement, Physician Assistant Studies
Mary Springston is Clinical Associate Professor and Director of Clinical Advancement in Le Moyne’s Physician Assistant Studies program. A certified physician assistant since 1993, she has served in clinical roles spanning HIV care and correctional health before transitioning to full-time academia in 2003. Her current work focuses on curriculum innovation, rural health training, and community-engaged education through HRSA-funded initiatives. As project director for the Le Moyne Education Rural Networking Grant (LEARN), she integrates Culinary Medicine as a practical tool for prevention, behavioral health promotion, and interprofessional collaboration.
Cheryl DuMond-Martinez, MD, MPH — Clinical Director for Rural Health and Instructor, Physician Assistant Studies
Dr. DuMond-Martinez serves as Clinical Director for Rural Health in Le Moyne’s Physician Assistant program and co-facilitates the college’s Culinary Medicine curriculum. A board-certified pediatrician with a Master of Public Health from SUNY Upstate Medical University, she brings expertise in clinical practice, preventive care, and community partnerships. Her leadership advances Le Moyne’s mission to prepare future health professionals to address nutrition, behavioral health, and chronic disease through integrated, evidence-based training.
Spotlight & Media
Students consistently report that they enjoy the virtual Culinary Medicine experiences, finding them engaging and relevant to their clinical preparation. Faculty note that the hands-on and online classes foster collaboration and self-reflection, with learners reporting increased awareness of how nutrition shapes health outcomes in their communities.
Lessons Learned & Advice for Other Programs
Building Culinary Medicine into an established health professions curriculum takes creativity and time. Le Moyne’s faculty emphasize starting small, leveraging grants and partnerships, and adapting lessons to local resources and student schedules. Interprofessional collaboration, faculty enthusiasm, and early success stories have fueled growth and positioned Culinary Medicine as an important element of Le Moyne’s approach to training compassionate, prevention-oriented healthcare providers.
