About
Program Overview
The Culinary Medicine program at Nova Southeastern University (NSU) is jointly supported by the nutrition department and the medical school. The program adopted the Health meets Food curriculum during the COVID-19 pandemic and has since been integrated into dietetics education, medical student training, wellness programming, and early-stage community engagement. NSU is one of only three institutions in the U.S. offering both MD and DO training, creating a unique opportunity for broad physician workforce impact.
Programming spans multiple disciplines:
- Dietetic Students – All dietetic students complete two required courses with hands-on culinary components, including an applied lab integrating food science, nutrition therapeutics, and culinary technique. Students participate in structured cooking labs (approximately three labs per course), with a maximum of 30 students per campus per year across two campuses (approximately 60 students annually). The curriculum emphasizes translating nutrition science into practical, scalable food preparation skills.
- Fourth-Year Medical Students (MD & DO) – NSU offers a four-week, for-credit Culinary Medicine elective enrolling six to seven students per rotation, with multiple rotations offered annually (24–36 learners total). The elective is delivered virtually and combines self-guided study, structured cooking assignments, reflective journaling, motivational interviewing practice, and facilitated weekly debrief sessions. Learners complete cook-alongs, video reflections, and a final presentation. There is strong student interest in applying this training toward CCMS certification.
- Preclinical Medical Students – Culinary Medicine principles are embedded within required first- and second-year medical coursework, including a nutrition course addressing macronutrients and chronic disease, food insecurity, culturally responsive counseling, and practical dietary modification strategies aligned with the Health meets Food framework. A required first-year wellness course incorporates Mediterranean diet principles, dietary self-assessment, and facilitated discussion, with an emphasis on the relationship between diet quality, well-being, and academic performance.
- Student Clubs & Educational Outreach – In addition to formal coursework, faculty periodically adapt Culinary Medicine principles for student organizations and short-term educational outreach activities, including high school immersion experiences, based on available space and scheduling.
Culinary Medicine sessions are delivered through a combination of virtual instruction, shared institutional kitchens (including a banquet or catering kitchen used for small-group instruction), and external partner sites. While NSU does not currently operate a dedicated teaching kitchen, faculty have demonstrated flexibility by adapting Culinary Medicine activities to available spaces. Faculty have also discussed future opportunities to expand research, interprofessional training, and community-engaged programming as staffing capacity and infrastructure allow.
Faculty Leadership
Stephanie Petrosky, D.C.N., M.H.A., RDN, LDN, FAND— Program Lead
Stephanie Petrosky is a Registered Dietitian Nutritionist with experience spanning clinical practice, healthcare operations, and higher education. She has worked in hospital and outpatient settings and held executive roles within national healthcare organizations. Stephanie earned her advanced practice doctorate in clinical nutrition from the University of North Florida and currently serves as Chair of the Dietetics and Nutrition Practice Council for Florida, overseeing dietetics licensure statewide.
Marilyn Gordon, Ed.D., RDN, CSSD, LDN— Co-Instructor
Marilyn Gordon is a Registered Dietitian Nutritionist and Associate Professor of Nutrition at Nova Southeastern University. She supports Culinary Medicine and nutrition education across medical, dietetic, and wellness programs and brings extensive experience in clinical nutrition, sports dietetics, and higher education.
Melinda Luis, M.S., RD, LDN — Co-Instructor
Melinda Luis is a Registered Dietitian Nutritionist with a background in clinical practice and higher education. She earned her M.S. in Dietetics and Nutrition from Florida International University and is currently completing her Doctor of Clinical Nutrition at the University of North Florida. At Nova Southeastern University, she teaches nutrition and culinary-related coursework and developed a course focused on world culture, food, and nutrition.
Joshua Costin, PhD — Medical Student Programming Lead
Joshua Costin is an Associate Professor in Medical Education at Nova Southeastern University’s Dr. Kiran C. Patel College of Allopathic Medicine. He holds a PhD in Microbiology & Immunology and directs courses including the fourth-year Culinary Medicine elective and related microbiology and nutrition curriculum. Dr. Costin’s work spans microbiome and nutrition education, and he supports interdisciplinary teaching across medical and nutrition programs.
Lessons Learned & Advice for Other Programs
NSU faculty emphasize the importance of flexibility and collaboration when implementing Culinary Medicine without a dedicated teaching kitchen. Adapting content across delivery formats, building shared ownership across departments, and starting with consistently deliverable modules have supported implementation despite space and staffing constraints.
