About
Program Overview
Since 2017, the Philadelphia College of Osteopathic Medicine has integrated Culinary Medicine as an elective experience for first- and second-year DO students. On the Philadelphia campus, nearly 100 students participate each school year in a four-module series offered during the Fall and Spring semesters. The course consistently fills to capacity, with a spring waitlist reflecting strong learner demand. Each small-group session—limited to about 12 students—fosters close faculty interaction and creates an enjoyable, low-stakes environment for experimentation and reflection. Learners explore topics such as hypertension, cancer, obesity, and inflammation through the lens of Health meets Food curriculum, applying culinary principles that translate directly into patient care. The program’s success inspired efforts to grow Culinary Medicine at PCOM Georgia and PCOM South Georgia with support from the university president and discretionary funding.
Sessions take place in the campus cafeteria conference area, where pop-up cooking stations with portable burners and ovens provide a flexible, interactive classroom. Following a recent renovation, PCOM Philadelphia now has a dedicated teaching space within the cafeteria—a milestone that will allow expanded offerings and improved access for students across programs and campuses.
Dr. Farzaneh Daghigh has pursued additional grants to scale the program, with a long-term goal of reaching all 300+ medical students annually through an integrated, nutrition education model in PCOM curriculum.
Faculty Leadership
Farzaneh Daghigh, PhD — Professor, Department of Bio-Medical Sciences
Dr. Daghigh, a biochemist and nutrition scientist, leads PCOM’s Culinary Medicine program and teaches foundational courses in biochemistry and nutrition. She has championed Culinary Medicine as a natural extension of basic science education—helping students connect metabolic pathways to real-world food choices. Her leadership has positioned the program as a model for experiential learning that links molecular mechanisms to practical prevention and patient counseling.
Joanne Kakaty-Monzo, DO, FACOG — Chair, Department of Obstetrics & Gynecology; Co-Course Director, Culinary Medicine
Dr. Kakaty-Monzo is a board-certified obstetrician-gynecologist and department chair at PCOM’s Philadelphia and Atlanta campuses. She brings over two decades of clinical and academic experience to the Culinary Medicine team, bridging nutrition, lifestyle medicine, and women’s health. Her leadership helps students translate evidence-based nutrition into real-world clinical conversations. She leads the program across all three PCOM campuses.
Spotlight & Media
- Students frequently cite the course as one of the most engaging and memorable aspects of their training, often returning after graduation to share that it prepared them to speak confidently about evidence-based nutrition in clinical practice.
“In only four days, this course allowed us to learn and discuss where our food comes from, how to adjust flavoring and maintain health with herbs and spices, and what molecules and nutrients in specific foods contribute to diseases and their prevention.”
“As physicians, we will be advising our patients on nutrition and lifestyle and asking them to pay close attention to nutrition labels. For many people, this is already a confusing task. This class helped me feel more prepared to guide them.”
- In October 2022, PCOM Culinary Medicine students competed in a spirited cooking challenge inspired by the Food Network’s Chopped: issuu.com/pcomeducation/docs/pcomdigest1_2023 (page 7)
- NPR: How to help patients eat better? One Philly med school says, teach their doctors to cook
- The DO: PCOM students trade white coats for aprons
Oral Presentations
- IAMSE Feb 2020, Asia: Cooking Joy into An Active Learning, By Farzaneh Daghigh, PhD: www.facebook.com/PCOMeducation/photos/a.170468063558/10158285651873559/
- OMED Oct 2019, Baltimore, MD: American Osteopathic Academy of Sports Medicine. What is Culinary Medicine? By Farzaneh Daghigh, PhD: www.aoasm.org/page/OMED_2019
Publications & Posters
- Orli Glickman, Joanne Kakaty-Monzo, Michael Roberts and Farzaneh Daghigh, Exploring the Effectiveness of Virtual and In-Person Instruction in Culinary Medicine: A Survey-based Study”. BMC Medical Education, Vol 24, Issue 1, 2024.
Lessons Learned & Advice for Other Programs
Small-group, low-pressure environments foster deep learning and student engagement. Faculty collaboration between scientific and clinical disciplines is a key strength, helping learners connect the dots between biochemical pathways, patient outcomes, and food choices. PCOM’s team emphasizes adaptability—using creative setups and strong administrative support to deliver high-quality programming even without a dedicated kitchen.
Their advice for new programs: start small, innovate within your limitations, and connect with other ACCM sites for inspiration and collaboration.
