Dr.. Jacqueline Albin of UTSW on How Culinary Medicine Treats What Ails You »Dallas Innovates

Jacqueline Albin, MD
Associate Professor of Internal Medicine and Pediatrics and Culinary Medicine Program Leader
Southwestern Utah
…on improving nutritional education in an unprecedented age of diet-related health problems.

over here From obesity to cardiovascular disease, we live in an era of unprecedented health problems related to diet. But Dr. Albinwho drives Culinary medicine program in Southwestern UtahAnd her team is trying to prepare a solution by reviewing programs at medical schools across the United States

Dr.. Jacqueline Albin

A review of the programs conducted by US Southwestern University researchers was published in Academic MedicineAnd the magazine Association of American Medical Colleges.

Programs use “Kitchen Education” to give health professionals the skills that can help patients make healthy dietary changes while enjoying nutritious, accessible, affordable, and delicious food.

“This work is the first scope review of culinary medicine programs at a medical school in the United States,” Albin said in a statement. “We expect this to be a pivotal resource for many medical schools seeking to launch programs and in need of a compiled literature base as well as information on funding, assessment strategies, and lessons learned.”

From food allergies to IBS, problems are growing

Recently, Albin notes, the mystery of feeding sickness has become more difficult.

“This is becoming increasingly complex as more patients face food allergies and intolerances, special dietary or nutritional needs, diseases such as irritable bowel syndrome, and much more,” she said.

One solution is culinary medicine – a field in which the University of Southwest USA has been an innovator. Since launching its program in 2015, UTSW’s Culinary Medicine team has taught in kitchens across Dallas-Fort Worth for medical students, residents, fellows, and other health professionals and patients.

The team recently went virtual, launching a clinical service line to consult with other healthcare providers. More things will be launched over the next several months, including group cooking classes and one-on-one visits between patients and registered dietitians.

“I have always had a passion for teaching students and patients about nutrition, lifestyle, and other environmental influences on health,” Albin said, and as her program grows, she hopes its impact will be increasingly felt in North Texas and beyond.

Other researchers who contributed to the review published in Academic Medicine include the first author Courtney Newman And the Justin Yan—Both UTSW medical students — and Sarah The messiah subordinate University of Texas School of Public Health.

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