The Center for Mind-Body Medicine

Food As Medicine in Medical Schools 2007

68 medical schools have been represented at our program. Here’s how some are using our curriculum:

Johns Hopkins School of Medicine, Baltimore, MD—The Center is working with a committee headed by Paul Watkins, MD, PhD to design a new nutrition for all four years of medical school. Our first rough draft was submitted in February 2007. 25 Johns Hopkins faculty and students were trained at Food As Medicine 2006, and we are holding the program for a second year in Baltimore in 2007 expressly to train additional students and faculty, and, thanks to a generous grant from the Jacob & Hilda Blaustein Foundation, to continue to train healthcare givers working with underserved communities in the city of Baltimore, including Johns Hopkins physicians.

Georgetown University School of Medicine, Washington, DC—Tom Sherman, PhD, Associate Professor in the Department of Physiology & Biophysics, returned from Food As Medicine 2003 and created a new nutrition curriculum for his masters students (see attached). Approximately 150 students per year have taken this course over the past two years. He is currently in discussions with the medical school curriculum committee about making this course available to medical students.

Columbia University Medical Center, NY — Zana Dobroshi, MD, Food As Medicine 2004 graduate, is now using nutrition in the Pediatric Emergency Room, and teaching a course of nutrition to Child Psychiatry Fellows and General Psychiatry Residents. She is developing a research project based on this work.

George Washington University Medical Center, Washington, DC – John Pan, MD, Food As Medicine 2003 graduate, has expanded the use of nutrition and nutrition curriculum in the Center for Integrative Medicine, which he directs. 4th year medical students observe alumna Cyndi Reeser, MPH, RD, LD’s nutritional consultations with patients.

Howard University College of Medicine, Washington, DC—Associate Professor Cynthia K. Abrams, PhD, RD, 2003 and 2006 attendee, has incorporated Food As Medicine materials directly into her classes on basic biochemistry and organ systems. Tanya Agurs-Collins, PhD, Howard University Cancer Center, uses the Food As Medicine course materials in her lectures on GI disorders and oncology nutrition for 1st year medical students.

University of Illinois College of Medicine, Peoria, IL —William Mize, MD, Assistant Professor of Pediatrics, 2004 and 2005 attendee, brought colleagues with him the second year who are helping him co-create a new holistic child development clinic.

Loma Linda University School of Medicine, Loma Linda, CA—Sharon Reisen, MD, Director of the Pediatric Residency Program, has attended Food As Medicine twice, in 2003 and 2004. Faculty at Loma Linda are now teaching the Food As Medicine curriculum to all the medical students and pediatricians in her program.

Dominican University Department of Nursing, San Rafael, CA – Immediately after returning from Food As Medicine 2004, Lynne Marie LoPresto, MS, RD, created a 12 hour nutrition curriculum for nursing students for fall 2004. Her students response? “This is what we want to hear.” Lynne returned to Food As Medicine 2005 to help her expand her curriculum.

Quotes from Food As Medicine 2006 attendees:

Food As Medicine is a phenomenal evidence-based course in nutrition. There is nothing comparable in medical training. I would like to attend again to reinforce what I learned. I know I would not have been able to go without the scholarship sponsorship. It remains one of the most important courses during my training at Hopkins.

Thanks to the practical components of the coursework, I was able to return to my practice and apply my new found skills to the care of my patients. The recommendations were well received by patients and have actually resulted in an improved sense of well-being per patients’ reports. Personally, I have also been encouraged to apply the fundamental lessons in nutrition I learned to my own life.

I truly enjoyed the course and hope that one day I can work in a practice that incorporates many of the principles highlighted by the Center.

Kayla Cunningham, MD
Johns Hopkins School of Medicine, Endocrinology Fellow

Food As Medicine is a true interdisciplinary educational experience that advances our understanding of how food influences health outcomes. Every health practitioner will improve their patients’ quality of life by sharing the knowledge learned at the Food As Medicine course.

Gerard Mullin, MD
Division of Gastroenterology & Hepatology
Johns Hopkins Hospital

The course is a revolutionary and truly enlightening way to think about nutrition and health.

Robin Cuddy, MD, MPH
Johns Hopkins School of Medicine

This course is a true inspiration both personally and professionally. It represents the true medicine and is shining a light on the future of medicine and healing.

Maggie Covington, MD
University of Maryland

The Food As Medicine course has given me a renewed zest for practicing medicine by bringing me back to the real reasons I went into medicine. Thank You!

Marquelle Klooster, MD
Loma Linda University Medical College

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