Using the American College of Lifestyle Medicine’s culinary medicine curriculum as its foundation, the classes blend nutrition science, nutrition counseling, hands-on culinary skills and exposure to world flavors into a practical, case-based course for future physicians. Fourth-year medical students learn to translate dietary guidelines into realistic meal ideas, practice counseling language they can use in a clinical setting and prepare dishes that support common medical nutrition needs, such as cardiometabolic health and diabetes.

The course is led by Kristen Neises, director of lifestyle medicine at the UofL Trager Institute, along with Chef Nikkia Rhodes and is held at the institute’s Culinary Medicine Kitchen, which .

UofL News checked in with Charmi Shah, a fourth-year medical student who participated in the fall semester course, about her experience.

UofL News: What interested you about the culinary medicine course at the Trager Institute’s Culinary Medicine Kitchen?

Charmi Shah: I have always loved cooking and consider myself a true foodie. I grew up helping my mom in the kitchen whenever I could and have always enjoyed trying restaurants and cuisines from all over the world. So, when this culinary medicine course was offered, I immediately jumped at the opportunity. The idea of earning school credit while cooking delicious meals (and getting to eat them afterward) sounded like the perfect combination of passion and learning.

As a vegetarian, I also was especially excited knowing the meals would be plant-based. I am constantly looking for ways to increase protein intake and make healthier substitutions in my own meals, so I knew this class would offer lessons I could apply both personally and professionally. It felt like the perfect opportunity to blend something I genuinely enjoy with my medical education.

UofL News: Could you describe your experience working hands-on in the kitchen and what you learned?

Shah: Each week focused on a different cuisine or meal type, from Asian-inspired dishes to breakfast foods, bowls and even desserts. Before class, we watched instructional videos on cooking techniques and read articles or publications on relevant nutrition topics so we could come prepared for meaningful discussion at the start of the class.

During class, we split into pairs and divided up the recipes, preparing the dishes ourselves. The hands-on experience made the learning incredibly engaging. After cooking, we cleaned the kitchen together as a group and then sat down to enjoy the meal we had created. One of my favorite parts was role-playing patient scenarios, where we practiced applying what we had learned in realistic clinical conversations. It reinforced how to translate nutrition science into practical, culturally sensitive advice. And of course, taking home leftovers was an added bonus.

Beyond learning new cooking skills, I gained a deeper understanding of macronutrient balance, plant-based protein sources, portion control, and how small ingredient substitutions can significantly improve nutritional value without sacrificing flavor.

UofL News: Why do you think it is important for future health care providers to learn nutrition science?

Shah: Nutrition science is foundational to preventive medicine. Many of the leading causes of death in the U.S., including diabetes and cardiovascular disease, are strongly associated with lifestyle factors. While medications are essential in many cases, addressing diet and daily habits is often just as critical.

Exercise is important, but as many physicians emphasize, meaningful weight loss and long-term health begin with the exercise of eating first. Future health care providers must be equipped not only to diagnose and prescribe but also to provide more holistic care by guiding patients toward sustainable lifestyle improvements. Without adequate training in nutrition, physicians may feel unprepared to provide specific, actionable advice.

UofL News: How do you hope to apply these lessons in your approach to health care?

Shah: As someone planning to go into family medicine, I have a strong interest in lifestyle medicine. This course reinforced my belief that physicians should look beyond simply prescribing medications and instead consider how to empower patients to modify their daily habits.

It is one thing to tell a Hispanic patient with diabetes to “avoid sugar,” but it is much more impactful to provide culturally tailored, realistic alternatives. For example, suggesting corn tortillas instead of white flour tortillas, encouraging more beans and less processed meat, discussing portion sizes of rice or chips that may be dietary staples or offering fruit-based dessert swaps instead of traditional fried sweets like churros. These kinds of practical, culturally sensitive recommendations are far more meaningful than generic advice.

Being part of the pilot culinary medicine course felt incredibly special, and I truly believe every medical student would benefit from this experience. I hope to continue expanding my knowledge in culinary and lifestyle medicine and incorporate these lessons into my future primary care practice, helping patients see that healthy living can be both achievable and enjoyable.

Q&A by Samantha Adams

The investment will support the renovation and development of a new dynamic Student Collaboration Lounge in the UofL that will become the heart of the student educational program. The funding also will enable the build out of UofL ’s Culinary Medicine Training Kitchen.

“The University of Louisville’s mission includes preparing professionals who will have a significant impact on our community and the commonwealth. Our nurses are frontline heroes and today’s announcement will only improve their experience and training,” said UofL interim President Lori Stewart Gonzalez. “Thank you to our partner Kindred Healthcare for investing in UofL’s School of Nursing and our community’s next great generation of nursing leaders.”

“Louisville’s ability to stand out as the nation’s epicenter for the future of health care innovation relies on a robust and well-trained nursing workforce across the care continuum,” said Kindred Healthcare LLC Chief Executive Officer Ben Breier. “On behalf of the Kindred Foundation, and me personally, we are proud to support the development and training of the next generation of nurse leaders through our investment in UofL’s School of Nursing. Our hope is that we can support well-trained caregivers and positively impact the health and well-being of our entire community.”

The essence of the 3,485-square-foot Student Collaboration Lounge renovation positions UofL nursing students for success by encouraging them to engage with one another, to share ideas and to develop collectively. The new Student Collaboration Lounge features spaces to support collaboration in both open and private places, including an open kitchen area built to resemble a modern café.

The innovative Culinary Medicine Training Kitchen will help train the health care workforce of the future address barriers to healthy eating by increasing students’ and patients’ sense of preparation, confidence and comfort; help erase misconceptions about popular diets; facilitate learning how to make healthy food flavorful with spices and herbs; provide basic cooking techniques and address food access and other equity issues.

By providing an evidence-based curriculum that supports various delicious and healthy ways of eating, participants will be better prepared to explain dietary approaches and offer strategies to support this foundational component of wellness to their patients.