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 space features eight cooking stations where health care professionals and students will learn culinary medicine, a growing field that integrates nutrition science with practical culinary skills that can lead to improved health, including better management and prevention of chronic illnesses such as diabetes and heart disease.

The kitchen supports the mission of the Trager Institute/Republic Bank Foundation Optimal Aging Clinic, which is dedicated to enhancing the lives of older adults in Kentucky through innovative, age-friendly health care practices. The Culinary Medicine Kitchen, located in the institute’s East Market St. facility, will host physicians, trainees, medical students and other health care providers for hands-on demonstrations that will help them guide patients to better health through healthy eating. The kitchen also will host nutrition-focused cooking demonstrations for the community.

“This wonderful educational venue is an outstanding example of our dedication to advancing medical education and community health, reinforcing our role as a leader in integrating innovative practices into health care training,” said UofL President Gerry Bradley. “It also highlights the Trager Institute’s distinctive approach and dedication to ensuring that older adults across Kentucky receive the care and support they deserve with dignity and compassion.”

The UofL School of Medicine joins 60 other medical schools in using the American College of Culinary Medicine curriculum to train health care professionals to understand and communicate the impact of good nutrition on their patients’ health. At UofL, the kitchen will serve as a vital resource for the Schools of Medicine, Public Health and Information Sciences, Nursing, Social Work and others, supporting their mission to train future and current health care providers and advisors in the role of nutrition in patient health.

“Research shows that good nutrition not only promotes overall health and well-being but also plays a crucial role in preventing and managing chronic diseases,” said Joe D’Ambrosio, director of behavioral health at the Trager Institute. “The Culinary Medicine Kitchen will help bridge the gap between what we know about nutrition and the practice of medicine.”

The Culinary Medicine Kitchen was created with support from GE Appliances, a Haier company, which donated state-of-the-art appliances for the buildout. Features such as an overhead camera and large-screen TVs in the kitchen give learners a bird’s-eye view of techniques for engaging, informative demonstrations. Integrated technology also enables live remote classes as well video recording to create enduring resources for sharing with patients and health professionals online.

Improving health for older adults

Beyond the kitchen, new and renewed funding for workforce training and support services has allowed the Trager Institute to expand its mission to improve the quality of life for older adults across the state. The institute has increased its age and dementia-friendly care and support services, particularly in underserved and rural areas to improve care for the Kentucky’s rapidly aging population.

Last year, the institute received $5 million from the Health Resources and Services Administration through the Geriatrics Workforce Enhancement Program (GWEP), the third consecutive GWEP grant awarded to the institute, following grants in 2015 and 2019.

The new funding allowed the institute to establish FlourishCare Centers of Excellence in the , Cumberland Valley and Barren River regions of Kentucky, bringing together experts from universities, health care providers, community organizations and local governments to improve how care is provided to older adults. Their goal is to ensure health care professionals have the specialized knowledge needed to care for aging adults and to help them stay independent, maintain their dignity and improve their overall well-being.

“By connecting different systems — hospitals, nursing homes, senior care programs and government services — the centers foster a coordinated approach to health care, ensuring that older adults, including those with Alzheimer’s and other memory-related conditions receive continuous and well-organized support, whether they are at home, in a hospital or in a care facility,” said Anna Faul, executive director of the Trager Institute.

In addition, the institute’s Republic Bank Foundation Optimal Aging Clinic was selected as a UofL Health demonstration site for the (GUIDE) model by the Centers for Medicaid and Medicare Services. This national initiative is focused on improving communication between primary care providers and specialists, provides educational resources and emotional support for caregivers, offers respite care and ensures health equity for dementia patients and their families. It is provided at no cost to eligible participants.

The Trager Institute also is expanding its FlourishCare initiative that supports vulnerable older adults with diabetes, depression and dementia, as well as their caregivers thanks to a $600,000 grant over four years from the Administration for Community Living. FlourishCare services aim to improve health outcomes and access to care for those in underserved areas of Kentucky, including:

• BRI Care Consultation: Supports people with dementia and their caregivers by addressing unmet needs, reducing stress and alleviating depression
• Diabetes Self-Management Program: Empowers participants to manage their diabetes effectively
• Program to Encourage Active Rewarding Lives for Seniors: Helps older adults manage and reduce symptoms of depression

To see more images from the ribbon cutting, visit the .

Matt Willinger contributed to this story.