Programs for Patients, Employees and the Community
The growing field of culinary medicine explores the links between food and health, pairing nutritional science with traditional medical interventions in clinical care. Of course, medical recommendations of any kind are only effective when they are followed; sticking to a medically-recommended dietary plan involves far more than filling a prescription.
Have you ever tried any of the following?
- Reducing calories to lose weight
- Eating smaller, more frequent meals to regulate blood glucose
- Avoiding food sensitivities by preparing meals without staples like wheat or dairy
If so, you know it's easier said than done! If your health provider has recommended these or other strategies, get the information, skills and confidence you need to succeed at one of our classes and demonstrations.
Pre-registration is required, and modest fees apply. Check with your insurance provider—in many cases, these fees may be covered. Below is a list of programs and classes by specialty area that may provide you with help you need.
Gastroenterology and Hepatology Programs
Nearly every common gastrointestinal (GI) problem has a nutritional connection. Food choices can impact the onset and severity of GI symptoms and special diets can virtually eliminate flare ups of certain conditions.
Current classes include:
- The Mediterranean Diet for Fatty Liver Disease, March 20, 6-8 p.m.
- Reducing Fat and Fiber for Gastroparesis, April 17, 6-8 p.m. (Registration opens March 18)
- The Low FODMAP diet for Irritable Bowel Syndrome, May 8, 6-8 p.m. (Registration opens April 8)
- Low Sodium, High Protein Cooking for Chronic Liver Disease, June 19, 6-8 p.m. (Registration opens May 20)
- Cooking demonstration for individuals with Inflammatory Bowel Disease (IBD), July 17, 6-8 p.m. (Registration opens June 17)
See a listing of available classes and registration details on the MHealthy Digestive Health Cooking Class Registration page. Check back regularly for additional offerings and details.
Maintaining blood glucose levels is essential to managing diabetes. But understanding what, when and how much to eat can be tricky, and can vary from person to person and at different life stages. The MEND Diabetes Education Team is currently developing a series of classes tailored to eating well with diabetes.
See a listing of upcoming available classes and registration details on our Adult Diabetes Education page. Check back regularly for additional offerings and details.
Cardiovascular Medicine Programs
Eating well is essential to heart health. Eating patterns can play a major role in preventing heart disease, helping patients recover from a heart attack or cardiac surgery, and reducing the risk of future heart attacks and strokes.
The following cardiovascular-related classes are currently planned at the U-M Food for Life Kitchen:
- A series of classes on the Mediterranean diet to treat or prevent the conditions related to Metabolic Syndrome for current and past participants of the Metabolic Fitness Program
- A series of classes on heart healthy eating for patients enrolled in Phase 2 or 3 Cardiac Rehab at Domino’s Farms or Brighton Health Center
MHealthy, the University of Michigan’s faculty and staff health and well-being service, will offer a number of cooking classes in the Food for Life Kitchen. Open to the entire U-M community and general public, these classes will focus on teaching participants how to make easy and delicious meals and snacks based on vegetables, fruits, whole grains, beans, nuts, fish, low-fat dairy, lean meat and beneficial fats. Each class also includes generous tasting of all recipes and tips on how to save time, cut costs and create tasty, healthy food that you and your family will love. Modest fee per class.
To learn more visit the MHealthy Cooking Classes registration page. Check back regularly for additional offerings and details.
Like every U-M healthcare program, this initiative is true to our three-part mission: excellence in patient care, provider education and research.
Courses about the interplay between nutrition, medicine and patient care are planned for providers and University of Michigan students in numerous disciplines. Students in the U-M School of Public Health’s Nutritional Sciences Department will complete a Food Science course as they train to become Registered Dietitians (RD) in the MPH Dietetics program. The Medical School also offers an annual culinary medicine elective course co-lead by Dr. Roma Gianchandani and Dr. Brigid Gregg, which is also supported by the Taubman Institute. The objectives of this elective are to educate medical students on:
- Diets that have been associated with improved health outcomes
- Identification of strengths and weaknesses in a patient’s diet
- Counseling patients on dietary change
- Preparation of healthy meals
- Setting student goals for personal wellness