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Curriculum

Year 1

Summer Rotation / Introduction to Culinary Medicine 

Photo of Med Chefs Joshua and Rebecca preparing a mealThe summer before matriculation into medical school, students will begin their learning about Culinary Medicine.

Requirements before matriculating into WVU:

  • One required text reading
  • Will complete one on-line learning module, "Disease Implications of Diet: Introduction to Culinary Medicine"
  • Students will attend a week-long, on campus experience the week directly before first year orientation. This experience will include:
    • Campus time in the classroom – with book discussion and review of the Module
    • Cooking class
    • Meeting with faculty and participants

School year (August-May)

Clinical Learning Group (CLG)

During the first year of medical school, CLM Track students will follow the traditional medical school curriculum.

All students enrolled in the CLM Track will be assigned to the same Clinical Learning Group (CLG). The clinical cases will be updated to enhance training for nutrition and lifestyle medicine perspective while maintaining the core competencies already established for the traditional curriculum.

This group is led by a School of Medicine faculty physician with expertise in nutrition. The CLG allows for enhanced educational information and discussion in nutrition and lifestyle medicine.

My first patient experience:

Students will do a personal assessment of their own health status and dietary habits.

Begin work towards Completion of Requirements for the Culinary Medicine Specialist Certificate

  • Students need to complete two online assignments from the Goldring Center for Culinary Medicine during this school year
    • Each assignment includes readings and a case study, and will take approximately three hours to complete
    • Assignments will be discussed with faculty in a group setting
  • Students will attend two 2–hour teaching session in the kitchen with students from the Davis College of Agriculture, Natural Resources and Design.

Culinary Medicine Interest Group Meetings

Students are encouraged to attend the monthly Culinary Medicine Interest Group meetings and show leadership by planning some of those activities.

Summer semesters between Year 1 and Year 2

Summer Externship

Photo of Med Chefs Prashanth and Levi preparing a meal.Rising second year CLM Track students are required to participate in an additional three to four-week clinical experience at the Eastern Campus in a community setting.

This externship will focus on clinical skills and practical information regarding nutritional concepts and lifestyle medicine advice which can be given to patients. Housing will be provided and a small stipend around $1000 will be given to the participants.

Students will:

  • Participate in hands-on food prep classes
  • Work with a community physician, local dietitians and exercise-trained specialists
  • See patients in clinic and hospital situations
  • Begin a research project
  • Employ their patient history-taking skills (including diet and lifestyle habits)
  • Complete two online modules during this period

Year 2

School year August -May

Clinical Learning Group (CLG)

Students will continue to stay with the same Clinical Learning Group throughout their second year of medical school. The clinical cases will be updated to enhance training for nutritional and lifestyle medicine topics while maintaining the core competencies already established for the traditional curriculum. This group is led by School of Medicine faculty with special interest in nutrition and lifestyle management issues.

Continue work towards Completion of Requirements for the Culinary Medicine Certificate

Students will:

  • Complete four online assignments from the Goldring Center for Culinary Medicine during this school year
    • One module during first semester
    • Two modules over Christmas break
    • One module in second semester
  • Meet with faculty in Morgantown to discuss the modules and complete the cases
  • Have the opportunity to attend one teaching kitchen per semester

Year 3

Photo of Med Chefs Chelsea, Natalie and Darrin preparing pancakesMedCHEFS educational workshop(s) (2-3 hours food preparation session in kitchen setting)  

  • All WVU MS3 medical students attend one MedCHEF workshop per year.
  • CLM students must attend at least one additional MedCHEF workshops (but may attend up to total of four during third year).

Continue work towards Completion of Requirements for the Culinary Medicine Certificate

  • Students need to complete five online assignments from the Goldring Center for Culinary Medicine during this school year (topics correspond to third year clerkships)
  • Students will come together to discuss modules as a group with faculty at least once per semester
  • Year 3 or 4

Student activities

  • Help to organize and participate in group visits based around health conditions which can be improved with better lifestyle management choices
  • Participate in a clinical research project
  • Create a poster abstract for display in a peer-reviewed poster session at a conference

Year 4

One elective month: Culinary and Lifestyle Medicine

During this time, students will have dedicated time to complete the online modules necessary to sit for the Culinary Medicine Certificate exam, as well as finish the research project started earlier in the curriculum.

Prior to Medical School graduation

In spring of fourth year, after all residency interviews and selection process is complete, students will be able to sit for their Culinary Medicine Certificate exam.

Culinary Medicine Interest Group (CMIG) Meetings

Students are expected to attend the monthly Culinary Medicine Interest Group meetings and show leadership by planning some of those activities.