Kendall College and the University of Chicago’s Pritzker School of Medicine Launch a Culinary Medicine Educational Program
肯代尔大学和芝加哥大学普利兹克医学院（University of Chicago’s Pritzker School of Medicine）合作推出烹饪医学教育项目。
这一课外活动将会为一年级医科学生提供有关营养学、健康和医学之间共生关系的实用性知识。
芝加哥——2015年5月8日，肯代尔大学西餐西点学院（Kendall College School of Culinary Arts）和芝加哥大学普利兹克医学院（University of Chicago’s Pritzker School of Medicine）推出了一项新的课外活动，为一年级学生提供学习有关食物如何影响人类健康以及如何有效地与患者讨论与营养相关的问题的实用性知识。这一强化项目将由来自普利兹克医学院的内科医师与来自肯代尔大学的厨师Renee Zonka使用肯代尔的厨房和设施共同教授。目前这个项目是由芝加哥大学女性董事会（Women’s Board of the University of Chicago）拨款赞助。
“我们很荣幸能够与芝加哥大学共同推出这个项目，将西餐西点教育拓展至医学领域，涉及当今社会一些最相关的问题。”肯代尔大学校长Emily W. Knight表示，“食物是有关肥胖和健康习惯问题争论的中心。这类合作将会利用到肯代尔有关营养学和可持续性的优质课程，使未来的医生不仅能从医学层面了解食物，而且还能从患者对吃的实际想法、文化联系和情感关系的层面了解食物。”
这个项目的课程改编自杜兰大学（Tulane University）的烹饪医学项目，由临床助理教授和整合医学教育（Integrative Medical Education）协调员Geeta Maker-Clark博士，以及家庭医学见习主任（Family Medicine Clerkship Director）Sonia Oyola博士引进普利兹克医学院。肯代尔的厨师Zonka将会教授学生如何准备加入健康原料的菜肴，以及如何通过肯代尔的亲身实践烹饪课程将这种信息传达给患者。课外活动最后，一个终极讲习班会让学生们与淡水基金会（Sweet Water Foundation）合作在恩格尔伍德（Englewood）社区教授烹饪课程。
这一课程正在全美很多医学院开设，Maker-Clark博士表示，“已经有很多其他当地医学院对整合这个课程非常感兴趣。大多数的医科学生在这个阶段的生活中都还没有过多了解过食物或烹饪，当他们和患者谈及营养学的时候需要具备双向沟通能力。”她还提到了很多医生的忙碌生活方式，尤其是医科学生，以及这会对他们向患者建议如何改善饮食或准备更健康的菜肴的能力造成多么不利的影响。
Pritzker是基于肯代尔的声誉、西餐西点课程营养学的融入以及芝加哥腹地世界级的厨房而选择肯代尔的西餐西点项目。医学院希望这个项目在来年能继续拓展，所有学生都能接触学习这个课程，通过额外的见习班提供更多的社区指导，参加这个课程的学生也将提供以社区为基础的烹饪课程和营养建议。“我们想要我们的学生变成老师，走出去与社区合作。” Maker-Clark表示。
关于肯代尔大学西餐西点学院：肯代尔大学成立于1934年，位于芝加哥市，是罗瑞特国际大学（Laureate International Universities）网络一员。肯代尔为1650多名多元文化背景充满热情的学生提供商务、西餐西点、早期儿童教育和酒店管理本科学士学位课程。课程将一流的学术活动与实践经验、国际教育机会相结合，帮助商务、酒店管理和西餐西点课程的学生发展成为行业佼佼者所需的专业技术和技能。根据TNS市场研究公司（TNS Global）2013年对芝加哥米其林指南餐厅和顶级酒店人事经理的调查，结果显示肯代尔大学是芝加哥帮助学生发展酒店管理和西餐西点职业生涯最好的学校。1988年，美国烹饪联合会教育基金会认证委员会（American Culinary Federation Education Foundation Accrediting Commission）认证了西餐西点副学士学位项目（Culinary Arts associate program），2008年认证了烘焙和西点副学士学位项目（Baking and Pastry associate program）。肯代尔大学获得高等教育委员会（Higher Learning Commission, HLC）的认证。更多信息，请访问：http://kendall.gheac.com/。
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Kendall College and the University of Chicago’s Pritzker School of Medicine Launch a Culinary Medicine Educational Program
The extra-curricular activity will provide first-year medical students practical knowledge about the symbiotic relationships between nutrition, health and medicine
Chicago—May 8, 2015 Kendall College School of Culinary Arts and the University of Chicago’s Pritzker School of Medicine launched a new extra-curricular activity to provide first-year students the chance to learn practical knowledge about how food plays a role in health and how to effectively discuss nutrition-related issues with patients. The intensive program will be imparted jointly by physicians from Pritzker and Chef Renee Zonka from Kendall College, using Kendall’s kitchens and facilities. The program is currently being funded through a grant from the Women’s Board of the University of Chicago.
“We are proud to launch this program with the University of Chicago and expand the reach of culinary arts education into the medical field, which covers some of the most relevant issues in our society today,” said Emily W. Knight, president of Kendall College. “Food is at the center of the debates related to obesity and healthy habits. This collaboration will leverage Kendall’s strong curricula on nutrition and sustainability, allowing future medical doctors to understand food not just from a medical perspective but also from the perspective of patients’ practical, cultural and emotional relationships to eating.”
The curriculum for the program has been adapted from the Culinary Medicine program at Tulane University and brought to Pritzker by Dr. Geeta Maker-Clark, a Clinical Assistant Professor and Coordinator of Integrative Medical Education, and Dr. Sonia Oyola, Family Medicine Clerkship Director. Kendall’s Chef Zonka will teach students how to prepare meals incorporating healthy ingredients and how to present this information to patients through hands-on cooking classes at Kendall. At the end of the extra-curricular activity, a final workshop will allow students to teach cooking classes in Englewood community in collaboration with the Sweet Water Foundation.
This curriculum is being used by medical schools across the country and Dr. Maker-Clark says that there is “already a consortium of other local medical schools interested in integrating the course. Most medical students have not had much exposure to food or cooking at this point in their lives and when they talk to patients about nutrition, it needs to be a two-way street.” She references the hectic lifestyle many doctors lead, especially medical students, and how this can be detrimental to their ability to relate to patients who want advice about how to improve their diets or prepare healthier meals.
Pritzker chose Kendall’s Culinary Arts program based on its reputation, incorporation of nutrition into the culinary arts program curricula and world-class kitchens in the heart of Chicago. The medical school hopes that the program will expand in the next year to become available to all of its students and offer more community instruction through additional workshops, which will include community-based cooking classes and nutrition advice from students taking the program. “We want our students to become teachers and to go out and work in a collaborative way with the community,” Dr. Maker-Clark said.
About the Kendall College School of Culinary Arts: Kendall College, founded in 1934, is located in Chicago and is a member of the Laureate International Universities network. Kendall offers undergraduate degrees in business, culinary arts, early childhood education and hospitality management to a diverse and passionate community of more than 1,650 students. The curriculum combines strong academics with practical experience and international educational opportunities that help give students in business, hospitality and culinary arts programs the skills and expertise to be leaders in their professions. Kendall College was ranked the number one program in Chicago for preparing students for careers in hospitality management and culinary arts in a survey of hiring managers at Chicago's leading hotels and Michelin Guide restaurants (TNS Global – 2013 Survey). The American Culinary Federation Education Foundation Accrediting Commission has accredited the Culinary Arts associate program since 1988 and the Baking and Pastry associate program since 2008. Kendall College is accredited by The Higher Learning Commission (HLC.) For more information, visit http://kendall.gheac.com/.
The extra-curricular activity will provide first-year medical students practical knowledge about the symbiotic relationships between nutrition, health and medicine
Chicago—May 8, 2015 Kendall College School of Culinary Arts and the University of Chicago’s Pritzker School of Medicine launched a new extra-curricular activity to provide first-year students the chance to learn practical knowledge about how food plays a role in health and how to effectively discuss nutrition-related issues with patients. The intensive program will be imparted jointly by physicians from Pritzker and Chef Renee Zonka from Kendall College, using Kendall’s kitchens and facilities. The program is currently being funded through a grant from the Women’s Board of the University of Chicago.
“We are proud to launch this program with the University of Chicago and expand the reach of culinary arts education into the medical field, which covers some of the most relevant issues in our society today,” said Emily W. Knight, president of Kendall College. “Food is at the center of the debates related to obesity and healthy habits. This collaboration will leverage Kendall’s strong curricula on nutrition and sustainability, allowing future medical doctors to understand food not just from a medical perspective but also from the perspective of patients’ practical, cultural and emotional relationships to eating.”
The curriculum for the program has been adapted from the Culinary Medicine program at Tulane University and brought to Pritzker by Dr. Geeta Maker-Clark, a Clinical Assistant Professor and Coordinator of Integrative Medical Education, and Dr. Sonia Oyola, Family Medicine Clerkship Director. Kendall’s Chef Zonka will teach students how to prepare meals incorporating healthy ingredients and how to present this information to patients through hands-on cooking classes at Kendall. At the end of the extra-curricular activity, a final workshop will allow students to teach cooking classes in Englewood community in collaboration with the Sweet Water Foundation.
This curriculum is being used by medical schools across the country and Dr. Maker-Clark says that there is “already a consortium of other local medical schools interested in integrating the course. Most medical students have not had much exposure to food or cooking at this point in their lives and when they talk to patients about nutrition, it needs to be a two-way street.” She references the hectic lifestyle many doctors lead, especially medical students, and how this can be detrimental to their ability to relate to patients who want advice about how to improve their diets or prepare healthier meals.
Pritzker chose Kendall’s Culinary Arts program based on its reputation, incorporation of nutrition into the culinary arts program curricula and world-class kitchens in the heart of Chicago. The medical school hopes that the program will expand in the next year to become available to all of its students and offer more community instruction through additional workshops, which will include community-based cooking classes and nutrition advice from students taking the program. “We want our students to become teachers and to go out and work in a collaborative way with the community,” Dr. Maker-Clark said.
About the Kendall College School of Culinary Arts: Kendall College, founded in 1934, is located in Chicago and is a member of the Laureate International Universities network. Kendall offers undergraduate degrees in business, culinary arts, early childhood education and hospitality management to a diverse and passionate community of more than 1,650 students. The curriculum combines strong academics with practical experience and international educational opportunities that help give students in business, hospitality and culinary arts programs the skills and expertise to be leaders in their professions. Kendall College was ranked the number one program in Chicago for preparing students for careers in hospitality management and culinary arts in a survey of hiring managers at Chicago's leading hotels and Michelin Guide restaurants (TNS Global – 2013 Survey). The American Culinary Federation Education Foundation Accrediting Commission has accredited the Culinary Arts associate program since 1988 and the Baking and Pastry associate program since 2008. Kendall College is accredited by The Higher Learning Commission (HLC.) For more information, visit http://kendall.gheac.com/.
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