By Jennifer Schaffer Leone
Training future physicians to use food as medicine—in the kitchen and beyond
The ancient wisdom, “Let food be thy medicine,” is finding new life in healthcare education. Once viewed as aspirational, the connection between nutrition and health is now recognized as a practical, evidence-based strategy for preventing and managing chronic disease.
One promising response to this shift is culinary medicine—an emerging field at the crossroads of nutrition science and hands-on cooking that reshapes how healthcare providers are trained. It blends the science of medicine with the art of food preparation, integrating insights from psychology, sociology and preventive care to support long-term wellness.
First introduced at Tulane University School of Medicine in 2012, the Health Meets Food curriculum is now used by more than 60 medical, residency and nursing programs nationwide. At PCOM, culinary medicine aligns with the College’s osteopathic philosophy, which views health holistically—encompassing body, mind and spirit. It reinforces the idea that well-being is shaped not just by symptoms but by lifestyle, emotional health and social context. By integrating clinical knowledge with daily habits, culinary medicine brings these principles to life—often around the dinner table.
Launched in 2017, PCOM’s Culinary Medicine elective offers first- and second-year medical students an introduction to food as a clinical tool. The course blends interactive cooking sessions—led by a faculty physician and professional chef—with evidence-based instruction in nutrition and lifestyle medicine.
Co-directed by Farzaneh Daghigh, PhD, professor of biochemistry, who teaches in Philadelphia, and Joanne Kakaty-Monzo, DO ’97, academic chair of obstetrics and gynecology, who leads sessions in both Philadelphia and Georgia, the elective encourages students to view food through both a diagnostic and therapeutic lens.
The course is offered after students complete their biochemistry coursework, allowing them to build on a strong scientific foundation. Biochemistry informs how nutrients influence metabolic pathways, hormone regulation and cellular function—critical knowledge for understanding how food affects health on a molecular level. Culinary Medicine brings that science to life, offering a practical, hands-on application that connects biochemical principles with patient care.
Each session is limited to just 12 students. The atmosphere is intimate, collaborative and fun, with students learning alongside their peers in a uniquely engaging setting. Tables are thoughtfully set for tasting and discussion, creating a shared space where science, cooking and community intersect.
In addition to culinary techniques, students explore medical nutrition therapy, the psychology of eating, food insecurity, and culturally responsive dietary counseling. They also analyze current scientific journal articles and clinical care cases, reinforcing core concepts and board exam readiness.
“We are seeing more patients ask questions about where their food comes from or how it is produced,” says Dr. Daghigh. “Physicians need to be ready—not just with answers, but with real guidance that helps patients make informed, values-aligned decisions about their health. Food is a powerful part of the conversation around prevention, wellness and equity. As physicians, we have an opportunity—and a responsibility—to bridge the gap between nutrition science and everyday choices.”
A 2024 study published in BMC Medical Education by Drs. Daghigh and Kakaty-Monzo, along with Drs. Orli Glickman and Michael Roberts, explored PCOM students’ experiences with both virtual and in-person Culinary Medicine instruction. The findings were clear: students found the course highly relevant, clinically sound, and personally transformative.
Students who participated in hands-on sessions reported increased confidence in nutritional counseling, a deeper understanding of food’s impact on chronic disease, and a greater intention to apply that knowledge in clinical care.
“Physicians shouldn’t just treat disease—we should also work to reduce risk through thoughtful, practical counseling,” says Dr. Kakaty-Monzo. “Our students appreciate learning how to go beyond broad advice. What are you actually telling your patient to do? Is it realistic? You can’t tell someone living in poverty to buy bison because it’s healthier than beef. We have to meet people where they are. That might mean pointing them to wholesale produce stores for affordable vegetables or recommending meal services that offer healthy options for around $10 a meal. The goal is to have useful, accessible ideas at our fingertips.”
Earlier this summer, PCOM partnered with Saint Joseph’s University to present the Food as Medicine Conference, a multidisciplinary event exploring nutrition’s preventive and therapeutic roles in clinical care. Drawing an audience of healthcare professionals, researchers and community leaders, the conference highlighted topics ranging from the gut-brain connection to pediatric obesity, oncology nutrition and the impact of social determinants on health outcomes. PCOM faculty and alumni presentations underscored the College’s leadership in advancing food-based interventions as a key component of medical education and patient care.
Fresh from the Garden: Growing Wellness at PCOM’s Lancaster Avenue Healthcare Center
An urban oasis is taking root at PCOM’s Lancaster Avenue Healthcare Center. Through a dynamic partnership among the PCOM Community Wellness Initiative, Greener Partners and the PCOM Teaching Kitchen Nutrition Education Project, the Lancaster Health Garden offers more than just fresh produce; it cultivates purpose and possibility.
Rich with herbs and vegetables, the garden supplies ingredients for weekly student-led cooking demonstrations that empower patients to embrace homegrown nutrition. Kristen Berry, DO ’00, assistant professor of family medicine and medical director, PCOM Lancaster Avenue Healthcare Center, describes it as “a living classroom—an extension of the Culinary Medicine curriculum that bridges theory with real-world impact.
“We’re introducing plant-based foods that are nutritious, easy to prepare and, most importantly, delicious—helping patients make lasting, healthy choices through taste and experience,” she says.
© 2025 Philadelphia College of Osteopathic Medicine
