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Culinary Medicine For Doctors To Improve Nutrition Education In Dallas According to a review of programs by UT Southwestern researchers published in Academic Medicine, the journal of the Association of American Medical Colleges, culinary medicine programs are emerging at medical schools. This is to meet a critical need to improve nutrition education in an era of unprecedented diet-related health problems. Such health problems include obesity and cardiovascular disease. The programs utilize teaching kitchens to give health professionals practical skills to help patients make evidence-based dietary changes while celebrating nourishing, accessible, affordable, and delicious food, said lead author Jaclyn Albin, M.D., Associate Professor of Internal Medicine and Pediatrics who leads the Culinary Medicine program at UT Southwestern. Dr. Albin noted that the programs are designed to address a growing problem in the United States, where nearly two-thirds of adults are overweight or obese, and more than one-third have high blood pressure. She added that the goal of culinary medicine is to empower patients to take control of their own health by teaching them how to cook healthy meals using simple, readily available ingredients.