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What is culinary medicine and why do we need it?
It is no secret that physicians spend countless hours studying a wide variety of disease processes and treatments. We all know that sub-optimal dietary choices and habits can lead to chronic diseases such as obesity, cardiovascular disease, diabetes, and cancer. The burden of these diseases is rising astronomically. According to the USDA 2015-2020 guidelines, in 2008, the medical cost related to the chronic disease of obesity was estimated to be 147 billion. In 2012, the estimated cost of diagnosed diabetes was 245 million. This burden has come to light even further in our current pandemic as patients with obesity or diabetes have greater morbidity and mortality when they contract COVID-19. Despite knowing this, why do most physicians feel inadequately trained to provide themselves, their patients, and their community with practical nutrition education?