JWU News

Doctoring the Menu: Food as Medicine

ILLUSTRATION BY BARRY FALLS

Clad in a crisp white apron and chef’s hat, Eric Sharer ’08 zips around a gleaming kitchen setting mixing bowls, utensils and ingredients on the island countertop. Butternut squash, cumin, paprika, chickpeas, kale — the foods and spices pile up beside the cutting board as Sharer consults his recipe. “We’re going to make something really fun today,” he tells his aproned co-chef, “using things you typically have on hand at home.”

Topics: Culinary Nutrition Providence Brown University Nutrition & Wellness Academic Collaborations

Brown-JWU Pilot Links Nutrition and Preventive Care

CHEF TODD SEYFARTH SPEAKING WITH THE JWU CULINARY NUTRITION SOCIETY.

Can teaching medical students how to cook help win the war against the obesity epidemic?

The Providence Journal recently showcased a new pilot program between Johnson & Wales University’s College of Culinary Arts and Brown University’s Alpert Medical School that aims to do just that.

Topics: Providence Brown University Nutrition & Wellness Academic Collaborations