Ginger, garlic, and curry aromas waft through the first-floor hallway in the medical education center, where sounds of light conversation blend with scraping, clinking, and chopping. Inside the Larner Classroom, medical students peel carrots, dice onions, and de-stem kale.
This is not a potluck social, it’s an academic class.
This semester, 28 first-year medical students are learning about culinary medicine, which pairs nutritional science with preventative health care. This evening’s session is one of five in a semester-long extracurricular program, developed by medical class of 2026 students Sarah Krumholz and Molly Hurd, that teaches about lifestyle interventions for chronic disease. Tonight, as the students learn about the role of vegetables and fruits in preventing disease, they prepare and eat their dinner.
On tonight's menu: Golden lentil soup, sweet potato stuffed with black beans, and cancer prevention.
Co-leaders of the Lifestyle Medicine Student Interest Group at UVM, Hurd and Krumholz recognized the value of including nutrition in medical education. Working with faculty advisor Whitney Calkins, M.D., assistant professor of family medicine, they developed the pilot class with an aim to educate future doctors on the science of culinary medicine and increase their confidence engaging with patients about nutrition, because nutrition counseling can save lives.
“Diet can be positively linked to disease outcomes. If you intervene early enough, you can make a difference in people’s health,” said Krumholz. “Being able to work with first-year medical students to lay foundational knowledge in nutrition and basic skills in counseling early in their training allows them to maintain that perspective as they continue their training and future patient care.”