{"id":9229,"date":"2023-08-01T09:51:10","date_gmt":"2023-08-01T14:51:10","guid":{"rendered":"https:\/\/www.nicholls.edu\/news\/?p=9229"},"modified":"2023-08-01T09:51:10","modified_gmt":"2023-08-01T14:51:10","slug":"nicholls-hosts-culinary-medicine-program-with-lsu-health-new-orleans-for-fifth-year","status":"publish","type":"post","link":"https:\/\/www.nicholls.edu\/news\/2023\/08\/01\/nicholls-hosts-culinary-medicine-program-with-lsu-health-new-orleans-for-fifth-year\/","title":{"rendered":"Nicholls Hosts Culinary Medicine Program with LSU Health New Orleans for Fifth Year"},"content":{"rendered":"<p><span style=\"font-weight: 400\">THIBODAUX, La. \u2013 <\/span><a href=\"https:\/\/www.nicholls.edu\/\"><span style=\"font-weight: 400\">Nicholls State University<\/span><\/a><span style=\"font-weight: 400\"> and <\/span><a href=\"https:\/\/www.medschool.lsuhsc.edu\/\"><span style=\"font-weight: 400\">Louisiana State University Health New Orleans School of Medicine<\/span><\/a><span style=\"font-weight: 400\"> partnered to host the annual Culinary Medicine Program at the <\/span><a href=\"https:\/\/www.nicholls.edu\/culinary\/\"><span style=\"font-weight: 400\">Chef John Folse Culinary Institute<\/span><\/a><span style=\"font-weight: 400\"> for the fifth year in a row. The program, sponsored by <\/span><a href=\"https:\/\/www.cardio.com\/\"><span style=\"font-weight: 400\">Cardiovascular Institute of the South<\/span><\/a><span style=\"font-weight: 400\"> and <\/span><a href=\"https:\/\/www.thibodaux.com\/\"><span style=\"font-weight: 400\">Thibodaux Regional Health System<\/span><\/a><span style=\"font-weight: 400\">, ran from July 17-28.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400\">Nine third-year medical students from LSUHSC New Orleans elected to enroll in the culinary medicine course. Taught by instructors from Nicholls\u2019 Chef John Folse Culinary Institute and didactic program in <\/span><a href=\"https:\/\/www.nicholls.edu\/allied-health-sciences\/dietetics\/\"><span style=\"font-weight: 400\">dietetics<\/span><\/a><span style=\"font-weight: 400\">, the two-week culinary medicine program introduced evidence-based nutrition and culinary skills the future physicians can integrate into their practices.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400\">\u201cThis is a unique program by Chef John Folse that is sharing valuable knowledge with future leaders in the field of medicine,\u201d said Dr. Craig Walker, founder, president and medical director at Cardiovascular Institute of the South. \u201cCIS is proud to support this program in our community, as health education is an important part of our mission to provide the highest-quality cardiovascular care available.\u201d<\/span><\/p>\n<p><span style=\"font-weight: 400\">Students participated in a morning lecture focused on a variety of topics that highlighted the role of food in preventing and managing disease. Following the lecture, students put their knowledge to use preparing recipes that highlight the lecture points.<\/span><\/p>\n<p><span style=\"font-weight: 400\">After food preparation, the students and instructors will enjoy the meal together discussing the merits of the dishes in taste and health. The program is designed to focus heavily on how the students can take what they learn to build a foundation for treating and teaching future patients.<\/span><\/p>\n<p><span style=\"font-weight: 400\">\u201c<\/span><span style=\"font-weight: 400\">Thibodaux Regional is happy to continue its support of this innovative program,\u201d said Greg Stock, CEO of Thibodaux Regional Health System. \u201cAs the region\u2019s leader in health and wellness, we have seen the positive impact a healthier diet can have on a person\u2019s health and well-being. It is exciting to see these future physicians take steps to expand their knowledge regarding the importance of diet and nutrition and the effect it can have on their patients\u2019 lives in helping to prevent disease and live longer.\u201d<\/span><\/p>\n<p><span style=\"font-weight: 400\">This year&#8217;s program focused on a variety of topics including foundations of disease prevention and management; weight neutral nutrition approaches; dietary patterns and health outcomes; nutrition for pregnancy, lactation and infancy; weight management, obesity and fad diets; and genetics and nutrition.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400\">For more information about the Nicholls State University Chef John Folse Culinary Institute and its facilities visit <\/span><a href=\"https:\/\/www.nicholls.edu\/culinary\/\"><span style=\"font-weight: 400\">https:\/\/www.nicholls.edu\/culinary\/<\/span><\/a><span style=\"font-weight: 400\">. For more information on Nicholls Dietetics, visit <\/span><a href=\"https:\/\/www.nicholls.edu\/allied-health-sciences\/dietetics\/\"><span style=\"font-weight: 400\">https:\/\/www.nicholls.edu\/allied-health-sciences\/dietetics\/<\/span><\/a><span style=\"font-weight: 400\">. <\/span><\/p>\n<p><b>FOR IMMEDIATE RELEASE: <\/b><span style=\"font-weight: 400\">Tuesday, August 1, 2023<\/span><\/p>\n<p><b>MEDIA CONTACT: <\/b><span style=\"font-weight: 400\">Jerad David, Director of Communications,\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400\">985.448.4303<\/span><span style=\"font-weight: 400\"> or <\/span><span style=\"font-weight: 400\">jerad.david@nicholls.edu<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>THIBODAUX, La. \u2013 Nicholls State University and Louisiana State University Health New Orleans School of Medicine partnered to host the annual Culinary Medicine Program at the Chef John Folse Culinary Institute for the fifth year in a row. The program, sponsored by Cardiovascular Institute of the South and Thibodaux Regional Health System, ran from July [&hellip;]<\/p>\n","protected":false},"author":140,"featured_media":9230,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[91,42,486,11],"tags":[675,673,678,679,674,677,676],"class_list":["post-9229","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chef-john-folse-culinary-institute","category-science-technology","category-dietetics","category-news","tag-cardiovascular-institute-of-the-south","tag-culinary-medicine-program","tag-dr-craig-walker","tag-greg-stock","tag-lsu-health-new-orleans-school-of-medicine","tag-nutrition","tag-thibodaux-regional-health-system"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Nicholls Hosts Culinary Medicine Program with LSU Health New Orleans for Fifth Year - Nicholls News<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nicholls.edu\/news\/2023\/08\/01\/nicholls-hosts-culinary-medicine-program-with-lsu-health-new-orleans-for-fifth-year\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Nicholls Hosts Culinary Medicine Program with LSU Health New Orleans for Fifth Year - Nicholls News\" \/>\n<meta property=\"og:description\" content=\"THIBODAUX, La. \u2013 Nicholls State University and Louisiana State University Health New Orleans School of Medicine partnered to host the annual Culinary Medicine Program at the Chef John Folse Culinary Institute for the fifth year in a row. 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