{"id":9988,"date":"2025-07-28T14:17:36","date_gmt":"2025-07-28T19:17:36","guid":{"rendered":"https:\/\/www.nicholls.edu\/news\/?p=9988"},"modified":"2025-07-28T14:17:36","modified_gmt":"2025-07-28T19:17:36","slug":"nicholls-culinary-institute-hosted-lsu-medical-students-for-annual-culinary-medicine-program","status":"publish","type":"post","link":"https:\/\/www.nicholls.edu\/news\/2025\/07\/28\/nicholls-culinary-institute-hosted-lsu-medical-students-for-annual-culinary-medicine-program\/","title":{"rendered":"Nicholls Culinary Institute Hosted LSU Medical Students for Annual Culinary Medicine Program"},"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 Sciences Center New Orleans School of Medicine<\/span><\/a><span style=\"font-weight: 400\"> partnered again to host the seventh 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\">. The two-week program, sponsored by <\/span><a href=\"https:\/\/www.thibodaux.com\/\"><span style=\"font-weight: 400\">Thibodaux Regional Health System<\/span><\/a><span style=\"font-weight: 400\">, introduced evidence-based nutrition and culinary skills that participants can integrate into their practices as future physicians.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400\">Eight third-year LSUHSC N.O. medical students were taught by Nicholls faculty Chef Jana Billiot, director and instructor at CJFCI and Dr. Allison Gaubert, registered dietitian nutritionist and assistant professor of dietetics. After this course, the students will move to clinical settings where they will take care of patients for the first time.\u00a0\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400\">Chef Billiot said, \u201cTeaching the Culinary Medicine class has been such a rewarding experience. It\u2019s amazing to watch them grow in the kitchen, not just learning new techniques and skills, but also how to actually read and interpret recipes. You really see their confidence build as they start connecting the dots between cooking and health, and it\u2019s great knowing they\u2019ll be able to pass that on to their patients because of hands-on learning.\u201d<\/span><\/p>\n<p><span style=\"font-weight: 400\">Gaubert said, \u201cAs an RDN, I consistently hear from medical doctors that they would like to be more prepared to address nutrition topics with their patients. This culinary medicine course is one of my favorites to teach because it fills that gap and gives future physicians a strong foundation in nutrition that they can carry into their clinical practice. This program also fosters meaningful collaboration with the interdisciplinary healthcare team to help patients achieve the best possible outcomes.\u201d<\/span><\/p>\n<p><span style=\"font-weight: 400\">Students participated in morning lectures focused on topics that highlight the role of food in preventing and managing disease. Following the lecture, students put their knowledge to use, preparing recipes that Chef Billiot and Gaubert selected to highlight the lecture points. Afterwards, the students and instructors enjoyed the meal together, discussing the merits of the dishes in taste and health.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400\">This year&#8217;s program focused on topics like dietary carbohydrates, fats and proteins; DASH, Mediterranean and fad diets; and the appropriate nutritional approaches for cardiovascular conditions, gastrointestinal health, energy balance, pregnancy, lactation and infancy.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400\">They created dishes like fish en papillote, couscous bowls, strawberry balsamic sorbet, oven-fried shrimp, falafels, bouillabaisse, spicy zucchini lasagna and lactation cookies with dark chocolate and coconut and much more.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400\"><img fetchpriority=\"high\" decoding=\"async\" class=\"size-medium wp-image-9990 alignleft\" src=\"https:\/\/www.nicholls.edu\/news\/wp-content\/uploads\/sites\/66\/2025\/07\/IMG_6407-scaled-e1753730221337-300x284.jpeg\" alt=\"\" width=\"300\" height=\"284\" srcset=\"https:\/\/www.nicholls.edu\/news\/wp-content\/uploads\/sites\/66\/2025\/07\/IMG_6407-scaled-e1753730221337-300x284.jpeg 300w, https:\/\/www.nicholls.edu\/news\/wp-content\/uploads\/sites\/66\/2025\/07\/IMG_6407-scaled-e1753730221337-768x727.jpeg 768w, https:\/\/www.nicholls.edu\/news\/wp-content\/uploads\/sites\/66\/2025\/07\/IMG_6407-scaled-e1753730221337.jpeg 1008w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/>Throughout the program, students learned about nutritional genomics from Nicholls\u2019 Dean of the College of Sciences and Technology Dr. John Doucet and about altered texture diets for patients with dysphagia from Nicholls Allied Health Sciences Department Head and speech language pathologist, Barbara Blake. Students toured the TRHS Wellness Center and Rouses grocery store with dietitian April Sins in addition to attending a lecture on weight-neutral approaches to health conversations by dietitian Leah Porche.<\/span><\/p>\n<p><span style=\"font-weight: 400\">An evening reception was hosted where students made their favorite dishes from the program\u00a0 for guests from TRHS. The group discussed the merits of the recipes, and students showcased all that they had learned. On the last day, students prepared their favorite family recipes to highlight the importance of how foods represent different cultures and identities. The group discussed family histories, why these recipes were special and how their family\u2019s dietary culture shaped who they are.<\/span><\/p>\n<p><span style=\"font-weight: 400\">To learn more about the 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\">.\u00a0<\/span><\/p>\n<p><b>FOR IMMEDIATE RELEASE: <\/b><span style=\"font-weight: 400\">Monday, July 28, 2025<\/span><\/p>\n<p><b>MEDIA CONTACT: <\/b><span style=\"font-weight: 400\">Payton Suire<\/span><\/p>\n<p><span style=\"font-weight: 400\">Media Relations &amp; Publications Coordinator,\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400\">985.448.4141<\/span><span style=\"font-weight: 400\"> or payton.suire@nicholls.edu<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>THIBODAUX, La. \u2013 Nicholls State University and Louisiana State University Health Sciences Center New Orleans School of Medicine partnered again to host the seventh annual Culinary Medicine Program at the Chef John Folse Culinary Institute. The two-week program, sponsored by Thibodaux Regional Health System, introduced evidence-based nutrition and culinary skills that participants can integrate into [&hellip;]<\/p>\n","protected":false},"author":140,"featured_media":9989,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","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":"set","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":[11],"tags":[],"class_list":["post-9988","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Nicholls Culinary Institute Hosted LSU Medical Students for Annual Culinary Medicine Program - 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\/2025\/07\/28\/nicholls-culinary-institute-hosted-lsu-medical-students-for-annual-culinary-medicine-program\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Nicholls Culinary Institute Hosted LSU Medical Students for Annual Culinary Medicine Program - Nicholls News\" \/>\n<meta property=\"og:description\" content=\"THIBODAUX, La. \u2013 Nicholls State University and Louisiana State University Health Sciences Center New Orleans School of Medicine partnered again to host the seventh annual Culinary Medicine Program at the Chef John Folse Culinary Institute. 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