Table 1.
Culinary Medicine Programs Contributing to This Article
| Program; Institution, (cost/y) | Culinary Facility | Organizational Structure | Funding (Foundation; Sustainability) |
|---|---|---|---|
| Chef Clinic-ChefMD; private independent institution, (N/A) | Hands-on teaching kitchen (in the faculty's house); 6 seats | Program director (MD, chef); dietitian; nurse; chefs; foodbank staff | N/A; fee for service (which also support the medical education) |
| Chef Coaching; Institute of Lifestyle Medicine, Joslin Diabetes Center, ($17k) | N/A | Program director (MD, chef, health coach); health psychologist; administrative assistant | Institution support, educational grants; fee for service, training tuition |
| CHEF Program; The Children's Hospital of San Antonio, ($117k) | Hands-on teaching kitchen (embedded in hospital cafeteria) | Medical/research director (MD), program director (Chef), education and curricula specialist (RD) | Foundation grant; foundation grant + research grant |
| Culinary Medicine Specialists; Geisel School of Medicine at Dartmouth, (N/A) | Hands-on teaching kitchen (in the home of the student's dean; 12 seats | Program director (MD, chef) | Discretionary medical school fund; N/A |
| FareWellness; North shore LIJ Health System and Lenox Hill Hospital, ($5k) | Collaboration with the Natural Gourmet Institute; 16 seats | Program director (MD) | Private donation; Department of Medicine support, donations |
| Healthy Cooking and Lifestyle Center; Hadassah Hebrew University Medical Center, ($100K) | Hands-on teaching kitchen (with portable components that can be used in the community); 20 seats | Program director (MD, Chef); Chef; RD; administrative assistant | Foundation grant; educational grants, foundation grants, research grants, fee for service |
| Healthy Kitchens Healthy Lives; Harvard School of Public Health (confidential) | Collaboration with the Culinary Institute of America, Napa, California; 400 seats. | Program director (MD), 42 faculty presenters (medical, public health, lifestyle medicine and culinary) and >50 chefs preparing food (300 dishes) | NA; tuition, external sponsors |
| MedCHEFS; West Virginia University School of Medicine, ($5K) | Collaboration with the Blue Ridge Technical College | Program director (MD) | State fund |
| Food Pantry and Demonstration Kitchen; Boston Medical Center ($300K, including pantry costs) | Visual demonstration teaching kitchen; 15 seats | Program director (RD, chef); 4 pantry full-time workers (dietitian technician) | Endowments; endowment, donations |
| The Goldring Center for Culinary Medicine; Tulane University School of Medicine, (confidential) | Hands-on teaching kitchen; 20 seats (dinners for up to 60) | Program director (MD, chef), chef, RD, research director | Foundation grant; foundation grant |