Posted on 12 May 2021 As part of the UNESCO World Conference and national kick-off conference of the ESD Weeks Event information: 18.05.2021 10:00 - 11:00 18.05.2021 14:00 - 15:0018.05.2021 17:00 - 18:00 Type of event: Live online cooking course Format: digital via ZOOM webinar/conference (three events) Venue: online - Teaching Kitchen Cook-and-taste-it, Zietenterrassen, Göttingen Number of participants: maximum 1,500 people (3 x 500) Further information: Culinary...
Kitchen - Cooking - Competence! - Cooking for the UNESCO Decade of Action ESD 2030.
Empowering multipliers for sustainable nutrition.
Culinary Medicine - The innovative teaching concept for medical students.
Nutrition is one of the most important fields of action for ESD. All the Sustainable Development Goals (SDG's) can be mapped through it. Medical, nutritional or educational professions are often mentioned as a trusted source of information for a healthy and sustainable lifestyle. Therefore, these professions have a special importance as multipliers. The "Teaching Kitchen" has proven to be an ideal place for the implementation of the innovative teaching format.
Further information about the event:
Type of event: Online cooking course (demonstration) Live.
Times: Tuesday 18 May 2021 11 a.m. and 2 p.m.
Duration: approx. 90 minutes each
Format: digital as interactive ZOOM webinar
Interactions: Yes via chat function and email
Venue: online - live from the Teaching Kitchen Cook-and-Taste-It, Göttingen
Number of participants: maximum 300 people
Following successful piloting at the University Medical School Göttingen, two further universities, the Brandenburg Medical School Theodor Fontane and the Justus Liebig University Giessen, have started teaching the innovative elective Culinary Medicine for the summer semester 2021. A joint evaluation has been launched. Culinary Medicine translates current nutritional medical findings into the living environments of patients and improves medical counselling competence in nutrition-associated diseases. The indication-related cooking course (Teaching Kitchen) is based on the consensus paper Leitfaden Ernährungstherapie in Klinik und Praxis (LEKuP).
Since October 2011, "Culinary Medicine Deutschland" (formerly CookUOS) - Cooking in the Context of Nutritional, Health Literacy and Education for Sustainable Development. Until 2014 at the Institute for Health Research and Education at the University of Osnabrück and since 2015 closely linked with the Institute for Nutritional Medicine at the Georg-August University of Göttingen, University Medicine. The target groups are currently students in the clinical section of medical studies and medical professions as well as students and professionals in the health and nutrition professions.
PD Dr. med. Thomas Ellrott Born in 1966, doctor and nutrition psychologist. He is one of Germany's most renowned nutrition experts. He studied human medicine and received his doctorate in this subject from the University of Göttingen in 1995. In 2007 he habilitated in nutritional psychology and in the same year succeeded Prof. Dr. Volker Pudel as director of the Institute for Nutritional Psychology at the...