Comparison of Effectiveness regarding a Culinary Medicine Elective for Medical Students in Germany Delivered Virtually versus In-Person Nutrients 2023-10 | Journal article | Author DOI: 10.3390/nu15194281 CONTRIBUTORS: Selina Böttcher; Louisa Josefa Schonebeck; Laura Drösch; Anna Manuela Plogmann; Can Gero Leineweber; Seraphina Puderbach; Charlotte Buhre; Christoph Schmöcker; Uwe Neumann; Thomas Ellrott Culinary Medicine – ein innovatives Lehrkonzept im Teaching Kitchen zur Verbesserung von ernährungsmedizinischen Beratungskompetenzen in der ärztlichen Ausbildung Zeitschrift…
Kochwebinar „Mangelernährung – Rezepte die helfen!“
Malnutrition Awareness Week 2023 Patientinnen und Patiententag 08. November 2023
Live aus dem Teaching Kitchen im Sportpark Jahnstadion in Göttingen Kochwebinar „Mangelernährung – Rezepte die helfen!“
Mittwoch, 08.11.2023 16:00 – 17:30 Uhr -kostenfrei-
Mangelernährung gemeinsam bekämpfen
Malnutrition Awareness Week is a Europe-wide week of action dedicated to the topic of malnutrition and its negative consequences. It takes place under the umbrella of the ONCA initiative (Optimall Nutritional Care for All) and aims to establish evidence-based treatment of malnutrition in healthcare structures. The webinar will be broadcast live from the Teaching Kitchen in the Jahnstadion sports park in Göttingen.
Levant cuisine course
The eastern version of Mediterranean cuisine is one of the major food trends of recent years. Levantine cuisine includes chickpeas, tahini, sheep's cheese, halloumi, eggplants, peppers, zucchinis, olives, cauliflower, pomegranates, mint, lemon and yoghurt. We use these and other ingredients to prepare the most delicious dishes and season them with cumin, cinnamon, turmeric, caraway, nutmeg, cardamom and other spices.
Meal prepping course
Weekdays can sometimes be so stressful that it's hard to even get to the stove to cook for yourself. All too often, something quick and easy ends up on the plate, but it's not really tasty and certainly not healthy. Smart prepping at the weekend avoids this trap. We show you how!
Course Plant-based, tasty and healthy
Eating plant-based is trendy. Not only is it good for the environment, it can also be a good idea for your health to (completely?) avoid animal products. We cook oriental lentil dishes, conjure up crunchy salads, bake delicious breads and try our hand at vegan chocolate mousse and ...
Pasta variations course
Pasta dishes are all the rage because they are simply delicious, sustainable, healthy and inexpensive. And the whole family loves spaghetti and co. We vary classic recipes and will prepare a bolognese with vegan mince or red lentils instead of minced meat, among other things. But don't worry, we'll also cook a classic bolo. Then there will be a big comparison at the dinner table.
Optimize nutritional medical consulting skills through practical relevance to the living environment in cooperation with Yakult Deutschland GmbH Science for Health Interdisciplinary training series for nutritionists, physicians, trainees and students with current and evidence-based nutritional therapeutic focal points Live from the teaching kitchen 3 modules in September 2023 Teaching format Interdisciplinary online training series for nutritionists, physicians, trainees and students with current and evidence-based...
Wissenschaftliche Pressemeldungen über den IDW 11.12.2020 Innovation für das Medizinstudium: Culinary Medicine als Wahl-Pflichtfach an der Universitätsmedizin Göttingen pilotiert 28.01.2021 Culinary Medicine debuts as a new elective for medical students at University Medical Center Göttingen Germany 26.04.2021 Culinary Medicine – multizentrische Evaluation an den Universitäten Göttingen, Brandenburg und Gießen gestartet 13.05.2021 Küche-Kochen-Kompetenz: UNESCO/BNE Culinary Medicine…
Cooking workshops accompanying seminars have the advantage over a traditional nutrition lecture that employees can experience a holistic approach and learn that simple, delicious recipes do not take much time and also taste good. The effect on collegial team building is particularly high when you cook together with colleagues from all status groups in a relaxed but highly communicative environment. The kitchen and the laid table prove ideal as a creative, communication-promoting and coherence-creating place of work and learning. The shared meal strengthens the sense of togetherness as a social campfire and has a positive effect on the company's network of personal relationships.