The Culinary Medicine team at the Samueli Institute began a new initiative to introduce undergraduate students to the Mussallem Nutritional Education Kitchen (MNEC). Twenty students joined the Culinary Medicine Undergraduate Program to learn about evidence-informed whole food nutritional concepts, healthy cooking skills, and how to work in an educational kitchen.
Prospective participants completed a written application and interview to be accepted into the program. Once accepted, students were required to complete an orientation training to learn how to work in the kitchen, attend regular educational meetings, and serve one volunteer shift per week as a chef assistant in the MNEC. Shifts ranged from three to four hours long.
The group spent a collective 300 hours learning and volunteering in the MNEC.
Topics covered in the educational meetings included the Mediterranean diet, healthy fats, digestive syndromes, gut microbiome, and fermentation. The program also included student presentations and a Q&A session with medical students. Participants also enjoyed social gatherings, such as a dinner night hosted at a student’s home.
Undergraduates Marco Esteban and Robert Plyer created and led the program in coordination with the Culinary Medicine team.
“Introducing undergraduates to the power of culinary medicine as volunteers offers students a unique opportunity to combine nutrition education with practical cooking skills,” said Jessica VanRoo, CCMP, NBC-HWC, executive chef at the Samueli Institute.
“These skills foster healthier eating habits for themselves and the other students, community members, and patients they interact with. This hands-on experience enriches their academic journey and empowers them to make a tangible impact on public health by promoting culinary skills and accessible, nutritious food choices. Through this initiative, undergraduates develop a deeper understanding of the relationship between diet and wellness, enhancing their future healthcare and community service careers.”
Students offered positive feedback about the new program. Some said they enjoyed having the opportunity to work in the kitchen and learning how to nourish their body in creative but nutritious ways. Another said they shared what they learned with their own friends and family.
