Farzaneh Daghigh, Ph.D., Philadelphia College of Osteopathic Medicine, Philadelphia, PA, 19131 U.S.A. PURPOSE Despite the voluminous scientific medical information and time limits in a medical school curriculum, the health science educators are continuously striving to integrate medical and health sciences through small group active learning sessions.  Medical professionals are inadequately prepared to counsel patients about nutrition.  This shortcoming has significant financial cost and human burden resulting from poor nutrition and unhealthy life style. We have explored a fun way to integrate medical nutrition education into medical school curriculum. METHODS An elective course in Culinary Medicine was offered to 140 first and second year medical students at Philadelphia College of Osteopathic Medicine.  The course was concentrated on the evidence-based curricula designed by the Goldring Center for Culinary Medicine at Tulane University.  This 4-week course focused on diets for specific diseases such as cardiovascular disease, cancer, hypertension, and inflammatory diseases. Students experienced learning nutrition through reading research articles, cooking, and reviewing clinical cases.  Medical knowledge of metabolism, physiology, and biochemistry were often integrated with nutrition in a hands-on teaching kitchen experience in a TBL format. RESULT Of the students who participated in the Culinary Medicine course, 89.5% were motivated to learn how to integrate medical sciences with clinical nutrition education.  97.4% were interested to advise patients about nutrition and believed this case-based experience was beneficial in helping them assimilate scientific knowledge with nutrition education in patients.  A smaller group (68.4%) took the course to learn how to cook.  100% of students expressed that the course was enjoyable while 99% thought it was a wonderful way to learn about nutrition. CONCLUSION Knowledge of medical nutrition and principles may be attained effectively through a hand-on active learning experience in a teaching kitchen.  Culinary Medicine may close the gaps in the training of medical students and health professionals who receive minimal nutrition education.