Name
Promoting Flourishing Through Experiential Nutrition Education: An
Analysis of the Food is Medicine Programming in Medical Education
Date & Time
Sunday, June 7, 2026, 4:00 PM - 4:15 PM
Location Name
Estes B
Speakers
Authors
David Tran, MEDICAL COLLEGE OF GEORGIA
Ali Hamza Roy, MEDICAL COLLEGE OF GEORGIA
Madeleine Ling, MEDICAL COLLEGE OF GEORGIA
Nicholas Tsavaris, MEDICAL COLLEGE OF GEORGIA
Janette Hill, UGA COLLEGE OF EDUCATION & UGA SCHOOL OF MEDICINE
Amy Baldwin, AU/UGA MEDICAL PARNTERSHIP & UGA SCHOOL OF MEDICINE
Presentation Topic(s)
Student Support
Description
PURPOSE
Medical schools are increasingly adopting experiential wellness programs to
promote well-being and nutrition education. Our Office of Personalized Health
and Wellbeing has implemented a Food-is-Medicine (FIM) cooking series as part
of a broader initiative to promote sustainable, healthy habits, incorporating
hands-on meal planning and cooking as an effective learning and
community-building tool. We evaluated engagement data gathered over multiple
events; outcomes and next steps are reported.
METHODS
Menu planning for the FIM events centered around affordability and
accessibility, and was subsequently advertised to students. Attendance
records were collected from FIM events during the 2024–2025 and 2025–2026
academic years. Data included the total number of learners per session, class
year, and repeat attendance across the series. Qualitative data was collected
through an optional post-event survey and analyzed to evaluate the experience
of the medical learners. Subsequent FIM events utilize feedback to inform an
iterative planning process for future FIM events.
RESULTS
Across three FIM events, a total of 112 learners participated. Of those
attending the Fall 25’ event, 44.7% attended the Spring 25’ event, and 18.42%
attended all three. Supplemental qualitative data (n = 19) described the
experiences of medical learners during the sessions and illustrated how FIM
events enhanced understanding of nutrition and disease management. Learners
also indicated links between nutritional well-being with stress reduction,
enhanced energy and mood, and a strengthened sense of community among
learners.
CONCLUSION
The FIM cooking series demonstrated strong and increasing engagement among
medical learners and faculty, providing evidence of feasibility and interest
in culinary-based wellness programming. Perceived benefits were reported,
highlighting the desire for learning practical nutrition skills in a
community setting. Further collaboration with our on-campus community garden
has enabled the growth of FIM programming while expanding experiential
learning opportunities.
Medical schools are increasingly adopting experiential wellness programs to
promote well-being and nutrition education. Our Office of Personalized Health
and Wellbeing has implemented a Food-is-Medicine (FIM) cooking series as part
of a broader initiative to promote sustainable, healthy habits, incorporating
hands-on meal planning and cooking as an effective learning and
community-building tool. We evaluated engagement data gathered over multiple
events; outcomes and next steps are reported.
METHODS
Menu planning for the FIM events centered around affordability and
accessibility, and was subsequently advertised to students. Attendance
records were collected from FIM events during the 2024–2025 and 2025–2026
academic years. Data included the total number of learners per session, class
year, and repeat attendance across the series. Qualitative data was collected
through an optional post-event survey and analyzed to evaluate the experience
of the medical learners. Subsequent FIM events utilize feedback to inform an
iterative planning process for future FIM events.
RESULTS
Across three FIM events, a total of 112 learners participated. Of those
attending the Fall 25’ event, 44.7% attended the Spring 25’ event, and 18.42%
attended all three. Supplemental qualitative data (n = 19) described the
experiences of medical learners during the sessions and illustrated how FIM
events enhanced understanding of nutrition and disease management. Learners
also indicated links between nutritional well-being with stress reduction,
enhanced energy and mood, and a strengthened sense of community among
learners.
CONCLUSION
The FIM cooking series demonstrated strong and increasing engagement among
medical learners and faculty, providing evidence of feasibility and interest
in culinary-based wellness programming. Perceived benefits were reported,
highlighting the desire for learning practical nutrition skills in a
community setting. Further collaboration with our on-campus community garden
has enabled the growth of FIM programming while expanding experiential
learning opportunities.
Presentation Tag(s)
Student Presentation, Best Student Oral Nominee