In an innovative approach to healthcare education, Touro College of Osteopathic Medicine Montana has launched the Farm to Clinician Culinary Medicine Program—a course designed to deepen students’ understanding of nutrition’s role in patient health. This initiative is a collaborative effort between Touro COM Montana, Montana State University, Thomas Cuisine, and Benefis Health System. The three-session program is hosted in the Husted Teaching Kitchen at Benefis Health System’s Sletten Cancer Institute, blending medical science with culinary expertise to explore the “food as medicine” principles.
In each session, medical students, dietetic students, and culinary experts gather to engage in hands-on learning centered around food and culinary literacy, gut health, and the impacts of food on conditions such as inflammation and adverse reactions.
The program starts with an in-depth classroom discussion on each topic led by registered dietitian Anna Diffenderfer, co-director of the Montana Dietetic Internship at Montana State University. Following the discussions, students break into small teams to prepare at least four different recipes per session, guided by Chef Justin Millikan from Thomas Cuisine. These sessions emphasize the sensory, social, and health aspects of food, concluding with the students tasting and discussing each dish.
Brittney Turville, a registered dietitian and Director of Food Services for Thomas Cuisine, saw a critical need for nutrition education in healthcare and was instrumental in moving this program into the pilot stage. ‘We want providers to talk about nutrition with their patients and provide introductory information,’ says Turville. ‘Starting the discussion early in the disease process allows motivated patients to make a stronger impact on their health.
For students like Helan Paulose, a second-year medical student, the program brings a new dimension to their education. “It kind of gives you a more humane touch through food,” she shares. “Which I’m sure we can all use as future doctors.”
Touro COM Montana Assistant Clinical Dean Dr. Stephanie Zeszutek holds discussions with her students throughout the program, highlighting the connection of culinary medicine to the osteopathic principle of treating the whole person, which includes addressing nutrition as a key factor in health and wellness.
“Just showing your patient that you know and care about this topic will help build trust and a relationship,” she says.
As the students learn alongside registered dietitians, they also gain an appreciation for collaborative healthcare, recognizing the essential role of dietitians in both inpatient and outpatient settings. The students see firsthand how supervised dietary interventions can help manage conditions and improve overall quality of life.
After two years of planning, the Farm to Clinician Culinary Medicine Program is now a reality, with plans to formally integrate it into the Touro COM Montana curriculum. With Thomas Cuisine’s culinary support and expertise, the program aspires to help future healthcare providers bring REAL food conversations to the forefront of patient care, making a tangible difference in their patients’ lives.
