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Medical Culinary Course Explores the Connection between Food and Mental Health

Media Inquiries:
Vivien McCurdy, Director for Food Safety and Nutrition
269.353.1250 or wmcurdy(at)kvcc(dot)edu

Medical Culinary Course Explores the Connection between Food and Mental Health

Medical professionals are invited to explore the connection between food and mental health during a Sept. 12 medical culinary class at the Kalamazoo Valley Community College Culinary and Allied Health Building, 418 E. Walnut Street in downtown Kalamazoo.

The class runs from 5:30 to 8:30 p.m. There is a $150 fee. This session provides medical professionals with unique insight on the correlation between diet and adolescent mental health. This hands-on cooking class is designed to give practitioners the tools needed to help patients understand how simple changes in diet can improve quality of life. Participants will be eligible to earn four continuing medical education credits by attending this hands-on class.

Learning objectives include describing the basic components of a healthy diet, discussing the relationship between serious mental illness and dietary concerns, identifying what “stage of change” an individual is in and prescribing appropriate nutrition intervention.

This activity has been planned and implemented in accordance with the accreditation requirements and policies of the Accreditation Council for Continuing Medical Education (ACCME) through the joint providership of Western Michigan University Homer Stryker M.D. School of Medicine and Kalamazoo Valley Community College. Western Michigan University Homer Stryker M.D. School of Medicine is accredited by the ACCME to provide continuing medical education for physicians.

Western Michigan University Homer Stryker M.D. School of Medicine designates this live activity for a maximum of 4.0 AMA PRA Category 1 Credit™.

Physicians should claim only the credit commensurate with the extent of their participation in the activity.

Kalamazoo Valley Community College’s Medical Culinary Program bridges the gap between food and medicine with cutting edge programming designed to impact the long term health of the community.

To register visit: or go to For additional information, contact Program Coordinator Lizzie Luchsinger at mluchsinger(at)kvcc(dot)edu or 269.353.1265.

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