Culinary Medicine with Dr. Jaclyn Albin and Milette Siler, RD
By Mridula Nadamuni, MD
Published March 22, 2023
In this episode of Curbside Consults, Jaclyn Albin, MD and Milette Siler, RD share their passion for food as medicine and talk about their experiences at The Culinary Medicine Program at UT Southwestern Medical Center. Jaclyn believes food as medicine delivers a unique opportunity to integrate the clinical, educational, research, and public health aspects of Culinary Medicine into the training of future healthcare professionals, delivery of innovative patient support in lifestyle behavior change, and high-quality research that uplifts the health of communities. Milette is focused on advancing Culinary Medicine in both the professional student and community settings.
00:03 – Introduction 01:26 – What is culinary medicine? 02:54 – Food is Personal 04:42 – Food Insecurity 06:16 – Food for Thought 09:25 – The Physician’s Role in Nutrition 12:15 – Nutrition and Medical Education 16:45 – Food for Change 18:02 – What’s a Teaching Kitchen? 25:04 – Culinary Medicine as a Professional Practice 27:00 – The Proof is in the Pudding 31:06 – Outro
Articles and recipes that may be of interest to listeners:
The Curbside Consults series complements the foundational information in Rotation Prep by taking a deep dive into key clinical topics with expert clinicians and educators. These podcasts explore and critique the evidence behind clinical practice and break down statistical concepts for the busy clinical trainee.
Jaclyn Albin, MD, CCMS, DipABLM, is an Associate Professor of Internal Medicine and Pediatrics and Director of the Culinary Medicine program at the University of Texas Southwestern Medical Center. She graduated from the George Washington University School of Medicine and completed combined internal medicine and pediatrics residency at Baylor College of Medicine followed by chief residency at Texas Children’s Hospital in Houston. Dr. Albin is board certified in lifestyle medicine and is a certified culinary medicine specialist (CCMS). She serves on the national Culinary Medicine Specialist Board and on the research committee for the Teaching Kitchen Collaborative. Dr. Albin is grant-funded for a trial studying the impact of virtual Culinary Medicine classes on diabetes control and studies innovative, community-based shared medical appointment models through her institutional Clinical Translational Science Award (CTSA) program.
Milette Siler, MBA-HC, RD, LD, CCMS, has been involved with Culinary Medicine since 2014, when a collaboration between Moncrief Cancer Institute and Texas Christian University first brought the program to North Texas. Since 2018, she has served on the advisory board for the Goldring Center for Culinary Medicine at Tulane University Medical School, and in 2022 was invited to chair the Harvard T.H. Chan Teaching Kitchen Collaborative Oncology interest group. She continues to partner with Texas Christian University as a preceptor and culinary educator to medical students and faculty. In the professional student arena, Milette serves as lead dietetic instructor at UT Southwestern Medical School, bringing enhanced nutrition education to medical students, residents, and other health professionals. In the community setting, Milette teaches cooking classes for cancer survivor patients served at Moncrief Cancer Institute and UT Southwestern Simmons Cancer Center. She networks with local food pantries and other organizations to bring Culinary Medicine to underserved populations in the Dallas-Fort Worth area.
Mridula Nadamuni, MD, is a 2022–2023 NEJM Editorial Fellow. She completed her internal medicine/pediatrics residency and chief residency at UT Southwestern Medical Center.