Dual-degree Doctor of Medicine (MD) and Master of Science in Nutrition Science
(MSNS) program for PSOM MD Students!

This new dual-degree program will increase students’ knowledge in nutrition science to
inform evidence-based strategies to promote health and treat nutrition-associated medical
conditions. Graduates with the combined MD and MSNS training will be well-positioned
for the care of patients with complex nutritional problems and for leadership of clinical
research and medical programs with significant nutrition content. It will position students
competitively for research and practice in their medical field that has nutritional
In addition, Penn Nursing is also offering a shorter 4-course online Graduate Nutrition
For more information about the MSNS, please visit our MS in Nutrition Science website.
For more information about the Graduate Nutrition Certificate, please visit our Graduate
Nutrition Certificate website.

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Latest from Penn Culinary Medicine

  • 4 Healthy Cooking Oils and 4 to Avoid Tuesday, October 24, 2023

    Are you aware that some oils are healthier to cook with than others? Most people only consider health benefits when picking an oil off the shelf, but health benefits can be different after oils have been cooked. Read this article to find out more about oils that can withstand the high temperatures of cooking and some to stay away from.

  • Food: A Vital Ingredient in Transforming Obesity Care

    Obesity continues to be a growing problem that requires a multifaceted approach to treatment. When looking at methods of treatment, it is important to realize that environmental factors are linked with high rates of obesity and related conditions. That is why this article focuses on Food Is Medicine as an intervention for obesity. Integrating nutrition education and therapy into obesity care can close gaps that exists in pharmacological or surgical treatments.

Penn Culinary Medicine Events

  • IN PERSON Culinary Medicine CME symposium for health professionals

    We are offering the first-ever IN PERSON Culinary Medicine CME symposium for health professionals at the Vetri Teaching Kitchen this April 12!

    Please refer to this link for more information and to register!

  • Frontiers in Culinary Medicine Course

    Article on the Frontiers Culinary Medicine course

    This course will start on 1/29/24 and end on 2/23/24.

    Frontiers in Culinary Medicine is a 4-week elective that is taught by a team of culinary experts, physicians, and registered dietitians, that integrates the science of medicine and the culinary arts into an interdisciplinary experience that prepares students to promote healthy eating in their future patients. Through didactics, case-based discussions, and virtual in-the-kitchen training by professional chefs, students will learn behavior change strategies regarding diet and nutrition, as well as explore healthier diets and the use of accessible and inexpensive substitute ingredients to prepare healthy, yet tasty meals. It is anticipated this course will stimulate students to incorporate healthy behaviors into their own personal lives, and in so doing, gain more comfort and confidence in sharing these behaviors with their future patients. 

    This year, we are also piloting an expanded version of the course that includes asynchronous learning activities such as the online ACLM curriculum and podcast episodes and a community engagement experience.

  • The Community Nutrition and Culinary Medicine

    The Community Nutrition and Culinary Medicine course starts on 12/6/23!

    Community Nutrition and Culinary Medicine is a one-year elective course for first-year medical students at the Perelman School of Medicine. Taught by a team of culinary experts, physicians, and registered dietitians, Culinary Medicine integrates advanced nutrition science and the culinary arts into a hands-on, interdisciplinary experience. Each session runs during a Module 2 organ system and disease block in order to integrate nutrition education with the basic science and clinical medicine concepts of a particular organ system. This training provides students with the knowledge to understand the impact of healthy eating on normal human physiology and disease. Through evidence-based research, case-based discussions, and in-the-kitchen, hands-on training, students learn about the role of nutrition in integrated biological systems, with a focus on dietary recommendations for real-life patient care. Students also learn by teaching, partnering with Philadelphia schools and families to collaborate with high school students and develop menus for local community dinners.