This course ties together themes of community engagement, food insecurity, food waste, and nutrition education. Students will use surplus produce from Stanford's Donohue Farm to prepare a weekly dinner for older adults. Students will be cooking/eating alongside seniors for the opportunity to chat about weekly nutrition topics including diabetes, dyslipidemia, and hypertension that will be discussed in class. The objectives are for students to become comfortable coming up with dishes with whatever ingredients are available, to practice talking about nutrition with patients in the community, and to develop an awareness of healthy and sustainable cooking. Nutrition discussion, cooking, and eating will take place on Wednesdays from 3:MED 00-5:MED 30 pm at the EVGR C teaching kitchen. Please email sfli11@stanford.edu for a permission code.
2 units · Medical Satisfactory/No Credit
This course ties together themes of community engagement, food insecurity, food waste, and nutrition education. Students will use surplus produce from Stanford's Donohue Farm to prepare a weekly dinner for older adults. Students will be cooking/eating alongside seniors for the opportunity to chat about weekly nutrition topics including diabetes, dyslipidemia, and hypertension that will be discussed in class. The objectives are for students to become comfortable coming up with dishes with whatever ingredients are available, to practice talking about nutrition with patients in the community, and to develop an awareness of healthy and sustainable cooking. Nutrition discussion, cooking, and eating will take place on Wednesdays from 3:00-5:30 pm at the EVGR C teaching kitchen. Please email sfli11@stanford.edu for a permission code.
Offered in Autumn 2026, Spring 2027 at Stanford University.