Cooking with Joy – Sustainability, Health and Nutritional medicine
The interdisciplinary seminar combines practical kitchen experience with scientific reflection on nutrition (food as medicine), sustainability, health and self-care. Theoretical units, in which students work on individual topics and present them to the group, alternate with three mornings of cooking. Participants engage with the course content on nutrition and scientific evidence and, in small groups, prepare various meals using produce from the university farm and other regional and organically grown ingredients. In each theoretical block (three times), five students present their topic with the help of a handout and a matching recipe. From these five recipes, two are selected by the entire group and then prepared at the next cooking session.
Beate Stock-Schröer
Dr. Beate Stock-Schröer ist Sprecherin des Interprofessionellen Graduiertenkollegs IGIM an der UW/H. Sie betreut seit
vielen Jahren Promotionen und kann einen guten Einblick zum aktuellen Forschungsstand in Sachen
Gesundheit und Ernährung geben. Außerdem arbeitet sie mit Kolleg:innen von anderen Hochschulen an der Umsetzung und Weiterenticklung der Lehre zu "Culinary Medicine ud Teaching Kitchen". Das an der UW/H geplante Stufu Programm ist bereits an der Universität Göttingen erfolgreich durchgeführt worden.
Objectives & Competences
The course combines experiential learning with theoretical discussion of issues relating to food production, processing, refinement and utilisation. Health and economic perspectives are integrated, such as the importance of sustainable nutrition for prevention and well-being, as well as the social and economic conditions for a sustainable food culture.
An accompanying series of scientific research and discussions deepens the academic perspective on nutrition education at universities.
Learning objectives
After successfully completing the module, students will be able to
• understand and explain processes and quality criteria along the entire food value chain
– from cultivation to consumption –
• question ecological, health and economic sustainability aspects in the
food system,
• critically reflect on their own dietary practices and attitudes,
• apply knowledge of sustainable food processing and culinary creativity in a practical way,
• evaluate approaches to nutrition education in university teaching and
propose further developments.
Teaching and learning methods
• Practical cooking exercises in small groups
• Flipped classroom
• Case study work
• Accompanying evaluation research (questionnaire-based and qualitative reflection)
Maximum number of participants
12 participants