Yes!Yes! It’s finally happening. Medical schools (!!) are waking up to the importance of food and nutrition in health and disease.

As more medical schools across the country adopt Tulane University’s pioneering culinary medicine program, organizers are making sure the curriculum’s core ingredients — recipes, course modules and nutrition research — stay fresh as they travel.

The Goldring Center for Culinary Medicine hosted a two-day retreat last week for the 13 universities and healthcare centers that license its curriculum to teach medical students culinary skills to better counsel patients about nutrition.

Other institutions licensing the program include: University of Texas–Southwestern Moncrief Cancer Institute; Texas College of Osteopathic Medicine; UCLA Clinical and Translational Science Institute; University of Illinois–Chicago; Western University of Health Sciences; Rutgers University School of Medicine; University of Colorado–Denver; Michigan State University College of Health Sciences; University of Texas Health Science Center–San Antonio; University of Chicago Pritzker School of Medicine; Mercer University School of Medicine; and Children’s Hospital of San Antonio. These are all organizations that have food, lifestyle and health as their core mission.

Eat Healthy. Be Healthy.