Designed and required for all medical students, the nutrition component is developed under the guidance of a 50-member student-faculty Nutrition Working Group and is fully embedded within the longitudinal NextGenMD curriculum.
Students learn how to assess dietary intake, provide evidence-based counseling, translate nutrition science into clinical recommendations, and collaborate interprofessionally — preparing them to lead in preventive and therapeutic nutrition interventions across varied patient populations.
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Phase 1
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Phase 2
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Phase 3
Assessments and Priorities
We have an evolving model for embedding nutrition across medical education while cultivating a culture of personal and professional well-being. Student comprehension is measured via multiple-choice exams, reflective writing and module completion. Future priorities include food insecurity screening, nutrition-focused physical exams, and food label interpretation.
Our Instructors
A multidisciplinary team of faculty and content experts, including Tracy Crane, Ph.D., RDN, an internationally recognized thought leader and nutrition researcher, provides instruction within our curriculum. An interprofessional initiative, sessions are co-taught by physicians, registered dietitians and culinary instructors affiliated with the Osher Center for Integrative Health, modeling collaborative clinical and educational environments.
All digital learning materials, including ScholarRx Bricks, are reviewed by registered dietitians and/or researchers with topic-specific expertise.
| Competency (25 Total) |
Hour Equivalents (63.5 Total Hours) |
|---|---|
| Food Nutrient Composition: Nutritional content of foods, macronutrients and micronutrients | 3 |
| Nutrient Absorption Disorders: Pathological states affecting nutrient absorption | 3 |
| Nutrient Deficiency Management: Identifies nutrient deficiencies, recommends foods/supplements | 3 |
| Food Allergy Intolerance: Difference between food allergies and intolerance including gluten | 1.5 |
| Lifespan Nutrient Requirements: Energy and nutrient requirements across lifespan | 2.5 |
| Drug Nutrient Interactions | 2.5 |
| Food Processing Effects: Nutritional differences between minimally processed and highly processed foods | 2 |
| Nutrition Label Interpretation and Menu Labeling | 2 |
| Functions of Essential Nutrients | 2.5 |
| Healthy Diet Principles: Principles of a healthy balanced diet per national guidelines | 2 |
| Healthy Beverage Guidance: Evidence-based guidance on healthy beverage consumption | 1.5 |
| Microbiome Immune Crosstalk: Fiber fermentation, gut integrity, and diet-related dysbiosis | 2.5 |
| Nutritional Status Assessment: Dietary history, clinical measurements, and laboratory findings | 4 |
| Malnutrition Risk Biomarkers: Interpreting exam data and biomarkers | 3 |
| Clinical Nutrition Integration: Evidence-based nutrition in patient care | 2.5 |
| Behavior Change Counseling: Counseling using behavior change models | 4 |
| Chronic Disease Nutrition: Lifelong dietary patterns for chronic disease | 3 |
| Metabolic Syndrome Counseling: Counseling for visceral adiposity and metabolic syndrome | 4 |
| Interprofessional Nutrition Care: Multidisciplinary nutrition collaboration | 2.5 |
| Food Security Screening: Screening and referral for food and nutrition needs | 2.5 |
| Dietary Guidelines Analysis: Translating dietary guidelines into clinical practice | 2 |
| Teaching Kitchen Laboratory: Multidisciplinary teaching kitchen participation | 2 |
| GLP-1 Nutrition Counseling: Nutrition guidance with GLP-1 agonists | 2 |
| Health Nutrition Determinants: Factors affecting nutrition and health status | 1.5 |
| Patient-Centered Modeling: Modeling behaviors that influence patient counseling | 2.5 |