The United States has seen the rise of chronic diseases and certain cancers, but it may soon see the rise of healthier diets.
“When we see healthier eating, we see more disease prevention and less hospital stays, which means less money spent on healthcare,” says Leah Sarris, chef and program director of The Goldring Center for Culinary Medicine at Tulane University, where medical students are learning to cook to better advise the health of their patients. By getting them to approach food preparation with ease and awareness, this next generation of doctors is striving to provide building blocks for long-term health management.
Started in 2012, the program couldn’t have come at a more crucial time. In 2010, chronic disease accounted for 86 percent of all healthcare spending; four years later, the cost of treating heart disease alone totaled $315.4 billion, including medication and hospital care.