CULINARY MEDICINE IN

PRACTICEF A L L 2 0 2 0

B Y : B O K C H O Y

PATIENT CASE

Shirley is a 23-year-old female, recently graduated from college and is starting her first job. In the last three months she has started a vegetarian (lacto-ovo) diet because she thinks it is “healthier”, and she wants to lose some weight that she had gained in college.

Social History:

-Consumes1-2 glasses of wine a week-night, and 4-6 glasses on the weekend

-Very active physically and jogs 4 days a week- about 12 miles per week

Diet Recall:

-Breakfast: Fried eggs with American cheese, side of white toast

-Lunch: Big Veggie Mac & fries from McD’s with a large coke

-Dinner: Baked stuffed shrimp with white rice, veggies, & tartar sauce

EASY WAYS TO CHANGE UP HER DIET

This patient is busy during the week so easy meals that she can meal prep and have on hand would work great for her.

-Breakfast: White Bean Shakshuka

-Lunch: Black Bean Burger with Balsamic Marinated Mushrooms

-Dinner: Chimichurri Shrimp with Grilled Vegetables and Couscous

Pro Tip: These recipes are similar to what she is already eating according to the diet recall., which means she will probably be

more receptive to the idea of making these changes!

Pro Tip: If she is already cooking quick foods or

buying take-out, then it isn’t realistic to think she will

cook time-consuming meals. Meal prepping is a great

solution for this scenario!

BREAKFAST REPLACEMENT

WHITE BEAN SHAKSHUKAFRIED EGGS W/ AMERICAN

CHEESE AND WHITE TOAST

WHITE BEAN SHAKSHUK A

replacing

FRIED EGGS W/ AMERICAN CHEESE

& WHITE TOAST

Why this swap works:

• Switched to a whole grain bread (and reduced portion)

• Less oil in the cooking process and switched from cooking in butter (saturated fat) to olive oil blend (unsaturated fat)

• Reduced the amount of cheese (saturated fat) and switched to a less processed cheese

• Included beans to create a complimentary protein

• Included vegetables in the meal

Pro Tip: Look at the nutrition labels on the back of GCCM

recipes - think about the areas we highlight in class

LUNCH REPLACEMENTBLACK BEAN BURGER WITH

BALSAMIC MARINATED MUSHROOMS BIG VEGGIE MAC & FRIES

BL ACK BEAN BURGER w/ BALSAMIC

MARINATED MUSHROOMS

replacing

BIG VEGGIE MAC & FRIES

• Switched to a whole grain bun

• Reduced the fat content by baking the burger, and not eating a fried side

• Reduced the amount of cheese (saturated fat): the black bean has the cheddar mixed in instead of a slice on top

• Included beans to create a complimentary protein

• Included vegetables in the meal

• Used the marinated mushrooms as a condiment instead of ketchup & mayo to reduce unnecessary calories, sodium and increase vegetable intake

• Cheaper option that she can make in batches at home

DINNER REPLACEMENTCHIMICHURRI SHRIMP W/ GRILLED VEGETABLES &

COUSCOUS

BAKED STUFFED SHRIMP w/ WHITE RICE, VEGGIES &

TARTAR SAUCE

CHIMICHURRI SHRIMP w/ GRILLED

VEGETABLES & COUSCOUS

replacing

BAKED STUFFED SHRIMP w/ WHITE

RICE, VEGGIES & TARTAR SAUCE

• Switched to a whole grain couscous instead of a simple carbohydrate (white rice)

• Reduced the fat content by removing the breading on the shrimp (made with butter)

• Increased the vegetables in the meal

• Used the chimichurri as the condiment instead of tartar sauce to reduce unnecessary fat, calories and sodium

Pro Tip: Look at the study guides, ppts and lessons from past classes to review what

we learned!

CONCLUSION

• This slide should wrap up your presentation and give us an overview of how you would counsel this patient to make the appropriate dietary and lifestyle modifications for their condition or disease state.