As national momentum grows to strengthen nutrition education in U.S. medical schools, West Virginia University School of Medicine was recognized as a longstanding leader in training future physicians to recognize and address chronic disease through evidence based nutrition and lifestyle medicine.
The U.S. Department of Health and Human Services and the U.S. Department of Education recently announced that 53 medical schools across 31 states have voluntarily committed to significantly expanding nutrition education, aiming to equip future doctors with at least 40 hours of nutrition-focused instruction beginning in 2026.
While this represents a transformative shift for many institutions, WVU School of Medicine has already built a national model that began in 2013 and far surpasses these proposed standards.
“What began with a dean’s teaching grant on our Health Sciences Eastern Campus more than a decade ago has blossomed into a program and curriculum that other universities now model,” Clay Marsh, M.D., chancellor and executive dean for WVU Health Sciences, said. “Our faculty educators and curriculum committee have worked tirelessly over the years to create MedCHEFS, the Culinary Lifestyle Medicine track, the Food as Medicine educational effort, and a formal curriculum thread in the medical degree program, and they are so deserving of this recognition.”
Comprehensive, multi-layered nutrition and lifestyle curriculum
WVU’s medical school curriculum, determined by a curriculum committee that adheres to the Liaison Committee on Medical Education’s accreditation requirements, includes approximately 67.5 hours of nutrition education, with an additional 225 hours available through the optional Culinary Lifestyle Medicine Track, demonstrating one of the most comprehensive offerings of its kind in the nation. The curriculum emphasizes rural health, obesity care, and interprofessional practice, reflecting the specific needs of West Virginia communities.
To further strengthen this foundation, the School of Medicine has proposed curriculum enhancements that would raise total required nutrition instruction to 47.5 hours from 40 hours of a student’s total 107.5 elective hours, integrating competencies across all four years of medical training. These enhancements target gaps in core nutrition exposure and align with nationally recognized nutrition competencies.
“In a state with a high burden of chronic disease, it is essential that medical students understand the role of nutrition in prevention and treatment,” Laura Davisson, M.D., professor of medicine and director, obesity medicine fellowship, said. “As the School of Medicine’s nutrition thread director, I’m proud that WVU has been recognized as a leader in nutrition education, ensuring that our students receive evidence-based training, can critically evaluate nutrition research, and collaborate effectively with colleagues such as registered dietitians to provide the best patient care.”
Innovative training through Culinary and Lifestyle Medicine
WVU is widely recognized for its Culinary and Lifestyle Medicine Track, a four-year longitudinal program that integrates nutrition, culinary skills, physical activity, restorative sleep and stress management. Students in the program complete approximately 300 hours of hands-on and virtual experiential training, preparing them to counsel patients effectively and practice preventive, team-based care.
“I’m proud of the difference the culinary and lifestyle medicine track is making for our students and our community,” Rosie Cannarella Lorenzetti, M.D., professor of family and community medicine and co-director, culinary and lifestyle medicine track, said. “Since 2018, more than 50 students have completed the program, with many earning national certification in culinary medicine. Our graduates leave with practical skills to help patients make healthier lifestyle choices, and they give back through cooking demonstrations, school programs, and support for local families. No matter what specialty they enter, students tell us this training will help them improve lives throughout their careers.”
The University’s commitment to “food as medicine” is further evident in its community partnerships, including the Farm to You and Nourish West Virginia programs, which give students real world experience in improving food access, promoting healthy eating, and addressing structural barriers to wellness.
Preparing physicians to meet the health needs of West Virginia and beyond
Years before national policy leaders called for expanded nutrition education, WVU Health Sciences had already established itself as a leader. The University’s lifestyle medicine initiatives emphasize local relevance — such as understanding food insecurity, working with rural populations, and managing chronic diseases prevalent in Appalachia — while offering a model scalable to medical schools across the country.
WVU students and faculty also engage in applied learning through nutrition immersion trips, medical weight management rotations, and community-based cooking demonstrations ensuring graduates are prepared not only with knowledge, but with practical skills and cultural understanding to improve patient outcomes statewide.
As federal leaders recognize new commitments to strengthen nutrition training nationwide, the WVU School of Medicine’s long-established programs demonstrate that robust, integrated nutrition and lifestyle medicine curriculum is achievable, scalable and essential for training the next generation of physicians and health care professionals.
For more information about WVU’s Lifestyle and Health initiatives, visit the Lifestyle and Health website or the WVU School of Medicine website.
