Inundated with misinformation on platforms such as social media americans lack nutrition knowledge and confidence on how to make healthy dietary choices

The Department of Agriculture National Institute of Food and Agriculture awarded Delaware State University $149,690 on February 1, 2026, under the 1890 Institution Capacity Building Grants program (CFDA 10.216) to develop and deliver a comprehensive culinary medicine curriculum.

The award funds development of evidence-based culinary medicine content paired with hands-on culinary skills training that empower students to address the nutritional needs of clients with chronic diseases. The curriculum includes four core components: developing the comprehensive culinary medicine curriculum itself; training students in online culinary nutrition content creation through engaging and accessible platforms; coaching students in designing and implementing community nutrition programs; and mentoring students in designing and leading in-person culinary medicine classes for special needs clients. The program aims to graduate clinicians skilled in culinary medicine therapy who can empower chronically ill clients to make better food selections and prepare nutritious meals, aligning with federal disease prevention priorities through improved nutrition.

Performance occurs in Leipsic, Delaware, with a period of performance running through January 31, 2029. The assistance type is a project grant, a form of capacity-building support targeted specifically at 1890 land-grant institutions to strengthen their teaching, research, and Extension functions in food and agricultural sciences.

Additionally, many have limited skills in how to prepare health-promoting meals and even more so medically tailored meals. As a validated approach, culinary medicine significantly improves health outcomes. Traditional dietetic programs provide scientific knowledge but often fail to develop students with culinary skills to provide effective culinary medicine therapy. This teaching proposal seeks to (1) develop a comprehensive culinary medicine curriculum. The evidence-based culinary medicine content and hands-on culinary skills will empower students to address the nutritional needs of clients including those with chronic diseases. (2) train students in online culinary nutrition content creation through engaging and accessible online platforms. (3) coach students in designing and implementing community programs. (4) mentor students in designing and leading in-person culinary medicine classes with special needs clients. The program will graduate innovative and skilled clinicians who empower chronically ILL clients to make better food selections and prepare nutritious health-promoting meals. This will enhance traditional medical approaches in disease management by aligning with the maha initiative for disease prevention through better nutrition.