Integrative Therapy Spotlight: Culinary Medicine & TBI
During the 3-week intensive outpatient treatment at the Center, Veterans meet with our on-staff registered dietician, Michael Sandoz, MS, RD, LDN, CDE, for one-on-one and group sessions that connect the dots between nutrition and brain health. Veterans and their spouses also participate in a hands-on cooking class taught by Heather Nace, Executive Chef at the Tulane University Goldring Center for Culinary Medicine (GCCM).
Here, Nace talks about her work with Veterans at the Center.
Tell us a little about the hands-on class.
Heather Nace: The idea is to wrap up what Mike [Sandoz, TUCBH’s registered dietician] has been teaching them for three weeks and show them how to put it into practice in the kitchen. We’ve talked about it, now let’s do it. Recipes are built around the Mediterranean diet, which is the foundation of what Mike focuses on in his sessions.
We talk about nutrition briefly, then we jump into kitchen. We do a good knife demonstration that they can put into practice. They break up into teams, pick recipes they want to cook, and at the end of class, we have a buffet of food they cooked for the meal.
Is there a connection between theMediterranean diet and TBI healing and recovery?
HN: I’m not the person diving into the research that’s been done, but what we know is that good nutrition plays a huge role in brain health — whether it’s addressing symptoms of TBI or preventing age-related cognitive issues. We know the Mediterranean diet specifically — with its focus on anti-inflammatory and “whole” foods — is very effective for this condition.
What are some of the things you’ve learned, working with Veterans?
HN: Well, is it okay to say this class — the one with Veterans and their significant others — is one of my favorites? Part of it is knowing these Veterans have been through a lot, yet they’re so open to learning and always seem to enjoy cooking.
I didn’t have experience with TBI before working with our Veterans, but I had assumptions about it. Before our first cohort, I asked if I needed to keep anything in mind working with this population. Will they be able to stand up during the class? Do they have physical limitations that we need to consider?
What I learned after meeting so many of them is: you’d never know they’ve suffered a traumatic brain injury. We know they’re walking around with the issues, the symptoms that impact someone with TBI, but their wounds are more hidden. It’s the reason this program exists.
The Mediterranean Diet and TBI Healing
While there is limited direct research specifically linking the Mediterranean diet (MD) to traumatic brain injury (TBI) recovery, emerging evidence suggests that the principles of the diet may play a role in the healing process. The diet, which emphasizes fruits, vegetables, whole grains, fish and olive oil, has been associated with numerous health benefits, including positive outcomes in brain health, better memory and language performance and fewer PTSD symptoms. In TBI recovery, inflammation and oxidative stress are key factors that can impact recovery and healing. (A study published in the journal "Frontiers in Aging Neuroscience" highlights the potential neuroprotective effects of the Mediterranean diet, specifically targeting inflammation and supporting overall brain health. Additionally, research in the "Journal of Neurotrauma" suggests that certain components of the Mediterranean diet, such as omega-3 fatty acids found in fish, may contribute to cognitive recovery after brain injury.
About the Goldring Center for Culinary Medicine
Culinary medicine uses an evidence-based approach to translate nutrition research into practical use in home kitchens. It is an emerging field that combines the art of cooking and the science of medicine. At Tulane's Goldring Center for Culinary Medicine (GCCM), an interdisciplinary team of chefs, dietitians and physicians instruct medical students, medical professionals and community members through the Health Meets Food culinary medicine curriculum. GCCM, founded in 2012, is the first teaching kitchen operated within a medical school.
