Varied schedules

Time: 6-8pm on Wednesdays, except 8/23, 1-3pm

Modality: In-person

Class size: 16

Goal: The story of medicine is often written by its practitioners: It is taught by the scientists; performed by clinicians; and administered by politicians, executives, and institutions that make up our vast healthcare system. And yet, the practice of medicine is a human endeavor. This course seeks to explore medicine and medical education from the perspective of patients and the public on which medicine is performed. We shall examine themes in medicine from the perspective of the humanities in an effort to reframe the story of medicine.

Learning Objectives: 1) Explore fundamental health and healthcare topics from the perspective of patients and the public. 2) Consider perspectives and values regarding controversial health topics that differ from one's own.

Format: small group facilitated discussion/group work

Assignments: weekly pre-class reflections and final reflection

Instructor: Michael Pottash, MD, MPH & Julia Langley, MA, MBA

Time: 2-4pm on Wednesdays 

Modality: Virtual

Class size: 10

Goal: The overall goal of the selective is to enable students integrate Catholic faith with professional identity. Students will reflect and expand on Georgetown's Cura Personalis themes with a focus on what makes a Catholic Physician. The selective will build on the students Professional Identity Formation M1 seminars. Guest speakers will include both clergy and physicians to discuss their integration of Catholic Spirituality with professional identity discussing personal experiences throughout their career. 

Learning Objectives: 1) Explain how a physician can integrate Catholic Faith into their professional identity. 2) Describe the physician's role in promoting human dignity. 3) Incorporate Catholic spiritual practices into daily life as a physician. 

Format: Group readings, multi media presentations, guest lecture discussions

Assignments: Students will be expected to complete 30 minutes of readings as well as view on line presentations prior to each class. Students will be required to present a final reflection to the group. This can be in the form of a paper, or other multimedia presentation. 

Instructor: Christopher J Spevak, MD, MPH, JD

Time: Two classes Wednesday 1-3 PM and four classes Wednesday 6-8 PM  (Dates TBD)

Modality: Virtual except last class in person

Class size: 13

Goal: This course is a hands-on dive into culinary medicine, the practice of helping patients (and ourselves) use nutrition and cooking habits to maintain and restore health. We will explore principles related to nutrition, behavior change, and medicine. 

Learning Objectives: 1. To identify and experience the benefits of culinary medicine in improving personal and patient wellbeing. 2. To critically evaluate the evidence base for aspects of nutrition science. 3. To develop cooking skills and tools to make healthier food choices. 4. To recognize and address patient and population factors, including social, cultural and economic, in applying principles of culinary medicine. 5. To gain practice in motivating patients to make dietary lifestyle changes.

Format: Classes will consist of a lecture/discussion, patient panel or workshop. Didactic sessions will occur virtually and will include a lecture/discussion, patient panel, or motivational interviewing workshop. There will be four sessions of virtual hands-on cooking of a healthy meal with an instructor. There will be speakers who are experts in nutrition, including physicians, registered dietitians, and chefs. 

Assignments: Three journal articles during the course. Final project is creating a main dish meeting healthy eating nutritional guidelines that fits within a SNAP budget. Presentation must include recipe, itemized cost of ingredients, and nutritional benefits. Students must attend AND actively participate in all sessions; complete pre- and post-course surveys regarding nutrition counseling, dietary intake, and cooking attitudes; and complete the final project. Students will need access to a kitchen, simple cooking equipment and smartphone/laptop with camera for group cooking sessions. Prepare to spend $10-15/meal in advance for ingredients for weekly recipes.

Instructor: Terri Stone, MD & Margaret Neola, RD