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Nutrition

Nutrition in Medical Education at VCOM

Integrating Nutrition Across the Osteopathic Curriculum 

At the Edward Via College of Osteopathic Medicine (VCOM), nutrition is not treated as an elective interest or a brief lecture series, it is a foundational component of medical training. Because nutrition plays a central role in disease prevention, chronic disease management, and whole‑person care, VCOM embeds nutrition education throughout both the preclinical and clinical years. Students learn not only the science behind nutrition but also how to apply it in real‑world patient care across every major discipline. 

Across VCOM’s preclinical curriculum, nutrition is intentionally woven into every foundational discipline - biochemistry, physiology, pathology, immunology, genetics, microbiology, pharmacology, OMM/PPC, and preventive medicine - to build a unified understanding of how diet influences health and disease. By learning nutrition through multiple scientific lenses, students develop a deep appreciation for the biochemical pathways behind metabolism, the physiologic impact of nutrient balance, the immune and genetic mechanisms shaped by diet, and the pathologic changes driven by nutritional excess or deficiency. This integrated approach ensures that students can connect molecular science to real‑world patient presentations. By the time they enter clinical training, VCOM students are equipped to assess nutritional contributors to disease, recognize diet‑related pathology, counsel patients effectively, and incorporate evidence‑based nutrition strategies into diagnosis, treatment, and prevention. The result is a strong, clinically relevant foundation that prepares future physicians to use nutrition as a powerful tool in patient care. 

Below are some examples of how nutrition is incorporated into the curriculum: 

Pathology & Histology 

  • Students explore how nutritional deficiencies and excesses manifest at the tissue and cellular levels. 

  • Histologic changes associated with malnutrition, obesity, metabolic syndrome, and vitamin/mineral deficiencies are examined. 
  • Case‑based discussions highlight how diet influences disease progression and tissue repair. 

Immunology 

  • Coursework emphasizes the relationship between nutrition and immune function, including the roles of micronutrients, antioxidants, and gut microbiota. 

  • Students learn how malnutrition, obesity, and specific dietary patterns modulate inflammatory pathways and immune responses. 

Genetics 

  • Nutrition is connected to gene expression through topics such as nutrigenomics and epigenetics. 

  • Students examine how diet influences genetic risk expression for conditions like diabetes, cardiovascular disease, and certain cancers. 

Microbiology 

  • The curriculum highlights the role of diet in shaping the microbiome and its impact on infection risk, immunity, and chronic disease. 

  • Students learn how probiotics, prebiotics, and dietary patterns influence microbial balance and pathogen susceptibility. 

Cellular Biology & Physiology 

  • Foundational courses explore how macronutrients and micronutrients fuel cellular processes, metabolism, and homeostasis. 

  • Students study hormonal regulation of appetite, energy balance, and metabolic pathways, linking physiology to clinical nutrition. 

Pharmacology 

  • Nutrition is integrated into discussions of drug metabolism, nutrient–drug interactions, and the impact of diet on pharmacokinetics. 

  • Students learn how certain medications affect nutrient absorption or requirements, and how nutrition can enhance or hinder therapeutic outcomes. 

Biochemistry 

  • Biochemical pathways of metabolism, digestion, and nutrient utilization are core components of the course. 

  • Students connect biochemical principles to clinical conditions such as diabetes, dyslipidemia, and metabolic syndrome. 

PPC/OMM (Principles of Primary Care & Osteopathic Manipulative Medicine) 

  • Nutrition counseling skills are introduced early, emphasizing patient communication, motivational interviewing, and lifestyle‑based care. 

  • OMM courses highlight how nutrition interacts with musculoskeletal health, inflammation, and recovery. 
  • Students practice integrating nutrition recommendations into holistic treatment plans. 

Preventive Medicine & Public Health 

  • Students learn how nutrition influences population health, chronic disease prevention, and health disparities. 

  • Coursework includes dietary guidelines, community nutrition, and evidence‑based lifestyle interventions. 
  • Emphasis is placed on the physician’s role in promoting healthy behaviors at both individual and community levels. 

Clinical Medicine 

  • Students routinely assess dietary habits and provide tailored nutrition guidance. 

  • Students learn to manage conditions such as diabetes, hypertension, obesity, gastrointestinal disorders, and cardiovascular disease through nutrition‑centered care. 
  • Students learn about perioperative nutrition, wound healing, and the role of protein and micronutrients in recovery. 
  • Nutrition is discussed in the context of dehydration, electrolyte disturbances, and acute metabolic crises. 
  • Students explore the relationship between diet, mental health, and neurochemistry. 
  • Nutrition is applied to performance, injury prevention, and musculoskeletal health. 

A Holistic, Osteopathic Approach to Nutrition 

VCOM’s osteopathic philosophy emphasizes treating the whole person—body, mind, and spirit. Nutrition is a natural extension of this philosophy. By integrating nutrition across basic sciences, clinical skills, and patient care experiences, VCOM ensures its graduates are prepared to: 

  • Understand the biochemical and physiological foundations of nutrition 

  • Recognize nutrition‑related pathology 
  • Counsel patients effectively and compassionately 
  • Apply evidence‑based nutrition strategies in clinical practice 
  • Promote long‑term health and disease prevention 

This comprehensive approach equips future physicians with the tools they need to address one of the most powerful determinants of health: what patients eat.