A seat at the table

Inside the Republic Bank Foundation Trager Institute Culinary Medicine Teaching Kitchen, medical students stood alongside an oncologist, surgeon, scientist and registered dieticians – not discussing treatment plans or clinical trials but gathering to create nutritious meals. 

The experience offered a powerful reminder that some of medicine’s most meaningful lessons take place outside of the classroom, and instead, in the community. 

The culinary medicine event brought together experts in pancreatic cancer care with future physicians to explore an often-overlooked part of treatment: nutrition. Organized by Prakash Radhakrishnan, professor of pharmacology and toxicology and director of the Gibbs Pancreatic Cancer Research Program, the event created an opportunity for students to learn directly from clinicians and dieticians about the ways nutrition and daily life intersect with cancer care. 

“The idea stemmed from recognizing that pancreatic cancer care requires a multidisciplinary approach,” said Radhakrishnan. “We aimed to create a space where science, clinical practice and nutrition come together.” 

For patients with pancreatic cancer, nutrition is far more than just a part of the treatment plan. Pancreatic insufficiency, a change in appetite and the way food tastes leads to weight loss and other metabolic challenges and can make it difficult for patients to maintain strength and tolerate treatment. 

The need is significant in Kentucky, where, according to the American Cancer Society, an estimated 920 people will be diagnosed with pancreatic cancer in 2026 and approximately 760 will die from the disease. 

In a state where cancer remains a critical health challenge, preparing future physicians and physician-scientists to approach the disease from multiple angles is critical. As a key research priority and service line, the UofL School of Medicine in partnership with the Brown Cancer Center, has a goal of cutting Kentucky’s cancer death rate in half by 2035. 

This program builds directly upon the nutrition curriculum medical students receive at UofL, connecting nutrition science to patient care through hands-on learning. The program highlights nutrition’s role in cancer prevention, patient care, supportive oncology and survivorship – all key components of modern medical education according to Radhakrishnan.  

“We know nutrition is a key factor that influences treatment tolerance, symptom management and quality of life,” said Radhakrishnan. “Every future physician should see nutrition as therapeutic, requiring teamwork with dietitians and personalized strategies.” 

For medical students, the kitchen served as a different kind of classroom. They could observe surgeons, oncologists, nutrition experts and scientists working together, seeing how important team-based care is in a patient’s health and recovery. The informal setting also created opportunities for students to interact with expert providers and dieticians to learn strategies to help patients and their caregivers so that they can bring to their practice when seeing patients and enhance their traditional clinical encounter. 

For second-year medical student, Ruth Ikpe, one of the most striking lessons was how much illness can change a patient’s relationship with food. 

“Food is such a big part of people’s lives and when they’re no longer able to enjoy it, it leaves a huge, sad void in them,” said Ikpe. 

The meals prepared during the event were rich in protein and healthy fats, but also enjoyable. 

“Preparing meals rich in nutrients like proteins and healthy fats is key for patients with pancreatic cancer,” Ikpe said. “But most surprisingly was how delicious the meals were to eat, which can make a huge difference in how the patients feel as they go through their healing or treatment process.” 

That perspective helped Ikpe see nutrition as not just another recommendation for patients to follow, but instead as an important part of their overall well-being. 

“This experience helped me realize that treatment does not end with making a diagnosis and suggesting treatment plans,” said Ikpe. “Their meals and lifestyle adjustments play an extremely important role in their overall holistic wellness.” 

For Sarah Downs, a recent class of 2026 graduate who participated in the event, the experience reinforced the importance of viewing nutrition through both preventative medicine and a treatment-focused lens. One of the biggest lessons, she said, was how complicated nutrition can become for someone undergoing cancer treatment. 

“It is easy to tell someone to ‘eat healthy,’ but that becomes much more complicated when a patient is experiencing nausea, poor appetite, food aversions, digestive difficulties or other treatment related symptoms,” said Downs. “This experience helped me appreciate that nutrition during cancer treatment has to be individualized, practical and compassionate.” 

Downs also said the experience reinforced that food serves a purpose beyond nutrition alone, noting that the shared experience of creating and enjoying food highlighted the sense of community that can come from gathering around a meal. 

“Food is more than nutrition. It can provide connection, comfort and a sense of normalcy,” said Downs. 

The opportunity to bring research, clinical care and medical education together is made possible in part through the longstanding partnership between the University of Louisville and Republic Bank Foundation Trager Institute and General Electric both whose support has enable the building of a functional kitchen with eight working stations at the Trager Institute Optimal Aging Clinic.  Further support by the Gibbs Foundation enabled the UofL program to be held and whose support has advanced cancer research and helped create opportunities for both learners and researchers. 

Through its investment, the Gibbs Foundation has helped establish a sustained framework for research and education, including the financial support for Radhakrishnan’s position and opportunities for trainees to engage with research, education and community outreach.  

“Their dedication guarantees that pancreatic cancer education remains ongoing, adaptable and accessible at different stages of learning,” said Radhakrishnan. 

That investment creates opportunities for future physicians, physician-scientists and biomedical innovators to connect scientific discovery with the everyday realities of patients living with disease.  

“The program also extends its sincere appreciation to the physician, dietitian, scientist, chef and event coordinator for their expertise, dedication and collaboration, which made the event a resounding success,” said Radhakrishnan. 

This connection is one Ikpe hopes to carry forward into her future practice. 

“I hope to work with different departments, like nutritionists, to ensure that the suggestions I make for my patients align with the other aspects of their care,” she said. 

Downs said the experience reinforced the kind of physician she hopes to become – one who helps patients build healthy lives before disease develops while also meeting them where they are when illness occurs. 

“Ultimately, I want to walk alongside my patients in pursing not only a longer lifespan, but a longer health span,” said Downs. 

In the culinary medicine teaching kitchen, the lesson was clear: patient care is more than a diagnosis; it’s understanding how illness affects the way they live, eat and thrive in everyday life.  

A seat at the table gave patients, caregivers, clinicians, researchers and students a place to learn from one another. With the support of partners like the Gibbs Foundation and Brown Cancer Center, that table is becoming a classroom for the next generation.