Dr. Harlan is a board certified internist primarily practicing at the Tulane University Internal Medicine Practice in Downtown New Orleans.
Dr. Harlan currently serves as Associate Dean for Clinical Services at Tulane University School of Medicine and is the Executive Director of the Goldring Center for Culinary Medicine, the first of its kind teaching kitchen operated by a medical school. The center offers an innovative program teaching medical students about diet and lifestyle that bridges the gap between the basic sciences, clinical medicine, the community and culinary education. Medical students work side-by-side in the kitchen with culinary students to teach each other and, most importantly, teach the community and patients how to return to their kitchens and transform their health.
Areas of Expertise (3)
Nutrition & Disease Prevention
Emory University School of Medicine Affiliated Hospitals,: Residency
Emory University School of Medicine: M.D.
Media Appearances (3)
Culinary Medicine: A Recipe for Better Health
U.S. World and News Report
Food is "an essential part of how we keep our health," Dr. Timothy Harlan, the Goldring Center's executive director and a practicing internist, told the gathering. With the proper training and techniques, he said, health care providers can treat some hypertension and diabetes patients with a cookbook and a saute pan instead of a prescription...
Tulane med students learn to cook for their patients' sake in healthy food initiative going national
The New Orleans Advocate
“We spend a freak ton of money on health care in this country, and one reason why is that we, as medical professionals, aren’t doing a good job addressing how food affects our patients’ health,” said Dr. Timothy Harlan, a physician and executive director of the Goldring Center...
Turning up the heat in the kitchen to lower BP in practice
American Medical Association (AMA)
“It is state-of-the-art programming in that it is inverted classrooms with all the lectures and didactics done online. It’s a combination of that with reading scholarly work and case-based and team-based learning, as well as hands-on cooking and a seminar-style discussion,” Timothy Harlan, MD, told AMA Wire®. Dr. Harlan is an associate professor of medicine at Tulane. He is also the associate dean for clinical services and executive director of the Goldring Center for Culinary Medicine...
Dominique J. Monlezun, Eric Kasprowicz, Katherine W.Tosh
A medical school-based teaching kitchen sought to establish proof-of-principle for its hands-on Mediterranean diet (MD)-based cooking and nutrition curriculum for patients with type 2 diabetes (T2D).
Andrew G. Birkhead, Sarah Foote, Dominique J. Monlezun, et al.
The obesity epidemic and increasing rates of associated chronic diseases highlight the need for physician competency in clinical nutrition. The importance of this issue notwithstanding, only 19% of graduating U.S. medical students report readiness to offer adequate nutritional education to patients despite its demonstrated efficacy.1,2 Tulane University School of Medicine created The Goldring Center for Culinary Medicine as the world’s first known medical school–based teaching kitchen led by a physician and trained chef with a dedicated associated research team for monitoring outcomes...
Benjamin Leong, Layla Abu-Shamat, Danielle Kay, Dominique Monlezun, Leah Sarris, and Timothy Harlan
An electronic survey was sent to all Tulane medical students to assess students’ baseline perceptions about perceived competence regarding nutrition counseling. Students were able to rate themselves as ‘totally proficient,’ ‘somewhat proficient,’ and ‘not proficient.’ Proficiency increased between 1st and 2nd year medical students (p=0.02) and between 2nd and 3rd year medical students (P=0.0001). However, no increase in proficiency was observed between 3rd and 4th year medical students (p=0.48). The Tulane University School of Medicine has launched a curriculum for its medical students that teach nutrition science in the context of preparing and cooking food. Beginning in the third and fourth year, students will have the opportunity to take disease-based seminars (e.g. hypertension) and conduct away rotations with the Dept. of Culinary Nutrition at Johnson and Wales University. The curriculum will include lessons in food preparation using recipes that follow DASH diet guidelines. The survey described above will be given yearly to assess if students participating in this curriculum are different from classmates who did not participate.