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With the objective of preparing Mediterranean diet (MED) recipes in accordance with USDA's low, moderate, and liberal cost food plans, 25 family medicine residents and 17 high school culinary arts students worked together. The high school's kitchens, specifically the teaching kitchens, were the location for the workshop. In light of a pre-survey, the planning committee structured a 4-hour hands-on workshop, considered a triumph. Resident confidence and profi
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