Food as medicine

by Hannah Robison

When many turn to medication or treatment for chronic conditions, Dr. Michael Williams (’83) is working to help patients turn toward food as an additional source of healing. Having spent his career practicing medicine, “Dr. Mike” is making an impact through educating others on the benefits and importance of nutrition. 

During his undergraduate studies, Williams was encouraged by Dr. Don England to pursue a premedicine pathway, changing the trajectory of both his college and professional careers. Williams met his wife, Susan, a Searcy native, at the Pattie Cobb Dining Hall shortly after he came to Harding.“The rest is history,” they said. 

Williams completed a Bachelor of Science in biology and chemistry , and then went on to earn a medical degree at Kansas University Medical Center in Kansas City, Kansas, with a residency in family practice. The Williamses now live in Newton, Kansas, where the physician recently retired from 36 years in family medicine and now cares for others through his certification in culinary medicine.

Thanks to the support of the Sunflower Foundation of Kansas, Williams has worked to develop a 12-week course that educates patients on the process of using food to nourish and satisfy, while helping to improve their outcomes surrounding conditions including diabetes, high cholesterol, high blood pressure and various nutrition-related health issues — “chronic problems that plague our society,” Williams said. “We’re on the front lines of dealing with that.”

Williams shared he has always loved food and cooking and sought further education to incorporate both elements into his practice. Through his learning and certification as a culinary medicine specialist, he offers support and guidance and helps patients through their health journey to understand how to improve their diet, while transforming their lifestyles to create lasting change. 

On Nov. 3, the Williamses spoke to students in Megan Jones’ culinary skills and food science class. Jones, shared how the couple impacted her students. “It was a joy to welcome Dr. Mike Williams and his wife, Susan, to speak with my undergraduate students about culinary medicine,” she said. “His presentation showed how nutrition can improve patients’ health and quality of life. As a registered dietitian, I emphasize this with my students regularly, so it was valuable for them to hear it from another perspective with real-life examples. I especially appreciated that his program includes hands-on learning, teaching participants to prepare foods that taste good, are highly nutritious and are easy to make at home."

Lauren Rooney, a sophomore food and nutrition major, said she has always cared about health and nutrition and had heard the phrase, “Food is medicine.” She was interested in learning more about the truth of the statement. “One part of the presentation that Dr. Williams told the class about was the importance of a Mediterranean Diet. I had always thought that this type of diet was just about people who wanted to eat and learn about very exotic food, but it's not only for that one reason,” she said. “There are so many different easy, nutrient dense recipes. Dr. Williams talks about how this isn't a ‘diet’ but more of a lifestyle. I found that a very good approach to creating healthy habits. One of my favorite recipes we made were banana nut muffins!”

Through the experience created in the food lab, alumni, students and faculty came together to create not only nutritional meals, but also an exploration of how to care for others through what we eat. Williams shared that throughout his life it’s the community he has built along the way that endures. “The most gratifying, the most rewarding part of the journey for me is the relationships that I've developed in the career that I chose.”