Lori Whelan, MD
Disclosures: Nothing to disclose















Dr. Whelan is an Associate Professor, the George Kaiser Family Foundation Chair in Emergency Medicine #2 and the Vice Chair of Education for the Department of Emergency Medicine at the OU-TU School of Community Medicine. She is a practicing Emergency Physician at Hillcrest Hospital in Tulsa and is a native Oklahoman. She has a B.S. in Zoology from the University of Oklahoma and received her medical degree from Baylor College of Medicine in Houston. 


After completing residency in Emergency Medicine at the University of Pittsburgh in Pennsylvania, Dr. Whelan completed additional training in physician-performed ultrasound, and has spent the past 12 years teaching this vital skill to medical residents and practicing physicians through Continuing Medical Education courses.



Dr. Whelan is also the director of the new OU Culinary Medicine program at OU-Tulsa.  The Culinary Medicine program focuses on the concept of “Food is Medicine” and the critical role of nutrition in not only prevention but in the treatment of chronic disease.  Dr. Whelan is board certified in Lifestyle Medicine and provides didactic  lifestyle medicine education as well as hands on cooking classes for Medical Students, PA Students and Residents.  The program has also expanded and is now providing cooking classes to community members and patients.  The program also allows medical students who have taken the classes to help teach the patient classes thus providing new opportunities for students to interact with patients and provide vital health education for our community.

Dr. Whelan has authored over 30 textbook chapters, publications and local and national presentations. She has received 11 teaching awards, including the prestigious Dewayne Andrews Award for Excellence in Teaching from the OU Academy of Teaching Scholars. Most recently, she has worked to formally integrate physician-performed ultrasound and Lifestyle Medicine into the OU-TU School of Community Medicine medical school curriculum.






Dr. Wetherill is the George Kaiser Family Foundation Chair in Population Healthcare at OU-Tulsa and is an Assistant Professor with joint appointments in the Departments Health Promotion Sciences (Hudson College of Public Health) and Family and Community Medicine (OU-TU School of Community Medicine).  Dr. Wetherill has additional adjunct appointments in the Department of Nutritional Sciences and School of Social Work due to the interdisciplinary nature of her teaching interests and work. She is a native Oklahoman and previously worked in the community setting as an administrator, developer, and evaluator for nutrition-related programs for patients living with chronic disease.  Her research focuses on building healthy food access for people and communities affected by health disparities. Through her research projects, she has worked with various types of community partners, including food banks, social service organizations, medical clinics, and tribal communities, to identify feasible and sustainable strategies for improving the nutritional status of underserved populations.

Dr. Wetherill is a Registered and Licensed Dietitian who also holds an Advanced Practice Certification in Clinical Nutrition from the Commission on Dietetics Registration. She is board certified in lifestyle medicine by the American College of Lifestyle Medicine. She has also completed training on Nutrition-Focused Physical Exams from the American Academy of Nutrition and Dietetics. With a decade of dietetics practice experience including HIV/AIDS, cardiometabolic disease, and plant-based diets, Dr. Wetherill’s nutrition philosophy incorporates a functional medicine approach to personal healing, with a passion for improving health outcomes among low-income populations.  Dr. Wetherill regularly lectures for the OU-TU Tulsa School of Community Medicine medical and physician assistant programs on the integration of nutrition therapy into medical practice.  At the OU-TU School of Community Medicine, Dr. Wetherill has led the evaluation of several nutrition-focused projects, such as the OU Bedlam Food Pharmacy, which provides medically-tailored foods to uninsured patients seeking treatment for hypertension, diabetes, and other chronic illnesses. 

She is a member of the Institute for Functional Medicine, Dietitians in Integrative and Functional Medicine practice group, the American Society for Nutrition, and the American College of Lifestyle Medicine. 





An Oklahoma native, Chef Carter earned a B.A. in English from Oklahoma State University and an A.A. in Culinary Arts from the Art Institute of Atlanta.  Last summer she completed the Plant Based Nutrition certificate program from Cornell University and is currently pursuing her MPH at the OU Hudson College of Public Health in Tulsa as well as certification as a Lifestyle Medicine Professional. Chef Carter is the first chef hired by the University of Oklahoma and currently develops the culinary curriculum and co-facilitates all culinary medicine classes at the OU-TU School of Community Medicine.

Formerly, Chef Carter worked as a culinary instructor and consultant for Cooking for Kids, an organization tasked with improving the child nutrition programs in public schools across the state.  She is former editor of Edible Tulsa magazine and former columnist for the Tulsa World, Green Country Living Magazine and Sheridan Living Magazine. Chef Carter has broad experience as a personal chef as well as in hotels and country clubs and her skills extend to streamlining food and beverage operations, consulting, food media, and catering. She worked as a special events coordinator in Oklahoma City, planning and organizing events for Bricktown Entertainment and was a culinary arts faculty instructor at OSUIT for 5 years. 

Chef Carter serves as the Vice President of the Tulsa Farmers’ Market, an organization that supports the local economy by connecting over 75 vendors with Oklahoma consumers through its Wednesday and Saturday farmers’ markets, and that supports the healthy food access for low-income community members through the “Double Up Food Bucks” program. She lives in Bixby with her husband and 2 children.



Culinary Medicine Lead Personnel