Latest entries

Cooking For Boards

When I reflect on my life, there is not a single moment I can think of where I didn’t suffer from anxiety. Cooking has helped me cope with my anxiety throughout medical school. Cooking reminds me that I need to eat three meals a day and helps me take time out of my day for...

What Are Medical Students Eating?

What I don’t hear is, why don’t students cook? Though I occasionally will talk to a classmate who has finally transitioned to some light meal preparation after avoiding the subject during the undergraduate years, I more often hear that med students simply don’t like to cook. Medical schools are starting to take charge! Many have...

From The Wards: How We View Obesity

Obesity is not a new problem to the everyday American. Over the last few decades, we have been bombarded with news of overwhelming obesity and of the alarming childhood obesity running rampant. In the hospital, we see countless patients coming in with obesity as a direct cause of their acute presentation or obesity as an...

Lightly Salted: The Food Industry and Public Health

With nine out of 10 Americans consuming too much sodium and over 70 million people suffering from hypertension, physicians, government, and industry must develop a joint public health intervention. Ultimately, it will take a synchronized effort -- the public understanding the effects of the sodium in the food they eat, consumers demanding lower sodium in...

SNAP: How Do We Encourage Healthy Choices?

The struggle to overcome polarization in the debate regarding food subsidiary program funding and regulations is not a new one. However, this is the first clinical trial conducted to examine the effects of incentivizing or placing restrictions on the food choices that low-income individuals and families have via a food subsidiary program modeled after SNAP....

The Blame Game: The Sugar Industry and Coronary Heart Disease

Last week, a review published in JAMA Internal Medicine undertook an historical analysis of a set of documents related to research on sugar and its role in the etiology of heart disease. A healthy diet cannot come down to solely one ingredient, so while it is indisputably crucial to discuss and be exposed to the...

School Food and the New AHA Guidelines: How Do We Protect Our Children?

Unfortunately, food at public schools within the United States. is notorious for its poor quality, even though millions of children rely on it everyday for their nutrition. As physicians, we can work to improve the health of children by advocating for increased school-lunch funding, curricula that connect our children with their local food system, and...

BMI and Mortality: What’s The Connection?

We know that obesity is linked to chronic diseases such as diabetes, hypertension, and cardiovascular disease, but is there a link to overall mortality? This past July, the Global BMI Mortality Collaboration published a global meta-analysis examining the relationship between body mass index and all cause mortality. Lowest all-cause mortality was seen in those with...

Where Planet Meets Plate: Reducing Meat Consumption to Improve Health and Protect the Environment

By reducing meat consumption to the 90 gram daily limit suggested by the Harvard healthy diet, greenhouse gas emissions could be reduced by billions of tons and cut climate change mitigation costs in half. Decreasing meat consumption even further would compound the benefits, as plant-based alternatives to meat produce 20 to 150 times fewer emissions...

ProduceRx: Connecting Patients and Healthcare Teams With Fresh and Local Ingredients

Providers in the Penn State Health System in Central Pennsylvania will be able to prescribe a weekly box of fresh and locally grown produce to patients identified as either at-risk for chronic disease or food insecurity through a new innovative program called Penn State ProduceRx.

The Epigenome: Nutrition and Metabolic Health

A better understanding of the epigenetic mechanisms involved in metabolism may inform our ability to affect health outcomes with early nutritional interventions, creating a new interface for disease prevention and public health intervention with the next generation.

Back to Basics: Integrating Nutrition into Community Care

The patients at the WCCC are uninsured, and they often work multiple jobs, with long hours and low wages. In some ways, they’re not so different than medical students when it comes to budgeting their time and money for food, and their concerns are shared by many.