“She isn’t gaining enough weight, I’m worried,” said a very frazzled-looking father, immediately as my preceptor and I stepped through the exam room door. We were anticipating this father's reaction, as we had noted on the growth chart before entering the room that 18-month-old Lily was not gaining weight appropriately.
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.
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.
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...
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.
As physicians we promote eating unprocessed, fresh fruits and vegetables, we need to work with the food industry to ensure that minimally processed products are safe for consumers.
We are beginning to understand that certain highly processed foods can lead to disease, but what is the best method of confronting these foods in our hospitals?