Student Experience


Jacqueline Segelnick Jacqueline Segelnick (1 Posts)


Contributing Writer

New York Institute of Technology College of Osteopathic Medicine


Jacqueline Segelnick is a second year medical student at NYITCOM. She graduated from Queens College with a Bachelors and Masters in Urban Affairs. She has two papers published in the JOEM on her research with 9/11 first responders and hopes to continue her passion in helping neglected communities by pursuing a career in the field of Geriatric Medicine.





 

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.

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.

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...

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.

Fighting Food-Borne Infection Can Help Our Local Food Economy

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.

Should Hospitals Take the Lead in Changing our Food Environment?

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?