Latest entries

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.
The Palate Community

The Palate Community

We are a diverse group of volunteer medical students who seek to create a collaborative platform through which to explore the impact of nutrition on public health and our roles as future physicians.
QMED Chefs Help Us Eat Well

QMED Chefs Help Us Eat Well

The Palate, interviewed Meghan Bhatia and Monica Mullin, second year students at Queen’s University School of Medicine in Ontario, Canada. Meghan and Monica, who both interested in nutrition and student wellness, created a cookbook of student recipes during Queen’s Wellness Month.

Prescribing Food as Medicine

Physicians can prescribe coupons that are redeemable for free or reduced fresh produce either directly in their clinic or through partnerships with retailers or farmers markets.

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?

Fiber Intake in Adolescence and Breast Cancer Risk: An Evaluation of the Evidence

In February 2016, a study published in Pediatrics noted a beneficial effect of dietary fiber on reducing the risk of breast cancer, particularly if fiber intake was high during the adolescent period. While this study might not have told us exactly how much fiber we should consume to reduce disease risk, it highlighted an important...