Levin A.; Nutrition and Policy. 5: Who Should Teach Patients about Nutrition?. Ann Intern Med. 1999;131:317-318. doi: 10.7326/0003-4819-131-4-199908170-00101
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Published: Ann Intern Med. 1999;131(4):317-318.
At a recent Continuing Medical Education (CME) meeting on preventive medicine, the obligatory continental breakfast consisted of bagels and cream cheese, butter-laden pastries, and half-and-half for the coffee. Lunch featured chicken covered with melted cheese, followed by a slab of cheesecake for dessert.
The physicians and nurses at the meeting were not struck by the contradiction between the subject matter and the meals. Even this group could not escape what Marion Nestle, PhD, MPH, professor of food and nutrition studies at New York University, calls “a very difficult food environment” in the United States.
The essential recipe for eating right to decrease the risk for chronic disease is clear. The U.S. Department of Agriculture dietary guidelines now state: “Eat a variety of foods. Balance the food you eat with physical activity—maintain or improve your weight. Choose a diet with plenty of grain products, vegetables, and fruits. Choose a diet low in fat, saturated fat, and cholesterol. Choose a diet moderate in sugars. Choose a diet moderate in salt and sodium. If you drink alcoholic beverages, do so in moderation.”
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Education and Training, Prevention/Screening.
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Print ISSN: 0003-4819 | Online ISSN: 1539-3704
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