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Doctors aren’t the only ones who wear white coats.
But one doctor is trying to show that the traditional white doctor’s attire can do extra duty in the kitchen.
As Americans seek to Eat healthyStanford University physician, Dr. Michelle Hauser, inspired early medical students to learn how to eat better by teaching them how to cook using medical school curricula now in more than 100 countries, according to a press release.
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“Nutrition education represents a critical missed opportunity in medical education in the United States and in many countries around the world,” Hauser, who is board certified in internal medicine and lifestyle medicine, told Fox News Digital.
Dr. Michael Hauser said there was “a need to gain knowledge and skills to engage effectively with patients to help change their eating habits.”
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Poison field [culinary medicine] It arose to fill the void between nutrition as it is taught (or not taught) in most health apprenticeship programs.”
She said there was “a need to acquire knowledge and skills to actively engage with patients to help.” Change their eating habits in order to achieve their health goals and improve longevity, wellness and performance.”
Hauser, who trained at the popular Chez Panisse in Berkeley, California, is the director of bariatric medicine for the medical weight loss program at the Stanford Center for Lifestyle and Weight Management.
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In a recent press release, Hauser noted that the curriculum is “not intended to replace traditional healthcare, but rather to be one tool that healthcare professionals can benefit from.”
“In the United States, the recommendation is that 0.6% of total average medical school teaching hours focus on nutrition-related topics — and most schools still can’t function,” she told Fox News Digital.
“I have found, as a physician, that simply telling patients to eat healthy food as a way to treat or prevent disease is not very effective.”
But only 25% of medical schools have a dedicated nutrition course.
“This is despite diet being the single most significant risk factor for morbidity and mortality in the United States,” she said. It is “associated with approximately 11 million deaths worldwide annually.”
Variety of fresh and healthy organic fruits and vegetables on the table. “It’s easy to get people to change their eating habits when you’re talking about the taste of something,” said Dr. Michael Hausner.
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Hauser also noted that most existing nutrition lessons focus on things that are unlikely to change eating behaviors.
“As a clinician, I have found that simply telling patients to eat healthy food as a way to treat or prevent disease is not very effective,” Hauser said in a press release.
“But it is easy to convince people of that change eating habits When you talk about the taste of something - maybe a new recipe or restaurant comes out and how much it tastes.”
If the food was bad, the students told Dr. Hauser, “we wouldn’t take another healthy cooking class.”
She has now been teaching the course at Stanford University for the past five years having inspired her to start this journey during her undergraduate years.
“When I was an undergraduate pursuing my pre-med studies, I had already trained as a chef and needed to work full time to get into school,” she said in a press release.
“I ended up running a cooking school.”
Young woman preparing a healthy meal at home. Students began asking Dr. Hauser how they could eat differently to improve their health.
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When people in class started asking her how they could eat differently to improve their health - like getting their food lower cholesterol Or helping others to better control a person’s diabetes - I started “learning more about nutrition and implementing it in cooking classes.”
So I started a healthy cooking class.
Culinary medicine “addresses the aspect of nutritional education with more importance for the average person who makes decisions about what they eat on a daily basis,” she told Fox News Digital.
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At first, some people were skeptical.
So she explained to her students that she was practicing what she taught - eating the recipes she was teaching at home until “they knew I wouldn’t eat something if it wasn’t good.”
Her students told her, “If it was horrible, we wouldn’t take another healthy cooking class.”
The doctor would ask others, “Why don’t we talk to people with heart disease about what they eat?”
But as word of mouth spread - soon the class had a waiting list. Then she took these experiences with her to medical school.
However, while in medical school, she noticed that doctors did not incorporate nutrition into their conversations with patients who could really benefit from knowing how healthy eating habits could improve their medical conditions.
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“I would like to ask for my presence [doctors who supervise medical students], “Why don’t we talk to people with heart disease about what to eat?” or “Why not us? Talk to diabetics about their dietOnly prescriptions? ”She said in a press release.
She noted that many healthcare professionals don’t have the time to have these meaningful conversations about eating habits.
Or they simply succumbed to the fact that “no one changes their diet anyway, and it is better to focus only on medications.”
One physician noted that many healthcare professionals do not have time to have meaningful conversations with patients about dietary habits. Instead, they tend to “focus only” on the drugs.
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“It made me think, ‘Well, maybe we’re getting healthy eating with patients the wrong way,'” Hauser said.
“Most people know that vegetables are good for them,” she told Fox News Digital.
She said only 1 in 10 people eat the recommended number of servings per day.
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“Common barriers standing in the way are cost, lack of knowledge and skills to choose and prepare healthy ingredients, time, and socialization that foods can be healthy or delicious but not both,” Hauser told Fox News Digital.
She noted that culinary medicine is an effective way to combat these major barriers to changing dietary behavior by teaching people that healthy food can be delicious, fast, and inexpensive if one knows how to cook and plan meals.
“The ability to learn to cook, move, eat, and think more healthily can and will change behaviors, clinical outcomes, and costs of care for everyone,” one physician told Fox News Digital.
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She wanted to change the status quo.
So I worked with a member of the medical school faculty to start the first continuing education conference for culinary medicine - “which continues to this day.”
It’s called Healthy Kitchens, Healthy Living.
Dr. David Miles Eisenberg, MD, director of culinary nutrition and assistant professor of nutrition at Harvard T.H. Chan School of Public Health said.
He is also the co-founder of the Healthy Kitchens, Healthy Living conference.
The conference is multidisciplinary in nature and includes two white-coats majors - chefs and healthcare professionals to teach how cooking can improve eating habits.
And next February, the course, which is co-sponsored by Harvard TH Chan School and the CIA - as well as the Culinary Institute of America - will be in Napa, California.
It is another thing “to be brought into the ‘teaching kitchen’, taken by hand and made available for instruction”.
“It’s quite another thing to be brought into the ‘teaching kitchen,’ which is taken by hand and provided with education,” he told Fox News Digital.
Those who attend the conference will learn “what foods should be eaten more, which ones less and why”.
He notes that the conference also teaches “how to cook with accessible whole food ingredients and create healthy yet delicious recipes and meals that are affordable, easy to prepare (and sustainable)”.
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It also emphasizes the importance of regular exercise but mentions “how important it is to eat and live consciously” and offers helpful advice on how to change counterproductive habits.
He told Fox News Digital about another conference coming in October. It will show how culinary medicine is being integrated today in many places throughout the United States and the world.
It’s called the Educational Kitchen Research Conference (tkresearchconference.org), and it’s sponsored by Harvard University and the Collaborative Kitchen Education Foundation. It is jointly funded by the National Institutes of Health.
“The ability to learn to cook, navigate, eat, and think more healthily can and will change behaviors, clinical outcomes, and costs of care for everyone,” Eisenberg said.