- The obesity epidemic and increasing rates of associated chronic diseases highlight the need for physician competency in clinical nutrition. The importance of this issue notwithstanding, only 19% of graduating U.S. medical students report readiness to offer adequate nutritional education to patients despite its demonstrated efficacy.1,2 Tulane University School of Medicine created The Goldring Center for Culinary Medicine as the world’s first known medical school–based teaching kitchen led by a physician and trained chef with a dedicated associated research team for monitoring outcomes.
- Obesity has been linked to large portions and high-calorie food, both of which can be found in lunch and dinner offerings at the growing number of all-you-can-eat restaurants and buffets.1 Previous research revealed six behaviors that are associated with higher BMI among diners in such restaurants: (1) how quickly patrons served themselves; (2) what size plate they chose; (3) where they sat in the restaurant; (4) whether they faced the buffet; (5) what eating utensils they used; and (6) where they placed their napkin.
- Several studies convincingly suggest that obesity rates and all-cause related mortality are increasing.1 Dietary and lifestyle interventions such as weight loss and physical activity are effective to prevent obesity.2,3 In an elegant manuscript, Kraak et al.4 have evaluated the efforts made by the food industry to encourage a healthier food supply to American children and adolescents and thus prevent obesity. One of the criteria pointed out and evaluated by the authors was the development of the front-of-package (FOP) labeling for consumers to identify healthy products.