When Johns Hopkins Medicine happily and positively publishes “Take Two Carrots and Call Me in the Morning” and Hopkins Public Health researchers pen a NPR-covered pilot study of better-for-you hospital food—within 2 months of one another–you know something is changing in mediicne.
When the Harvard School of Medicine/CIA 5th Healthy Kitchens, Healthy Lives conference is oversubscribed, and Touro University asks me for a proposal to teach online cooking classes to students in three of its medical schools, something is cooking.
When media luminaries like Drs Oz and Roizen proclaim on Oprah! that “food is medicine” (full disclosure: they are my friends), and Dr Hyman’s, Dr Mercola’s and Dr Weil’s HuffPo columns on the relative virtues of nutritional components and their affect on your health are among the most popular on the site, you know that the health-conscious public wants to support doctors who are on the same page.
And when the President’s Council on Physical Fitness and Sports becomes the President’s Council on Fitness, Sports and Nutrition, and the First Lady invites pediatricians and chefs to the White House to talk about swapping out fryers for salad bars in schools, you know practicing physicians are going to get it. And just maybe, lead it.
Not every doctor has to write recipes on prescription slips. But the more we know about what our patients eat, and what they could eat and drink to help themselves look and feel better, the better we’ll serve.