In this engaging Lunch and Learn, Chef Sky Hanka, MS, NBC-HWC, and John Lew, RD, explore the importance of integrating nutrition knowledge into medical practice. Hosted by the UC Davis Health Office of Wellness Education, the session emphasizes the role of nutrition in both disease prevention and health promotion.
Quick insights:
- Nutrition Education in Medicine: Physicians equipped with nutrition knowledge can better address chronic disease prevention, a growing concern in healthcare. Poor diet and lifestyle are leading causes of heart disease, diabetes, and cancer.
- Shifting Paradigms: Moving from a treatment-centered approach to a health-promotion paradigm allows physicians to integrate tools like produce prescriptions, medically tailored meals, and wellness coaching into practice.
- Addressing Nutrition Misinformation: Social media and trends contribute to widespread misinformation. Health providers must stay informed to engage patients in evidence-based conversations.
- Practical Tools: The speakers highlighted behavior change techniques like motivational interviewing, the stages of change model, and cultural competence as ways to effectively discuss nutrition with patients.
Video highlights
0:00 – 2:40 – Introduction: why nutrition matters in medicine
Dr. Scott Fishman introduces the session and speakers, emphasizing the shift toward “keeping patients healthy” instead of solely treating diseases.
2:45 – 4:00 – Gaps in medical education
Mr. Lew discusses his background as a registered dietitian and highlights why nutrition education is critical for medical students.
4:00 – 6:00 – Leading causes of death are nutrition-related
A CDC graphic highlights the link between poor diet and chronic disease.
6:30 – 10:00 – Shifting from disease treatment to health promotion
Chef Hanka introduces John Travis’ Health Wellness Continuum
10:40 – 13:10 – Nutrition misinformation
Chef Hanka and Mr. Lew discuss nutrition misinformation on social media and the internet. The goal is to give patients the skills and information they need to discern fact from fiction.
13:20 – 17:00 – The culinary medicine movement
Culinary medicine helps address barriers like food access and integrates actionable nutrition strategies into healthcare.
17:00 – 20:00 – Behavior change techniques
Tools include:
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- Active Listening
- Motivational Interviewing
- SMART Goals
20:00 – 26:00 – Addressing barriers: cost and cultural competence
Programs like SNAP, WIC, and meal prepping education can help reduce barriers.
Doctors should educate themselves on patients’ cultural backgrounds. Learn about their food, try cooking a recipe from their culture, and avoid prescribing a one-size-fits-all approach.
26:00 – 31:00 – Fad diets and patient conversations
Mr. Lew and Chef Hanka emphasize moving away from restrictive diets and focusing on long-term dietary patterns.
31:30 – 36:00 – Intermittent fasting
Fasting has cultural roots, but its modern popularity requires caution. Research shows benefits, but it’s not for everyone.
36:30 – 42:00 – Eating disorders and behavioral support
When working with suspected eating disorders, avoid ‘diet’ language. Refer to specialists like registered dietitians or therapists to build a multi-disciplinary care team.
42:00 – 47:00 – Combatting social media misinformation
Journals and resources:
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- Academy of Nutrition and Dietetics Journal
- UptoDate
- Harvard and Stanford nutrition research
47:30 – 54:00 – Q&A: practical tools and resources
Chef Hanka and Mr. Lew answer audience questions.
Resources
- Oldways – Heritage and Traditional Diets
- Academy of Nutrition and Dietetics
- Harvard School of Public Health – Nutrition Research
- Stanford Medicine – Nutrition Studies
- CDC – Leading Causes of Death Statistics
- The Science of Spice – Reference Book
- SNAP & WIC Programs – Government Food Assistance
- Food is Medicine Coalition
- UptoDate – Clinical Decision Support Resource