A systematic study by a group of 125 leading researchers who call themselves the Collaborators of the American Burden of Disease, shows that diet is the leading cause of death and disability in the United States (US). ). Meanwhile, only 12% of doctor’s office visits include advice on diet, According to research by the US Bureau of Disease Prevention and Health Promotion.
Even in young populations, health problems related to nutrition are very common, according to the United States National Center for Health Statistics (NCHS). Cardiovascular disease, diabetes, obesity, hypertension, and many cancers are linked to diet and are collectively called noncommunicable diseases (NCDs). NTMs are the highest cause adult mortality in the United States and account for 70 percent of premature deaths worldwide, according to the World Health Organization (WHO). Because NCDs are largely caused by food or lifestyle choices, WHO argues that âMost premature deaths from NCDs are preventable. “
While over 70 percent of men and women in the United States are overweight or obese, according to the American NCHS, a national survey by the University of Chicago reports that 60 percent are trying to lose weight. In total, MarketData Entreprises reports that Americans spend $ 66 billion a year on diets and diet aids.
Unfortunately, while 94 percent of physicians believe nutrition is important, only 14 percent feel comfortable talking about it, according to the US Bureau of Disease Prevention and Health Promotion. Even among high-risk patients with CVD, diabetes, or hyperlipidemia, only 1 in 5 receives nutritional counseling.
The root of the problem lies in the way doctors are trained in American medical schools, according to Dr. David Eisenberg of the TH Chan School of Public Health at Harvard University. “The fact that less than 20 percent medical schools have only one compulsory course in nutrition is a scandal, âhe said. said. “It’s scandalous.” According to a study In the Journal of Biomedical Education, less than a third of medical schools in the United States teach the recommended 25 hours of nutritional content over a student’s four years of classroom instruction.
Dr Eisenberg’s solution is to train other doctors himself. Through a partnership he founded with chefs from the Culinary Institute of America called Healthy kitchens, healthy lives, he owns taught thousands of American doctors in teaching kitchens across the country. This new class of physicians are learning to turn their backs on the reductionist “one pill for the sick” approach and live what they preach instead.
Some medical schools are starting to retool, such as the Tulane University School of Medicine, the house of Goldring Center for Culinary Medicine, and the Keck School of Medicine at the University of Southern California, in partnership with LA Cuisine.
Dr. Erica Frank, Research Chair in Preventive Medicine and Population Health at the University of British Columbia, has endeavored to create a body of literature describing the link between the lifestyle of physicians and patient outcomes. Ten years ago, Dr Frank surveyed more than 2,000 medical students and found that the best predictor of whether they counsel their patients on healthier practices is whether they themselves incorporate these practices into their lives. Her too show that patients actually had better eating habits than their doctors too.
Increasingly, physicians are turning to culinary training to expand their toolbox as health care professionals. Food tank interviewed Dr. Robert Graham from New York while enrolling in the Natural Gourmet Institute Culinary School. “My decision to become a chef comes after years of watching patients struggle with diseases that could be cured by diet change, âhe said. I have spent the past 15 years practicing medicine witnessing the impact of poor nutrition on the health of the people I was trying to care for.
Collectively, anti-obesity efforts in the United States appear to be making progress. A report in August 2017 speak Robert Wood Johnson Foundation and the Confidence in America’s Health suggested that obesity trends in the United States began to stabilize in 2015 and 2016, after decades of steady increases.
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