September/October 2016 | Volume 99 | Issue 5
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Table of Contents
Why food matters
ON THE COVER
Doctors need more training in nutrition if they are to prevent disease.
BY GAYLE GOLDEN
Hospitals and clinics are getting into a new kind of “food service.”
BY CARMEN PEOTA
Physicians and medical students share their
CLINICAL AND HEALTH AFFAIRS
Assessment for Adverse Food Reactivity: A Clinician’s Guide
BY GREGORY A. PLOTNIKOFF, MD, MTS, FACP
Problems with the 2015 Dietary Guidelines for Americans: An Alternative
BY JAMES J. DINICOLANTONIO, PHARMD, ZOË HARCOMBE, PHD,
AND JAMES H. O’KEEFE, MD
Reimagining Nutrition Education in a Teaching Kitchen: Findings from a Pilot Study
BY KATE (VENABLE) SHAFTO, MD, FAAP, FACP, JENNY BREEN, MPH, MED, AND DOMINIC DECKER, MD, MS
The Art of Listening
BY ANGELA BUFFINGTON, PHD, MA, PAUL WENNER, PHD, DANA BRANDENBURG, PSYD, JERICA BERGE, PHD, MPH, MICHELLE SHERMAN, PHD, AND CHRISTINE DANNER, PHD
STUDENT, RESIDENT and FELLOW RESEARCH
Somali Cultural Competency among Students in One Minnesota Medical School
BY ELIZABETH FRACICA, ADEEL ZUBAIR AND JAMES NEWMAN, MD
Food for thought
Preventing diabetes, obesity and heart disease can start at the dinner table, and the medical system needs to sponsor the change.
BY CHARLES R. MEYER, M.D.
The MMA's monthly report on policy, people and politics
THE PHYSICIAN ADVOCATE / MMA NEWS
I eat too much butter
A day of bad eating becomes a wake-up call for healthier living
BY DAVID HILDEN, MD, MPH
BY JAMIE SANTILLI, MD