Introduction to Food and Health at Stanford University

Obesity and diabetes are epidemics on a worldwide scale. We urgently need to investigate cutting-edge instructional initiatives for medical professionals and the general public in order to solve these public health concerns. Physicians who follow a balanced diet and are aware of what that involves are better able to advise their patients to change their unhealthy habits. This CME activity offers a useful strategy for promoting healthy eating to address a range of medical requirements. Students in the course will become proficient in advoblack friday wig sale custom sports jerseys yeezy boost 350 v2 yeezy boost 350 v2 pasante kondom cheap soccer jerseys yeezy boost 350 v2 personalized celtics jersey nike air max 270 air max 90 sale 49ers jersey uberlube luxury lubricant air jordan sale adut toys yeezy salecating well-established dietary habits. Also, identifying obstacles to good eating. This is for both patients and doctors via the use of didactic films, illustrated scenarios, and interactive exercises. By analyzing their own eating habits and obstacles to good eating, doctors will leave the course better positioned to promote long-lasting improvements in their patients’ dietary choices while also having the chance to start enhancing their own nutritional well-being.

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Additionally, this course is intended to satisfy the training requirements of general practitioners, and family practitioners. This is in addition to internal medicine doctors in addition to nurse practitioners, medical assistants, and other allied health professionals who work with patients’ dietary requirements.

a fleeting glance

Subject: Medicine; Level: Advanced; No prerequisites; Language: English; Video Transcript: English; Institution: Stanford University;

What you’ll learn

• Describing the fundamental principles of nutrition.
• Using evidence-based methods and tools for carrying out a motivational interviewing and nutritional evaluation in a primary care context.
• Coming up with a plan based on a nutritional evaluation to enhance both their own and their patients’ well-being.
• Using iterative, focused objectives to guide patients and oneself toward better nutrition and health results.
• Giving patients access to tools for skill-based learning to help them accomplish specific dietary objectives.

About the instructors

1. Maya Adam

The Center for Health Education at Stanford University is led by Dr. Adam. He is also its Director of Outreach for Health Education. She produces entertainment-educational video material on subjects like nutrition and maternity and child health. For the Stanford School of Medicine’s use in their preclinical courses, continuous medical education programs, and initiatives to promote global health, she has written and produced online instructional material. In addition to being the Faculty Lead for Stanford’s Digital Medical Education International Collaborative (Digital MEdIC) in South Africa, she is the inventor of five massive open online courses (MOOCs).

2. Dr. Robyn Tepper

Dr. Robyn Tepper is the Medical Director of Stanford University’s student health center for over 20 years. She further takes pleasure in providing the entire range of general care in an academic context. But she also has a keen interest in the treatment of eating disordered students, the LGBTQA+ community, and health information technology.

Music, theater, dancing, computers, technology, and outdoor exercise are some of her particular hobbies. time spent with friends and family.

3. Catherine Sonquist Forest

Catherine Sonquist Forest, MD, MPH, finished her medical schooling at UC San Francisco and her family medicine residency at UCSF Santa Rosa. At UC Berkeley, she also earned an MPH in Environmental and Occupational Health. She is a member of the 13th cohort of the CHCF Health Care Fellowship.