You Are What You Eat: Thinking About Food As Medicine
The prevalence of obesity in children and adolescents has spiked in the last four decades worldwide, according to research supported by the World Health Organization.
About 30 million Americans have been diagnosed with diabetes as of 2015. The social and economic costs of obesity and related diseases like heart disease has led doctors and other healthcare professionals to ask: how can damage be prevented?
The Children's Hospital of San Antonio has a new program called CHEF, which teaches parents and children about nutrition from a kitchen instead of a clinic.
Culinary health classes can be a prescription for managing affordable meal planning and maintaining a balanced diet.
How can families learn about preparing more nutritious meals? What are the challenges for transitioning to healthier eating habits and routines? What can be gained by thinking about food as medicine?
- Gary Taubes, investigative science and health journalist and co-founder of the non-profit Nutrition Science Initiative
- Dr. Julie La Barba, medical director of the Culinary Health Education Program (CHEF)
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