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Food Matters: Clinical Guidance to Help Your Patients Make Healthier Food Choices
News  posted by Healthy Food Team  on May 6, 2016  

Clinical Guidance to Help Your Patients Make Healthier Food Choices is one of several webinars exploring links between food system inputs and public health. 

The 2011 Food Matters Webinar series is sponsored by the American Medical Association, in partnership with Health Care Without Harm, Kaiser Permanente, and Physicians for Social Responsibility

Educational Objectives

After completing this activity, participants should be able to:

  • Describe an ecological and lifecycle approach to addressing nutritional and environmental exposures throughout a patient’s lifetime
  • Explain the mechanisms of action and health impacts of unhealthy dietary choices
  • Recognize the drivers of the western diet and the scope of the obesity epidemic
  • Identify, and be able to communicate to patients and their families, the dietary components necessary for optimal health across the lifespan 
Speakers include Robert M. Gould, MD, Associate Pathologist, Kaiser Hospital, San Jose and President, San Francisco-Bay Area Chapter of Physicians for Social Responsibility; and Ted Schettler, MD, MPH, Science Director, Science Environmental Health Network.

Planning Committee

  • Barry Dickinson, PhD, Director, AMA Department of Science and Biotechnology and Secretary, Council on Science and Public Health
  • Suzen Moeller, PhD, Senior Scientist, AMA Department of Prevention and Healthy Lifestyles, Brian Raymond, MPH, Senior Policy Consultant, Kaiser Permanente Institute for Health Policy
  • Michelle Gottlieb, Co-Coordinator, Healthy Food in Health Care Program, Health Care Without Harm
  • Preston Maring, MD, Associate Physician-in-Chief, Kaiser Permanente Medical Center Oakland
  • Lucia Sayre, Co-Executive Director, San Francisco Bay Area Physicians for Social Responsibility
View Archived Recording
Errata: We would like to call your attention to 2 errata identified by the speaker regarding this presentation:

At 26:32 in the presentation (slide 23) the presenter (Schettler) says “high fructose corn syrup” when referring to the word “fructose” on the slide. “Fructose” is correct. Regardless of its origin, fructose is generally considered to be a low glycemic carbohydrate. But fructose does raise serum triglycerides, as indicated on the slide.

At 47:36, during the discussion, the presenter (Schettler) says “corn syrup” when responding to a question about high fructose corn syrup (HCFS). HFCS consists of 55% fructose, 45% glucose. Corn syrup contains maltose (a disaccharide comprised of two glucose molecules) and/or varying amounts of other oligosaccharides, depending on the grade. It should not be confused with HFCS, and the terms “corn syrup” and “high fructose corn syrup” should not be used interchangeably.

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