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When patients look for strategies to improve their overall health, diet and nutrition are often a logical place to start—after all, what we consume has enormous impact on our susceptibility to disease and disability. But health care professionals don't always have the time or expertise to address nutrition effectively in a clinical encounter, and might not know how to respond to broader issues around food availability in their community. This month on Ethics Talk, we talk about why clinicians should care about food ethics and what they can do to address nutrition in clinical and community settings. Our guests were Dr. Jessica Fanzo, Dr. David Katz, and Haley Swartz.
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AMA CME Accreditation Information
Credit Designation Statement: The American Medical Association designates this enduring material for a maximum of .75 AMA PRA Category 1 Credit™. Physicians should claim on the credit commensurate with the extent of their participation in the activity.
Target Audience: Medical professionals and med students
Tim Hoff, MA, Ethics
Christy Rentmeester, PhD, Ethics
Shaun Rouser, MA, Ethics
Audiey Kao, MD, PhD, Ethics
Subject Matter Expert(s):
Jessica Fanzo, PhD, Berman Institute of Bioethics
David Katz, MD, MPH, Yale-Griffin Prevention Research Center
Haley Swartz, MPP, National Consumers League
Disclosure Statement: Unless noted, all individuals in control of content reported no relevant financial relationships.
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