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Health

baby in high chair eating

One of the things I most love about the field of nutrition is that it is constantly evolving. There was a time when people with ulcers were instructed to drink small amounts of cream and milk throughout the day to buffer their stomachs against acid and reduce the irritation of the ulcer. Now we know Read More

From behind picture of younger woman putting arms around elderly woman

In late October 1980, Dear Abby published a letter from “Desperate in NY.” Desperate wrote about terrible changes in her 50-year-old husband: he had lost his memory and lost his job. He couldn’t drive and couldn’t be left alone in the house. They’d just been told he had something called Alzheimer’s disease, but they’d never Read More

Editors’ Note: In light of the devastation caused by Hurricane Harvey, we asked fourth-year medical student Elizabeth Dupont to reflect on her experiences as a survivor of Hurricane Katrina and offer her thoughts about what those who have lived through catastrophic events need. Twelve years ago, my New Orleans home was under 10 feet of Read More

Ads for Vivitrol in Grand Central Terminal, New York City

On my way to meet a friend, I walked through the Grand Central subway station and found myself confronted by a massive advertising campaign. Giant faces taking up much of the wall stared at me―black, white and Hispanic, all between 20 and 40 years old, looking serious and healthy. Big signs asked “What is Vivitrol?” Read More

I began medical school, like many of my peers, with some experience working with patients. I worked as a volunteer EMT with Cornell University EMS for four years during my undergraduate years; shadowed a cardiologist and an anesthesiologist through Cornell’s Urban Summer program at NYP Hospital – Cornell and worked with patients during Global Medical Read More

close up of cafeteria worker's hand serving lunch

I’ve worked with school nutrition managers and staff off and on for years and I’ve never met a more dedicated group of people in the field. Their budgets are low, requirements are high and they’re criticized by everyone, yet most enjoy what they do. What they hate, though, is seeing food go to waste. They Read More