prepare healthy meals, but also teaches them about the role that diet plays in illnesses, such as diabetes. Mr. Mangat says the inspiration for the course was a news


report he read about a New York University (NYU) medical student and his father who created a similar class, as well as a farmers market, at the NYU School of Medicine. Mr. Mangat says the class is “geared toward preclinical stu-


dents so when they enter their clinical years they have a little bit of that background to know how to cook and how to teach their patients about better nutrition.”


52 TEXAS MEDICINE February 2012


Ms. Cobb says the class has two main goals. “One is the


self-care aspect, learning how to prepare nutritious meals, how to do it fast on a student timeframe,” she said. “The second piece is the patient education part, knowing how to take what we learn as far as the recommendations and guidelines and the practical applications of how to teach patients how to do those things.” The course consists of five monthly classes. Each class starts


with a brief lecture from a Baylor faculty member on diet-re- lated illness, such as cardiovascular disease or diabetes. Then,


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68