August/September 2018


National Summit: Oral Health is Key to Enhancing the Lives of Seniors


HBCU Health Healthy Recipe


The HBCU Advocate 15


Mushroom- Quinoa Burger


Ingredients: Burgers 4 medium portobello mushroom caps (about 1 lb.), gills removed, chopped 1/2 c. walnuts 1 clove garlic 2 tbsp. canola oil 1/4 c. Chopped red onion 3 green onions, chopped 2 tsp. rice wine vinegar 1 c. cooked quinoa 1/2 c. cornstarch Whole-grain burger buns sprouts Lettuce Sliced tomatoes Rosemary Mayo 1/2 c. mayonnaise 1 tsp. finely chopped fresh rosemary 1 tsp. lemon juice Kosher salt


Kimberley Perkins-Davis, D.D.S. COURTESY OF MEHARRY MEDICAL COLLEGE At the 2018 National Minority


Quality Forum Leadership Summit on Health Disparities and Spring Health Braintrust, Kimberley Perkins-Davis, D.D.S. ’95, told attendees that access to preventative oral health care for aging populations is key to enhancing their lives and relieving health disparities.


The theme of the summit,


which took place in Washington, was bridging the equity gap across the lifespan to achieve sustainable, healthy communities. Dr. Perkins-Davis, chair of Oral and Maxillofacial Surgery for the School of Dentistry, represented Meharry Medical College as a member of a panel focused on cultivating positive health outcomes in mature adults.


The panel, “For Grown


Folk: A Discussion on the Health of Mature Adults,” discussed managing chronic conditions, expanding access to affordable care and enhancing the lives of mature adults. “As a population, we are living longer, healthier lives,” Dr. Perkins-Davis said, affirming the importance of continuing to cultivate positive health outcomes for underserved minority populations.


Dr. Perkins-Davis told the


audience that while patients may receive regular check-ups, their


oral health may be overlooked or an afterthought. “Access to care and resources may also impact the ability for many of our seasoned adults to receive the necessary preventative treatment and care required to keep their oral health optimum,” she said.


The Congressional Black


Caucus Health Braintrust is the authority on African-American and minority health disparities on Capitol Hill. The group is tasked with creating legislative and policy solutions to reduce health disparities and promote positive health outcomes in multicultural communities through a three-fold agenda: strengthening our communities, improving health care access and achieving health equity in a generation.


According to their website,


the CBC’s agenda for the current 115th Congress has included engagement, equity and economic empowerment, including “access to affordable, quality health care and retaining investments in minority health clinics to combat health disparities…”


Dr. Perkins-Davis said


her experience on the panel was fulfilling. “It was a most wonderful and enlightening day of presentations both from a listening and participatory standpoint,” she said.


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Directions 1. Make the Burgers: Preheat oven to 375 degrees F. In 3-quart, shallow baking dish, toss mushrooms with walnuts, garlic, 1 tablespoon oil, 3⁄4 teaspoon salt, and 1⁄4 teaspoon pepper; spread in even layer. Bake 20 minutes or until mushrooms are tender. Set aside to cool. Turn oven off. 2. In food processor, pulse mushroom mixture, red onion, green onions, and vinegar until mostly smooth, scraping side of bowl if necessary. Transfer mixture to a large bowl and stir in quinoa and cornstarch until well-blended. Cover bowl with plastic wrap and refrigerate 2 hours. 3. Preheat oven to 375 degrees F. Line baking sheet with foil. Form mixture into 5 patties (about 1/2” thick and 3” wide). In a 12” nonstick skillet, heat remaining 1 tablespoon oil on medium. In 2 batches, cook pat- ties 5 minutes or until well-browned, turning over once. Transfer seared patties to prepared baking sheet. Bake 10 minutes or until hot in centers. 4. Make the Rosemary Mayo: Meanwhile, combine mayonnaise, rosemary, lemon juice, and a pinch of salt. Keeps up to 5 days, refrigerated. 5. Serve burgers on buns with Rosemary Mayo, garnished with sprouts, lettuce, and tomato.


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