Chefs and School Lunches

iStock_000022176290_MediumWho wouldn't want a chef to prepare their meals?  As Rick and I discuss on PodMed this week, I most certainly would, and I'm in agreement with denizens of public schools, who made healthy changes to their dietary choices when a chef got involved  in food preparation.  That's according to a study in JAMA Pediatrics, where a couple of thousand kids enrolled in 14 urban school districts were the beneficiaries of chef-inspired school lunches for a period of three months, or not. After this time period, an additional variable called 'food architecture' was also introduced, where strategic placement of food items to encourage purchase and consumption was attempted.  Lo and behold, after 7 months consumption of vegetables increased quite a bit, with the chef being the winning variable. Rick and I were both tickled to observe that the chef needed to be on board for a while before the students, and even teachers and administrators, adopted the new menu.

Other topics this week include treatment for macular edema and diabetic retinopathy in NEJM, stents versus medical therapy for prevention of recurrent stroke in JAMA, and exercise, vitamin D and falls in elderly women in JAMA Internal Medicine.  Until next week, y'all live well.

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