Author: superspiderclub

Host: Mary Leuchars, MD

Guest: Timothy Harlan, MD

Red meat, soda, portion sizes and food quality are all buzz words in nutrition news. But it can be challenging to decipher the components of a "healthy diet," based on voluminous, and often contradictory, nutritional studies. What are the latest evidence-based trends in nutrition research, and how can we best communicate this nutritional knowledge to our patients? Dr. Timothy Harlan, medical director of outpatient clinics, associate chief of general internal medicine, and assistant clinical professor of medicine at Tulane University School of Medicine, surveys a number of "hot topics" in nutrition and puts the latest research into context. Hosted by Dr. Mary Leuchars.

Host: Mimi Secor, MS, MEd, FNP

Guest: Christine Kessler

America has a weight problem. Billions of dollars are spent every year in the pursuit of weight loss, often without success. And it is one of the most frequently addressed health concerns addressed by patients and their health care providers. What tips can you provide your patients to help them lose weight and keep it off? Nurse Practitioner Christine Kessler, a certified practitioner in advanced diabetes management at a large teaching medical center, joins host Mimi Secor to discuss the changes in our food and eating habits that have contributed to an obesity epidemic.

Fat Burning PantsReview Fat Burning Supplements Healthy Shopping NowThe Fat Burning Cardio Workouts At Home will help you remove all the disturbing and troublesome body weights. Dr. Charles D.C because the author of the program will give you much information about crash diets and also diet products, such as pill and drops. He will explain that the foundation of this plan may be the liver, element

Host: Maurice Pickard, MD

Guest: George Blackburn, MD, PhD

Food nutrition labels are becoming ubiquitous— in restaurants, on the front of packaged food, and soon, on meat products. But is all of this nutrition information actually impacting consumer behavior and encouraging healthier food choices? Hosted by Dr. Maurice Pickard's guest is Dr. George Blackburn, associate professor of surgery and nutrition, associate director of the division of nutrition, and the S. Daniel Abraham chair in nutrition medicine at Harvard Medical School, says nutrition labeling is beneficial, but all of the information can be overwhelming. How can we help consumers and patients, find clarity in the food aisles, and steer away from marketing "nutrition keys" featured on the front of many packaged foods? How could nutrition fact labels be re-designed to improve consumer understanding?