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Posts by Barb Boose


Friday recipe: tofu sesame almond cookies

I had the great pleasure last week of observing a nutrition/healthy cooking class taught in the University’s wellness center kitchen by David Spreadbury, Ph.D., chair of biochemistry and nutrition; Wayne Wilson, Ph.D., associate professor of biochemistry and nutrition; and Joy Schiller, M.S., CHES, wellness program director. This very popular elective lets osteopathic medical students apply […]

— Barb Boose

Is the U.S. medical care system “resource constrained”?

It’s well-documented and well-known that the United States spends more on health care than any other developed nation. Many assume these higher costs are caused by Americans’ widespread over-consumption of medical resources. Similarly, many assume the U.S. has a boundless supply of physicians and hospital service capacity. Both assumptions are far from being accurate, however. […]

— Barb Boose

Friday recipe: chicken-sweet potato stir-fry

I love those relaxing, unscheduled weekends when I can lazily ponder new recipes over my coffee, trek to the store with a long list of sometimes-unusual ingredients and then devote the time to making my selected concoctions. Then there are the weeknights I get home later than I’d wanted to, when everyone’s hungry, the leftovers […]

— Barb Boose

Let’s get coordinated

Coordinated medical care, with fewer hand-offs, more efficiency and lower costs, is a goal for many organizations. Consumers/patients seem to want it, and health care payers – including Medicare under the auspices of the Accountable Care Organization policies of health care reform – are increasingly changing their payment methodologies to favor those who can produce […]

— Barb Boose

Friday recipe: a sweet for your sweetie

In trying to reduce – or at least control – sugar in my diet, I find it works best to keep a little sweetness on the menu. I’m proud to say I’m at least 12 months’ Krispy Kreme-free; instead, I like to indulge in an occasional piece of Double-Bubble sour apple bubble gum. The sugar-free […]

— Barb Boose

Unlocking the “Legos” of life

DMU has a new student organization that’s also a feather in the University’s cap: The Genetics Student Interest Group of Des Moines University recently made DMU one of only seven medical schools in the U.S., and the first and only osteopathic medical school, to earn affiliation with the American College of Medical Genetics (ACMG). Alisdair […]

— Barb Boose

Friday recipe: get mashed

Other than my occasional indulgence in a heap of crispy French fries, I’ve never been a big fan of white potatoes. It isn’t that they aren’t healthy; baked or boiled, they’re a fine source of potassium and fiber. I just find them bland unless they’re fried, covered in ketchup or bathed in butter and sour […]

— Barb Boose

Friday recipe: Moroccan chicken stew

It chagrins me that I missed several of January’s colorful holidays, including those celebrating stellar foods: January 6 is Bean Day; January 19, National Popcorn Day; January 22, National Blonde Brownie Day; and – especially close to my Iowa heart – January 24, Eskimo Pie Patent Day, in honor of schoolteacher/candy store owner Christian Kent […]

— Barb Boose

Friday recipes: comfort food

Winter is a great time for comfort food. But that doesn’t have to mean the heavy, fat-filled stuff you’ll regret eating when it’s time to put your swimsuit on. Think of comfort dishes instead as body-and-soul-nourishing recipes full of flavor, nutrition and tastebud delights. I especially like these recipes, provided by DMU Wellness Director Joy […]

— Barb Boose

Bang your head, work your body

For a truly effective work-out, I think music is as important as a full water bottle and a good pair of tennis shoes. Music does more than take one’s mind off one’s burning muscles, though: Neuroscientist Robert Zatorre recently told National Public Radio’s Linda Wertheimer that music and exercise are linked. “Music has some kind […]

— Barb Boose

Friday recipe: high-protein torte

I love recipes with secret ingredients – components that no one would suspect. I once surprised my workmates with a batch of pork and bean bars that indeed contained an entire can of Van Camp’s but tasted like lusciously moist pumpkin bars (don’t look for the recipe here; those bars definitely don’t fit in the […]

— Barb Boose

An event not to be missed

Admittedly, we’re biased, but we believe the DMU and central Iowa communities have great opportunities to hear a wonderful speaker as part of next week’s Rev. Dr. Martin Luther King Jr. Day celebrations: William Anderson, D.O., FACOS, is a 1956 graduate of Des Moines University and a pioneer in both osteopathic medicine and the nation’s […]

— Barb Boose

Friday recipe: great granola

Much of the oatmeal America eats is manufactured in Cedar Rapids, Iowa, by Quaker Oats, which has declared January – all 31 days – National Oatmeal Month. I’m a granola freak, but I don’t like spending an arm and a leg for the store-bought versions that are typically loaded with fat, sugar and sodium. Fortunately, […]

— Barb Boose

Friday recipe: cauliflower and chickpea curry

Students in DMU’s Conservation and Sustainability Committee are active in encouraging the University and individuals to recycle, walk or bike instead of drive, use less paper and observe “meatless Mondays.”This national campaign is not intended to convince people to become vegetarian; rather, its goals are to help people seek healthier plant-based protein foods that, collectively, […]

— Barb Boose

I hereby resolve…

Jennifer LaRue Huget, the “eat, drink and be healthy” columnist for The Washington Post, recently interviewed some of her past sources for the column about their resolutions for “being healthful through the holiday season and beyond.” While a few are a bit too ambitious for me – such as Doctor’s Detox Diet author Christine Gerbstadt’sgoal […]

— Barb Boose

Friday recipe: a real vegetable (and not pizza)

My teenage kids came home from school recently full of joy over something that made my blood boil: On Nov. 14, Congress released the final version of a spending bill that effectively allows pizza to be considered a vegetable in school lunches. The bill would block a rule proposed by the Obama administration that would […]

— Barb Boose

Seriously sugared

That many popular children’s breakfast cereals are high in sugar is not new news. What’s alarming is that over the years food manufacturers have done little to change that and may in fact be packing even more of the sweet stuff into those kid-alluring, colorful boxes. A study released last week by the Environmental Working […]

— Barb Boose