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Posts by Barb Boose


Reproductive and sexual health

Today is day 4 of National Public Health Week 2012! Our awesome Master of Public Health Student Club (MPHSC) members have a number of activities in the works – see below – to promote health across communities and population. MPHSC members offer information below on today’s theme, reproductive and sexual health. Why focus on reproductive […]

— Barb Boose

Friday recipe: butternut squash ginger soup

It’s a given in most people’s minds that medical students take courses on biochemistry and nutrition. But according to the American Medical Association, very few medical schools teach students how to apply those lessons in the kitchen. At the same time, levels of obesity among adults and children and rates of largely preventable chronic disease […]

— Barb Boose

Friday recipe: lentil salad

The Academy of Nutrition and Dietetics has proclaimed that March is Nutrition Month, a campaign “designed to focus attention on the importance of making informed food choices and developing sound eating and physical activity habits,” according to its website. While I think every month should celebrate good nutrition, I’m happy to mark the month by […]

— Barb Boose

Kudos to DMU podiatric students!

Hats off and hearty applause to several students in DMU’s College of Podiatric Medicine and Surgery (CPMS) for their recent achievements: Kyle Duncan, CPMS Class of 2014, was elected president-elect of the American Podiatric Medical Students Association at its House of Delegates meeting in February. Jeff Weber, CPMS Class of 2013, received the Robert Barnes […]

— Barb Boose

Breaking up is hard to do with habits

I’ve been writing about diet and obesity for an upcoming DMU Magazine, which has made me think a lot about habits. Particularly bad ones – like mindlessly eating that bag of potato chips, regularly bingeing on too many desserts or eating those greasy chicken nuggets your kid left on his plate. New York Times business […]

— Barb Boose

Friday recipe: perfectly juicy chicken

Mastering some very basic cooking skills opens doors for dozens of dishes. I recently watched a video blogby “Skinny Chef” Jennifer Iserloh on cooking perfectly juicy chicken breasts, to which some of you will say, “Well, DUH,” while others of you may appreciate as a great go-to recipe when you’re looking for something to cook […]

— 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