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Posts by Barb Boose


We all have a stake in this storm

Our planet is getting old, and I’m not talking about the ground below our feet: According to a 2007 report by the National Institute on Aging, in 2006, almost 500 million people worldwide were 65 and older. By 2030, that total is projected to increase to one billion – one in every eight of the […]

— Barb Boose

Need inspiration? Here’s just the ticket

Among the bravest people in the world are those who endeavor to reach the top of Mount Everest and those who battle cancer. An event in Des Moines this Thursday, Aug. 18, will feature the amazing stories of both. In 2010, Charlie Wittmack launched the World Triathlon, in which he swam the English Channel, bicycled […]

— Barb Boose

Friday recipe: blame the sauce

No matter what you eat, no matter how good or bad your dining habits are, there’s an unspoken law that food on a plate should not move unless pushed around with a fork. But National Public Radio science writer Robert Krulwich serves up a very movable feast, in which the main course – squid, which, […]

— Barb Boose

The No. 1 poison in our food

NPR is running an interesting series, “Living Large: Obesity in America,” that explores what it means to live in a nation where one in three adults is obese. It looks at how the obesity epidemic is changing life in our homes, at the grocery store, in the doctor’s office, on the factory floor and at […]

— Barb Boose

Friday recipe: summer salad

I’m embarrassed to admit that the first time I was served edamame, I didn’t know how to eat it. The edible soybeans were served to me in their pods, which I gnawed and swallowed. Wrong! With shelled edamame, you use your teeth to pop them out of the pods, which you promptly pitch into your […]

— Barb Boose

The toughest question

In a course on end-of-life issues here at DMU, Assistant Professor Denise Hill, J.D., M.P.A., instructs students to close their eyes. She then asks some riveting questions: What do you know about how a loved one would want to die? Would they want life-sustaining procedures? Who will speak for them, if they can’t, about medical […]

— Barb Boose

Friday recipe: hot enough for you?

I credit the ulcer my dad had when I was a kid with my fierce love for hot, spicy food: His condition kept our meals on the bland side, so when I discovered jalapenos, Tabasco, Sriracha sauce, etc., etc., etc., I was addicted. Salsas, curries, kim chee – you name it, if it’s got some […]

— Barb Boose

Chubby isn’t cheap

Americans are continuing to supersize, reports Kaiser Health News blog. According to a report titled “F as in Fat: How Obesity Threatens America‘s Future 2011” by the Trust for America’s Health and the Robert Wood Johnson Foundation, the adult obesity rates increased in 16 states last year and did not go down in a single […]

— Barb Boose

Goin’ for the Gold

Back in the 1990s, when medical educators and residency program directors expressed the need to recognize internship and residency applicants with both outstanding clinical and interpersonal skills, the Arnold P. Gold Foundation listened. That led to the creation of the Gold Humanism Honor Society (GHHS), which honors select medical students, residents, role-model physician teachers and […]

— Barb Boose

Friday recipe: griping and grilling (salmon)

I love having someone else cook for me as much as anyone. That “someone else” is almost always my spouse, a former chef who’s as comfy around a kitchen as he is at the hardware store. When that “someone” is a restaurant, however, I can’t help but feel suspicious. Afterward I’m almost always thirstier than […]

— Barb Boose

Freaky foods

When it comes to new technological developments, some of the strangest ones involve food. For example, the Daily Telegraph recently reported that scientists at Maastricht University in the Netherlands are working to produce a real hamburger that doesn’t require slaughtering any animals: The Dutch scientists say the “vitro meat,” made from beef mince grown from […]

— Barb Boose

Is this guy crazy?

You might consider Charlie Wittmack’s undertaking and rightfully ask, “Is this guy crazy?” A Des Moines attorney and the only Iowan to have reached the summit of Mount Everest, last year Wittmack sold his house, gave up his job and embarked on his World Triathlon, an 8,000+-mile effort to swim the English Channel, bike the […]

— Barb Boose

Friday recipe: chickpea burgers with mint raita

As an Iowa farm kid, I grew up eating pork, beef and chicken, with the occasional seafood and venison thrown in. But I appreciate the principles of “Meatless Monday,” a non-profit initiative of the Monday Campaigns, in association with the Johns Hopkins’ Bloomberg School of Public Health. Its goal is to encourage people to reduce […]

— Barb Boose

A provocative day

At DMU, our faculty believe research is vital, and students are vital to research. A demonstration of that belief is DMU’s mentored student research program, which gives student researchers the opportunity to share highlights of their findings. They will present their research today in DMU’s Olsen Medical Education Center (better known as the MEC) in […]

— Barb Boose

One more reason Des Moines rocks

I know it’s Wordless Wednesday here at Dose of DMU, but news today deserves comment: Forbes has declared our fine city the best place in the nation for young professionals. Forbes columnist Morgan Brennan states, “The Iowa state capital has a higher concentration of big businesses (1 for every 568 residents) than any other city […]

— Barb Boose

Get jazzed in July!

Ahh, July: It brings hot temperatures and, in the Des Moines metro, hot music. The city’s Metro Arts Alliance every year brings to the city “Jazz in July,” a family-friendly festival that celebrates jazz and art with free outdoor concerts almost every day of the month. Food vendors, visual artists and children’s activities add to […]

— Barb Boose

The fat kid

Remember the fat kid in elementary school? The one who may at times have wanted to be invisible, but whose girth made him/her anything but? I use the term in the singular, because in my fifth-grade class – when we 20 or so farm kids were combined with 70+ kids from the bigger town down […]

— Barb Boose

Friday recipe: seaweed salad

Last week I used my son’s birthday as an excuse to enjoy one of my and his favorite foods, sushi. We relished the fine offerings of Happi Sushi, a nifty little place in downtown Des Moines. Great food, friendly service and affordable prices. We’ll definitely go back! The tasty “Happi Meals” we ordered – the […]

— Barb Boose

What’s on your mind?

“We humans have a complicated and ambivalent relationship to pleasure, which we spend an enormous amount of time and re­sources pursuing. A key motivator of our lives, pleasure is central to learning, for we must find things like food, water, and sex re­warding in order to survive and pass our genetic material to the next […]

— Barb Boose

Friday recipe: chicken and Spanish rice

U.S. News & World Report ranks colleges, medical schools, hospitals and more, so no surprise that the magazine recently crunched through some of the nation’s most popular diets to find the best one. The winner is DASH, the government-endorsed Dietary Approaches to Stop Hypertension. According to the U.S. N&WR website, the diet – which was […]

— Barb Boose