DMU’s podiatric college had some great numbers recently related to the national board & surgical board qualification exams & I wanted to brag a bit about them…

•    The first-time pass rate on Part I of the National Board Exam for the CPMS class of 2011 was 98%. The national pass rate was85%.
•    The first-time pass rate on Part II of the National Board Exam for the CPMS class of 2010 was 93% compared to the national pass rate of 83%.
•    The pass rate for the June 2010 administration of Part III of the National Board Exam for CPMS graduates was 100%. The national pass rate was 89%.
•    The American Board of Podiatric Surgery recently released the first time pass rates for the Foot Surgery Qualification Exam. From 2005-2009 the pass rate for CPMS graduates was 89% compared to 76% for graduates of other podiatric colleges.

Posted in Current Students, DMU Alumni, Podiatric Medicine, Student Life | 4 Comments

I just saw this clip on Yahoo and I am amazed!

Imagine being a medical student on rotations and not having to worry about where to live – a portable house! Yes, it is less than 100 sq feet (yep, one hundred) but imagine the possibilities. You don’t have to worry about mortgage, utility bills, cleaning, and all that stuff.

Stuff!! It seems like the more space there is, there more STUFF fills it up. Isn’t that the truth. How sweet it would be to go on rotations and not have to pack and unpack every month. What do you think of the tiny house? To crazy for you? It is for me!

Posted in Current Students, Student Bloggers, Student Life | 5 Comments

It’s way too hot to think about cooking anything, so this week’s recipe doesn’t involve the oven. I love pesto on just about anything: sandwiches, pasta, bread, even pizza. I especially love making it with fresh basil from my herb garden.

I’ve heard that you can leave out the cheese and freeze prepared pesto in ice cube trays. Then you have individual servings of pesto ready whenever you want!

Pesto

1 packed cup of basil leaves
2 Tablespoons toasted pine nuts
1 1/2 Tablespoons olive oil
1 teaspoon minced garlic
2 Tablespoons grated Parmesan cheese
dash of kosher salt

Directions

Posted in Healthy Cooking | 14 Comments

I’ve spent so much money on spices without finding a go-to combination of spice so I’ve resulted to another ultimate lazy meal. You think you get a good meal out of ramen noodles? Try making it into TWO meals.

What I’ve done is saving the broth and cooking up another batch of noodles (try egg noodles or mung bean noodles to change it up – the Double Dragon grocery store on 2nd Ave. has a wide selection of noodles) making it meal #2. I really don’t drink the broth and just need it to soak some of the flavor for the noodles, so I do this a lot and it saves me so much time. Give it a kick with some frozen veggies and left-over meat.

Posted in Life in Des Moines, Student Bloggers, Student Life | 8 Comments

The DMU Health Professions Advanced Summer Scholars Program welcomes 10 undergrad students to campus for the next 3 weeks. They will be learning what it’s like to be a student of osteopathic medicine, podiatric medicine, physical therapy or physician assistant studies at Des Moines University.

During their time at DMU, students will hear lectures, tour the labs and simulation center, shadow doctors in the DMU Clinic, check out our Mobile Clinic, have mock medical school interviews, get tips on preparing for medical school and hang out on our beautiful campus. They’ll also get to see how cool Des Moines is while catching an iCubs game, visiting the Downtown Farmers Market and going to the Science Center.

Posted in DMU Events, Osteopathic Medicine, Physical Therapy, Physician Assistant, Podiatric Medicine, Prospective Students | 4 Comments

If you’ve read many of my recipe posts, you know I’m a big fan of tuna. Tuna salad sandwiches and tuna casserole are two of my favorites. This tuna recipe is perfect for a hot day. It’s cold, light and refreshing. I’m having leftovers for lunch today! This is another recipe from EatingWell, part of a collection of no-cook recipes, perfect for hot summer days.

Mediterranean tuna antipasto salad

1 15- to 19-ounce can beans, such as chickpeas, black-eyed peas or kidney beans, rinsed
2 5- to 6-ounce cans water-packed chunk light tuna, drained and flaked
1 large red bell pepper, finely diced
1/2 cup finely chopped red onion
1/2 cup chopped fresh parsley, divided
4 teaspoons capers, rinsed
1 1/2 teaspoons finely chopped fresh rosemary
1/2 cup lemon juice, divided
4 tablespoons extra-virgin olive oil, divided
Freshly ground pepper, to taste
1/4 teaspoon salt
8 cups mixed salad greens

Directions

Posted in Healthy Cooking | 15 Comments