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Invited Commentary |

Nutrition in Medical Education:  From Counting Hours to Measuring Competence

Marion Nestle, PhD, MPH1; Robert B. Baron, MD, MS2
[+] Author Affiliations
1Department of Nutrition, Food Studies, and Public Health, New York University, New York, New York
2Division of General Internal Medicine, Department of Medicine, School of Medicine, University of California, San Francisco
JAMA Intern Med. 2014;174(6):843-844. doi:10.1001/jamainternmed.2014.440.
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Conditions related to nutrition are commonly seen in clinical practice, yet few physicians have the knowledge, experience, or time to discuss how patients’ diets affect their health. Over the last half century, many individuals and groups have called for more and better nutrition instruction during medical education. The most recent plea is in this issue of JAMA Internal Medicine. Nathaniel Morris,1 a student at Harvard Medical School, is acutely aware of the importance of diet in preventing and treating chronic diseases and is uneasy about the limited training he and his classmates are getting to handle the dietary problems of so many of his future patients. “As a medical student,” Morris writes, “I cannot fathom why medical schools continue to neglect nutrition education.”1

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The American Medical Association is accredited by the Accreditation Council for Continuing Medical Education to provide continuing medical education for physicians. The AMA designates this journal-based CME activity for a maximum of 1 AMA PRA Category 1 CreditTM per course. Physicians should claim only the credit commensurate with the extent of their participation in the activity. Physicians who complete the CME course and score at least 80% correct on the quiz are eligible for AMA PRA Category 1 CreditTM.
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