Tagged nutrition

Recipes to Survive the Food Desert

by Vienna McLeod in the Department of Epidemiology and Co-Vice President of Communications for Students for Food Policy and Obesity Prevention (FPOP), MPH’ 16     Inspired by Mailman’s Obesity Prevention Month (which started yesterday with a talk led by nutrition policy expert, Marion Nestle) I woke up this past Sunday morning, made myself a smoothie…

Targeting Obesity in a NYC Public School: My Practicum Experience

Christine Raper, MPH ’13 in Sociomedical Sciences With a background in psychology, education, leadership, and now public health, I have always had a passion for teaching others. I previously worked with students in all grades of the K-12 sector and at colleges and universities, so I have always been interested in how people learn information and apply the knowledge they have attained. At the beginning of my second semester at Mailman, I was able to find a practicum experience that perfectly matched my personal and professional interests. In January 2012, I began a one-year practicum at P.S./I.S. 187 Hudson Cliffs…

A Circus with Some Seriously Good Eats

By Willow Yonika, RN, MPH’12 in the Department of Health Policy and Management I knew I had overcome a major barrier to my work last summer when Katie, the head cook for the circus came up to me one day on the job and out of the blue said she was so appreciative of the food she and her staff were working with this year. She said it was like giving an artist proper tools- it excites them, and makes them want to create better art. For my practicum last summer, I worked for a traveling circus sourcing local, healthy…

Putting What I Learned Into Action

By Molly Lopez, MPH ’12 in Population and Family Health I needed to learn more about the Dominican culture to best design an effective questionnaire and materials to promote healthier lifestyles. The tour of the food market helped me to recognize local foods and dishes, such as la bandera Dominicana (the Dominican flag) a staple meal made of rice, beans and meat; pollo guisado, a stew-like chicken dish; and mangu, mashed plantains. I heard these and other common food terms used daily. They were frequent answers to patient questionnaires that a medical intern and I administered in the family consult waiting…

First Step in Planning An Intervention: Get to Know the Culture

By Molly Lopez, MPH ’12 in Population and Family Health The first thing that struck me as I walked into the Centro Especializado de Atención de Salud Juan XXIII was the sheer number of patients lining the narrow white hallways and spilling out from the waiting rooms. The doctor I would be working with had told me that patients arrived at the public clinic well before appointments began, but the density of the crowds still surprised me. With appointments costing just 25 pesos (less than a dollar), the clinic draws many residents of Santiago, the second largest city in the Dominican…