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How blunt is too blunt for informed consent?
There’s a fine line between providing enough information on the risks and benefits of a particular treatment and knowing you’ve explained it well...
From the Journals
Analysis of doctors’ EHR email finds infrequent but notable hostility
Researchers were struck by the hostility of negative sentiment in some emails to physicians.
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Looking for a healthy meat substitute? Consider the potato
Plus: The beginning of the end for “monkeypox,” dancing without hearing, and fighting without doctors … and socks.
From the Journals
Don’t call me ‘Dr.,’ say some physicians – but most prefer the title
Doctor says getting on a first-name basis with his patients is integral to delivering the best care.
From the Journals
Recommending exercise for migraine: Just do it
Both strength training and high-intensity aerobics beat top-line migraine medications.
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Highly processed foods ‘as addictive’ as tobacco
New research suggests that health care professionals are taking steps toward framing food addiction as a clinical entity in its own right.
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Nurse practitioner fined $20k for advertising herself as ‘Doctor Sarah’
Sarah Erny agreed to refrain from referring to herself as a doctor in her practice and on social media.
From the Journals
Intermittent fasting diet trend linked to disordered eating
This method of dieting was significantly associated with overeating, binge eating, vomiting, laxative use, and compulsive exercise.
From the Journals
Children with autism show distinct brain features related to motor impairment
White matter in the brains of children with autism found to be distinct from the white matter in children with developmental coordination disorder...
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Why your professional persona may be considered unprofessional
“For Black women, our daily behaviors and forms of expression that are deemed ‘unprofessional’ are much more subtle than being able to wear a...
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Medical school culinary medicine programs grow despite limited funding
As part of Dr. Marvasti’s program, students learn cooking fundamentals through chef demonstrations and hands-on practice – to teach students how...