Nutrition is a key component of health. Poor nutrition is a leading cause of mortality and disability. There is an opportunity for physicians to play a role in alleviating the public’s confusion about what can be done to become and remain healthy.
In March 2023, the ACGME hosted a Summit on Nutrition in Medical Education in collaboration with the Association of American Medical Colleges and the American Association of Colleges of Osteopathic Medicine. The event brought together 100 medical education stakeholders at the ACGME’s Chicago office to focus on two areas: 1) what residents need to know about nutrition to develop the competence and confidence to counsel their patients with sensitivity to the relationship between their food history and their health; and 2) how nutrition education in graduate medical education fits into the continuum of medical education, from undergraduate medical education through clinical practice and continuing medical education.
From the 2023 ACGME Annual Educational Conference: Nutrition and Health: Developing a GME Framework (Note: This links to the recording of the plenary in the ACGME’s online learning portal, Learn at ACGME. A free account is required to access the platform.)
The United States Department of Health and Human Services (HHS) prepared the following report, which details current federal programming that directly or indirectly impacts food and nutrition insecurity and diet-related diseases, as well as efforts to coordinate across federal agencies and among federal agencies and Tribal, state, and local governments.
This report, published by the Government Accountability Office in 2021, identified 200 federal efforts related to diet—fragmented across 21 agencies—for reducing Americans' risk of chronic health conditions. The efforts fall into four categories: research; education and clinical services; food assistance and access; and regulatory action.
The Dietary Guidelines for Americans (Dietary Guidelines) provide advice on what to eat and drink to meet nutrient needs, promote health, and prevent disease. It is developed and written for a professional audience, including policymakers, health care practitioners, nutrition educators, and federal nutrition program operators. HHS and the US Department of Agriculture work together to update and release the Dietary Guidelines every five years. Each edition of the Dietary Guidelines reflects the current body of nutrition science.