MDNews - San Antonio

be o•ered in nonclinical settings at the network of CHEF Community Teaching Kitchens around San Antonio, including the YMCA, the Boys & Girls Club and the San Antonio Botanical Garden. "In the past, most approaches to reducing child- hood and adult obesity in the United States have relied on providing individuals and families with recipes, handouts, booklets and coupons," Dr. La Barba says. "We take things a step further by helping parents understand the basics of grocery shopping, reading food labels, food preparation and all the steps in between. That's how we hope to bring about lifelong behavioral changes that can a•ect a family's overall health and well-being." The CHEF progra m is pa r t of the $135 million renovation project that began in 2012 to transform the Hospital's downtown campus into the city's first freesta nding children's hospita l. Since 1959, the hospital included both adult and pediatric services. But after many years of negotiations among the vari- ous healthcare systems, the Sisters of Charity of the Incarnate Word – San Antonio decided to take a leap of faith and provide families with world-class health care and access to experts in a full-range of medical services. Through a partnership with Baylor College of Medicine, The Children's Hospital of San Antonio began attracting talent from renowned children's hospitals across the country. In 2015, a pediatric residency program was estab- lished and 10 new medical school graduates joined the hospital. Most residents admit that the opportunity to train in culinary medicine was a major factor in their decision to receive their pediatric training at The Children's Hospital. Those residents participated in their first culinary medicine class last fall. Dr. La Barba tells the students that the teaching kitchen is one of the few places during their residency experience where it's safe to say, "I don't know." While in medical school, physicians typically are required to take 25 hours of nutrition education, yet only 27 percent meet the criteria. "It's estimated that 70 percent of chronic diseases are associated with preventable causes related to diet and exercise," Dr. La Barba says. "That's a reason to get serious about having doctors include nutrition at the forefront of their practice." Pediatricians in particular have a unique opportunity to impact an entire family's nutrition and eating habits. During the first five years of life, a pediatrician will have as many as 20 encounters with a young patient and may be the only physician the family visits on a regular basis. "We are preparing a whole new generation of pediatri- cians to be equipped to help families recognize that food can be the best medicine of all," Dr. La Barba says. To learn more about the CHEF program and download CHEF-approved recipes, visit chefsa.org. ■ CHEF Recipe for Life: Curry in a Hurry INGREDIENTS 1 15-ounce can garbanzo beans, rinsed and drained 1/2 small white onion, chopped 2 cloves garlic, mashed 1 stalk celery, finely chopped 2 tomatoes, chopped 1/2–1 cup low-sodium vegetable broth 2 cups spinach, roughly chopped 1 tablespoon curry powder (or to taste) 1/4 cup chopped cilantro 1 tablespoon olive oil DIRECTIONS 1. Prepare all veggies: Chop onion, mash garlic, chop celery, chop tomatoes and chop spinach. Place veggies in individual bowls and set aside. 2. Heat oil over medium heat. Add onion and garlic and sauté until onion becomes translucent. Stir in curry powder. Do not let the pan get too hot. 3. Add celery and stir to combine. Add tomatoes and cook until tomatoes start to break down. 4. Add the garbanzo beans and just enough vegetable broth to cover the beans. Add spinach, stir and cook until the spinach wilts. 5. Simmer about 5 minutes. Chop cilantro, turn off heat and stir in cilantro. Serve with brown rice or whole wheat pita bread. NUTRITION FACTS Serving size: 1 cup (360g) Servings: 4 Calories: 180 Total fat: 6g Saturated fat: 0.5g Cholesterol: 0mg Sodium: 270mg Total carbohydrates: 25g Dietary fiber: 9g Sugars: 6g Protein: 9g SPECIAL CLINICAL SECTION: CULINARY MEDICINE M D N E W S . C O M /// M D N E W S S A N A N T O N I O ■ 2 017 2 1

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