[Skip to Navigation]
Access to paid content on this site is currently suspended due to excessive activity being detected from your IP address 18.204.227.34. Please contact the publisher to request reinstatement.
Viewpoint
September 26, 2017

Nutrition Counseling in Clinical Practice: How Clinicians Can Do Better

Author Affiliations
  • 1Department of Health Policy and Management, Johns Hopkins Bloomberg School of Public Health, Baltimore, Maryland
  • 2George Washington University School of Medicine, Washington, DC
  • 3Department of Medicine, Brigham and Women's Hospital and Harvard Medical School, Boston, Massachusetts
  • 4Department of Epidemiology, Harvard T. H. Chan School of Public Health, Boston, Massachusetts
JAMA. 2017;318(12):1101-1102. doi:10.1001/jama.2017.10434

Despite overwhelming evidence that relatively small dietary changes can significantly improve health, clinicians seldom discuss nutrition with their patients. Poor nutritional intake and nutrition-related health conditions, such as cardiovascular disease (CVD), diabetes, obesity, hypertension, and many cancers, are highly prevalent in the United States,1 yet only 12% of office visits include counseling about diet.2 Even among high-risk patients with CVD, diabetes, or hyperlipidemia, only 1 in 5 receive nutrition counseling.2 It is likely that many patients receive most of their nutrition information from other, and often unreliable, sources.

×