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Department of Epidemiology & Population Health (2017)

F200 Jewish Medical Ethics 
The advances in modern medicine have spawned a wide variety of ethical dilemmas in such areas as genetics, reproductive technology, the determination of death, organ, transplantation, euthanasia and assisted suicide. While the secular ethical approach to these issues is often well publicized and adequately represented at many medical schools, the religious viewpoint, and in particular, that of Orthodox Judaism, is rarely given a voice.  This half-module (one month) guided reading elective allows the student to choose a topic of their interest and will provide an overview of the Orthodox Jewish approach to medical issues by analyzing texts from the Bible, Talmud and Rabbinic commentaries throughout the ages.  

Prerequisites: As many of the texts are in the Hebrew language, a rudimentary knowledge of Hebrew would be helpful, although not essential.

Rabbi Edward Reichman, MD
646-702-0155.
saraneddie@optonline.net
Modules: 3B-5A and 6B
Maximum: 2 students


F204 Nutrition and the Development of Chronic Disease 
There is an increasing interest in the role of nutrition and obesity in the etiology and development of chronic diseases.  Each student will be provided with guidance in reviewing literature and can potentially participate in data analysis or in developing curriculum materials.  Students can use their elective time to pursue work on a nutrition-related Independent Scholars project.  Students may have the opportunity to attend seminars and/or research meetings appropriate to the topic.  Students will meet Dr. Wylie-Rosett to select a specific focus for this elective.

Review Paper Content 

Judith Wylie-Rosett, EdD
718-430-3345
judith.wylie-rosett@einstein.yu.edu
Modules: All
Maximum: 4 students
Students should contact instructor before start of the elective for meeting time and location. Meetings will be in Belfer 1307.


F205 Clinical Informatics and Research in Primary Care    
**Einstein students must contact Dr. Tobin for approval prior to registration** 
Students will participate in developing and implementing a web-based curriculum in evaluating the e-Clinican Project (see www.eclinician.org ), funded as part of the Health Alert Network of the New York City Department of Health and Mental Hygiene (see www.nyc.gov/health) administered by Clinical Directors Network (see www.CDNetwork.org), a primary care practice-based research network (PBRN) in NYC. The eClinician Project is designed to disseminate evidence-based clinical practice guidelines and to improve access to the clinical decision-support tools on handheld personal computers (HPC/PDA) for clinicians practicing in patient care. Students will help with curriculum development and evaluation, identification of online clinical decision-support tools, and provide presentations at Community Health Centers, as well as assist with (and receive co-authorship) development of articles for publication and scientific presentations. Students will also participate in a PCORI funded study (Enhancing Community Health Center PCORI Engagement (EnCoRE)) whose goal is to adapt, enhance, and implement an existing year long training curriculum designed to educate and engage Health Center teams including patients, clinical and administrative staff in Patient Centered Outcomes Research (PCOR).   

CDN Orientation Curriculum 

Jonathan N. Tobin, PhD
212-382-0699 ext 234 
jonathan.tobin@einstein.yu.edu or JNTobin@CDNetwork.org
Modules: All
Maximum: 4 students 
Please Note: Meetings are held in Manhattan at the offices of Clinical Directors Network (CDN) 5 West 37th Street, 10th Floor, New York, NY 10018 and via web/telephone conference calls.  

 

F209 Culinary Medicine 
The goal of this elective is provide MS4s an integrated culinary medicine elective that includes three components: a) Selected readings of the relevant evidence-based medical/nutritional literature. b) Classroom discussions that integrate medical nutrition therapy and theory with behavioral medicine and practice. The elective will include the following topics: cardiovascular disease, diabetes, cancer, obesity, pediatric feeding issues, sports nutrition, and sustainable agriculture. c) Hands-on kitchen instruction in the preparation of multi-cultural healthy food. 

Measurable learning objectives of elective:
Students will: 
1. Be able to discuss the relationships between diet and cardiovascular disease as well as some of the controversies about these relationships.
2. Will be able to summarize the current evidence-based literature for safety and efficacy and develop skill at patient counselng for the following topics: 
3. At least three popular weight loss diets: 
a. Type 2 diabetes
b. Nutrition therapy for several types of prevalent cancers
c. Pediatric obesity and failure to thrive
d. Sports nutrition
4. Consumption of a plant-based diet as a means to sustainable agriculture and better health. Enhance their food preparation skills as a tool for both better self-care and           to guide patients towards healthier dietary and food preparation habits.
5. Increase their knowledge of the cultural food patterns of several key Bronx patient populations so they may suggest culturally sensitive modifications to patients' diets to improve patients' health.

Learning experience:
The MS4 Culinary Medicine Elective will be held over a four week time-frame with two discussion sessions per week. The cooking schedule will be adjusted so each student participates in three cooking sessions over the four week elective. Module Module 2A: July 17th - August 11th, 2017 was chosen as the MS4s consulted on this suggested more MS4s would be available then.
The elective uses a flipped classroom framework with students spending substantial independent study time preparing for interactive classroom sessions. Students will be expected to prepare before sessions with assigned readings, videos and projects. Where possible, meaningful clinical experiences and field trips relavant to the course topics will be arranged as well. 
Each student will participate in the eight 90 minute discussion sessions as well as the three 4 hour cooking/dining sessions. Depending on the number of enrolled students, each of the three cooking sessions will be taught up to three times to accomodate all participating students.
Discussion sessions will be held in the early afternoon with cooking sessions in the late afternoon.
The Course Director will be present at all discussions but will also invite Guest Faculty with expertise in particular topic areas. The Course Director will work closely with guest faculty to insure discussion sessions are structured as interactive, lively discussions and do not devolve into a lecture.
Classroom discussion sessions will use several techniques to stimulate discussion including clinical vignettes that require students to integrate the readings they've done for the session medical best practices, multiculturalism, and health behavior education.

Method of student feedback and evaluation:
1. Pre and post elective questionnaire about their dietary habits and their perception of their professional competancy with respect to counseling patients about food,  nutrition and diet therapy for chronic disease.
2. Students will be given an assignment in which they will plan the diet therapy for a patient case. They will need to take into account the medical, cross-cultural, socioeconomic and behavioral needs of the patient and back up their plan with the medical/scientific literature. They will also be asked to include a three day menu plan for the patient based on their therapeutic plan. Students will work in teams (dyads or triads depending on the class size) and each team will be given a different patient case.
3. A 20 question short answer final during the last session based on the information in the readings and discussion sessions.
4. Students will receive a passing grade in in kitchen skills if they achieve competance in four of the six following factors:
a. Competance at both sharpening a chef's knife and using it to chop and slice food.
b. Skill at accurately following a recipe but also taking the initiative to adjust seasonings as needed.
c. Skill at planning the timing of a menu item so that it is finished at the same time as the rest of the meal.
d. Maintaining an orderly and clean workstation and kitchen.
e. Presenting the finished dish in a tasteful and attractive fashion.
f. Working cooperatively with other class members and the course director.
5. Students will also be asked for their suggestions on improving the elective.

No Textbook -- Readings will be provided by Course Director to students 
 

Dr. CJ Segal-Isaacson
segal-isaacson@einstein.yu.edu   
718 462-5607
Maximum # of students per module: 24
Module:  4B only
On the first day students report to: Belfer Classroom, to be announced  

 

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