Why 'Eat Less, Move More' Is Failing You: What Doctors Aren't Taught About Nutrition

Did you know most doctors receive almost no formal training in nutrition? In this eye-opening episode, Dr. Sabrina Falquier sits down with internal medicine specialist, Dr. Thomas Carter, and third year medical student, Megan Roach, for an honest conversation about how much nutrition has been taught in medical school and what that means for patient care. Together, they compare experiences, share insights from both generations of medicine, and discuss why culinary medicine is helping bridge the knowledge gap.

In this episode you’ll hear:
1:00 – How much nutrition is taught in medical school?
8:20 – Why Dr. Carter agreed to be a guest on this episode
10:00 – Nutrition education in medical school: Megan Roach’s perspective as a medical student
13:00 – Culinary medicine workshops in medical school
14:20 – Food as medicine
15:00 – What every medical student should learn about nutrition
17:00 – The challenge of speaking with patients about nutrition
19:30 – What Dr. Carter wishes he knew about nutrition
21:00 – How do you talk to a patient about nutrition?
26:45 – How to give nutrition advice in short appointments
31:30 – Nutrition training: The hope for future doctors

Referenced in the episode:

• Proposed Nutrition Competencies for Medical Students and Physician Trainees
• Medicina Culinaria podcast in Spanish
• Buy Me a Coffee

Credits:
Host – Dr. Sabrina Falquier, MD, CCMS, DipABLM
Sound and Editing – Will Crann
Executive Producer – Esther Garfin

©2025 Alternative Food Network Inc.

Show Topics Include: Nutrition, Food as Medicine, Microbiome, Metabolism, Weight loss, Gut health, Healthy recipes, Lower cholesterol naturally, Reverse heart disease, Health, Inflammation, Mediterranean Diet, Longevity, Turmeric benefits , Cortisol Stress, Blood sugar, Protein, Magnesium, Sleep quality, Immunity, Hormone balance, Sunday meal prep, Medically tailored meals (MTM), Produce Prescription (PRx), ROI of Food as Medicine programs, Healthcare cost reduction, Prevention nutrition, Culinary medicine program curriculum for hospitals, Teaching kitchen, Health equity, Evidence-based nutrition interventions