Providing heart-healthy alternatives at cardiology meetings: grilled salmon or beef tenderloin?

Kelly Maxwell*, Alice Ammerman, William C. McGaghie, Clayton H. Bryan, Ross J. Simpson

*Corresponding author for this work

Research output: Contribution to journalArticle

1 Scopus citations

Abstract

Recognizing that physicians have changed their eating habits,1 such as reducing saturated fat in their diets,2 we offered more prudent food selections as part of a recent cardiology conference. Our goal was to provide options to those who choose to consume a diet consistent with the saturated fat and cholesterol recommendations of the National Cholesterol Education Program.3 This report demonstrates the ease of offering such options and presents the results of a survey assessing the acceptability and importance of such prudent foods to the physician attendees.

Original languageEnglish (US)
Pages (from-to)111-113
Number of pages3
JournalThe American journal of cardiology
Volume64
Issue number1
DOIs
StatePublished - Jul 1 1989

ASJC Scopus subject areas

  • Cardiology and Cardiovascular Medicine

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