We have begun to provide instruction to our staff and students on good nutrition and how it can help one to avoid chronic diseases. The instruction is largely by means of filmed lectures by prominent physicians and nutritional specialists. We have also had consulting visits, including lectures, by nationally-known experts such as Joel Fuhrman, M.D. (below), Harvey Zarren, M.D., Antonia Demas, Ph.D, and Caldwell Esselstyn, M.D. We have started to change the menus of our students in a healthier direction. The first step was the introduction of a salad bar which has proven surprisingly popular. We also have started a voluntary every-other-week “nutrition lunch” for staff members at which we sample nutritionally-sound food, watch related videos or hear a speaker. Recently, we created a “nutrition lounge” where staff members can stop in for a snack of fresh fruit or veggies or to take their lunch while watching a nutrition video. Several staff members or their spouses have seen major health benefits from these activities. One staff member has reduced her cholesterol level by 100 points!

Dr. Joel Fuhrman is a nationally-recognized expert in nutrition. He is also a board-certified family physician in private practice and the author of the book Eat to Live.

Dr. Fuhrman spoke to JRC students and staff members about using diet and nutrition to prevent and reverse disease.

All staff members are invited to a weekly luncheon to sample recipes and discuss topics on diet and nutrition. Dr. Israel attends each of these luncheons and plans the nutritional videos that are shown at these luncheons.

A different nutritional video is constantly playing each week in the JRC Nutrition Lounge and staff members may utilize this room for their lunch. breaks.

The JRC Nutrition Lounge features various books, videos, and newsletters that may be loaned out to staff.

Weekly meetings afford staff members the opportunity to view various videos on nutrition.

Our new salad bar is available to both staff and students. The salad bar includes a choice of salad greens, and toppings. Some examples of toppings include: cherry tomatoes, cucumbers, olives, baby corn, chick peas, broccoli, alfalfa sprouts, and carrots. Dressings include flavored vinegars as well as fat-free salad dressings. A vegetarian soup is also available.