Personal and professional correlates of US medical students' vegetarianism.

Objective: To determine prevalence and correlates of US medical students' self-identification as vegetarians.

Design: Medical students were anonymously surveyed via questionnaire three times: at freshmen orientation, orientation to wards, and during senior year.

Subjects: Medical students in the Class of 2003 (n=1,849) at 15 US medical schools (response rate 80%).

Vitamin and mineral supplement use among US medical students: A longitudinal study.

Objective: To provide data on medical students' multivitamin and calcium supplement use during medical school.

Design: Medical students were anonymously surveyed at three time points: freshman orientation, orientation to wards, and during senior year.

Subjects: Medical students (n = 2,316) at 16 US medical schools (response rate = 80.

Predictors of nutrition counseling behaviors and attitudes in US medical students.

Background: Nutrition counseling by physicians can improve patients' dietary behaviors and is affected by physicians' nutrition practices and attitudes, such as the perceived relevance of nutrition counseling.

Objective: The objective was to provide data on medical students' perceived relevance of nutrition counseling, reported frequency of nutrition counseling, and frequency of fruit and vegetable intakes.

Design: Students (n = 2316) at 16 US medical schools were surveyed and tracked at freshmen orientation, at the time of orientation to wards, and in their senior year.

Validation of a brief diet survey instrument among medical students.

Our objective was to assess the reproducibility and accuracy of fat and of fruit and vegetable items on a 43-item food frequency questionnaire (FFQ) previously self-administered by students at 16 US medical schools. Five in-person, 24-hour recalls were administered between two FFQ administrations to 88 medical students. Reported fat intake decreased from the first (34.

Potential effects of the next 100 billion hamburgers sold by McDonald's.

Background: McDonald's has sold >100 billion beef-based hamburgers worldwide with a potentially considerable health impact. This paper explores whether there would be any advantages if the next 100 billion burgers were instead plant-based burgers.

Methods: Nutrient composition of the beef hamburger patty and the McVeggie burger patty were obtained from the McDonald's website; sales data were obtained from the McDonald's customer service.