AMA Journal of Ethics^®

This letter responds to readers’ recent letter to the editor.

Our letter objects to the inclusion, in the April issue, of "Answers to Patient, Student, and Clinician Questions About How Animals Are Slaughtered and Used for Food," by Temple Grandin.

When physicians fail to model behaviors they advocate for others, trust is eroded. 

David Simon, JD joins Ethics Talk to help untangle economic incentives driving industrialization of meat.

Sustainable food services are key dimensions of health care organizations’ civic and stewardship responsibilities to individuals and communities.

The AMA Code and Principles provide guidance on how to educate and counsel patients about meat consumption and about their advocacy roles in reducing meat production.

Dr Susan Veldheer joins Ethics Talk to discuss her article, coauthored with Dr Daniel R. George: "Strategies to Help Health Care Organizations Execute Their Food System Leadership Responsibilities.”

Since health organizations offer food, they are situated at key intersections of agricultural policies and practices and public health.

Helping patients mitigate their risk of chronic disease is key, but dietary supplements are risky.

Physicians can improve diets of patients who live in food deserts by providing nutrition materials, training in food preparation, and promoting nutritious food availability in communities where they practice.