A workshop’s emphasis on visual thinking strategies helps maintain a climate of mutual respect and shared values among interprofessional team members.

Dr Carmen Black joins Ethics Talk to discuss her article, coauthored with Dr Andrea Shamaskin-Garroway, Dr E. Mimi Arquilla, Elizabeth Roessler, and Dr Kirsten M. Wilkins: “Undoing Institutional and Racial Trauma Through Interprofessional, Trauma-Informed Education.”

Dr Joseph A. Zorek joins Ethics Talk to discuss the history of IPE training, which professionals are included in IPE, and how effective interprofessional training increases patient safety.

Perpetration-induced traumatic stress should be understood as present, not just posttraumatic, stress disorder because retraumatization is part of slaughterhouse workers’ jobs.

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 Whitney Riley Linsenmeyer joins Ethics Talk to discuss her article: “Should Clinicians Care About How Food Behaviors Express Gender Identity?”

Debbie Berkowitz joins Ethics Talk to discuss her article, coauthored with Anna D. Goff, Dr Kathleen Marie Fagan, and Dr Monica L. Gerrek: "Do Clinics in Meat and Poultry Plants Endanger Workers?”

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

Most meat and poultry plants have on-site workplace clinics where workers are required to obtain care for work-related injuries or illnesses.

Nutrition care processes account for a person’s biological sex characteristics but do not adequately address their gender.