UF Health’s plant based diet

UF Health’s plant based diet


I’m Dr. Monika Aggarwal. I’m a cardiologist at the University of Florida. I’m the director of integrative cardiology and prevention, and we have brought forth a plant-based menu as an initiative to improve hospital food options for patients. So much of the time we’re
focused on giving people medicines after they have an event. And even though we
have the idea that we should focus on prevention, unfortunately it’s not
emphasized. So my goal in coming here to University of Florida is to build a program here that focuses on teaching patients, teaching students, teaching doctors how to eat better and how to use lifestyle tools to improve their risks and decrease their risk of chronic illness. What I was doing was just about
everything you should not be doing: large amounts of red meat, very little
vegetables. Eggs, bacon, ham…always revolved around meat. Because of Dr. Aggarwal, that did a 180. By providing the plant-based menu which will offer people
more fruit and vegetable options, more options that have plants in them, people can see that there are options that are very healthy. They’ll be taught about eating healthier options and they’ll be able to taste them and realize, hmm, this food’s actually really good. There’s some variance in what a healthy diet is depending on how severe your disease is. But overall, it’s a diet that’s full of
fruits and vegetables, beans and legumes, nuts and seeds, spices and maybe some
fish and whole grains and note that would be a, the optimal diet. The future of the menu is that everybody in at the University of Florida gets this menu when they come in the hospital and we start seeing fewer and fewer patients because people change their lifestyles. I’m Bob Capozzi. I have lost 103 pounds to date all in thanks to UF Health and the plant-based diet.