NextGen Chefs Fights Health Disparities Through Nutrition Education 

A large part of the rising prevalence of obesity, prediabetes, and Type 2 diabetes (T2D) in children Northern Manhattan communities is driven by the current availability of ultra-processed ready to eat energy dense prepared foods saturated with addictive sugars and salts. Ileana Vargas, MD, MS, developed a novel culinary medicine program to help youth and their families manage their weight, blood sugar levels, high blood pressure and fatty liver disease with the intent to decrease serious complications. By teaching patients the difference between nutrient dense foods that nourish our bodies with essential minerals and vitamins from foods that just provide hyperpalatable dense calories.