Interview with Wesley McWhorter: Challenge the Status Quo, Respectfully

Entrepreneurial Nutrition for Students

22-01-2022 • 37 mins

In this episode, I speak with Wesley McWhorter, a chef, registered dietitian, and assistant professor with a true entrepreneurial spirit. Wesley shares some personal experiences with failures and how he’s both laughed at them and turned them into successful ventures. We also discuss food apartheid, decolonizing your plate, and challenging long standing assumptions in the field of nutrition and dietetics.  Academy Spokesperson: https://www.eatrightpro.org/media/meet-our-spokespeople/spokespeople/wesley-mcwhorter (https://www.eatrightpro.org/media/meet-our-spokespeople/spokespeople/wesley-mcwhorter) Culinary Medicine at UT: https://culinarymedicine.org/culinary-medicine-partner-schools/partner-medical-schools/university-of-texas-houston/ (https://culinarymedicine.org/culinary-medicine-partner-schools/partner-medical-schools/university-of-texas-houston/) How Good Food Works Book: https://sph.uth.edu/research/centers/dell/nourish/research-resources/cookbook (https://sph.uth.edu/research/centers/dell/nourish/research-resources/cookbook) The Nourish Program: An Innovative Model for Cooking, Gardening, and Clinical Care Skill Enhancement for Dietetics Students. McWhorter, John Wesley et al. Journal of the Academy of Nutrition and Dietetics, Volume 119, Issue 2, 202 - 203 Healthcare Innovation and Famous stories of failure: https://www.hcinnovationgroup.com/clinical-it/digital-health-innovation/article/21158902/why-healthcare-leaders-must-take-risks-and-not-have-regrets (https://www.hcinnovationgroup.com/clinical-it/digital-health-innovation/article/21158902/why-healthcare-leaders-must-take-risks-and-not-have-regrets)

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