Medicine

Marie Borum, MD, MPH, professor of medicine, spoke to Chemical & Engineering News about a swallowable sensor that could possibly detect gastrointestinal disorders.

Marijane Hynes, MD, director of the GW Weight Loss Clinic and clinical professor of medicine, spoke to WJLA-ABC7 for a segment about belly wraps and whether or not they are worth the investment.

Anjeni Keswani, MD, assistant professor of medicine, spoke to NBC4 for a segment about how to deal with allergies.

Kaylan Baban, MD, assistant professor of medicine, spoke to NBC4 for a segment on stress-related symptoms. She also spoke for segments about stress in children, how to handle stress at work, and eating your way to a stress-free life.

Neal Barnard, MD, adjunct associate professor of medicine, authored an article for The Hill about the health conflict posed by an increase of cheese in the American diet.

Sabyasachi Sen, MD, associate professor of medicine, spoke to U.S. News & World Report for an article about new research that suggests low-calorie artificial sweeteners could predispose individuals to diabetes. This research was also covered by The Conversation and Daily Mail.

Katherine Chretien, MD, assistant dean for student affairs and associate professor of medicine, created a guidebook for those navigating both medical careers and motherhood, based on her popular blog and online community, Mothers in Medicine.

The George Washington University’s School of Medicine and Health Sciences and the Milken Institute School of Public Health are joining forces to prepare clinician-leaders to help drive the changing health care landscape, improve broad health systems, promote the health of communities, and engage in…

Michael Knight, MD, assistant professor of medicine, spoke to BBC News for an article about the science behind feeling "hangry," following a tweet from Olympian Chloe Kim using the term.

Seema Kakar, MD, associate clinical professor of medicine and third-year MD student Sophia Gauthier spoke to U.S. News & World Report for an article about the GW School of Medicine and Health Sciences culinary medicine course and the benefit of including it in the medical school curriculum.