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When patients look for strategies to improve their overall health, diet and nutrition are often a logical place to start—after all, what we consume has enormous impact on our susceptibility to disease and disability. But health care professionals don’t always have the time or expertise to address nutrition effectively in a clinical encounter, and might not know how to respond to broader issues around food availability in their community. This month on Ethics Talk, we talk about why clinicians should care about food ethics and what they can do to address nutrition in clinical and community settings. Our guests were Dr. Jessica Fanzo, Dr. David Katz, and Haley Swartz.