Weight Inclusive Medicine w/ Dr. Jennifer Gaudiani

Body Image, Disordered Eating, Eating Disorders, Featured Episodes, Podcast

December 16, 2020

In this episode, Mimi and Dr. Gaudiani talk about medical aspects of eating disorders and weight inclusive care for all.

Jennifer L. Gaudiani, MD, CEDS-S, FAED, is the Founder and Medical Director of the Gaudiani Clinic. Board Certified in Internal Medicine, she completed her undergraduate degree at Harvard, medical school at Boston University School of Medicine, and her internal medicine residency and chief residency at Yale. Dr. Gaudiani has been a leader in the eating disorders field since 2008 and served as the Medical Director at the ACUTE Center for Eating Disorders prior to founding the Gaudiani Clinic, which is a Denver-based outpatient medical clinic dedicated to people with eating disorders and disordered eating. The Gaudiani Clinic is a HAES- (Health At Every Size®) informed provider and embraces treating and offering weight stigma- free primary care to people of all sizes. The Gaudiani Clinic is licensed to practice in over 35 US states via telemedicine and offers worldwide professional consultation, education, and supervision.

Dr. Gaudiani has lectured nationally and internationally, and she is widely published in the scientific literature as well as on blogs. She is a current member of the editorial board of the International Journal of Eating Disorders, the Academy for Eating Disorders Medical Care Standards Committee, and the Residential Eating Disorders Consortium Ethics Committee. Additionally, Dr. Gaudiani is a former board member of iaedp and is one of a very small number of internal medicine physicians who is certified as an eating disorders expert. She is also a Fellow of the Academy for Eating Disorders. Dr. Gaudiani’s first book, Sick Enough: A Guide to the Medical Complications of Eating Disorders, was released by Routledge in October 2018 and is available on Amazon.

Gaudiani Family Ricotta Filling

From a recipe for Cassata alla Siciliana from Meem

1 large or two small containers whole milk ricotta

3 oz cream cheese

½ cup confectioner’s sugar

½ cup granulated sugar

1 tsp vanilla extract

¼ tsp almond extract

Whir together until smooth (Cuisinart or mixer)

Add plenty of cinnamon to taste

½-1 cup mini semi-sweet morsels hand-stirred in

Eat immediately, or chill and eat, or stuff into cannoli shells and eat

Great with biscotti and clementines and coffee

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