The Doc: Paula Kue, Internal medicine doctor with an interest in women’s health, Johns Hopkins Medical Institute
What she eats: Kue works long days, so she needs to eat enough fat and protein to keep from feeling hungry all day. When she cooks, she usually chooses lean pork and chicken as sources of protein; when it’s her husband’s turn at the stove, he generally opts for beef or fish. She tries to have a different meat with every meal, but she avoids cold cuts, she says, because they are loaded with nitrates and other preservatives.
Kue says she makes use of the FDA’s food pyramid guidelines when she chooses her meals. She does this by dividing her plate in sections—half the plate is for vegetables, a fourth for carbohydrates, and a fourth for meat. Recently, she has been trying to add more milk into her diet. “It’s a good source of calcium and protein,” she says. She tries to limit fast food meals to once a month.
