After a successful run that spanned five decades, the final Impact was published in January 2020.  Impact was UTMB Health’s employee newsletter. It evolved from a one color printed tabloid newspaper to a full color magazine with a digital component. We’ve archived the past several years on these pages for your review and enjoyment.

utmbnewslettertab

Impact is for and about the people who fulfill UTMB’s mission to improve health in Texas and around the world. We hope you enjoy reading this issue. Let us know what you think!

fall leaf image

Tips for healthily enjoying pumpkin this holiday season

Oct 6, 2019, 15:47 PM by Dr. Hanaa Sallam, assistant professor with Internal Medicine’s Endocrinology Department and project director for UTMB’s Diabetes Prevention Program & Ashleigh Calcote, dietitian with Food and Nutrition Services on the Angleton Danbury Campus

Pumpkin is one of the most popular flavors of the holiday season.

Found in numerous seasonal dishes and drinks, pumpkin is a good source of vitamins A and its precursor beta-carotene, vitamin C, and fiber. To be sure you’re getting the most out of the gourd, here’s some tips to keep in mind. 

Use canned pumpkin or pumpkin puree, not pumpkin-pie filling, when baking and cooking. 

• Don’t ditch the seeds – pumpkin seeds are a great source of protein and healthy unsaturated fats. 

• Avoid pumpkin products that contain added sugars and corn syrups. 

• Enjoy rich treats like pumpkin spice lattes in moderation, rather than as a regular part of your diet. 

For more information on making healthy, nutritious food choices, visit https://www.eatright.org/ food#Nutrition.