Everyone grows older, but how we age may depend largely on what we eat.
That premise fueled a conversation on nutrition, longevity and disease prevention on March 10 when internationally recognized physician and nutrition expert Michael Greger, MD, delivered the inaugural lecture for the Joan P. Brock Institute for Nutrition Science and Health at ɫƵ.
Speaking on the theme “How Not to Age,” Dr. Greger explored how everyday choices, particularly diet and lifestyle, can influence the biological processes that drive aging and chronic disease.
“About 80% of what doctors see in primary care these days are chronic diseases,” said Dr. Greger, a founding member and fellow of the American College of Lifestyle Medicine and founder of NutritionFacts.org. “These are diseases that can be prevented, arrested and potentially even reversed by treating the underlying cause — the diet and lifestyle that led people to these conditions.”
Dr. Greger highlighted emerging research on ways to slow age-related decline without medication. His talk examined shared habits among healthy, long-lived populations and offered evidence-based nutrition strategies — like a — that support brain, bladder and bowel health, while helping preserve bone and muscle mass.
“Type 2 diabetes, obesity, high blood pressure, heart disease...these are diseases that can be reversed with healthy-enough diet and lifestyle changes," he said. "And that saves money, that saves lives. It’s really a win-win-win across the board.”
The lecture also addressed common health concerns associated with aging, including maintaining cardiovascular health, managing skin aging and addressing symptoms of menopause.
The lecture marked the first major public event hosted by the Joan P. Brock Institute for Nutrition Science and Health, a new initiative at Macon & Joan Brock Virginia Health Sciences at ɫƵ designed to integrate nutrition science and lifestyle medicine into medical education, research and community health initiatives.
A New Hub for Nutrition Science and Lifestyle Medicine
The Joan P. Brock Institute for Nutrition Science and Health was established through a $15 million gift from its namesake, thereby creating a multidisciplinary hub focused on advancing the role of nutrition in preventing and treating disease.
When the Joan P. Brock Institute for Nutrition Science and Health was initially announced, ɫƵ President Brian O. Hemphill, Ph.D., said, “Through this collaborative effort and comprehensive initiative, ɫƵ will lead the nation in reimagining how medicine is taught by integrating nutrition as a foundational element and driving force of whole-person care and well-being.”
Joan Brock’s support was inspired in part by her own health journey. After battling serious and life-threatening medical illnesses, she credits sound nutrition, consistent exercise and medical treatment with helping her recover and maintain her health.
“I am thrilled to be part of this because I've been practicing this for 15 years now,” she said in the institute announcement. “I hope the institute makes a difference in people’s lives — just watch how our healthcare changes as a result and how our bodies change, how our lives are extended and the quality of our lives improves.”
The Joan P. Brock Institute for Nutrition Science and Health arrives at a time when the need for improved nutrition education is increasingly clear. Chronic diseases, such as heart disease, diabetes and certain cancers, are responsible for 90% of the nation’s $4.5 trillion annual healthcare costs, according to the Centers for Disease Control and Prevention. Research also shows that poor nutrition has surpassed tobacco use as the leading cause of death in the United States.
Despite this, most medical students receive fewer than 20 hours of formal nutrition education during their training, as reported in the Journal of Biomedical Education.
Locally, the stakes are particularly high. Hampton Roads faces a disproportionately heavy burden of chronic disease, ranking among the top three regions in the United States for colorectal cancer mortality. Stroke mortality rates in Norfolk also exceed many other parts of Virginia.
University leaders say the Joan P. Brock Institute for Nutrition Science and Health is designed to address those gaps while reshaping how future clinicians approach patient care.
“Medical and health professions curricula will equip future providers with the knowledge to use nutrition to not only treat but prevent illnesses,” said Alfred Abuhamad, MD, executive vice president for health sciences at ɫƵ. “Through community initiatives, we seek to enhance nutritional literacy and behavioral change. And over time, we aim for the Joan P. Brock Institute for Nutrition Science and Health to play a major role in the health of our communities and potentially to save countless lives.”
Among its first initiatives, the Joan P. Brock Institute for Nutrition Science and Health will support a new online program, with the inaugural class expected to begin in Fall 2026. Plans are also underway for the creation of a metabolic kitchen to support research, education and community outreach programs.
“We were really inspired to hear about the Joan P. Brock Institute for Nutrition Science and Health bringing together nutrition and lifestyle medicine," said Martin Tull, chief impact officer at the American College of Lifestyle Medicine. “It feels like it's one of the most innovative models that's coming out of healthcare today, so we're really excited to see where that goes.”
For Joan Brock, this effort reflects a long-held vision to reshape healthcare by empowering both clinicians and patients to prioritize prevention and wellness.
“I think we will inspire other medical schools to look at nutrition and see what we build here,” she said. “We are teaching doctors to be doctors, but we are also teaching them to model what it means to be a person who is responsible with their own health. I think the institute is a dream come true.”
Learn more about the Joan P. Brock Institute for Nutrition Science and Health at ɫƵ.
