By David McKay Wilson
Reimagining Nutrition and Lifestyle Medicine to Redefine Patient Care
A growing cadre of osteopathic physicians are placing greater emphasis on the role of improved nutrition and healthier lifestyle choices to help their patients lead better lives. Many encourage plant-based diets with minimal processed foods to support weight loss, control high blood pressure and lower cholesterol. They see it as better fuel for the body’s engine. Some even take it a step further by hosting food preparation demonstrations to engage their communities directly.
At the same time, regular exercise has become a cornerstone of primary care for many osteopathic physicians who see movement as medicine and a vital part of healing. This holistic approach complements pharmaceutical treatments and, in some cases, helps patients reduce their dependence on medication altogether.
This philosophy reflects a broader return to osteopathic medicine’s foundational focus on prevention and individualized care. The five PCOM alumni featured below exemplify this shift. They are reshaping how chronic conditions are treated by integrating diet, exercise and mindfulness with traditional medical care. Their stories highlight a shared commitment to empowering patients to adopt sustainable lifestyle changes, reduce medication reliance and achieve lasting health improvements.
Scott Harrington, DO ’03, was serving as a U.S. Army physician with the 101st Airborne Division when he began noticing some unwelcome changes: weight gain, low energy and a sense that something in his routine wasn’t working. He was watching his portions, exercising regularly—yet the scale and his lab values told a different story.
Then a Special Forces physician assistant recommended that he watch the documentary “Forks Over Knives.” The film made a lasting impression. Its case for a whole-food, plant-based diet resonated deeply. Dr. Harrington committed to the lifestyle, dropped 15 pounds and felt dramatically better—both physically and mentally.
Inspired by his own transformation, he began incorporating plant-based principles into patient care, though he quickly learned that not everyone was ready to make the leap. “You can’t force it,” he said. “But you can plant the seed.”
In 2020, Dr. Harrington launched Vegan Primary Care, a telemedicine practice dedicated to plant-based patients. From his home office in Florida—and occasionally in clinical space rented from classmate Michelle Zetoony, DO ’03—he now cares for patients across the country, from Minnesota to California.
“You find your place,” he said. “For me, this is it. It aligns so closely with osteopathic principles. If you’re not interested in your patient’s lifestyle, you’re not practicing true holistic care.”
Board-certified by the American College of Lifestyle Medicine, Dr. Harrington emphasizes six pillars of wellness: plant-based nutrition, physical activity, avoidance of harmful substances, restorative sleep, meaningful relationships and effective stress management.
His patient panel includes everyone from “super vegans” to the “vegan-ish,” and he meets each person where they are. “I’ve seen amazing turnarounds—patients coming off blood pressure or reflux medications, regaining energy and reclaiming their health,” he said. “It’s not about living forever; it’s about living well.”
Johnny Gomes, DO ’96, FAAEM, IFMCP, MHP, began his medical career in emergency medicine, where he frequently encountered the same patients with recurring chronic conditions. “The emergency department is a revolving door,” he said. “I’d see people again and again—same diagnoses, new prescriptions, no real change.”
Today, as founder of Optimal Health & Wellness in western North Carolina and as a clinical instructor at PCOM, Dr. Gomes is focused on helping patients prevent those ER visits altogether.
“When I was in the ER, my job was to ‘save lives.’ In my office, it’s to ‘change lives,’” said Dr. Gomes, a certified functional medicine practitioner. “The osteopathic profession was built on a holistic approach. We’re best suited to return to our roots and focus on the causes of illness, not just the symptoms.”
That return, he believes, is more urgent than ever. “The current system of medicine is reactive, profit-driven and too often overlooks the individual,” he said. “We need a shift toward functional, integrative care that focuses on prevention and personal history. True health isn’t about managing symptoms; it’s about restoring balance and promoting long-term well-being.”
Dr. Gomes still prescribes medication when needed, but he considers it a temporary bridge. “We use medication while we work through the dietary and lifestyle factors that may be contributing to the condition,” he said.
His philosophy is rooted not only in clinical observation but in personal struggle. After years of following conventional medical advice, Dr. Gomes found himself on multiple medications, feeling no better—sometimes worse. “I realized I was living the same cycle as my patients,” he said. “That was my turning point.”
Now, he guides patients toward that same turning point: reducing or eliminating medications, reversing symptoms and regaining hope. “We track everything: labs, symptoms, body composition—and personalize every plan. There’s no one-size-fits-all in true healing. The results speak for themselves.”
In Gulfport, Mississippi, family physician Kerry Scott, DO ’99, MBA, FACOFP, CCMS, is tackling chronic illness with an unexpected but powerful prescription: better food. At Memorial Hospital Gulfport, he regularly treats patients facing diabetes, hypertension and obesity—conditions often linked to what many describe as a traditional Southern diet heavy in fried chicken, fish, bacon and pork.
“People are struggling in the South,” said Dr. Scott. “Their diet is not the best.” To help address that struggle, he partners with a registered dietitian for healthy cooking demonstrations at local supermarkets. There, he teaches patients how to prepare flavorful, healthier versions of familiar dishes—like his go-to, Salmon Morocco. The dish features Omega-3-rich salmon seasoned with turmeric, paprika and nutmeg, paired with garlic-wilted spinach and turmeric-infused brown rice—ingredients chosen to help reduce inflammation and promote heart health.
Dr. Scott’s commitment to culinary medicine extends beyond the kitchen. As chair of family medicine at William Carey University College of Osteopathic Medicine, he is bringing nutrition education into the classroom through the school’s new Institute of Primary Care.
“Nutrition wasn’t a big focus when I was in medical school,” he said. “Now it’s a tool in the doctor’s hand. Good nutrition can truly empower patients.”
His passion is backed by training: in addition to his medical degrees, Dr. Scott earned a diploma with honors in Gourmet Cooking and Catering from Ashworth College. That unique blend of clinical knowledge and culinary skill informs every patient encounter, every lesson and every recipe.
At the Family Practice Center in Cumming, Georgia, Leah Macklin, DO ’15, FAAFP, DipABLM, MS, begins many appointments with a simple question: What did you eat yesterday?
“It’s really enlightening,” she said. “People often think they’re eating healthy—until they realize that several slices of pizza or that piece of imported salami might say otherwise.”
Board-certified in lifestyle medicine, Dr. Macklin goes beyond the standard office visit. She digs deeper into patients’ daily habits by asking about physical activity, hydration and stress. She then uses that information to offer practical, personalized advice. A vegetarian since 2002 and fully plant-based since 2019, she lives the guidance she gives, avoiding processed foods and getting her protein from whole sources like barley, beans and lentils.
She also leads group visits alongside a health coach, offering cooking demonstrations and lifestyle support. The approach fosters accountability and community—two key ingredients for lasting change.
Her most rewarding days? When a patient makes enough progress to reduce or eliminate medications.
“We’ve seen weight loss, lower cholesterol, improved blood pressure and better blood sugar control,” she said. “Movement is key, too. Not everyone’s going to be a kickboxer, but we set attainable, smart goals.”
As assistant professor of clinical family and community medicine at Temple University and co-leader of the institution’s medical weight loss program, Samantha Flanagan, DO ’17, helps patients navigate one of the most pressing health issues: obesity. Board certified in both family medicine and obesity medicine, she combines clinical expertise with practical, sustainable strategies for long-term success.
Medications like Ozempic or Wegovy can be helpful, she says—but they aren’t the whole story.
“They’re tools—not magic bullets,” Dr. Flanagan explained. “To rely on medication alone isn’t the healthiest approach. You can’t just take it and ignore what you’re eating.”
With more than 70% of Americans classified as overweight or obese, Dr. Flanagan sees firsthand how excess weight contributes to chronic issues such as joint pain, inflammation, diabetes, heart disease and some cancers. That’s why her approach is holistic: she encourages patients to reduce processed foods and adopt a more balanced, nutrient-dense diet. Her recommendations focus on lean proteins (from meat, fish, legumes), healthy fats (from nuts and nut butters) and fiber (from vegetables, fruits, and whole grains).
“Protein is essential—it helps us feel full longer,” she said. “Most people don’t realize how much they need, so we talk about making it part of every meal.”
Dr. Flanagan blends evidence-based medicine with lifestyle coaching, guiding patients toward lasting change. Her message is simple but powerful: “better health starts not just with a prescription pad—but with what’s on your plate.”
© 2025 Philadelphia College of Osteopathic Medicine
