For medical students stretched thin by course work, marathon study sessions and clinical rotations, maintaining a healthy diet can seem like another task on a seemingly endless list. But it doesn’t have to be.
In a presentation at the 2026 AMA Annual Meeting, AMA member and board-certified lifestyle medicine physician Meagan Grega, MD, touted the benefits of plant-forward eating for medical students.
“Too often, we overlook our own basic needs because we’re so focused on caring for everyone else,” said Dr. Grega, who represents the American College of Lifestyle Medicine in the AMA House of Delegates. “Nourishing our bodies with healthy food isn’t a luxury, it’s essential to sustaining our health, our resilience, and our ability to care for our patients.”
Dr. Grega’s presentation highlighted the health benefits of a plant-forward diet while also discussing practical strategies for making meals convenient and affordable. Here’s are five key tips for medical students.
Dietary changes improve productivity
A plant-focused diet means mostly eating plants, but is not strictly vegetarian or vegan. While a vegan diet eliminates all animal products entirely. Dr. Grega emphasized that “plant-forward eating” is about variety and quality, not “shutting down” under strict labels.
Shifting to a plant-focused diet, Dr. Grega said, can help medical students improve their overall productivity.
“Many people think of healthy eating only as a way to prevent disease decades in the future, but high-fiber, plant-forward meals offer immediate benefits, too,” said Dr. Grega, who is co-founder of the Kellyn Foundation, a Pennsylvania-based nonprofit that aims to make healthy lifestyle choices accessible and sustainable. “They provide lasting energy, support concentration, and can help reduce the afternoon brain fog that so many people experience.”
Plant-based meals can be affordable
As a graduate medical education faculty member, Dr. Grega is aware of the budgetary constraints most trainees face.
To keep plant-based meals affordable, Dr. Grega suggested buying grains and beans in bulk, using frozen fruits and vegetables. and choosing seasonal produce.
“Healthy eating doesn't have to be expensive,” she said. “Many affordable staples such as beans, lentils, oats, brown rice, frozen vegetables, and seasonal produce are nutrient-dense, plant-based foods that often cost less than highly processed convenience foods and sugary drinks.
Finding the time
With advanced planning, a plant-based diet doesn’t have to be a time sink.
Dr. Grega recommended saving time by batch cooking—making large portions to eat throughout the week or freeze for later. She also suggested easy, make-ahead meals like overnight oats or chia seed pudding, and turning leftovers into new dishes so that you always have healthy options ready with less daily effort.
“Planning ahead is one of the most effective strategies for eating well,” she said. “A single batch-cooking session each week can provide multiple healthy meals, making nutritious choices more convenient even during the busiest days.”
Fiber is your friend
One of the biggest misconceptions about plant-forward eating is that it won't keep you full. The key is building meals around fiber-rich whole foods and plant-based protein.
“Plant-forward meals should be satisfying and nourishing, not just a salad,” Dr. Grega said. “When you include foods like whole grains, beans, lentils, and starchy vegetables such as sweet potatoes, you're getting the fiber and nutrients that help you stay full, provide lasting energy, and support concentration throughout the day.”
Some of Dr. Grega's favorite budget-friendly, plant-forward meals include sweet potato chili, barbecue lentil sandwiches and Mediterranean grain bowls with chickpeas.
Push for plant-focused options
While doing the legwork away from the clinic and the classroom goes a long way, Dr. Grega also encouraged medical students to take an active role in improving the meals served on campus. She has seen the power students have on a local level—at her institution, student advocacy led to more wholesome catering and plant-based meals.
“You may not realize how much influence you have,” Dr. Grega said. “Every meaningful change starts with someone who is willing to ask for something better. By working together, you can help create a food culture that makes the healthy choice the easy choice, for yourselves and for those who come after you.”
