We're Dealing with Lower-Back Pain All Wrong

Top of Mind with Julie Rose - Radio Archive, Episode undefined

  • Apr 12, 2018 11:00 pm
  • 18:46 mins

Guest: Judith Turner, PhD, Clinical Psychologist, Center for Pain Relief, University of Washington Medical Center, Professor of Psychiatry & Behavioral Sciences and of Rehabilitation Medicine at the University of Washington Low back pain is always bad news – and it’s increasingly common in the US and everywhere else in the world. But the really bad news is that the typical treatment for it – painkillers, “taking it easy,”  and even shots or surgery – are not scientifically proven to be that helpful. In fact, they’re not even the first line of treatment recommended by expert groups such as the American Pain Society.

Other Segments

Budget Deal Protects Workers' Tips

17 MINS

Guest: Nicole Hallett, PhD, Assistant Clinical Professor, School of Law, and Director of the Community Justice Clinic, University at Buffalo In the restaurant business there’s a sort of class divide not unlike the upstairs/downstairs thing in Downtown Abbey – but it’s between the people who work in the front of the restaurant dealing with customers and the people who work in the back. When you leave a tip for your server, do you ever think about the line cooks or dishwashers who also made your meal possible? Would you like them to get a cut of what you’re leaving for the team that took your order, delivered your food and cleared your plates? This question of who should get a share of the tips is an ongoing, heated debate in the restaurant world, which both the Obama and Trump Administrations have waded into.

Guest: Nicole Hallett, PhD, Assistant Clinical Professor, School of Law, and Director of the Community Justice Clinic, University at Buffalo In the restaurant business there’s a sort of class divide not unlike the upstairs/downstairs thing in Downtown Abbey – but it’s between the people who work in the front of the restaurant dealing with customers and the people who work in the back. When you leave a tip for your server, do you ever think about the line cooks or dishwashers who also made your meal possible? Would you like them to get a cut of what you’re leaving for the team that took your order, delivered your food and cleared your plates? This question of who should get a share of the tips is an ongoing, heated debate in the restaurant world, which both the Obama and Trump Administrations have waded into.