Sound Bites A Nutrition Podcast

According to the Centers for Disease Control and Prevention, more than 40% of American adults have obesity, costing the U.S. healthcare system an estimated $173 billion annually. The development of incretin-based therapies, such as glucagon-like peptide-1 (GLP-1) and glucose-dependent insulinotropic polypeptide (GIP), marks a major advance in obesity treatment. Registered Dietitian Nutritionists (RDNs) play a crucial role in providing medical nutrition therapy (MNT) to people using these medications as part of comprehensive obesity care. Tune into this episode to learn about: ●       the new paper published in JAND about injectable weight loss medications and lifestyle interventions ●       the unique and evolving role of RDNs in obesity care ●       why this new class of obesity medications has become so popular ●       how these medications work ●       the amount of weight loss needed to reduce obesity related comorbidities ●       the evolution of different terms for these medications ●       the pipeline of obesity medications we will see in the next few years ●       how these medications have impacted the role of RDNs in counseling patients ●       common side effects and nutritional considerations ●       concerns about loss of muscle mass and bone density ●       the importance of and role of exercise while taking these medications ●       emotional aspects of significant weight loss in a short time ●       how RDNs can be utilized in comprehensive obesity care in the long term ●       how RDNs can stay informed and up to date on the medications and obesity care in general ●       when people taking these medications should be referred to RDNs ●       how working with an RDN can improve a person's experience and outcomes ●       additional information and resources for the public and health professionals Full shownotes, transcript and resources: https://soundbitesrd.com/284          

How safe are the food dyes found in many of the products we consume daily? Are concerns about their effects based on scientific evidence or misinformation? With government agencies and researchers continuously evaluating these additives, what changes might we see if more regulations and bans are put in place? As food products evolve in response to shifting policies, how can consumers stay informed and make the best choices for themselves? Tune into this episode to learn about: ●       What types of foods/beverages contain food colors and why ●       Artificial vs. natural food dyes ●       What the research shows about the safety of food dyes ●       Common myths and misconceptions about food dyes ●       Challenges in making food color changes or product reformulations ●       The California food dye acts ●       Red dye number 3 ●       The differences and similarities between the US and EU approach to risk management ●       The truth about the differences between what the EU has banned compared to the US ●       The difference between hazard and risk and why it is important ●       A new food additives toolkit from IFT ●       Takeaways and resources for the public and health professionals Full shownotes, transcript and resources: https://soundbitesrd.com/283         

New Research on Food Allergy Prevention Indicates Crucial Timing of Allergen Introduction Current research shows that how we feed babies during infancy can help reduce the risk of food allergies. However, feeding guidelines regarding allergens have changed radically in the past decade, so it's important to make sure we're not following outdated advice that doesn't align with new research. In addition, infant feeding guidelines in general have also changed. To address these updated guidelines and help parents navigate all the latest research and the process of starting solids, Malina Malkani recently released an evidenced-based baby-led feeding guide and cookbook that makes it easy to feed your baby with confidence, introduce allergens early and consistently, and offer delicious, stress-free meals the whole family will enjoy. Tune into this episode to learn about: ●       Why food allergy prevention strategies are necessary for all babies, not just those at increased risk ●       What the current research shows about best practices to reduce the risk of food allergies ●       How infant feeding guidelines have changed regarding food allergies and in general ●       The risk factors for developing food allergies ●       What the top food allergens are ●       What it means to offer top allergens early, often and consistently ●       How to safely feed common allergens that may be a choking hazard ●       Recommended first foods for baby-led weaning or baby-led feeding ●       How food allergies disproportionately affect low-income families ●       What we know about how food allergies develop ●       The difference between baby-led weaning and traditional spoon feeding ●       What age to start solids ●       Clarification regarding the 4-6 month window for starting solids ●       Malina's new book that addresses these issues and provides family friendly recipes ●       Other resources for parents and health professionals Full shownotes, transcript and resources: https://soundbitesrd.com/282        

UMF™ Mānuka Honey is A Functional Food: Look for the Quality Mark New Zealand mānuka honey is a powerful functional food. For centuries, the unique and powerful healing properties of the mānuka tree (Leptospermum scoparium) have been understood by the indigenous Māori people of New Zealand. With more than 2,300+ natural compounds identified in New Zealand mānuka honey it has captured the attention of scientists and health professionals across the globe. Research has identified mānuka honey's Unique Mānuka Factor (UMF™), a unique group of bioactive compounds, such as methylglyoxal (MGO) and leptosperin, which in synergy contribute to its science-supported antibacterial, antioxidant, and anti-inflammatory properties. Today, UMF™ quality rating system is the most comprehensive, independently certified and internationally recognized quality assurance system for New Zealand mānuka honey. It's designed to validate mānuka honey potency, authenticity, purity, shelf life and freshness for honey producers, brands, customers and consumers around the world. Each mānuka honey product that carries the UMF™ trademark must pass the stringent Unique Mānuka Factor Honey Association (UMFHA) quality, grading and rating tests. UMFHA represents beekeepers, processors and marketers. Tune into this episode with guests Dr. Megan Grainger and beekeeper James Jeffery to learn about: ●       what mānuka honey is and how it is different from other types of honey ●       where mānuka honey comes from and how to identify authentic mānuka honey ●       how bees make mānuka honey compared to other types of honey ●       why mānuka honey is considered a functional food vs a sweetener ●       health research supporting the benefits of mānuka honey including antibacterial, anti-inflammatory and antioxidant properties ●       the role beekeepers played in recognizing the topical benefits of mānuka honey ●       the UMF™  quality rating system ●       the role of beekeepers in creating the UMF™ quality rating system and why a quality control system is important  ●       what the UMF™  ratings mean ●       how to use and enjoy mānuka honey to maximize the benefits ●       new and emerging areas of clinical health research – gut health, cancer, etc. ●       the Mānuka Mastery Course (a free online self-paced course) ●       resources for health professionals and the public  Commercial Support has been provided by the UMF™ Unique Manuka Factor Honey Association Full shownotes, transcript and resources: https://soundbitesrd.com/281     

The International Food Information Council (IFIC) conducts consumer research focused on attitudes and behaviors surrounding nutrition, food safety and food production. Their popular annual Food & Health Survey provides information about how Americans connect  food and food purchasing decisions to physical health and overall wellbeing. Other consumer surveys IFIC conducts, called “Spotlight Surveys”,  focus on various topics and also inform federal regulatory decisions, provide members with insights into consumer values and behaviors and help to shape public communications and education initiatives.  Tune into this episode to learn about: ●       key takeaways on surveys focused on three trending topics ●       why IFIC wanted to do a survey on snacking ●       if snacking is becoming more prevalent ●       what constitutes a “snack” ●       what consumers are looking for in a snack ●       opportunities to leverage snacking for better nutrition ●       how sodium impacts our eating experience beyond “taste” ●       how much sodium Americans are consuming compared to recommended intakes ●       the top sources of sodium ●       recommendations for decreasing sodium intake ●       where public sentiment is about the safety and healthfulness of low and no calorie sweeteners (LNCS) ●       what consumers think about Stevia and Monk Fruit ●       thoughts on where the evidence is on safety and effectiveness of LNCS Full shownotes, transcript and resources: https://soundbitesrd.com/280      

The public continues to have a strong interest in food and health information, yet media sources vary in their credibility. Health professional communicators help shape public knowledge and attitudes by translating complex information while facing the challenge of processing large and often complex amounts of information in order to provide clear guidance to audiences with diverse literacy levels. This transmission of information influences public health outcome trends, scientific understanding, and information-sharing. The International Food Information Council has created a scientific communication guide with the goal of enhancing communicators' ability to interpret scientific publications, ultimately helping the public make informed food and health choices. Tune into this episode to learn about: ●       who consumers trust for food/nutrition advice ●       the difference between misinformation, disinformation and malinformation ●       what it is about the scientific process that makes communicating science challenging ●       hierarchy of evidence ●       different types of research studies and how those differences impact science communication ●       11 common fallacies in reasoning and thinking ●       critically reviewing scientific studies ●       communicating more effectively and communicating with context Full shownotes, transcript and resources: https://soundbitesrd.com/279    

There are many essential aspects of diabetes management, but it's no surprise that one of the most common questions people have about diabetes is “What can I eat?” The American Diabetes Association's nutrition philosophy is: “informed food choices are essential for living well” and there are 7 key meal patterns as well as the Diabetes Plate to help guide food choices. However, food is more than just simply nutrients – it plays an important role in our culture, communities and celebrations – and it's only one of many factors that influence our health.  Tune into this episode to learn about: ●       seven key meal patterns for managing diabetes ●       the Diabetes Plate and who might benefit from using it ●       the ADA's new sister organization focused on obesity ●       the ADA's approach to “food as medicine” ●       diabetes distress and how it impacts behaviors and outcomes ●       fasting and diabetes ●       including cultural and celebratory foods into healthy meal patterns ●       lifestyle factors beyond food ●       benefits of medications ●       GLP-1s for diabetes vs weight management ●       important takeaways and resources for the public and health professionals   Full shownotes, transcript and resources: https://soundbitesrd.com/278   

Many parents feel enormous pressure to raise fit, slender children. According to the CDC, approximately 1 in 5 U.S. children and adolescents aged 2-19 have obesity, and approximately 4.1% were classified as underweight (in 2017-2018). As overweight and obesity rates are increasing, so are weight bias and stigma, especially regarding kids and teens. The “health at every size” movement and “anti-diet” approaches are becoming more popular – but can children really be healthy at any size? Is adopting healthy lifestyle behaviors truly an effective solution?   Tune into this episode to learn about: ●       what people get wrong about children with overweight or obesity ●       the key to helping kids with larger or smaller sized bodies ●       how to get beyond the basic advice and utilize practical strategies ●       the 8 pillars of wellness ●       the “learner, striver, thriver” concept ●       what a family manifesto is and why it is important ●       how to build intrinsic motivation ●       fostering a healthy relationship with food ●       addressing fears of your child overeating or undereating ●       the spectrum of appetite traits in children ●       minimally nutritious food and food shaming ●       cultivating a “safe media diet” ●       how this book is different from other child health and weight-focused books ●       important takeaways and resources for the public and health professionals   Full shownotes, transcript and resources: https://soundbitesrd.com/277  

It's well-established that nutrient adequacy in adolescence affects physical development and academic performance, as well as long-term health – yet research is woefully lacking for this life stage and dietary guidance lacks specificity for these unique needs. In fact, the 2020 Dietary Guidelines for Americans noted that the nutrient gaps among adolescents are so significant, that this “constellation of potential nutritional risk factors” is a public health challenge. To help address this gap, the National Cattlemen's Beef Association, on behalf of the Beef Checkoff, partnered with Dr. Mario Ferruzzi and his team at the Arkansas Children's Nutrition Center, one of 6 USDA national nutrition centers, to convene 50 leading nutrition scientists, physicians, registered dietitians, and public health experts. This podcast episode is a result of conversations with many of the esteemed experts who presented there.   This podcast episode is sponsored by The National Cattlemen's Beef Association (NCBA), a contractor to the Beef Checkoff.  Full shownotes, transcript and resources at:  https://soundbitesrd.com/276    

Commercial support for this podcast has been provided by Avocados – Love One Today® Cancer is a complex disease that is influenced by many factors including genetics, environment, and lifestyle behaviors. According to the World Cancer Research Fund, emerging evidence suggests that people who eat very little or no fruits and vegetables are at the greatest risk for developing certain cancers. In this episode, we explore the relationship between lifestyle behaviors and cancer risk, highlight current research on diet and cancer risk reduction including new research related to avocado consumption and cancer, as well as strategies to help increase fruit and vegetable consumption and other habits that help to mitigate cancer risk.  Tune into this episode with Ginger Hultin, MS, RDN, CSO to learn about: ●       Gaps in awareness about the link between diet and cancer ●       New research about cancer prevalence and risk factors ●       Challenges and limitations in cancer/nutrition research ●       Risk reduction vs. “prevention” ●       Why fruits and vegetables are beneficial for cancer risk reduction ●       New research on avocado consumption and cancer risk ●       Nutrient profile of avocados and how that relates to cancer risk reduction ●       Tips for healthcare providers to help patients reduce their risk of cancer ●       Tips and tricks for eating more fruits and vegetables ●       Resources for health professionals and the public This episode has been approved by CDR for 1.0 free CEUs for RDNs & NDTRs Listen on any podcast app or here where you can get the full shownotes, transcript and resources: https://soundbitesrd.com/275

Charcuterie boards have become very popular and are certainly a fun way to entertain guests – but did you ever think this creative concept might be a solution to healthy eating? Snack trays can be a fun way for kids and adults alike to explore new foods and flavors while making snack time (and even mealtime) less stressful and definitely more playful. This approach to feeding your family - or friends - encourages a healthy relationship with food, can help fill nutrient gaps, and can decrease food waste, too! Tune in to this episode with Frances Largeman-Roth, RDN, to learn about: ·       Snacking trends ·       Child nutrition insights ·       Why some parents are so stressed about feeding their kids ·       How a snack tray helps people try new foods ·       The “rules” of snack trays (hint: there are none!) ·       Practical tips for building a tray ·       Tips for a balanced, nutritious tray ·       The difference between a snack tray and meal tray ·       Considerations for building trays for young children ·       Building a healthy relationship with food ·       Some seasonal, celebration tray examples ·       Recipes to enhance your snack trays  Full shownotes, transcript and resources at:  https://soundbitesrd.com/274 

Despite the extensive research available, there remains significant confusion amongst consumers regarding the health effects of soy on various population groups. In this episode, we delve into several misconceptions and examine the latest scientific findings on contentious issues including the relationship between soy and breast cancer, the impact of vegetable oils on cardiovascular disease risk, and the role of processed soy products in the diet. Tune in to this episode with guests Jill Castle, MS, RDN and Karen Collins, MS, RDN, CDN, FAND to learn about: ·       Four pervasive myths surrounding soy foods ·       Sensational headlines regarding seed oils, breast cancer, hormones and processed foods ·       Consumer and health professional insights about each myth ·       Current research on each myth ·       Practical takeaways and helpful resources for the public and health professionals Full shownotes, transcript and resources at:  https://soundbitesrd.com/273    

Pulses are the nutritionally dense, dry edible seeds of legumes including dry peas, beans, lentils and chickpeas. They are high in fiber, folate, potassium and plant protein, and contain several micronutrients such as iron and zinc. While many people may not be familiar with the term “pulses”, chances are they are familiar with the food itself. Nutritious, versatile and affordable, pulses are also a climate-friendly crop. This episode dives into all things pulses with a farmer/agricultural economist and a registered dietitian nutritionist.   Tune in to this episode to learn about: ·       what pulses are ·       what the difference is between pulses and legumes ·       why chickpeas are also called garbanzo beans ·       current intakes vs. recommended intakes ·       the nutritional profile of pulses ·       benefits of pulses beyond nutrition ·       tips for preparing pulses ·       swaps and recipes to try ·       what makes pulses a climate-friendly crop ·       what benefits farmers experience by incorporating pulse crops into their rotation ·       the Coalition for the Advancement of Pulses ·       current research, takeaways and infographics ·       resources for the public and health professionals Full shownotes, transcript and resources at:  https://soundbitesrd.com/272 

New health, nutrition and weight loss trends are popping up daily on social media. Many of these fly-by-night trends are simply that, but a new study focusing on the platform TikTok found that these trends may have more of a hold on people than once thought. To expose the inaccurate information being extracted from TikTok, MyFitnessPal, the #1 nutrition and food tracking app, partnered with Dublin City University on a two-part research project called “Health and Nutrition Inaccuracies on TikTok”.  Part 1 looked at social media influencers and Part 2 looked at Gen Z TikTok users. Study findings ranged from determining that only about 2% of content being classified as accurate to Gen Z users trusting influencers more if they claim to be qualified dietitians. Tune in to this episode to learn about: ·       how and where Americans are getting their health information has changed ·       improving our digital literacy is necessary to make better choices ·       MyFitnessPal's ‘Nutrition IQ' surveys' key themes and concerning statistics ·       the Dublin City University 2-part research study ·       why the study focused on TikTok vs other platforms ·       preliminary findings from the 2-part study ·       what the “2% accuracy” finding really means ·       the positive finding about Gen Z's trust in registered dietitians over unqualified influencers ·       the importance of licensed professionals helping to champion scientific truth across social media ·       the mere exposure effect, parasocial effect, and rules of persuasion ·       how to identify warning signs when scrolling on social media ·       how RDNs can stay on top of trends and leverage them to create compelling content that is evidence-based ·       a helpful infographic on ‘How to Spot Questionable Nutrition Tips on Social Media' ·       if it's ‘safe' to be on TikTok ·       resources for the public and health professionals Full shownotes, transcript and resources at:  https://soundbitesrd.com/271    

Kids love cartoon characters so why not leverage that to entice them to try new foods and encourage healthy eating habits? That's just what today's guest has done in his new book, The Girls Who Lived in the Refrigerator! Whether a child is a picky eater or just isn't interested in trying new foods, focusing on taste and fun first can make all the difference.  Tune into this episode to learn about: ·       statistics on fruit and vegetable consumption in children ·       nutrients of public health concern for children ·       the importance of taste and enjoyment regardless of age ·       increasing access to fruits and vegetables for kids and families ·       research regarding cartoon characters and food marketing ·       what types of messages resonate with children more than nutrition messages ·       the benefits of getting kids involved in the kitchen ·       the Family Meals Movement ·       a recipe for Fairy Salad Full shownotes, transcript and resources at:  https://soundbitesrd.com/270 You can also watch this episode on YouTube                  

Commercial Support has been provided by the American Pistachio Growers The Science Behind Plant-Based Performance Nutrition & Strategies for Success Athletes continue to explore plant-based eating patterns to enhance athletic performance and more and more research shows the numerous benefits, including improved cardiovascular health, reduced inflammation, and maximized recovery. We explore the science behind being a plant-based athlete and discuss practical strategies for optimizing athletic performance. Tune into this episode to learn about: ●       different plant-based terms and definitions ●       definition of athlete ●       benefits of plant-based eating patterns for athletes and exercisers ●       potential challenges athletes might encounter ●       nutrient needs and concerns for athletes ●       foods to include for important nutrients ●       complete protein status of pistachios ●       how pistachios may help aid exercise recovery ●       tips for transitioning to a more plant-based diet ●       tips for cooking more plant-based ●       tips for grab-n-go meals and snacks ●       advice for fueling up pre and post workout ●       foods to limit or avoid ●       potential supplements to consider ●       recipes and resources Full shownotes, transcript and resources at:  https://soundbitesrd.com/269                    

Identifying Gaps in Consumer Knowledge Helps Uncover Attitudes and Behaviors  This year's Food & Health Survey marks the 19th consecutive year that the International Food Information Council (IFIC) has surveyed American consumers to understand the perceptions, beliefs and behaviors surrounding food and food-purchasing decisions. IFIC's consumer research elevates the voice of the consumer, a contribution often left out of important discussions about food and nutrition and can help identify gaps in consumer knowledge that tailored resources and messaging can address. Tune into this episode to learn about: ·       key findings from this year's survey ·       perceptions about health and nutrition ·       how “healthy” food is defined ·       food and beverage purchase-drivers ·       health benefits sought from foods and beverages ·       types of diets people are following ·       what people are looking for on labels ·       how confident consumers are in the safety of our food supply ·       consumer mindset around weight loss medications ·       how different generations and income levels impact purchase-drivers ·       how stress impacts food choices ·       how food choices impact emotional wellbeing ·       where people are getting nutrition information and what sources they trust ·       resources for more information Full shownotes, transcript and resources at:  https://soundbitesrd.com/268                   

Reading and Translating Research: Skills That Can Be Up-Leveled  More and more, people are inundated with information and surrounded by often-conflicting information, especially when it comes to nutrition in the news. Nutrition research is moving at a rapid pace yet the scientific method of testing and verifying results is important. Translating research findings requires understanding food science, food composition, and the ability to individualize strategies and approach to behavior change. Dietitians have the necessary background and can grow their skills – without burning through all their time and mental energy. And like learning to cook or speak a foreign language, the fastest way to build skills and confidence is to jump in and practice – ideally with some support. Tune into this episode to learn about: ·       Getting beyond the headlines ·       Determining the source or type of article ·       Checking into who/what is being studied and what is being asked/tested ·       Different aspects of a research study that are important to consider ·       If the results are statistically significant and/or clinically meaningful ·       Accessing research papers ·       Factors related to measurement including dose-response ·       Meta-analyses and challenges they may pose ·       Some common challenges in understanding, interpreting and translating nutrition research today ·       Practical tips and takeaways for both the public and health professionals ·       Karen's research reviews, resources (cheat sheets and client tip sheets), dietitian-only membership program Full shownotes, transcript and resources at:  https://soundbitesrd.com/267                    

Weight loss medications are nothing new – they've been around for decades. However, newer injectable medications originally intended for diabetes treatment have made their transition into the weight management space. As their popularity has surged, so have discussions about their safety, efficacy, side effects, and even their accessibility including costs and supply chain issues. These medications have also brought some attention to an important aspect of weight management that is often overlooked - weight loss maintenance, or in other words – keeping the weight off. Tune into this episode to learn about: ·       Different terms used and different medications available ·       Efficacy and safety considerations ·       Research on potential benefits beyond weight management ·       Issues regarding accessibility and affordability ·       Appetite suppression and decreasing “food noise” ·       Adverse events/side effects ·       Considerations for staying on the medication long term ·       If there is a “best diet” while on these medications ·       What the research is showing about decrease in muscle mass on these medications ·       The crucial aspects of lifestyle, exercise and mindset ·       If/what role they play in long-term weight loss maintenance ·       How long-term weight loss maintenance hasn't received the attention it should ·       Resources for health professionals and the public Full shownotes, transcript and resources at:  https://soundbitesrd.com/266                 

There's more to NASA than astronauts and engineers, and there's more to “space food” than freeze dried ice cream. Retired NASA food scientist Vickie Kloeris shares a sneak peek into her space food career with entertaining stories and situations that defy gravity. Tune into this episode to learn about: ·       the food science involved in feeding astronauts ·       the psychological importance of food in space programs ·       different strategies and technologies utilized to make food safe, convenient and tasty in orbit ·       challenges, solutions and stories about dining microgravity style ·       the role of registered dietitians in space food ·       why dietary monitoring in space is important ·       food science as a career path ·       the Institute of Food Technologists Full shownotes, transcript and resources at:  https://soundbitesrd.com/265                

A written recipe must be accurate, readable, and reproducible – a set of instructions that translates the act of cooking into words. At last, there is a comprehensive professional resource book dedicated entirely to the subject of recipes. This book sets nutrition and editorial standards on developing, writing, and publishing recipes. And you don't have to be a dietitian or a chef to benefit from this book! Whether you are a home cook or a culinary professional these recipe insights will help improve your kitchen confidence. Tune into this episode with dietitian and chef Raeanne Sarazen to learn about: ·       the purpose of a recipe ·       steps involved in the recipe development process ·       importance of celebrating and respecting global cuisines in recipe development ·       considerations for modifying recipes ·       how and why food safety is an important part of a recipe  ·       what to know about nutrient analysis ·       how dietitians, food bloggers and others can boost skills and services for clients Full shownotes, transcript and resources at:  https://soundbitesrd.com/264               

Research on the Mediterranean diet continues to show an association with various health benefits including reduced risk of heart disease, diabetes and cancer. Newer research shows that it is also associated with cognitive health and mental health benefits, specifically a lower risk of cognitive decline and neurodegenerative diseases such as Alzheimer's and potentially reducing the risk of depression and anxiety disorders. Tune into this episode with dietitian coauthors of the newly released Smart Mediterranean Diet Cookbook, Serena Ball and Deanna Segrave-Daly, to learn about: ·       Current research on nutrition, diet and brain health ·       Specific foods such as spices, herbs and seeds to include in the diet and why ·       If/how the mediterranean diet can be affordable ·       How to fill your “smart” shopping cart ·       Pantry and freezer basics ·       Healthy kitchen hacks ·       Easy ways to incorporate the mediterranean diet into your lifestyle ·       Simple, delicious recipes and meal plans ·       Resources for health professionals and the public Full shownotes, transcript and resources at:  https://soundbitesrd.com/263

There are many factors that impact gut health: diet, mental health, genes, exercise, and more. Many of these factors can be changed to improve overall health via the gut. Mental health and the role of stress is important to consider in the management of one's physical health and may become an important target of treatment.  Irritable Bowel Syndrome is a chronic GI condition that presents with abdominal pain and alterations in bowel habits and is diagnosed based on symptoms after ruling out other conditions such as Inflammatory Bowel Disease. GI conditions, such as IBS, often require medical management in addition to food, mood and lifestyle changes. The newly released book, Mind Your Gut: The Science-based, Whole-body Guide to Living Well with IBS is an evidence-based toolkit that will help readers understand the ins and outs of IBS, the available treatment options and key strategies that can be implemented right away. Tune into this episode with Dr. Megan Riehl and Dietitian Kate Scarlata to learn about: ·       Gut health in general ·       How stress impacts health ·       How a GI psychologist is different from a general mental health provider ·       What IBS is, how it develops and how it is diagnosed ·       The newly released book: Mind Your Gut ·       The gut, brain and food connection ·       Nutritional and behavioral strategies to manage IBS ·       Common IBS myths ·       Lifestyle factors to improve gut health and overall health Full shownotes, transcript and resources at: https://soundbitesrd.com/262                

The Ultra Processed Foods Debate: Are They Causing Negative Health Outcomes? Research on ultra-processed foods (UPF) has greatly increased over the past few years as has media coverage on the topic. The 2020-2025 Dietary Guidelines Advisory Committee (DGAC) will address the scientific question: “What is the relationship between dietary patterns with varying amounts of ultra-processed foods and growth, body composition, and risk of obesity.” Tune into this episode with Dr. Joanne Slavin to learn about: ·       The role of processed foods/food processing in the diet ·       Various definitions of UPF ·       DGAC's process for addressing scientific questions ·       Why processing and UPF has emerged as an issue ·       Current, prominent research studies on UPF ·       Consumer attitudes and beliefs, realities of UPF in the diet ·       Expert recommendations for healthy dietary patterns ·       Food technology's role in providing a nutritious, safe, sustainable food supply ·       Resources and references  Full shownotes, transcript and resources at: https://soundbitesrd.com/261                  

This Sound Bites® Podcast episode is sponsored by the California Walnut Commission and Wendy Bazilian is a paid partner for the California Walnut Commission. Food trends ebb and flow but eating a plant-based diet has continued to trend and is likely to stick around for years to come. However, what exactly does a plant-based diet mean? What foods fit? And do people really understand how to implement it and reap the benefits? We will discuss the latest research on the effects that simple plant-based swaps can make on diet quality and overall well-being. Tune into this episode to learn about: ·       different terminology for plant-based eating ·       new research on plant-based dietary patterns ·       benefits of plant-based eating beyond adding produce to the diet ·       how people who include meat/animal products can benefit from plant-based eating ·       how partially replacing meat may potentially support health ·       health benefits of walnuts ·       tips for putting this new research into action ·       where to find more information and resources Full shownotes, transcript and resources at: https://soundbitesrd.com/260 

From Seed to Spoon Part Two Disclosure: This episode is sponsored by The Quaker Oats Company. Steven Dominguez and Danielle Dalheim are employees of Quaker's parent company, PepsiCo. This episode will explore Quaker's oat milling technology as well as the culinary versatility of oats, encouraging listeners to think beyond the breakfast bowl.  Tune into this episode with guests Chef Steven Dominguez and Dietitian Danielle Dalheim to learn about: ·       an overview of the oat milling process ·       how different milling techniques impact texture, cooking time and culinary applications ·       the nutritional profile of oats and if that changes when milled into different forms ·       gluten-free milling technology ·       gluten-free claims, products ·       whole grain claims and other regulatory insights ·       tips for preparing oats in a variety of ways ·       culinary inspiration and savory oat preparation tips ·       innovations on the horizon Full shownotes, transcript and resources at: https://soundbitesrd.com/259

From Seed to Spoon Part One Disclosure: This episode is sponsored by The Quaker Oats Company of which today's guests, Kristin Stewart and Di Wu, are employees of its parent company, PepsiCo. This episode will dive into Quaker's agricultural science expertise and industry leadership to breed new varieties of oats that deliver on nutrition, taste and sustainability. Tune into this episode with guests Dr. Di Wu and Dr. Kristin Stewart to learn about: ·       an overview of the nutritional profile, benefits and accessibility of oats ·       what plant breeding is and why it's important ·       how breeding can impact the nutrition profile of oats ·       what biofortification is and its potential benefits ·       what beta-glucan is and its role in the diet ·       varieties of oats and the complex oat genome ·       the benefits of new varieties of seeds and plants ·       the sustainability of oat farming ·       key nutrition attributes Full shownotes, transcript and resources at: https://soundbitesrd.com/258

Global communications consultancy Ketchum recently published a wide-ranging research study on the attitudes and beliefs of Gen Z about food. The report, “The Gen Z Say/Eat Gap,” expands on Ketchum's legacy of food insights, intelligence and landmark research and provides guidance for food companies and communicators on how to connect with Gen Z successfully. Ketchum's research also looked at Gen Z RDs and nutrition students and identified differences in motivations, preferences and behaviors of Gen Z RDs and nutrition students compared with other generations of nutrition professionals. Ketchum's report "Tomorrow's Dietitian: A First Look at Gen Z RDs" offers a preliminary look at 10 different areas that are important considerations for nutrition professionals across a wide range of professional settings. Tune into this episode to learn about: ·      Gen Z consumer insights o   the “say/eat” gap and factors that influence purchase decisions o   why Gen Z feels pressured about their food choices and the sources of pressure o   what leads to negative emotions about food o   if they are cooking differently from their parents o   if their childhood diet impacts their current eating pattern ·       Gen Z RD insights o   career motivations o   their interest (or lack thereof) in diet culture, plant-based and culinary nutrition o   what earns their trust o   generational tension and shared concerns ·    tips for communicating nutrition to Gen Z audiences ·      the RD's SciVantage and 3 steps to a productive conversation ·       how to get more information and access the full report Full shownotes, transcript and resources at: https://soundbitesrd.com/257                            

The Truth About Diet, Weight & Fertility  While there are many factors that affect fertility, diet is one of the few things that we can modify. Various nutritious dietary patterns have been linked to improved natural conception and fertility treatment outcomes, and none of those diets restricts gluten, soy, dairy, or specific food groups. For those who are trying to conceive, or who are pregnant, postpartum, breastfeeding or managing conditions such as PCOS and endometriosis, dietary and lifestyle changes may help support healthy outcomes. But what does the research show about weight and fertility outcomes?  Tune into this episode to learn about: ·       Why nutrition for fertility matters ·       Research on weight and fertility outcomes ·       BMI cutoffs for egg retrieval procedures requiring anesthesia ·       Research on dietary patterns and fertility outcomes ·       Fertility and disordered eating ·       Benefits of a weight-inclusive approach ·       Why working with a dietitian with experience in fertility is important ·       Rachelle's 1:1 services and online course Full shownotes, transcript and resources at: https://soundbitesrd.com/256                  

This episode delves into the heart of modern farming with a goal of being more critical of sensational headlines. Join us as we explore the complexities of agriculture, separating fact from fiction by debunking myths and shedding light on the nuanced realities that shape the food production system today. Whether you're a seasoned ag enthusiast or just curious about where your food comes from, this episode aims to help guide your understanding of the truths behind modern farming and cultivating the knowledge necessary to make informed choices about food. Tune into this episode with guest Michelle Miller (aka Farm Babe) to learn about: ·       How Michelle went from Rodeo Drive to the Rodeo ·       Misinformation and disinformation about both crop and animal agriculture ·       Food “shockumentaries” and celebrity “influencers” ·       Ways to connect with farmers and other agriculture experts ·       Food label facts vs. fear-based marketing tactics ·       Sustainable agriculture ·       Where to find credible information about agriculture online Full shownotes, transcript and resources at: https://soundbitesrd.com/255                 

The Mediterranean Diet has gained widespread recognition for its health benefits, supported by decades of medical research. However, many misconceptions about the diet persist. Tune into this episode to learn about the Mediterranean diet/lifestyle including: ·       the history ·       diet pillars ·       common misconceptions ·       health benefits ·       research studies ·       culinary aspects ·       success stories ·       incorporating cultural foods ·       simple steps to get started ·       how RDNs can help clients ·       resources for the public and health professionals Full shownotes, transcript and resources at: https://soundbitesrd.com/254                

The Science Behind Intermittent Fasting for Weight Management and Health Outcomes Intermittent fasting (IF) diets are rising in popularity and more human clinical trials are being conducted to determine their safety and efficacy. The most studied forms of intermittent fasting to date include alternate day fasting (‘fast day' alternating with ‘feast days'), the 5:2 diet (two fast days and five feast days per week), and time-restricted eating (only eating within a specific window of time each day). However, only a few studies have examined the health benefits of these diets in humans. This episode discusses these findings and shares insights into the effects of intermittent fasting on body weight and risk factors for cardiometabolic disease as well as practical advice for how to incorporate intermittent fasting diets and recommendations for future research. Tune into this episode with IF researcher Dr. Varady to learn about: ·       Different types of IF and why it's rising in popularity ·       How much research has been done in animals and humans ·       What the research shows regarding safety and efficacy ·       How IF may impact cardiometabolic risk factors including blood pressure, lipids, glucose, insulin, insulin resistance, inflammation and oxidative stress ·       What IF research has shown regarding diet quality and protein intake ·       Whether fasting has been shown to trigger overeating ·       The role of behavior change counseling ·       What the research indicates about maintenance of lean body mass and maintaining weight loss ·       Potential adverse effects of IF ·       Limitations in the research ·       How post-menopausal women respond to IF ·       A new study on IF and type 2 diabetes ·       An overview of what the body of research shows regarding breakfast and weight management ·       Future research directions for IF ·       Tips for getting started, who might benefit most and who may not be a good candidate Full shownotes, transcript and resources at: https://soundbitesrd.com/253               

Imagine having type 1 diabetes, taking insulin and not being able to monitor your blood glucose levels at home until that technology was developed and made available to you forty years after your diagnosis. Today's episode is a candid conversation with my best friend's mom, Jeanine, about living with type 1 diabetes for over 65 years. She's seen a lot of changes in diabetes treatment and management during that time – but says that she never felt like she couldn't do something because she had diabetes. This interview was recorded almost exactly six years ago. It has not been released until now. Jeanine recently celebrated her 80th birthday and is doing very well. She adjusted to a new closed loop monitor and pump last year and still enjoys a variety of activities at her senior center – swimming, pickleball, bocce ball, biking, walking, cards and book club. Tune into this episode to learn about Jeanine's story including: ·       diagnosis at 13 years old ·       how the diagnosis impacted her family ·       learning to take different types of insulin ·       playing basketball in high school ·       new language guidance from ADCES ·       hypoglycemia symptoms, treatment, unawareness ·       blood glucose monitoring, CGM ·       pump therapy ·       diet therapy – exchanges, carb counting, reading food labels, sugar free foods ·       how being a home economist taught her skills that helped her manage diabetes ·       swimming and other exercise ·       prenatal care, pregnancy and delivery ·       having a positive attitude and outlook ·       Joslin Medal and research study ·       Peanut M-n-Ms and sweet corn Full shownotes, transcript and resources at: https://soundbitesrd.com/252              

EPA+DHA Research: Diabetes, Cognition, Depression and Anxiety Omega-3 fatty acids, specifically eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), are important nutrients that play crucial roles in supporting healthy hearts, brains, eyes, joints, inflammation, as well as mental health. They also play an important role in fetal brain and eye development and reducing the risk of early preterm birth. However, 95 percent of Americans – and 80 percent of people worldwide – are not getting enough of these vital nutrients. While it is possible to obtain EPA and DHA omega-3s through the diet from fatty fish, seafood and some fortified foods, dietary supplements may be helpful or necessary in some cases. Before starting any supplement regimen, it's crucial to consult with a healthcare professional, as individual needs can vary. Additionally, it's worthwhile to choose high-quality supplements that undergo testing for purity and potency. Tune into this episode to learn about: ·       different types of omega-3s, recommended amounts and average intakes ·       health benefits of and common myths about omega-3s ·       food sources of omega-3s and barriers/challenges in increasing consumption ·       an overview of the amount of research and the GOED clinical study database ·       latest research related to diabetes, brain health and mental health ·       limitations of research and future research opportunities ·       practical tips for increasing intake of omega-3 rich foods ·       what to look for in a supplement ·       where to order at-home omega-3 index tests ·       resources for the public and health professionals Full shownotes, transcript and resources at: https://soundbitesrd.com/251             

Protein Quality, Nutrient Bioavailability & A Global Perspective on Animal Agriculture While plant-source foods provide important nutrients in our diets, animal-source foods contain more bioavailable sources of multiple critically needed macro- and micronutrients that can contribute to proper physical and cognitive growth of children. In rural parts of developing countries, these animal-source foods are vital for preventing undernutrition and allowing proper growth and brain development in children. Tune into this episode to learn about: ·       The latest research on animal-source foods in healthy and sustainable diets ·       Nutrient intake of children in developing countries ·       How developing countries approach sustainable agriculture differently than the U.S. ·       Protein quality of different foods and food groups ·       Bioavailability of micro and macronutrients ·       Global biofortification efforts ·       Challenges in increasing consumption of animal-source foods in developing countries ·       A global perspective on animal agriculture ·       The Dublin Declaration of Scientists and the societal role of meat ·       Climate-smart approaches to livestock production ·       Pros/cons of cultured meat Full shownotes, transcript and resources at: https://soundbitesrd.com/250            

A considerable amount of misinformation exists about food allergies among the public and health professionals alike. This episode delves into the prevalence and pathophysiology of food allergies, emphasizing the difference between self-reported and diagnosed cases, with around 6% of both U.S. adults and children affected. The immune-mediated nature of food allergies and the various types of reactions they can trigger are discussed as well as the importance of clinical correlation with test results, because tests like blood, skin prick and patch tests can yield false positives. The food elimination diet and oral challenge process are employed to eliminate and reintroduce suspected food allergens, however potential nutrient deficiencies can become a concern when omitting multiple foods or food groups. Strategies to reduce the risk of food allergies, including early introduction of allergenic foods to infants are highlighted. The role of dietitians in managing complex cases involving multiple allergies, infants and comorbidities is emphasized.   Tune into this episode with Sara Glanz to learn about: ·       What are the “Big 8” food allergens and what additional food has recently been added to that list ·       Prevalence of food allergies in the U.S. ·       The difference between food allergies and intolerances ·       The 5 different categories that food allergy reactions are classified into ·       Various types of food allergy tests ·       What you need to know about at-home tests ·       How the elimination diet works ·       What an oral challenge entails ·       The potential for micro- or macronutrient deficiencies ·       Current guidelines for infant feeding to help reduce the risk of food allergies ·       When and how dietitians should get involved Full shownotes, transcript and resources at: https://soundbitesrd.com/249           

Seed oils are often attributed to negative health effects due to their prominence in ultraprocessed foods and misunderstood science. Seed oils are a primary source of essential polyunsaturated fats (PUFAs: omega-6s and omega-3s) and are encouraged in most dietary patterns. However, the typical American diet is higher in omega-6s than is recommended, and while adults are generally meeting the recommendation for omega-3 intake, new evidence indicates we may benefit from a higher amount.  Different cooking oils have different nutrient profiles and culinary capabilities. While cooking oils have beneficial unsaturated fats, many are lacking in essential omega-3. Some oils are suited for a variety of cooking techniques - heat and no heat - whereas others are better for low heat or no heat techniques. Tune into this episode with guest Dr. Wendy Bazilian to learn about: ·       What are seed oils and what claims have been made about them ·       Why we are hearing so much about seed oils in the media and on social media ·       Are seed oils are different from vegetable oils ·       What the research shows about the safety of seed oils ·       Recommended intakes compared with typical intakes ·       Factors to consider including nutrient profile, flavor, culinary uses ·       Fun and tasty ways to use different culinary oils ·       Resources and recipes Full shownotes, transcript and resources at: https://soundbitesrd.com/248          

Join Melissa and her editor/producer and friend Jon A. Gay aka “JAG in Detroit” as they discuss some exciting milestones and the back story on the Sound Bites® Podcast. Tune into this episode to learn about: How and why Melissa started the podcast over 8 years ago Jon's background in radio and how he transitioned into the podcast space How Jon and Melissa met and started working together Some fun bloopers and outtakes Trending topics and most popular episodes Challenges and other podcast insights What's in store for the podcast moving forward Full shownotes, transcript and resources at: https://soundbitesrd.com/247        

The newly released "Cooking à la Heart" is a cookbook aimed at promoting better health through simple, delicious recipes. Co-author and Registered Dietitian Nutritionist Amy Myrdal Miller, who has managed Type 1 diabetes for over 45 years, emphasizes a flavorful approach to heart healthy eating patterns. Amy's culinary passion and conviction that cooking doesn't have to be difficult, boring or time-consuming is evident throughout the book. Tune into this episode to learn about: ·       Why flavor is the most important “ingredient” in healthy cooking ·       Easy ways to make delicious foods with convenient ingredients ·       Ways to increase your kitchen confidence ·       The 5 principles and 4 practices of cooking a la heart ·       The importance of and tips for reducing sodium intake ·       Sustainability and food waste Full shownotes and resources at: https://soundbitesrd.com/246       

New Technology Supports Behavior Change in Hypertension Management Hypertension, or high blood pressure, is the most common modifiable cause of death in the world and affects 1.3 – 1.4 billion people worldwide including almost 50% of people over the age of 65. Consistently controlling blood pressure over time is the most crucial element in minimizing the risks of blood pressure driven diseases such as stroke, heart disease, heart failure, kidney disease, cognitive decline, vision loss, reproductive diseases and more. Consequently, episodic monitoring of blood pressure is antiquated as it does not assess blood pressure values consistently over time. New technology offers “continuous” blood pressure monitoring and personalized feedback on how specific lifestyle changes are impacting blood pressure levels. While only 50% of people with HTN are “salt sensitive” there are some dietary modifications that can reduce the intake of sodium while keeping flavor in mind. Tune into this episode with cardiologist Dr. Jay Shah and dietitian Angel Planells to learn about: ·       Hypertension (HTN) facts – definition, prevalence, diagnosis and management ·       Typical diet and lifestyle recommendations for HTN ·       Why episodic monitoring of blood pressure (BP) is antiquated ·       Average intake of and dietary recommendations for sodium ·       How only 50% of people with HTN are salt sensitive ·       How technological advances can help improve BP monitoring and management ·       The Hawthorne effect ·       How to seek out a registered dietitian nutritionist for guidance and support ·       Resources for health professionals and the public Full shownotes and resources at: https://soundbitesrd.com/245         

Beyond Traditional Nutrients: The Role of the Food Matrix on Health According to new research conducted by the University of Kansas Medical Center, just three cups of dairy milk a day can increase the brain's level of glutathione, a powerful antioxidant that helps protect the brain from some of the damage that accompanies aging and aging-related diseases such as Alzheimer's and Parkinson's.  Tune into this episode to learn about: ·       The term “food matrix” and it's role in health ·       The dairy food matrix's impact on health ·       Glutathione and brain health ·       Evolving research on full-fat dairy and health ·       Common myths about dairy and health Full shownotes and resources at: https://soundbitesrd.com/244

A new paper published in the Journal of Nutrition addresses mis- and disinformation in food science and nutrition and how this impacts practitioners and the public. The introduction and expansion of social media has created opportunities for credible health professionals but also challenges in that self-proclaimed experts use this platform to get attention, grow their brands and ultimately, spread mis- and disinformation. This episode sheds light on the attention economy, where stories, regardless of accuracy, vie for scarce online attention and discusses the importance of learned critical thinking, encouraging listeners to question information, overcome personal biases, and prioritize relationships during challenging conversations. The role of registered dietitians as trusted sources of nutrition information is emphasized and listeners are urged to seek clarity from professionals when encountering contradictory claims. The dynamic nature of science is highlighted, urging openness to new knowledge and questioning of outdated beliefs. Overall, the episode equips listeners with valuable tools to discern credible nutrition information amidst the sea of misinformation and disinformation. Tune into this episode with Dr. Cami Ryan and Dietitian Connie Diekman to learn about: ·       Why the authors decided to publish a paper on the topic ·       Why it's important for nutrition professionals and the public to be aware of this issue ·       The distinction between misinformation and disinformation ·       The attention economy ·       Critical thinking – what it is and how it impacts nutrition practice ·       Code of ethics for nutrition professionals ·       Responsibilities of nutrition practitioners ·       How the introduction and expansion of social media has created more challenges ·       Why perpetuation of misinformation harms society ·       References and resources for the public and health professionals   This episode has been submitted to CDR for 1.0 free CEU. Full shownotes and resources at: https://soundbitesrd.com/243             

Blood Sugar Management: More Than Just Carbohydrates Blood sugar management is crucial for people with diabetes, and balanced meals and snacks are key for people with diabetes, prediabetes and even those at risk for diabetes. Many people think carbohydrate foods and sugar are the only dietary factors involved, and often focus on what to limit or eliminate from their diets in order to manage blood sugar. The truth is that incorporating other important nutrients into your meals and snacks can actually have a positive impact on blood sugar management. Tune into this episode with Mary Ellen Phipps, MPH, RDN, LD to learn about: ·       Mary Ellen's background in nutrition and living with type 1 diabetes ·       Different types of diabetes and who is at risk ·       Why blood sugar management is so crucial ·       Blood sugar fluctuations or “spikes” in people without diabetes ·       The role of continuous glucose monitoring (CGM) ·       Why carbohydrates have a larger impact on blood sugars than protein or fat ·       Three key nutrients for blood sugar balance ·       How to add certain foods to your diet to help balance blood sugars better ·       Common questions or confusion about blood sugar management ·       How to plan for balanced snacks ·       Tips for munching mindfully ·       Resources for the public and health professionals   This episode is sponsored by the American Pecan Council and has been submitted to CDR for 1.0 free CEU. Full shownotes and resources at: https://soundbitesrd.com/242          

An Inclusive and Diverse Way to Think About Healthy Eating There is a growing disconnect between mainstream notions of “healthy” foods and the fact that traditional, cultural foods can be, and often are, inherently nutritious. This narrow view of healthy eating is misguided at best, with traditional foods often being left out of the conversation or even demonized. When you consider a more inclusive and diverse way to think about healthy eating, you realize the importance of exploring and embracing culturally relevant foods in healthy dietary patterns. Tune into this episode to learn about: ·       an inclusive and diverse way to think about healthy eating ·       the culture of wellness and healthy eating ·       foodways (the intersection of culture, history and food) ·       how history, trade and agriculture influenced flavors and foods in different regions across the globe ·       how social determinants of health impact access to the variables needed to express optimal health ·       what it means to decolonize your plate ·       why its important to explore different cultural foods and flavors ·       why its important to embrace and include favorite traditional cultural foods without feeling shame ·       the role of processed foods and recipe modification in healthy eating patterns Full shownotes and resources at: https://soundbitesrd.com/241        

Nutrition and obesity-related research are scientific topics which should be executed with the same degree of rigor, transparency, and truthful communication as in any other area of science. However, this type of research may be weaker than it should be due to flaws in the types of questions asked, the design of studies, the execution of studies, the analysis of resulting data, the interpretation and communication of studies and results. This weakens the overall quality of the literature and may lead to heightened distrust of nutrition science, which has been shown to be more severe than for other domains of inquiry. Tune into this episode to learn about: ·       an overview of various aspects of research including selection of questions, design of studies, execution of studies, analysis of data, and interpretation and communication of findings ·       the quality of existing obesity related research and challenges regarding this type of research in general ·       examples of where research has gone wrong and suggestions for improvement ·       what the evidence for obesity treatment and prevention shows and suggestions for prioritizing next steps, future research and treatments ·       why evidence in the field of nutrition and obesity-related research seems to be more often distorted and distrusted ·       specific steps to make obesity research more rigorous, probative, valuable, and more transparently and truthfully communicated Full shownotes and resources at: https://soundbitesrd.com/240       

Reducing food waste at home has multiple benefits: you'll stretch your food budget to save money, time, and potentially even boost your nutrition, all while supporting a healthy planet. A flexitarian eating style can help reduce food waste because you have more flexibility to eat and enjoy all types of foods and to use up leftover foods in a variety of creative ways. This 3-part podcast series discusses the benefits of flexitarian eating and its intersection with promoting a healthier relationship with food and planetary health through sustainable zero waste cooking efforts. Tune into this third episode in the Sound Bites® Podcast series to learn about: ·       where food waste happens and how it impacts the environment ·       how reducing food waste saves time and money ·       how flexitarianism provides opportunities to reduce food waste ·       strategies to reduce food waste at home ·       food planning vs. meal planning ·       flexitarian fridge clean-out meal ideas ·       repurposing ingredients and recipes to reduce food waste This series is sponsored by Danone North America and has been submitted to the Commission on Dietetic Registration for 3 hours of continuing professional education credits for RDNs, NDTRs and CDCESs. Full shownotes and resources at: https://soundbitesrd.com/239       

Diet culture emphasize thinness over health and equates weight loss and thinness as superior - both physically and morally - which leads people to spend time, money and mental effort towards achieving the “ideal body.” A healthy relationship with food on the other hand is free from diet rules about what to eat, when to eat and how much to eat and allows you to eat all foods in a way that feels good for your body. This balanced and flexible approach to food fits perfectly in the flexitarian lifestyle. This 3-part podcast series discusses the benefits of flexitarian eating and its intersection with promoting a healthier relationship with food and planetary health through sustainable zero waste cooking efforts.  Tune into this second episode in the series to learn about: ·       examples of diet culture and the negative consequences associated with it ·       what a healthy relationship with food looks like ·       how flexitarian eating can provide opportunities to improve your relationship with food ·       7 flexitarian pathways that can help create a better relationship with food ·       what food freedom is and how to achieve it ·       ways to increase awareness of how you think about food and the dialogue in your head ·       tips for how to challenge and release negative thoughts ·       focusing on what to add to your plate to help yourself feel good This series is sponsored by Danone North America and has been submitted to the Commission on Dietetic Registration for 3 hours of continuing professional education credits for RDNs, NDTRs and CDCESs. Full shownotes and resources at: https://soundbitesrd.com/238       

Part 1 of 3: The Flexitarian Diet is a Lifestyle, Not a “Diet”   The average American diet is low in vegetables, fruits, and dairy, and high in saturated fat, sodium, and added sugars, which is a significant public health issue. Switching to a flexitarian eating pattern, which contains both plant-based and animal-based foods in a balanced approach, can help encourage a healthy lifestyle, and with possible benefits to the planet, too. This 3-part series discusses the benefits of flexitarian eating and its intersection with promoting a healthier relationship with food and planetary health through sustainable zero waste cooking efforts.  Tune into this first episode in the series to learn about: ·       how the flexitarian concept was born ·       the prevalence of flexitarianism ·       the components of flexitarian eating ·       the health and nutrition advantages of adopting a flexitarian eating pattern ·       tips to become more flexitarian including meal examples ·       how animal protein foods fit into this eating style ·       common misconceptions about the flexitarian ‘diet' ·       how to shop and plan for flexitarian eating on a budget ·       flexitarian protein swaps  This 3-part series is sponsored by Danone North America. This series has been submitted to the Commission on Dietetic Registration for 3 hours of continuing professional education credits for RDNs, NDTRs and CDCESs. Full shownotes and resources at: https://soundbitesrd.com/237       

Today's episode is about menopause and this important transition in midlife – both physically and mentally. We discuss some of the research and recommendations for navigating this journey as healthfully and joyfully as possible.   Tune into this episode to learn about: ·       Estrogen's role in muscle health and bone health ·       Exercise recommendations during menopause ·       Strength training and “inefficient” exercise ·       Training to train ·       How to reevaluate the stories we tell ourselves about our food choices ·       Tips for getting adequate protein in the diet ·       Why exercising fasted is not recommended ·       The role of supplements in menopause Full shownotes and resources at: https://soundbitesrd.com/236 

During adolescence the physical, cognitive, social, emotional and developmental changes happening are the background for whatever else is going on in the teenager's life, including their eating habits and behaviors. From skipping meals, to snacking to disordered eating, teens are often experimenting, seeking independence and taking risks. How can parents and caregivers best support their child and set them up for success during this time of growth, development and transition? Tune into this episode to learn about: ·       The developmental stage of adolescence and how that impacts food choices and eating behaviors ·       Why and how eating habits change during this time ·       Why it's important to maintain food routines and expectations ·       Real life examples and stories about our own children and clients ·       Tips for breakfast, lunch, snack time and other challenges ·       Sources of food shaming and other negative influences ·       Resources for parents, caregivers and health professionals Full shownotes and resources at: https://soundbitesrd.com/235        

Rethinking buzzwords like clean eating, superfoods and vegan, Terry Walters shares her life's work through her newest cookbook and inspires others to explore and embrace plant-based cooking. “Try one plant-based recipe a week. Focus on the foods, tastes and colors that you're not getting in your diet now, add something fermented, and if there's any way at all, share the journey with somebody else.” – Terry Walters Tune into this episode to learn about: ·       How and why Terry became a self-taught plant-based chef ·       Terry's “clean food approach” and how her focus has shifted to “nourish” ·       Fermented foods, brine ferments, and how you can make them at home ·       What “superfood” means to Terry ·       Tips for incorporating more plant-based foods in the diet ·       How cooking classes can open the conversation about health and wellness ·       The recipes Melissa made from the book and how they turned out ·       Why Terry felt it was so important to have a robust index in the book and how decreasing food waste is just one of many benefits of this resource Full shownotes and resources at: https://soundbitesrd.com/234