Podcasts about choosemyplate

Amanda and Kaylee touch on diet culture and their least favorite fads. They take the MyPlate test and discuss their memories of the ChooseMyPlate instilled in their elementary school curriculum. Furthermore, Amanda and Kaylee discuss their diets and the stigma around "diets." Our Instagram: https://www.instagram.com/latenightramble/

When is comes to nutritional challenges in children, Registered Dietitian Jennifer Belanger has seen it all. Underweight, overweight, food allergies, you name it! The key to healthy eating for kids is education. Jennifer helps to educate both parents and children about food choices, setting healthy boundaries, and the importance of making healthy foods more available. Jennifer teaches in accordance with Registered Dietitian Ellyn Sadder's "Division of Responsibility" when she states, “It's the parents' responsibility to put food on the table. They decide what will be served and when. It's the child's job to eat the food.” Giving children autonomy over their food choices helps them build healthy eating habits for the long term. Jennifer asserts that, “Research tells us that when we keep meals more low pressure, kids have more control over their own body and what feels good to them. Isn't that what we really want to instill in our children? That will transpire into so many other areas of their lives as they get older.” Even though Jennifer's primary focus is working with children, the parents also benefit in improving their own eating habits. Steps such as designating mealtimes, eliminating distractions, and involving children in the mealtime process are very powerful ways to build healthy eating for kids and great eating habits for the whole family. In this episode, learn how you as a busy parent can pay it forward by teaching your children about food and wellness. Discover for Yourself: What are some common challenges parents face regarding mealtime? What role do food experiences play in building a child's relationship with food? What are some success stories as parents have set good examples for their children regarding food, mealtime, and healthy eating? What steps can parents take to be a positive influence on their children's eating habits and relationship with food? Connect with Jennifer Belanger, RD Website: Www.jenniferbelangerrd.com Facebook: https://www.facebook.com/jenniferbelangerrd Instagram: @jenniferbelanger_rd Additional Resource from Jennifer Belanger, RD: Choose My Plate from the USDA: https://www.ChooseMyPlate.gov Follow Food Experience Unplugged: Website: https://foodexperienceunplugged.com Facebook: https://www.facebook.com/FoodExperienceUnplugged/ LinkedIn: https://www.linkedin.com/in/foodexperienceunplugged Medium: https://medium.com/FoodExUnplugged

In this episode, Dr. Gabriela Garrote, a pediatrician with Gables Pediatrics, discusses child obesity with Emy and Gabi.  In this rich episode, Dr. Garrote explains how she works with parents and children on developing good eating habits from a very early age. She also shares statistics and information on child obesity.  Dr. Garrote also includes tips on how to discuss food with your kids and how to handle mealtime with “picky” eaters.  This episode is great for parents with kids of any age. See Dr. Garrote's contact information below: Dr. Gabriela Garrote Gables Pediatrics (Doral Office), 2000 NW 87 Ave, Suite 212, Doral, FL 33172, 305-444-6882 Gables Pediatrics (Coral Gables Office), 358 San Lorenzo Avenue, Suite 3230, Coral Gables, FL 33146, 305-444-6882 @gablespediatrics and @dr.garrote Following are the resources Dr. Garrote mentioned: Healthychildren.org American Academy of Pediatrics' parenting website. It has great evidence-based information for parents but the Nutrition information is in the section on “Healthy Living.” Choosemyplate.gov This is a great nutrition resource for parents. It teaches parents how to make healthy choices for their kids and has a great tool for teaching portion sizes. It even has an App “MyPlate.”

We recorded today's conversation with Vanessa Santiago via Zoom. Vanessa is a local extension agent with Virginia Cooperative Extension's Family and Consumer Sciences program. She's based in Frederick County but serves all five surrounding counties. We talked a bit about how tough it is to sometimes be healthier at home, so she offered some tips, suggestions and advice for: how to eat healthier while we're all being safe at home; how to be smarter in our grocery shopping/choices; getting the kids involved in meal choices and prep; the importance of exercise and being active. She also talked about food safety in the age of COVID-19. We referenced an FAQ sheet during the show - you can download that here: COVID-19 Food Safety FAQ The websites we mentioned: http://eatsmartmovemoreva.org/ and https://www.choosemyplate.gov/ offer recipes, kids activities and more. For more information, follow Vanessa's program on Facebook: https://www.facebook.com/VCEShenandoahValleyNutrition/  

Are you sick of the diet roller coaster? What if you could view food as an ally instead of an enemy?Statistics show that over half of women hate the way they look. Many are consumed with guilt over eating the right things, feel shame when they eat the wrong things, and are overwhelmed by so many food choices. Where do we start?On our very first full episode of The 5:17 LIFE Podcast, we hear from Virginia Boles, a registered dietician/nutritionist with a heart for living life abundantly through Jesus. She tells us exactly where to start in our relationship with food and having a healthy body image. We invite you to listen in as we share our own struggles and successes. We know you will walk away from this episode encouraged as you live out new life in Christ! You can find Virginia on Instagram @bolesoflife and on her blog at bolesoflife.com!Below you'll find other resources Virginia mentioned in this episode:Choosemyplate.gov@babyledweanteam on InstagramBaby-Led Weaning by Gill Rapley, PHD & Tracey MurkettYou can find us on Instagram @517lifepodcast and use the hashtag #517lifepodcast when you share this episode with other women in your life!Follow The Exchange on Instagram @theexchange_, Facebook, or on our website www.theexchange.cc. Watch The Exchange gatherings LIVE on our website or Facebook every Sunday at 10 AM CT. Make sure you subscribe to The 5:17 LIFE Podcast so you don't miss a minute of LIFE!

If counting calories and meal prep is the last thing you want to think about, we have a guest for you. Today we bring on guest, Kierston Mills, CEO of Fearfully Made Fit, and dietetics student soon to be a registered dietician. 90% of what you do is probably your nutrition and sleep patterns. We are excited to bring on Kierston with some perspectives we haven’t shared yet. We are going to talk about intuitive eating. Counting macros is not for everybody. If the thought of a food scale makes you want to cry, or you are spending 3 hours in the kitchen meal prepping every day, maybe we need to look at some other options that can fit into your busy lifestyle. Meredith: How did you get interested in the concept of intuitive eating instead of counting and measuring every single food? Kierston: My fitness journey ebbed and flowed with nutrition. When I first started out, I was eating the typical high school diet of hot pockets, Frappuccinos, and Doritos to starting to eat more fruits and vegetables and lean proteins. Throughout my journey I was introduced to fitting macros and flexible dieting. It was a helpful tool for me because it allowed me to see what a portion size looked like, and what portions look like on a plate. It also helped me to realize that I can include any type of food into my diet, even a glass of wine or cookie. Over the last year or so, I adopted intuitive eating. This is eating anything in amounts to satisfy your hunger. There are no food rules around it. One of the reasons I transferred to intuitive eating was that even though flexible dieting was a helpful tool to prepare for competitions and lose body fat, it just wasn’t something I saw myself doing for the rest of my life. The whole point of developing a healthy lifestyle is developing habits you can stick with forever. With my nutrition background and previous experience counting macros, I had a good idea of what foods make me feel good and give me energy to perform in the gym. It allowed me a good relationship with food and understanding of high nutrient dense foods. That’s how I got into intuitive eating. Meredith: What is the difference between flexible dieting and intuitive eating? Kierston: With flexible dieting you would count your macronutrient needs. A macronutrient is protein, carbohydrates, or fat. With flexible dieting, you keep track of those macronutrients with an App like My FitnessPal or maybe pen and paper. The benefit of flexible dieting is to help you know how much you are eating by weighing and documenting, then adjusting for your calorie deficit or surplus. Meredith: Got it; so flexible dieting is more about weighing and tracking, versus intuitive eating  moves away from counting while still managing for health and wellness. Kierston: Yeah. Intuitive eating is about moving away from the rules and judgement, eating until you are comfortably satisfied, and only when you are hungry. Meredith: I feel like sometimes people count calories and get frustrated with that method, but have a fear of transitioning into intuitive eating. They have a fear about eating too much of the “wrong stuff.” They have judgement about right and wrong stuff. I think it is maybe programmed from having to record and tie in so closely to an App. What advice would you have for somebody who feels like they don’t know if they can make this transition even though they want to? Kierston: A first good step would be getting in contact with a dietician that is trained in intuitive eating and has that kind of philosophy. If you want to do it on your own, start by using your hand. Your hand is a great tool to measure portion sizes without having to put your food on a scale. For instance, your palm would be the size of 3 oz of protein. A fist would be a good estimate of fruit or vegetables. If you cup your hand, that is a good estimate for a starchy vegetable like potatoes. You can use your thumb as a good indicator of a fat portion size like cheese, nuts, or olive oil. Meredith: Thank you for sharing how we can use this eyeball method to gauge where we are at overall. What are some other tips you have for people that want to give intuitive eating a try at home? Kierston: Consider avoiding snacking. We often hear “six small meals a day,” but that might not be effective for someone’s work schedule. They might not have time to eat every few hours. Especially if they are a busy person, like you, who always has patients to tend to without time to sit down and eat. You can try three balanced meals a day with balanced food groups. Go to ChooseMyPlate.gov. That is a great representation of how to build a healthy plate. That website talks about making half your plate fruits and vegetables, a quarter of it lean protein, and a quarter of it a carbohydrate source. You also want to make half of your grains whole; they have more health benefit like higher fiber. If you aren’t lactose intolerant, MyPlate also encourages a serving of dairy to increase Calcium and Vitamin D intake. Meredith: It sounds like MyPlate is a great resource to get started; I’ve looked at it and noticed too that people can hone in by other factors like age, size, and gender too, which is really helpful. Kierston:  Yeah; it’s a great resource. Based on gender and age group, you can find variation in recommendation so you get all of the micronutrient needs too. Meredith: Thank you. Do you have any other tips for those who want to start with intuitive eating at home. Kierston: Absolutely. With intuitive eating, you want to not have any judgement around food. I recommend reading the book, Intuitive Eating by Evelyn Tribole. I think that is a great resource for anyone who wants to transition out of counting macros or being free of a certain meal plan into trusting their own body. Meredith: I’m really appreciative of your sharing these tips. I think so many times we feel judgement around food, and we want to have a healthy relationship with food, but we’re not sure how. I feel like intuitive eating offers the audience some strategies to being with right now. Kierston: Yes, absolutely. I always encourage those with difficulty having a healthy relationship with food to work with a counselor or dietician to work through that too. A good support system for a healthy lifestyle and avoiding fear around certain types of food is helpful too. Meredith: Thank you so much; we really appreciate your sharing on how the audience can have those healthy relationships with food. You can reach out to Kierston with questions about nutrition concepts and resources via her Instagram or Website. If you are enjoying the Fitness Lifestyle for Busy People Podcast, please subscribe, leave a review, and share it with someone who wants fitness in his/her life.

Much of healthy eating is a matter of healthy habits. Return ParentingU guest Dr. Aimee Ferrell is joined by Lea Theriot, Pediatric Registered Dietician to talk about helping our kids be happy, healthy eaters. Many attitudes about healthy eating are formed in childhood, and our guests share tips for encouraging kids to try new things, get the nutrition growing kids need, and how parents can model positive behaviors themselves. If you are a parent that has questions about your child’s eating or if you need some new ideas, this is the ParentingU episode for you. Some of the questions answered in this episode: What is my ChooseMyPlate.gov and how can it help my family? What activities can I do with my child to encourage healthy eating? What is a “colorful plate” and how can I help my child eat more variety? What are some ideas for healthy snacks? What are good portion sizes for children? Is it okay for children for eat in front of the TV? How can I encourage a positive body image in my older child? This is the final episode of Season 2 of ParentingU. You can hear all episodes of ParentingU on our website or on your favorite podcast app including Apple Podcasts, Spotify, Stitcher, or Google Podcasts. Our Lady of the Lake’s Children’s Hospital is now open! Read all about our amazing opening and what the Our Lady of the Lake’s Children’s Hospital means for our community.  Learn more about Our Lady of the Lake Children’s Health at our website: https://ololchildrens.org/ Find Our Lady of the Lake Children’s Health on Facebook and Instagram.

Today we are going to take the long way to chat about school lunches. It's the long way because before we get to the lunches we have at school or should pack for school we need to review today's nutrition and health guidelines. We will begin with going into the US Dept. of Agriculture (USDA) website called ChooseMyPlate.gov where we will look at the information they have available on the latest research on healthy eating.We will touch on -the Dietary Guidelines, Key Elements of Healthy Eating Patterns, Shifts that Need to Align with Healthy Eating, and Who has a Role in Supporting Healthy Eating Patterns.We will go through the ChooseMyPlate website so you can see how easy it is to use and some of the meal planning and menu planning templates they have to make eating on a budget easier.Then we will finally talk about what all this means as far as packing a healthy school lunch and some creative ways to help children want to eat their healthy school lunch!

Mealtimes don't have to be a battle! Most parents face picky eaters from time to time. Aimee Ferrell, MD, and Melissa Gonzalez, PhD, join our host Stephanie to talk about the importance of children developing good eating habits early for a lifetime of health. From babies to toddlers and even to teenagers, parents can influence the choices their children make and ensure that they receive the proper nutrition needed for development. Some of the questions answered in this episode: How can parents develop good eating habits in children? How does a parent know if there is a "feeding problem"? What is normal pickiness in a child when it comes to eating? How can parents avoid power struggles over eating? What foods should parents monitor or restrict? What is a good eating routine and how can parents establish it? Mentioned on the show: HealthyChildren.org ChooseMyPlate.gov Learn more about Our Lady of the Lake Children's Health at our website: https://ololchildrens.org/ Find Our Lady of the Lake Children's Health on Facebook and Instagram.

Download PDF Welcome to Larisa English Club #11 What’s New? Magic foods for men do not exist. Speaking Practice. Ordering a meal at a restaurant. English Grammar. The present continuous tense. What’s New? Magic foods for men do not exist. There’s no magic food or way to eat. There are some foods men need to eat such as vegetables; fruits; whole grains; protein foods like beans, eggs, or lean meats; and dairy like 1% milk. You’ll get nutrients you need for good health―including magnesium, potassium, calcium, vitamin D, fiber, and protein. If it’s there, you’ll eat it. Keep healthy foods in your kitchen that need little preparation. Keep your fridge filled with carrots, apples, oranges, low-fat yogurt, and eggs. Stock up on fresh, canned, or frozen vegetables and fruits, lean meats, canned beans, and tuna or salmon. Find healthier heat-and-eat options to replace heating up a frozen pizza. Whole grains help you feel full. Make sure half your grains are whole grains. Whole grains can help give a feeling of fullness and key nutrients. Choose whole-wheat breads, pasta, and crackers, brown rice and oatmeal instead of white bread, rice, or other refined-grain products. This article comes from ChooseMyPlate.gov. Download the full article here http://bit.ly/2rwLQsG Ordering a meal at a restaurant. Here is an example of short dialog about ordering a meal in a restaurant. Pay special attention to the intonation. Remember that intonation reflects what someone is often thinking. Being polite with just words alone is near impossible. This is especially true if you are speaking with someone who does not know you. Be aware of what you are saying and how you say it. While speaking, try to listen to yourself and think about how you speak to others. The dialog here is short and to the point. Although both people are polite to each other, they are speaking directly without additional words. Keep your English simple. Remember, generally, it takes full sentences to ask questions. Answers are often short and to the point. English Grammar. The present continuous tense. A few keys to remember when we use the present continuous tense. We use the continuous tenses to refer to short actions, facts or events of some kind. “I am reading at the moment” or “I am eating right now”. Notice how we use a time expression of some kind at the end of our sentences. Time expressions or “Adverbs” are an important part of communication in English. “Adverbs” help to clarify facts or to understand time. The continuous tense is also used for activities that have an indefinite duration. In other words, we may not know how long an activity or fact will end. Again, the use of “Adverbs and time expressions” are very important to help communicate more accurately. Read more here https://larisaenglishclub.com/pdf-resources/larisa-english-club-11-pdf-version/

Have you heard about MyPlate? You've probably seen it hanging in a local school or food pantry. Learn a bit about MyPlate by listening to this whisper. Head over to chooseMyPlate.gov for more information! Enjoy!

Ever find when times are challenging and you have so much on your figurative plate - you put a lot of unhealthy food on your literal plate? This is pretty common. When times get tough, healthy eating habits are one of the first things to go. TempleCare12 helps you draw a line in the sand and take control via consistent, small, manageable steps to create or reinforce healthy and whole habits. This 2nd episode of the 12 episode series helps get your eating on track. Listen in for deets on why it is important to veg up your plate and tips to make that happen. Note: The days of the program build upon each other, so I encourage you follow the sequence.  Download the TempleCare12 Overview - use this free guide and tool for planning and tracking Episode 012: Program Introduction and Day 1 - Plank It Out   Resources Referenced in this Episode: ANDI List - foods with highest nutrient density per calorie (by Dr. Furhman) Tips to Vary Your Veggies (from Choosemyplate.gov) Nettye's Kitchen ideas from my Instagram (smile) Are Frozen Vegetables Better Than Fresh Vegetables? Share questions and picts of your vegged up plate {let's see how you are eating...} in our FREE Faith Applied community or on Instagram (tag me @nettyejohnson and use hashtag #templecare12)  Explore more: Thanks for subscribing to the Faith Applied podcast on Apple Podcasts or on Android so you can receive every episode automatically. About this Podcast The Faith Applied podcast is hosted by Nettye Johnson. This podcast supports purpose driven believers who want balance and better. Each episode contains truthful and transparent discussions about faith, mind/body wellness, purpose or productivity with the intent that together we’ll learn better, and do better, so we can live better. Check out Nettye’s other offerings and services to help you at http://nettyejohnson.com  

Apple Frudel. Banana Chocolate Chip Bread. Cinnamon French Toast Bread. Blueberry Snack’N Waffle. Cocoa Puffs Cereal Bar. Cheerios Cereal Bar. Cinnamon Pop Tart. Strawberry Splash Pancake. Super Donut. All these “food” items were taken from the breakfast menu for my nephew’s school. Presumably an expert designed this menu because it bares the logo of ChooseMyPlate.gov. If you can't trust the experts, who can you trust? How do you protect yourself from misinformation that has the potential to hurt you and your children’s health? There is only one way, and that’s to learn how to evaluate scientific evidence and think critically. Danny Lennon is a nutrition educator and critical thinker, and his Sigma Nutrition podcast is a powerful platform. As you can probably tell from his accent, Danny is from Ireland. After completing a degree in biology and physics, Danny worked as a teacher for a while before returning to the University of Cork to complete a master’s degree in Nutrition Science. After failing to achieve the results he deserved from training, Danny set out to discover the truth about what works in nutrition and health. His goal is to teach us how to be our own expert, to enable us to separate the brilliant from the misleading, even if the difference is more subtle than a Super Donut on your breakfast menu. If you’re listening to this interview, my guess is that you’re already an accomplished nutrition critical thinker. My question to you is how do we get this message out there more efficiently? Please let me know in the comments section below. Here’s the outline of this interview with Danny Lennon: 0:00:00    Danny Lennon's Sigma Nutrition Radio podcast. 0:00:51    Sigma Nutrition Radio has helped me professionally. 0:01:10    Why is Danny interested in nutrition? 0:01:33    Danny has always been an athlete. 0:01:41    Danny studied biology and physics. 0:02:06    Boyd Eaton paper on evolutionary biology. 0:02:06    Necessity is a great teacher! 0:02:34    Danny taught science for a while. 0:02:50    Danny was born just outside London, grew up in Dublin, now in Limerick. 0:03:36    I have Kelly on both sides of my family! 0:03:53    Is there an obesity problem in Ireland? 0:04:35    Danny is a type-A! 0:04:57    Danny was eating a very low-fat diet with lots of whole grains, something with hindsight he wouldn't recommend. 0:05:52    Danny wasn't as lean as he should have been given how much training he was doing. 0:06:38    I used to eat a completely fat-free diet, thank you Teflon! 0:07:07    Danny has a classical education. 0:07:55    Danny started to wonder who else he could help. 0:08:15    Vitamin D research at the University of Cork under Prof. Kevin Cashman 0:08:44    Understanding individuality. 0:09:28    Biochemistry in a master's degree is fine. 0:09:59    But the public health education is questionable. 0:10:25    The falsely claimed dangers of red meat consumption as an example. 0:10:54    Danny did his own research and sent them to his professor. 0:11:22    The 80s and 90s were the nutritional stone age. 0:11:59    Robb Wolf interview with RD who struggled (Laura Schoenfeld). 0:12:30    My wife Julia decided not to become registered or licensed. 0:12:54    What motivates Danny to teach. 0:13:25    The podcast allows Danny to educate at a level he enjoys. 0:14:18    Danny likes to inspire people to think critically for themselves. 0:15:00    Danny's podcast on calorie restriction and longevity with Dr. Eric Ravussin. 0:15:29    An upcoming interview is a powerful motivator for learning. 0:16:04    My social isolation podcast with Bryan Walsh. 0:16:50    Sarcopenic obesity. 0:17:12    Danny aims to provides the best platform for getting the information out there. 0:17:36    The dangers of "canned answers". 0:18:18    Danny does not write down a list of questions. 0:18:36    My interview with Jason Fung. 0:18:58    A list of questions didn't work for me. 0:19:24    Danny picks guests to create a narrative that spans multiple episodes. 0:20:32    The narrative clusters two or three podcasts. 0:20:32    Adrenal fatigue with Bryan Walsh. 0:21:05    How do you reconcile when a guest says something you think is wrong and unhelpful? 0:21:51    A podcast interview is not a debate! 0:22:11    Practitioners talk about what they do. 0:22:29    Danny can still raise counterpoints. 0:23:06    I've had guests that have said things I've thought was questionable. 0:23:44    How does the information you glean from the podcast fit into your practice. 0:23:53    There's a common core consensus e.g. sleep, minimally processed foods. 0:25:18    It's OK to change your mind based on the new information. 0:25:29    Danny is always thinking about key messages, and he would like you to do the same. 0:26:05    Getting caught up in the details. 0:27:26    The basics come first. 0:27:52    Snowing people with everything you've learnt is a mistake. 0:28:45    My fictitious example: overtrained half marathon runner. 0:29:27    Initial starting point is to look at the big picture. 0:30:00    No need to jump into test until you've addressed the basics. 0:30:29    The test results are not going to change what we do first until we've addressed the basics. 0:30:57    Depending on the person, changing one thing at a time can be helpful. 0:31:26    Sleep and diet first. 0:32:21    Regaining weight and regressing because people think they need to make changes all the time. 0:33:05    Modification in preference to complete overhaul. 0:33:47    Usually people come to me having already done the basic stuff. 0:34:11    Some people seem better able to make change once they've seen a test result. 0:34:52    Getting emotional commitment is important. 0:35:39    A diagnosis is a powerful motivator. 0:36:31    Getting to the underlying goals. 0:36:51    Quantification can be important 0:37:24    Danny sets up a series of consultations. 0:38:11    Avoids snowing. 0:38:11    This adds accountability. 0:38:28    12 week block of coaching. 0:38:43    Danny works with a lot of boxers and MMA fighters. 0:39:14    Maybe I've been doing this wrong: too many things at once. 0:39:58    I do get great results but we spend so much time following up. 0:40:47    The intermediates and advanced people might do better with taking it all on at once. 0:41:36    Every coach should have a coach. 0:42:00    Otherwise you end up second guessing. 0:42:40    I love ticking boxes and following plans. 0:43:04    I have at least one example of a person that did better with weekly contact. 0:43:35    Lacking the call to action. 0:44:16    Sign up at sigmanutriton.com. 0:45:01    Danny's article on key fundamentals. 0:45:33    Danny finds writing harder. 0:45:56    Danny tends towards perfectionism and long articles. 0:48:23    The Ridiculously Simple Guide to Sustainable Fat Loss. 0:48:47    The 2016 Sigma Nutrition Conference is in February. 0:49:42    For fitness professionals. 0:50:02    In Dublin. 0:50:15    Possibly one or even to in England.

My interview Diego Sebastian didn't happen, but I did cover the new food pyramid replacement and the recent study about sports drinks and childhood obesity.