Podcasts about dietetics

Optimal Health Daily - ARCHIVE 1 - Episodes 1-300 ONLY

Play Episode Listen Later May 13, 2026

What is cultural distress? It is a negative response rooted in a cultural conflict where the patient lacks control over their situation. It results in more physiologic effects on the body resulting in allostatic overload. To prevent this, healthcare practitioners must use strategies such as cultural humility to help patients navigate healthcare. Come find the best ways to deliver culturally sensitive care in any setting.

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3388: How to Lose That Last Bit of Weight - Weight Loss When You Hit a Plateau on Overcoming Plateaus

Optimal Health Daily

Play Episode Listen Later May 8, 2026 10:08

Discover all of the podcasts in our network, search for specific episodes, get the Optimal Living Daily workbook, and learn more at: OLDPodcast.com. Episode 3388: Dr. Neal breaks down why stubborn fat can linger despite solid habits, highlighting factors like metabolic adaptation, sleep, stress, and consistency. Drawing from research, he explains how small adjustments, especially tracking intake and increasing daily movement, can help overcome plateaus. Listeners will gain practical, science-backed strategies to finally shed those last few pounds and improve overall health. Quotes to ponder: "Losing those last few pounds, especially fat pounds, can be really frustrating." "Metabolic adaptation is basically saying that as we lose weight, there's less of us to move around." "Staying consistent with a lower calorie diet will help us reach our goals." Episode references: Academy of Nutrition and Dietetics: https://www.eatright.org/ Cronometer App: https://cronometer.com/ Learn more about your ad choices. Visit megaphone.fm/adchoices

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3388: How to Lose That Last Bit of Weight - Weight Loss When You Hit a Plateau on Overcoming Plateaus

Play Episode Listen Later May 8, 2026 10:08

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Culinary Medicine and connecting med students with patients

The Leading Voices in Food

Play Episode Listen Later Apr 30, 2026 19:42

I'm delighted today to be joined by Dr. Joseph Skelton, professor of Pediatrics, founder and director of Brenner Fit, a program at Wake Forest University School of Medicine. FIT stands for Families in Training, which is a family-based pediatric obesity program. He's the author of a new book on children and their weight, a topic we discussed in a separate podcast. But in this podcast, we're talking about something he teaches at Wake Forest, a course in culinary medicine. This is a fascinating, pioneering area of focus, so let's dig in. Interview Transcript There's a lot of language about medicine and nutrition now, so people talk about food as medicine. There's a move afoot to get more training and nutrition and medical education, and here you are doing culinary medicine. Tell me how all these things differ from one another. Our interest in this here at Wake Forest School Medicine started a little organically with our program. A lot of what we do is focus on family meals. There are decades of research showing the benefits of family meals, not only for the nutrition and obesity risk, but the quality of nutrition, time spent together, parent child communication. Kids are less likely to get pregnant or do drugs and alcohol. All these things from just spending that time together over the meal. And I inherited a small teaching kitchen that was at a local organization that someone before me had gotten funding for. And we, sort of, took it over and used this opportunity to teach families how to cook. And a lot of families know how to cook but trying foods in different ways and to get kids involved and things like that. Then a couple years after that, the local YMCA approached us. They had some space and wanted to do this as a partnership. So I became a fundraising machine for a year or two and took a lot of dinners to raise the funds. And we built this gorgeous teaching kitchen, and we were mainly doing it in the efforts of sort childhood obesity treatment or prevention, getting families, teaching them new recipes, which then kind of extended to that whole key thing of getting families just to be comfortable in the kitchen and spending that time together. And we just started seeing these amazing things. We always say we've converted more kids to Brussels sprouts than I think any other effort of just getting them cooking it a different way. You and I were both probably raised with steamed Brussels sprouts, which I think is an abomination. If you really want to highlight the sulfur smell of a food, then you're going to steam it. And so, we really started to do that. And then students started volunteering. Actually, it was a student, Josh Patman, he's an emergency medicine physician now at East Carolina University, and he was a cook in a professional kitchen college. And he said, hey, could I help volunteer with that? And then more student medical students wanted to do it. And then we all found that you, much like I did, I'm a self-taught cook myself, and the more time you spend in that, the more you learn, the more comfortable you are. And the more you start to know, you know, I can teach med students nutrition all day, but that doesn't teach them how to get nutrition on their patients' plates, into their mouth. And so it really grew from there. And then I, kind of, stumbled upon what other people were doing. It started in New York, but the biggest program started was really Tulane School of Medicine that had it as a very focused way about teaching nutrition through cooking. Not just on a blackboard through PowerPoint slides and stuff like that of like hey, let's teach it in a different way. And the old-fashioned analogy, and actually the medical educators hate this, it used to be see one, do one, teach one. That was sort of the old surgical thing. And so, it's really you got to see how to make a recipe and you got to do it yourself. And what we found that when students start then teaching each other, or teaching patients or teaching community members, it really drives home and gives them a much deeper understanding of what nutrition in the real world is. Let's talk about the need for this. If we go back in time and we think about your parents or my parents, you know, the likelihood is that meals were being prepared from the real foods rather than from a package, let's say, or in a micro. How are things different now for the modern parent that has kept people distanced from their food and where it comes from, and that's led families to be distant because they're not having meals together as much? What does that look like now? Yeah, pulling from our own history, you know, Home Ec is not really a thing anymore. We did this study in our own med students. You know, most of their cooking, nutrition, the nutrition education they're getting tends to be the popular media. They're learning it from social media. Very few students have a degree in nutrition or took a nutrition class. And as much as we have to cram into medical student's education, there's not much room for it. They mainly learn to cook from their families. And what we know is families are cooking less and less for multiple reasons. They're much busier. Especially parents, actually parents of kids of all ages with that. And again, the marketing of food, you know, it's much easier to get ready made meals. And I'm not badmouthing those, you know. We're in talks right now of actually writing a cookbook for families, and one of the things that we promise is we're going to have a chapter on assembled meals. You know, having a pre-made salad with a rotisserie chicken, that's still going to be a better thing to do if you bring that home, sit at a table or at a bar or around a coffee table and eat that meal together. It's still going to be better for your family in multiple ways on multiple levels than eating out. And what I see, it really with families right now when it comes to actually raising "healthy eaters" or raising good eaters is when we... and again, I love a good restaurant, I'm not trying to badmouth that... but when you're going out to eat a lot of kids have endless choices and there's two issues. One is a paradox of choice. Whatever they get, they're always going to think that other thing might have been better. And it doesn't allow them to spread their palate and try different foods and get exposed to different things. And we always laugh... whenever in this field we want to play a drinking game where every time you say complex or complexity, you take a drink because, but it is such a complex issue with parents. You know, with kids and getting meals on the table. And hopefully finding some time, whether it's a breakfast or it's a dinner, but finding that time to come together around a meal. You mentioned the paradox of choice. I was reminded at one point I downloaded this cute app called You Choose or something like that. And it would help you make a decision if you were undecided. It would flip a coin, it would roll a dice. It would do, yes, no, it would do rock, paper, scissors, it would do all these things. And I was at a restaurant once. I couldn't decide between two entrees, so I used it. I did rock, paper, scissors, or something, and I then it said, okay you should choose X. So I ordered X and the second I ordered it, I immediately thought I should have ordered Y. Alright, so tell us about culinary medicine. What does this course look like that you teach? Yeah, the best way to think about it is applied nutrition. Because again, you can understand a ton about nutrition, but if that doesn't change into you getting the foods that you want in front of you, to me it's almost theoretical or scientific. It's applied nutrition. It's this idea of teaching some very basic cooking skills, and then including within that very core elements of nutrition. And for us, we tend to do it by the balanced plate. We think that works really well for families. But having it be very real world. You know, so again, we have recipes... in two weeks, I'm doing one... we're doing a rotisserie chicken and you're breaking it apart and making a chicken salad out of it. We were always teaching using microwavable rice and a couple of the students cornered me and said, this is very offensive to my culture. You need to teach people how to make real rice. But what it looks like for us is about a quarter, almost a third of med students will rotate through these classes. So, it's voluntary. Next year we're actually hopefully going to surpass half of the first-year med school class. That's unbelievable. That's very impressive. Well, especially up until last year I was doing this in my free time and paying for it with fundraising money. But yeah, Wake Forest is really behind this now. But about a quarter to a third of med students. They do five classes. And it's set up and again, that sort of theme of that family meal. They come in and we get stuff cooking. We get stuff in the oven; we get stuff on the stove top. We usually take some time out for a very short lecture. Again, tends to be very practical stuff. We include a lot about social determinants of health and food insecurity. Given what I do, we talk about picky eating. Very little do we go into details about Mediterranean diet and Dash diet and some of the really core things with that. We really just try to keep it about getting that balanced plate of a protein, a starch and a fruit or vegetable on the plate in front of you. They come back and usually finish what they're cooking, and then they sit down to eat together. And unlike when I was in med school and you were in grad school, or when you were teaching, a lot of students don't go to class anymore. A lot of students, they record the lectures so they can listen to them at one and a quarter speed and study in the best way for them. I love getting to know my students on a different level of sitting down. And that's what my really own exposure to medical student education anymore is really through this, which to me is just the ultimate. Being able to sit down, teach them some interesting things, eat a meal with them. Given my chemistry background, I love getting into the science of a lot of the stuff. And I think for them being, you know, sort of STEM kids, it makes a lot more sense. One of my favorite things is the science of grilling, you know, the science of garlic, you know, things like that. And it helps them sort of understand and helps them remember that, and also peppering it with the stories. It just tends to stick that much more when they know the science, they know the story, they know the culture behind it. So, it's five classes. It's all set up that way, that there's a short lecture. They're preparing everything they can and they're eating it. Again, we include some very easy stuff. One of the classes we do microwaveable vegetables because that's what a lot of what their patients are doing. The bagged vegetable medleys. And one, the important thing that we teach them is most of these don't have any seasoning. So yeah, you can microwave them, but you have got to teach your patients throw a bit of olive oil on there, throw a pad of butter, do some salt and pepper, add some other spices to it. And they go nuts with one group will do some more Indian spices. One group will do more sort of traditional, one to do more Asian flavorings to it in our teaching kitchen. It's really teaching very practical things like that. The fun part of that, that's really spun onto the other things that I'll tell you about, is about half of those students that do that- we have about 18 per semester- and about half those students end up volunteering with us. They come to the classes that we have that are community focused. Now some of the students are going through lead teacher training. They get Serve Safe Certified. It's awesome for me and my staff because it saves us a lot of time and overtime that they come in, they let themselves in the kitchen, they set up, they run the class, they clean up, and they can't get enough of it. They absolutely love it. Now you do some celebration of different food cultures in your class. Tell, tell us about that. Including, as I understand, some of the food culture that you grew up with. Yeah. Yeah. That, that's about, that was a big understatement right there. We just love that and that's a great thing. Wake Forest, being a private medical school, kids are from all over the country, from all different backgrounds. And so, we absolutely sort of herald that. One of the things I love doing is class three is a plant-based proteins class. The first class is a general cooking class. The second class has a focus on animal proteins, and again, we're always also cooking vegetables and fruits and starches. The third class is plant-based proteins, and I do that as Southern cooking. And I just love that sort of theme with that. So, we do pinto beans, you know, And the slow cooker. We tell them how to use instant pots, pressure cookers. We do black eyed peas. A lot of these kids don't know that you're supposed to eat that on New Year's Day. I do a vegetarian collard green recipe, taught to me by a local chef. And I think this is probably my number one post that I do in social media is cornbread night. And teaching them how to make cast iron skillet cornbread, which is the only way to do cornbread in my book. And letting them know, sort of, the background of a lot of the stuff. My wife is from South Carolina, so I teach them great thing about cornbread if you're a poor student, is you have a slice with your beans and your collard greens, and then for dessert you put honey on. Which is what I picked up in South Carolina. So, you know, really celebrating that stuff. We have a whole Spanish speaking program, and we have an article written, we just haven't found the right journal for it. It says, leave my tortilla out of this. Instead of, you know, saying, oh, you have to eat less tortillas, celebrate it. Why is that such an important part of not even that culture, but this family's food history and stuff like that. Because food is personal, it's cultural, its family, and it's to be celebrated. We do a fourth-year elective, it's the last full elective of their fourth-year class and a very lucky 20 students get to do that class. And we always have one called Family Night where they bring a dish that's important to them and their family. And it could be like me, it was the roasted chicken that one of my classmates in med school cooked. And I just thought that was so exotic. You know, I never had a whole roasted chicken before. You know, we had a student that had spent the first part of her life in Australia, so she did pavlova and told the history about where the pavlova came from. Now that's considered sort of the national dessert of Australia. And I always remember this one student, he was going to emergency medicine, very quiet kid. And he's over there cooking these porridges. That's the only way I could describe it is just these porridges. We said, what are you doing? And he told the most amazing story. I almost tear up when I talk about it. His grandfather fled Saddam Hussein. He was Iraqi Christian and fled Saddam Hussein and his grandfather lived with them. And this was their afterschool snack. Was this Iraqi dish that his grandfather would make. And there was a sweet one and there was a savory one. And so just stuff like that is... it's fantastic. I just, I can't get enough of that. And they remember that. And so, as students leave us, and I just came from Match Day where they found out where they're spending the next three to seven years of their life. And I always say wherever you're going, learn something about that culture and that food. If you're moving to Cincinnati, you have got to learn about Cincinnati Chili and getta. take something from that. I did all my training in Wisconsin and the Wisconsin supper clubs and how you can tell what a fresh cheese curd is, and it's just... food is fantastic. And we can take that with us wherever we go. And it can give you a way to know your patients even better. And when I hear of a family that they're from West Africa, ah, you like Jollof Rice. And their face lights up and like, oh yeah, where'd you have Jollof rice? So, it's a great way to get to know more about people. So, there's way more to it than cooking technique. I mean, there's, you know, you roast a chicken that this temperature for that long, or here's how long you microwave. It's really a lot more than that, isn't it? It's just like medicine. It's science and an art. And you know that one of my most popular lectures I give does not have to do with obesity but has to do with barbecue and all the different styles of barbecue. And what is just amazing, despite what we know about the science of taking spareribs, which are an incredibly tough cut of meat, and you have to cook them low and slow to get that temperature up. I think it's 189 degrees or higher where you start to get the collagen that breaks down and they turn tender. So yeah, spareribs to be good tender and edible, you're talking four to six hours. But then you go to Tuscaloosa, Alabama and you go to Dreamland Barbecue. They do spareribs over live coals for an hour and a half. I sat there talking to the person doing it. I'm like, you must bake them ahead of time. Do you soak them? And he's just like, nope. And so again, I know the science of that. So how do these jokers do that for an hour and a half, and it turns out in what my opinion are the greatest bear ribs in the world. Oh really? Oh, I'll have to try. I'll have to try that place out. Yeah, there's several. Birmingham has two there. There's several in Southeast and they cook them for an hour and a half. Over live coals. Violating every scientific principle of low and slow. Don't get it. It's fascinating. That sounds really good. Yeah. Well, Joey, thanks very much. One final question. Do you see this... is this a movement in medicine now or more and more people doing this? Yeah, you know, it was really big for a while. Tulane had so much. You know, they were sharing their curriculum and they were doing some good research. And that's where a lot of what you see now as the food is medicine food is medicine or as medicine where hey, we need to find ways to get medically tailored meals in the patient's hands. There's really good evidence of that with diabetes and stuff like that. I think what you're seeing now is, I think especially with some of our efforts in the government right now, is sort of demanding more nutrition education in medical school. And I'm going to double down on culinary medicine because you know what? My students, myself, I don't need to know more about the biochemistry of carbohydrates. I need to know the biochemistry of cooking and how to do that quickly and safely to teach my patients. And also, with that, we have to forget, there's an entire field that's already doing this, you know? Dietetics and nutrition and there's professionals that probably are way better than us. But I think having this increased understanding, especially dwelling in that food space, is going to help us relate to them that much more. So even though I do a lot of nutritional counseling and talking, I still use my dieticians way more. I think they're going to be way better at that. So I think there is a lot of steam building towards that, but we don't need to turn doctors into junior dieticians. But I think we can give them deeper understanding of how food and nutrition affects their health and the broader aspects of that. It's not about the biochemistry of insulin secretion, it's about where are they accessing food and how can they make use of the food pantry near them. And let them know, hey, it's okay when you open a can of beans it's gonna smell like cat food initially, but you know what? You wash that off and actually it's not going taste like cat food. And you know, just kind of be able to work with them. Hey, canned beans are perfectly fine. Guess what? Canned beans now are coming in no salt added and low salt preparations. And here's an easy way that you could take these canned great northern beans, chop up some herbs with olive oil and a chunk of garlic and you can make some fantastic bean recipe that is incredibly filling and healthy and cheap as dirt. Oh, that's really nice. Well, this is an exciting advance in the field and you're really at the forefront of it, and your students are lucky that they have this available to them. So, thanks very much for being with us and sharing your experience. Well and what the big secret about this is, Kelly, is this is fantastic. I love doing it. Our med school really values it, but it's a lot of fun. That's the thing. You can tell just by the way you're talking about it. It is so much fun. And again, I just saw all my students that were graduating. And that some of these I hadn't seen in three years and they're like doing Doctors in the Kitchen and then seeing patients, they're cooking and being able to relate to them in those ways. I just have a text from one of my students going to family medicine, and she's like, this changed the trajectory in my career. And I'm not taking credit for that, but just the idea of giving that experience I think especially in my world to medical students, I absolutely love it. In the end it's a hell of a lot of fun. BIO Joseph A. "Joey" Skelton, MD, MS, FAAP, FTOS, DABOM is a Professor of Pediatrics, and of Epidemiology and Prevention, at Wake Forest University School of Medicine. He is the Founder and Director of Brenner FIT® (Families In Training), an interdisciplinary pediatric obesity treatment, prevention, research, and educational program. He serves as the Director of the Center for Prevention Science in Child and Family Health, Vice Chair of Research for the Department of Pediatrics, Associate Leader of Community and Stakeholder Engagement at Wake Forest University School of Medicine. He is the Editor-in-Chief of the journal Childhood Obesity. He is board certified in Pediatrics and Obesity Medicine. His research and clinical work has focused on the treatment of children with obesity. He has secured nearly $10 million in funding over the past 15 years, has given over 50 national and international presentations, and has over 130 peer-reviewed publications. He enjoys teaching cooking classes that are both fun and informative to anyone who will listen.

343. Summary: Can This Nutrient Help Alzheimer's? - Life Extension

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Play Episode Listen Later Apr 29, 2026 3:39

Creatine: From muscle to memory Guest Bio: Aaron is a postdoctoral research fellow in the Department of Dietetics and Nutrition at the University of Kansas Medical Center, where he studies the intersection of nutrition, brain health, skeletal muscle and aging. He coordinates the Creatine to Augment Bioenergetics (CABA) as part of his dissertation research. CABA was the first clinical study to investigate creatine monohydrate supplementation in patients with Alzheimer's disease.

Opportunities, Challenges, and the Future of Dietetics Practice

Podcasts360

Play Episode Listen Later Apr 29, 2026 11:11

In this episode of Nutrition 411, host Lisa Jones, MA, RDN, LDN, FAND, is joined by Caroline Susie, RDN, LD, to explore the evolving future of dietetics practice. They discuss how emerging forces—including AI, GLP-1 therapies, and the rise of wellness influencers—are reshaping the profession.

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Midwifery, Choices, and Care in Kentucky

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Play Episode Listen Later Apr 28, 2026 21:43 Transcription Available

Host: Courtney Luecking, PhD, MPH, RDN Extension Specialist for Maternal and Child Health, Department of Dietetics and Human Nutrition Guest: Hayden Meza, APRN, Certified Nurse Midwife, UK Healthcare Season 8 | Episode 46 Join guest host Dr. Courtney Luecking in a conversation with Hayden Meza, a Certified Nurse Midwife (CNM) at the University of Kentucky, as they explore the history and modern practice of midwifery. Topics include Kentucky's midwifery roots with Mary Breckenridge and the Frontier Nursing Service, the role of CNMs within the healthcare system, differences between midwives and OB‑GYNs, and common myths about midwifery and birth settings. Hayden shares patient‑centered examples of midwifery care, evidence on outcomes, guidance on choosing the right care model for individual risk and preferences, and tips for finding midwives locally. For more information: About Midwifery | American College of Nurse Midwives Find a Midwife | Midwives of Kentucky Core Competencies | American College of Nurse Midwives Connect with FCS Extension through any of the links below for more information about any of the topics discussed on Talking FACS. Kentucky Extension Offices UK FCS Extension Website Facebook Instagram FCS Learning Channel

343. Can This Nutrient Help Alzheimer's? - Life Extension

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Play Episode Listen Later Apr 27, 2026 28:13

Creatine: From muscle to memory We're unlocking new research with creatine! In this episode of Live Foreverish, Dr. Mike and Dr. Crystal welcome Dr. Aaron Smith, a postdoctoral research fellow at the University of Kansas Medical Center, to discuss his pilot study on creatine supplementation in Alzheimer's patients. Dr. Smith explains how creatine supports brain energy metabolism and why its disruption in Alzheimer's makes it a compelling therapeutic target. #LELEARN #EDULFsocial Guest Bio: Aaron is a postdoctoral research fellow in the Department of Dietetics and Nutrition at the University of Kansas Medical Center, where he studies the intersection of nutrition, brain health, skeletal muscle and aging. He coordinates the Creatine to Augment Bioenergetics (CABA) as part of his dissertation research. CABA was the first clinical study to investigate creatine monohydrate supplementation in patients with Alzheimer's disease.

How Therapists Can Help Clients With IBS, Chronic Nausea, and Gut-Brain Disorders: An Interview with Dr. Ali Navidi

The Modern Therapist's Survival Guide with Curt Widhalm and Katie Vernoy

Play Episode Listen Later Apr 23, 2026 40:17

How Therapists Can Help Clients With IBS, Chronic Nausea, and Gut-Brain Disorders: An Interview with Dr. Ali Navidi, PsyD Curt and Katie talk with Dr. Ali Navidi, PsyD about disorders of gut-brain interaction, including IBS, chronic nausea, and other GI conditions that therapists may see more often than they realize. They explore how the gut-brain axis works, which clients may be more likely to struggle with these concerns, how therapists can stay within scope, and why specialized behavioral health treatment can directly improve symptoms rather than only helping clients cope with them. About Our GuestDr. Ali Navidi, PsyD is a licensed clinical psychologist and co-founder of GI Psychology, a national telehealth practice specializing in the treatment of gastrointestinal (GI) disorders and chronic pain. In addition to providing patient care, Dr. Navidi oversees clinical training and outreach initiatives at the practice. He has presented on GI disorders and chronic pain to organizations across the country, including the American College of Gastroenterology, UNC School of Medicine, George Mason University, Georgetown University (Grand Rounds), INOVA, as well as through podcasts, television appearances, and multiple State Academies of Nutrition and Dietetics. Key Takeaways Therapists are in a strong position to notice GI issues, especially in clients with anxiety, trauma histories, autism, or eating disorders. Disorders of gut-brain interaction are not just “in someone's head.” The pain and symptoms are real, even when there is no visible structural problem. Therapists should encourage appropriate medical evaluation and collaborate with gastroenterologists rather than trying to diagnose IBS or other GI disorders on their own. Specialized CBT and clinical hypnosis can directly treat gut-brain disorders, not just the anxiety that surrounds them. Dr. Navidi, PsyD describes a treatment model focused on hypervigilance, catastrophizing, and visceral hypersensitivity. When diet questions come up, therapists should be cautious and refer to GI-focused dietitians when appropriate. Therapists should also be careful about overconfident claims related to the microbiome, SIBO, and other popular gut-health conversations. For full show notes and the transcript for this episode, visit mtsgpodcast.com. Join the Modern Therapist Community Linktree: https://linktr.ee/therapyreimagined Patreon: https://www.patreon.com/c/mtsgpodcast Podcast Homepage: mtsgpodcast.com Facebook Group: https://www.facebook.com/groups/therapyreimagined Modern Therapist's Survival Guide Creative Credits Voice Over by DW McCann: https://www.facebook.com/McCannDW/ Music by Crystal Grooms Mangano: https://groomsymusic.com/

#210: Weight Cycling with Evelyn Tribole

The Eating Disorder Trap Podcast

Play Episode Listen Later Apr 20, 2026 20:28

Evelyn Tribole, MS, RDN is the author of 10 books, including co-author of the best-selling Intuitive Eating, a mind-body self-care eating framework, which has given rise to over 200 studies to date. Her newest book is Intuitive Eating for Every Day: 365 Inspirations and Practices. As an international speaker, Evelyn enjoys training health professionals on how to help their clients cultivate a healthy relationship with food, mind, and body through the process of Intuitive Eating. To date there are over 2,600 Certified Intuitive Eating Counselors in 60 countries. The media often seeks Evelyn for her expertise, including New York Times, CNN, NBC's Today Show, MSNBC, Fox News, USA Today, The Wall Street Journal, The Atlantic, Vogue, Ten Percent Happier, and People magazine. Evelyn was the nutrition expert for Good Morning America, and a national spokesperson for the Academy of Nutrition and Dietetics for six years. We discuss topics including: Studies that show what health problems we increase our risk for developing The problem with disrupting insulin Decreasing lean body mass and regaining fat Problems with GLP medications and their impact on weight cycling The state of your body when weight cycling SHOW NOTES: www.instagram.com/evelyntribole www.evelyntribole.com www.intuitiveeating.org Falkenhain, K., Redman, L. M., Chen, W., Martin, C. K., Ravussin, E., & Shen, W. (2025). Effect of caloric restriction on organ size and its contribution to metabolic adaptation: an ancillary analysis of CALERIE 2. Scientific reports, 15(1), 30374. https://doi.org/10.1038/s41598-024-83762-0 Gaesser & Angadi (2021). Ob*sity treatment: Weight loss versus increasing fitness and physical activity for reducing health risks. iScience 24 102995. Open Access Li, W., & Chen, W. (2023). Weight cycling based on altered immune microenvironment as a result of metaflammation. Nutrition & metabolism, 20(1), 13. https://doi.org/10.1186/s12986-023-00731-6 Zamboni, M., Giani, A., Fantin, F., Rossi, A. P., Mazzali, G., & Zoico, E. (2025). Weight cycling and its effects on muscle mass, sarcopenia and sarcopenic obesity. Reviews in endocrine & metabolic disorders, 10.1007/s11154-025-09963-8. Advance online publication. https://doi.org/10.1007/s11154-025-09963-8 ___________________________________ If you have any questions regarding the topics discussed on this podcast, please reach out to Robyn directly via email: rlgrd@askaboutfood.com You can also connect with Robyn on social media by following her on Facebook, Instagram, Twitter, and LinkedIn. If you enjoyed this podcast, please leave a review on iTunes and subscribe. Visit Robyn's private practice website where you can subscribe to her free monthly insight newsletter, and receive your FREE GUIDE "Maximizing Your Time with Those Struggling with an Eating Disorder". Your Recovery Resource, Robyn's new online course for navigating your loved one's eating disorder, is available now! For more information on Robyn's book "The Eating Disorder Trap", please visit the Official "The Eating Disorder Trap" Website. "The Eating Disorder Trap" is also available for purchase on Amazon.

Valarie Hannahs: IMG Academy + & Private Practice

Sports RD Snippets

Play Episode Listen Later Apr 1, 2026 53:28

Anything is Possible! Valarie Hannahs has an amazing story on her path to becoming a sports dietitian. If you're a clinical dietitian looking to transition into sports nutrition, this episode is for you! Val Hannahs is a sports dietitian with 20 years of experience helping athletes fuel for performance. She holds a Bachelor's in Dietetics and a Master's in Exercise Science and Health Promotion, and has worked across both clinical and sports nutrition settings since 2006. Throughout her career, she has held leadership roles from Manager to Director, including her most recent work with IMG Academy +. While she has worked with athletes across a variety of sports, Val has a strong focus on ice hockey, helping players optimize energy, recovery, and consistency on and off the ice. She is also a mom of three, and when she's not working with athletes, you can find her training for triathlons, coaching her kids, or attending their games.Looking to start your career with confidence? Check out the website www.sportsrdsnippets.com to learn more on how I can help you! This episode is sponsored by G2G Protein Bar! If you're a sports RD and are interested in samples, email me at liz@sportsrdsnippets.com or DM Sports RD Snippets on instagram and I'll connect you with Coby Childs for your samples. Looking to try for yourselves? G2G has also got you covered : Use the code sportsrd15 for 15% your order! https://g2gbar.com/discount/sportsrd15

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National Ag Day, the MAHA Agenda, and What to Know About the New Dietary Guidelines (with Calley Means)

On the Side with Jackie London

Play Episode Listen Later Apr 1, 2026 69:57

In this episode of The Business of Wellness, Jaclyn London, RD shares behind-the-scenes insights from National Ag Day at USDA and a short interview with White House Senior Adviser Calley Means about the future of the MAHA agenda, food policy, and the Dietary Guidelines for Americans.This episode breaks down what the MAHA agenda means for the Dietary Guidelines for Americans—and what it signals for farmers, food companies, dietitians, and consumers navigating today's nutrition landscape.Jaclyn explains what the updated Product of USA labeling rule means for transparency at the grocery store, where corporate influence actually shows up in nutrition policy (and where it doesn't), what signals the 2025–2030 Dietary Guidelines are sending to producers and manufacturers, and why rebuilding trust in public health requires separating politics from nutrition science.The episode also explores how food marketing, labeling confusion, and prevention policy intersect—and outlines five practical strategies that could meaningfully improve American health right now.In this episode: What National Ag Day reveals about how nutrition policy actually gets implementedWhy the updated Product of USA label matters for transparency at the grocery storeA 12-minute interview with White House advisor Calley MeansWhere corporate influence does shape the Dietary Guidelines—and where it doesn'tWhy “limit nutrients” vs. naming foods changes industry behaviorWhat the new protein guidance signals for producersWhy added sugar targets (5–7% of calories and ~10g per meal) matter for product reformulationHow “eat fruits and vegetables throughout the day” creates opportunities for produce innovation and accessThe role dietitians could play in prevention policy—and why they're currently underutilizedWhat RFK Jr.'s criticism of the Dietary Guidelines Advisory Committee report gets right—and wrongWhy debates about “health equity” language are policy conversations—not scientific onesFive practical ways to move prevention-focused nutrition policy forwardTimestamps00:00 National Ag Day at USDA and why this episode matters04:15 Breakfast with Secretary Brooke Rollins and conversations with American producers, farmers and ranchers09:30 Interview with Calley Means22:00 How the Dietary Guidelines actually influence consumers30:15 Food marketing, labeling confusion, and protecting kids and parents39:10 Signals the new Dietary Guidelines send to producers and food companies49:10 Dietitians, the Academy of Nutrition and Dietetics, and prevention policy57:20 RFK Jr., the Scientific Report, and the politics of “health equity”1:04:30 Five practical ways to Make America Healthy AgainTopics coveredDietary Guidelines for Americans, MAHA movement, National Ag Day, USDA policy, Product of USA labeling, nutrition labeling claims, added sugar recommendations, protein guidance, ultra-processed foods, prevention policy, health equity language, dietitians in public health, federal nutrition programsResources mentionedHow to MAHA: 5 Ways to Fix Our Food System and End Chronic Disease Dietary Guidelines for Americans 2025-2030Dietary Guidelines Scientific Report 2025-2030USDA Product of USA labeling updateThe Business of Wellness explores nutrition science, food policy, the wellness industry, public health communication, and the forces shaping how Americans eat.Connect with Jaclyn London, RDSubscribe to The Business of Wellness with Jaclyn London, RD on Apple Podcasts, Spotify, and YouTubeFollow @jaclynlondonrd on Instagram, LinkedIn, TikTok & XGet Jaclyn's Book, Dressing on the Side (and Other Diet Myths Debunked) on Amazon & Audible Support The Business of Wellness by sharing this episode and leave a 5-star rating & reviewVisit jaclynlondonrd.com to learn moreAbout Jaclyn London, RDJaclyn (Jackie) London is a Registered Dietitian (RD), New York State Certified Dietitian-Nutritionist (CDN), author, nutrition consultant, podcast host, and media spokesperson. She's best known for her nutrition myth-busting content on social media & through her book, Dressing on the Side (and Other Diet Myths Debunked). She's previously held leadership roles at consumer brands (Head of Nutrition & Wellness at Weight Watchers; Nutrition Director at Good Housekeeping), & brings her extensive experience in research, clinical nutrition, private practice, media & the corporate world to her relentless pursuit of building practical, accessible & science-based nutrition and wellness solutions that help consumers...

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Fueling Kids for Sports and Life

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Play Episode Listen Later Mar 31, 2026 21:58 Transcription Available

Host: Heather Norman-Burgdolf, PhD, Associate Extension Professor for Nutrition and Health, University of Kentucky Department of Dietetics and Human Nutrition, Martin-Gatton College of Agriculture, Food, and Environment Guest: Liz Combs, EdD, RD, Assistant Professor, Department of Dietetics and Human Nutrition Season 8 | Episode 42 In this episode of Talking FACS, hosted by Dr. Heather Norman-Burgdolf, with guest Dr. Liz Combs of the University of Kentucky Department of Dietetics and Human Nutrition, they explore why nutrition matters for kids who play sports and how proper fueling supports growth, focus, mood, immunity, recovery, and performance. Topics covered include what a balanced meal and snack look like (carbohydrates, protein, healthy fats, and colorful fruits/vegetables), timing strategies including pre- and post-practice fueling, hydration guidance and when sports drinks are appropriate, and quick, budget-friendly breakfast and snack ideas for busy families and picky eaters. Key takeaways: carbohydrates are an athlete's friend, small consistent habits beat perfection, plan ahead with grab-and-go options, and use recovery snacks within an hour after activity to support performance and overall well-being. Connect with FCS Extension through any of the links below for more information about any of the topics discussed on Talking FACS. Kentucky Extension Offices UK FCS Extension Website Facebook Instagram FCS Learning Channel

270: Welcome to Season 5 of the Dietetics with Dana Podcast!

Dietetics with Dana

Play Episode Listen Later Mar 30, 2026 5:44

Send us a message!With episode 270 we are celebrating the start of season 5 of the Dietetics wit Dana Podcast! Use code SEASON5 to get 10% off any course in April and May 2026 (excludes private tutoring or memberships)!

dietetics

Kids and SSBs

Youth Culture Today with Walt Mueller

Play Episode Listen Later Mar 30, 2026 1:00

The beverage coolers in one of our local quickmarts take up almost two entire walls. There's everything in there from a variety of water products, to carbonated soft-drinks, to energy drinks. Many of the beverage products in those coolers are what would be known as SSB's, or sugar-sweetened beverages. It's no secret that our children and teens largely favor these ssb's, as they are packaged and marketed in ways that attract their attention, along with the fact that kids have always loved the taste. A new study reported in the Journal of Human Nutrition and Dietetics reminds us that these drinks and other sugary foods do contribute to childhood obesity and type 2 diabetes. But the study also found that there's a connection between high sugary drink intake and increased anxiety in teenagers. Parents, you are called to keep watch over and steward your child's physical and mental health. Control your child's intake of sodas, energy drinks, and sweetened juices.

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Navigating Health Care in Hostile Environments

Play Episode Listen Later Mar 25, 2026

Providing primary health care in a war zone presents some extraordinary challenges. This presentation delves into the complex world of healthcare delivery amid conflict and chaos.

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The RD2BE Podcast - ACEND Accredited Dietetics Program Directory Ft. Jamie Pak (ACEND Series pt.12)

The RD2BE Podcast

Play Episode Listen Later Mar 18, 2026 59:25

We have a unique episode that we recommend you both listen to and watch. That is because we sit down with Jamie Pak, Senior Accreditation Manager at the Accreditation Council for Education in Nutrition and Dietetics to learn how to navigate the ACEND Accredited Dietetics Program Directory. This directory is the one stop shop for navigating accredited dietetics program. However, we understand how daunting and confusing it can be knowing where to start. Pak, who was instrumental in its current design, demonstrates the most effective ways to use it based on your starting point. We discuss certain "case studies" of what types of students would use it for finding what programs (i.e. second career, freshman in college, community college, etc.). ACEND Program Directory: https://www.eatrightpro.org/acend/accredited-programs/program-directoryQuestions, comments, or feedback for ACEND? They want to hear from YOU. Email them at acend@eatright.org for anything regarding dietetics education programming that you want to see changed or modified.

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When Food Feels Hard: Understanding Eating Disorders

university health phd food environment pace agriculture eating disorders mph maternal rdn dietetics human nutrition child health every size extension specialist

Play Episode Listen Later Mar 17, 2026 14:30 Transcription Available

Host: Courtney Luecking, PhD, MPH, RDN, Extension Specialist for Maternal and Child Health, Department of Dietetics and Human Nutrition, Martin-Gatton College of Agriculture, Food and Environment, University of Kentucky Guest: Abbigail Pace, PhD, RDN. Department of Dietetics and Human Nutrition Join host Dr. Courtney Luecking and guest Dr. Abbigail Pace as they explore how eating disorders differ from common food and body concerns. This episode covers types of eating disorders, warning signs, physical and mental impacts, and prevalence statistics. Dr. Pace explains when to seek help, who to contact (primary care providers, dietitians, certified eating-disorder professionals), and offers guidance for friends and family on supporting loved ones with compassion. Resources like NEDA, Health at Every Size, and intuitive eating approaches are highlighted, along with encouragement for those in recovery. For more information: National Eating Disorder Association Grace Holland Cozine Resource Center Project Heal Find a Certified Eating Disorder Specialist Kentucky Eating Disorder Council Connect with FCS Extension through any of the links below for more information about any of the topics discussed on Talking FACS. Kentucky Extension Offices UK FCS Extension Website Facebook Instagram FCS Learning Channel

Episode 155: GLP-1, Weight Loss & Kidney Transplant Eligibility | Beyond The Scale (Part 2)

Diary of a Kidney Warrior Podcast

Play Episode Listen Later Mar 16, 2026 38:04 Transcription Available

GLP-1 medications are being talked about everywhere right now — but what do they mean for people living with chronic kidney disease and dialysis? In Part 2 of this two-part series, we focus on GLP-1 receptor agonists, how these medications work, and what kidney patients need to understand when considering weight loss treatments in the context of kidney transplant eligibility. For many people living with chronic kidney disease (CKD), weight can influence access to transplant surgery. But navigating weight loss while on dialysis is complex, and treatments like GLP-1 medications should always be considered with specialist guidance. In this episode of the Diary of a Kidney Warrior Podcast, host Dee Moore is joined by Dr Adrian Brown, Associate Professor in Nutrition and Dietetics, NIHR Advanced Fellow, and Senior Specialist Weight-Management and Bariatric Dietitian. Together they explore: • What GLP-1 receptor agonists are and how they work • Why these medications must never be used without medical supervision • The risks of buying weight-loss treatments online • How GLP-1 medications may be considered for some kidney patients • Why conversations about weight and transplant eligibility are often more complex than people realise This episode highlights the importance of evidence-based information, patient safety, and open conversations between patients and their renal teams. ⚠️ This episode is for educational purposes only and does not replace personalised medical advice. Always speak with your healthcare team about your individual circumstances.

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Fueling the Firefighter. National Nutrition Month - Episode 174

The 5-Tool Firefighter

Play Episode Listen Later Mar 10, 2026 24:13

March is National Nutrition Month, a campaign led by the Academy of Nutrition and Dietetics focused on helping people make better food choices and understand the impact nutrition has on performance and health.In this episode of the 5-Tool Firefighter Podcast, we break down why nutrition is one of the most overlooked performance tools in the fire service.Firefighters train hard, but many still fuel the job with convenience foods, caffeine, and inconsistent meals. That approach eventually shows up as fatigue, poor recovery, and declining performance.Through the lens of the **five tools of the firefighter—preparation, discipline, adaptability, resilience, and leadership—**we discuss how better nutrition supports operational readiness, recovery, and long-term health.This conversation isn't about dieting. It's about fueling the tactical athlete so firefighters can perform at their best on the fireground and sustain a long career in the job.Train hard. Lead well. Fuel the mission.

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Episode 154: Beyond The Scale (Part 1): Weight, Dialysis & Kidney Transplant Eligibility

Diary of a Kidney Warrior Podcast

Play Episode Listen Later Mar 2, 2026 49:18 Transcription Available

Can your BMI affect whether you are eligible for a kidney transplant? For many people living with chronic kidney disease and dialysis, weight is not simply about health advice — it can directly influence access to transplant surgery. In Part 1 of this two-part series, Dee Moore explores the realities of weight, BMI thresholds, and transplant eligibility. Joined by Dr Adrian Brown, Associate Professor in Nutrition and Dietetics, NIHR Advanced Fellow, and Senior Specialist Weight-Management and Bariatric Dietitian, this episode unpacks: • How BMI is used in transplant decision-making • Why weight can influence surgical eligibility • The challenges dialysis patients face when trying to lose weight • The emotional impact of weight-related conversations • The importance of patient advocacy For many kidney patients, these discussions can feel overwhelming and deeply personal. This episode aims to bring clarity, compassion and understanding to a complex topic.

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5 Years Later! From Student to Full-Time Sports RD w/Nancy Siegel

Sports RD Snippets

Play Episode Listen Later Feb 26, 2026 42:23

5 Years Later! Nancy is back on the podcast to share how she went from being a volunteer to a full-time sports dietitian at Ohio State University. She shares valuable lessons on navigating the transition from volunteer to graduate assistant to full-time professional. Nancy reflects on her experiences as a student and how those lessons now shape the way she practices and supports her teams today. If you're a student or entry-level dietitian, you won't want to miss this one!Nancy joined the Performance Nutrition Staff at The Ohio State University in December of 2024 and is a two time graduate from OSU. She completed her bachelors of science in Dietetics in 2023, and her Masters of Dietetics and Nutrition in December 2024. Team assignments include wrestling, women's ice hockey, field hockey, men/women's golf, and dance. She held various roles during her time as a student at OSU such as graduate teaching assistant, graduate performance nutrition dietetic intern, and performance nutrition operations assistant. She spent the summer of 2022 at the Ultimate Fighting Championship (UFC) as a performance nutrition intern gaining valuable professional sports experience in combat athletics which translated to her graduate research on investigating the changes in resting metabolic rate and respiratory quotient in collegiate wrestlers. This episode is sponsored by G2G Protein Bar! If you're a sports RD and are interested in samples, email me at liz@sportsrdsnippets.com or DM Sports RD Snippets on instagram and I'll connect you with Coby Childs for your samples. Looking to try for yourselves? G2G has also got you covered : Use the code sportsrd15 for 15% your order! https://g2gbar.com/discount/sportsrd15

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Dietary Guidelines 2026: What's New and What Still Matters

university health americans phd nutrition kentucky guidelines maternal dietetics child health dietary guidelines extension specialist cooperative extension

Play Episode Listen Later Feb 24, 2026 18:07 Transcription Available

Host: Heather Norman-Burgdolf, PhD, Associate Extension Professor for Nutrition and Health, University of Kentucky, Department of Dietetics and Human Nutrition Guest: Courtney Luecking, PhD Assistant Extension Professor and Extension Specialist for Maternal and Child Health, Department of Dietetics and Human Nutrition Season 8, Episode 38 Join host Dr. Heather Norman Bergdorf and guest Dr. Courtney Luecking as they unpack the 2026 Dietary Guidelines for Americans, explaining what the Guidelines are, how they're developed, and what's changed. They cover key takeaways: the Guidelines' public-health (not clinical) purpose, the emphasis on overall dietary patterns and balance rather than single nutrients, continued support for whole grains and fiber, and real-world implementation issues like cost, access, and school nutrition. Learn how Cooperative Extension translates these evidence-based recommendations into practical, community-relevant guidance. For more information: Dietary Guidelines for Americans Connect with FCS Extension through any of the links below for more information about any of the topics discussed on Talking FACS. Kentucky Extension Offices UK FCS Extension Website Facebook Instagram FCS Learning Channel

Food: Elevating the humble and mighty Egg

Afternoons with Pippa Hudson

Play Episode Listen Later Feb 23, 2026 15:02 Transcription Available

Pippa Hudson speaks to Dr Monique Piderit, a registered dietitian with a PhD in Dietetics, about the humblest of ingredients as they make eggs the star of the show. Lunch with Pippa Hudson is CapeTalk’s mid-afternoon show. This 2-hour respite from hard news encourages the audience to take the time to explore, taste, read and reflect. The show - presented by former journalist, baker and water sports enthusiast Pippa Hudson - is unashamedly lifestyle driven. Popular features include a daily profile interview #OnTheCouch at 1:10pm. Consumer issues are in the spotlight every Wednesday while the team also unpacks all things related to health, wealth & the environment. Thank you for listening to a podcast from Lunch with Pippa Hudson Listen live on Primedia+ weekdays between 13:00 and 15:00 (SA Time) to Lunch with Pippa Hudson broadcast on CapeTalk https://buff.ly/NnFM3Nk For more from the show go to https://buff.ly/MdSlWEs or find all the catch-up podcasts here https://buff.ly/fDJWe69 Subscribe to the CapeTalk Daily and Weekly Newsletters https://buff.ly/sbvVZD5 Follow us on social media: CapeTalk on Facebook: https://www.facebook.com/CapeTalk CapeTalk on TikTok: https://www.tiktok.com/@capetalk CapeTalk on Instagram: https://www.instagram.com/ CapeTalk on X: https://x.com/CapeTalk CapeTalk on YouTube: https://www.youtube.com/@CapeTalk567 See omnystudio.com/listener for privacy information.

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#111 Er det sund fornuft eller slankekursmentalitet?

Du Burde Ingenting

Play Episode Listen Later Feb 20, 2026 64:09

Hvornår er noget sund fornuft og hvornår er det slankekursmentaliten i nye klæder? Hvis du har haft et forstyrret forhold til mad, krop eller sundhed, kan det være overraskende svært at kende forskel på netop det. For tanker som “Jeg vil bare lave en realistisk livsstilsændring”, “Jeg er ikke på kur, jeg vil bare spise mere fornuftigt”, “Det handler om sundhed, ikke om min krop” eller "Jeg ved godt jeg ikke skal tabe mig 20 kilo, men jeg vil bare gerne tabe 3-5 kilo" lyder jo umiddelbart fornuftige nok, men kommer de egentlig fra sund fornuft eller kontrol, det er det, der kan være svært at skelne mellem. Så i denne episode dykker jeg ned i, hvordan du egentlig kan kende forskel. Med inspiration fra dialektisk adfærdsterapi (DAT) taler jeg om, hvordan vi kan lære at skelne mellem dømmende, kontrollerende tanker og et mere neutralt, fleksibelt og realistisk sundhedsfokus. Episoden handler ikke om at tage afstand til vægttab eller det at ville øge sundheden. Den handler derimod om at skifte fokus fra sort/hvid-tænkning og hen imod både/og-tænkning.I episoden kommer jeg blandt andet ind på:Hvad slankekursmentalitet egentlig erHvordan vi kan se slankekursmentaliteten som et kognitivt og emotionelt mønsterHvorfor slankekursmentalitet ofte føles “rigtig”, selv når den skaber mere stress end roHvordan sort/hvid-tænkning og selvkritik hænger sammen med følelsesreguleringForskellen på fakta, fortolkning og følelsesbaserede konklusionerHvordan mindfulness kan hjælpe dig med at opdage en tanke, før du adlyder denHvad sund fornuft er og hvorfor sundhed ikke behøver være enten kontrol eller kaosSom afslutning guider jeg dig gennem en kort øvelse, hvor du kan undersøge en konkret tanke om mad, krop eller sundhed og øve dig i at møde den med mere opmærksomhed, neutralitet og venlig opmærksomhed. Forskning peger på, at hvis man gang på gang iagttager og beskrier sine følelser præcist og lærer at møde sig selv i dem, bliver det for hver gang lettere og mindre psykisk belastende at mærke efter (1).Det betyder ikke kun noget hvad vi siger til os selv, men også hvordan vi siger det. Bruger vi en kærlig, mild og rolig tone overfor os selv, fremfor en hård og dømmende tone, vil det kunne aktivere det beroligende system 2).Invalidering af følelser kan aktivere trusselssystemet og kan derigennem aktivere uønskede strategier (3).Intuitiv spisning, som er en modpol til slankekursmentaliteten, er uafhængigt af vægttab forbundet med at have følgende effekter: sænket blodtryk, forbedret blodlipidfordeling, modvirker yoyo-vægt, modvirker overspisninger, øget indtag af frugt og grønt, større grad af nydelsesfuld spisning, fald i energiindtag og mindsker forstyrret spiseadfærd (4,5,6).I et studie der undersøgte 372 mænd- og kvinders spisemønstre fandt man, at rigide og kontrollerede spisemønstre, der var forbundet med dikotomisk tænkning (sort/hvid tænkning), også var forbundet med øget kropsutilfredshed (7).Det ser ud til at en "alt eller intet” mentalitet i forhold til kost, og overskridelse af egne kostregler, midlertidig kan føre til opgivelse af diæten (kontrollen) og overspisninger (8).En prospektiv undersøgelse med vægtforøgere, vedligeholdere og personer med sund vægt, identificerede at dikotom tænkning var en af de bedre forudsigere for vægtgenvinding ved fedme (9).Kilder: 1: C. Aaen (2019) "Lev med dine følelseri" s. 37-382: C. Irons (2019) "Difficult emotions - using compassion focused therapy" s. 1383: C. Irons (2019) "Difficult emotions - using compassion focused therapy" s. 2334: Dyke NV, Drinkwater EJ. Relationship between intuitive eating and health Indicators: literature review. 2013 Public Health Nutrition5: Schefer JT, Magnuson AB. A review of Interventions that Promote Eating by Internal Cues. Journal of the Academy of Nutrition and Dietetics. May 20146: Ulian MD, Aburad L, Oliveria da Siliva MS, Poppe ACM, Sabatini F, Perez I, Gualano B, Benatti FB, Pinto AJ, Roble OJ, Sato de Morais P, Unsain RF, Scaglisi FB. Effects of health at every size interventions on health-related outsomes of people with overweight and obesity: a systematic review. Obesity Reviews 20187: J. Linardon & S. Mitchell: Eating Behaviors 2017, p. 1-22: Rigid dietary control, flexible dietary control, and intuitive eating: Evidence for their differential relationship to disordered eating and body image concerns.8: A. Palascha et al.: Journal of Health Psychology2015 p. 638–648: How does thinking in Black and White terms relate to eating behavior and weight regain?9: Byrne SM, Cooper Z and Fairburn CG (2004) Psychological predictors of weight regain in obesity. Behaviour Research and Therapy

Assessing and Addressing the Spiritual Needs of Patients: How to Take a Spiritual History & More

Play Episode Listen Later Feb 18, 2026

Have you longed to integrate your Christian faith into your patient care—on the mission field abroad, in your work in the US, and during your training? Are you not sure how to do this in a caring, ethical, sensitive, and relevant manner? This “working” session will explore the ethical basis for spiritual care and provide you with professional, timely, and proven practical methods to care for the whole person in the clinical setting. https://www.dropbox.com/scl/fi/qpah9kh1lttg6cm1jjop9/Bob-Mason-Ethics-of-Spiritual-Care-revised.pptx?rlkey=0emve2ja8282nv8xc4uinq1hg&st=9033htwx&dl=0

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Demons, Dangers, and Detachments; 3 Fierce Enemies of Kingdom Preparation and Perseverance

Play Episode Listen Later Feb 11, 2026

Those who hope to honor God and advance Jesus' Kingdom face powerful opposition from spiritual, physical, and psychological enemies. Successful launching and long term fruitfulness depends on recognizing and, in dependence on the Holy Spirit, waging war against those enemies.

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Nutrition for Tactical Athletes and High- Performers and How to Spot Nutrition Misinformation with Dr. Brandon Lee

Real Fuel with SLS

Play Episode Listen Later Feb 10, 2026 57:58 Transcription Available

In this episode I sit down with my colleague to dive into how sports nutrition is growing in the tactical and high-performance field. He also shares practical tips to spot nutrition misinformation, gives his take on the new dietary guidelines, and more!Brandon Lee, DHSc, RD, CSSD, CCRP, FAND, is a human performance practitioner, researcher, and educator dedicated to advancing athlete health, readiness, and resilience. A Registered Dietitian and Board-Certified Specialist in Sports Dietetics, he serves as a Dietitian within the U.S. Army's Holistic Health and Fitness (H2F) system, providing performance nutrition support to more than 4,000 Soldiers in the 10th Mountain Division. His work integrates evidence-based practice, interdisciplinary collaboration, and applied research to optimize tactical performance and enhance Soldier lethality and recovery.Brandon's background spans clinical nutrition, long-term care, collegiate teaching, sports performance, and human nutrition research. He has contributed to high-performance environments, including Minor League Baseball and the Obesity and Metabolism Unit at UC Davis, where he coordinated research on dietary patterns and metabolic health.An active scholar and speaker, Brandon has published peer-reviewed and professional articles on low energy availability, overtraining, and tactical nutrition, and he presents regularly at national and state conferences. He also serves on advisory boards and has held multiple leadership and service roles within professional organizations.Brandon earned his Doctor of Health Science from PennWest University and is recognized as a Fellow of the Academy of Nutrition and Dietetics.In this episode Stevie chats with Brandon about:What is encompassed in the growing field of tactical nutritionCollaboration being key to be a better practitioner and to better support the individual athleteThe three pillars of evidence-based practiceHot takeaways from the new dietary guidelinesAnd so much more!Stay connected:Check out Brandon's professional profile hereFollow along with Brandon's work on LinkedInFollow Stevie on Instagram: @stevielynlynJoin Stevie's newsletter: Stevie Lyn Nutrition newsletter

7 MYTHES sur la PERTE DE POIDS DÉBUNKÉS (la science répond )

Play Episode Listen Later Feb 8, 2026 17:47 Transcription Available

Salut les sportifs intelligents ! Cette semaine on va parler de ces mensonges qui te font perdre du temps, de l'énergie et qui freinent tes résultats. Tu en as marre des conseils contradictoires ? Entre la peur du cholestérol, l'obsession du cardio à jeun et les vendeurs de thé détox, il est difficile de démêler le vrai du faux. Dans cet épisode "coup de poing", je sors la science pour DÉTRUIRE 7 mythes tenaces qui circulent encore dans les salles de sport et sur les réseaux sociaux. Au programme de ce debunking :

Who's Benefiting From Our Body Dissatisfaction? A Conversation with Evelyn Tribole (Re-Release)

Find Your Strong Podcast

Play Episode Listen Later Feb 6, 2026 45:07 Transcription Available

Send us a textEla and I are beyond excited to bring you this week's guest, the OG of Intuitive Eating herself, Evelyn.This of course, was one of our most popular episodes to date and if you listen, you'll understand why.Ela and I are both Intuitive Eating Counsellors and were lucky enough to train with Evelyn. She is force to be reckoned with! If you are new here or have never heard of Intuitive Eating and don't know what the fuss is about, this is the episode for you.I had the joy of interviewing Elyse Resch, the co-creator of Intuitive Eating a few months ago so go back and listen to this episode, which is a corker especially if you have teens who are struggling with body image.Evelyn and Elyse's work has been such a big part of my own eating disorder recovery journey (Christine), and after finding peace around food and exercise, (always a work in progress) I am now bringing that knowledge and experience to my clients.❤️Evelyn's energy is simply contagious, and she is SO passionate about helping those of us who have struggled with body image or disordered eating, to reject the diet mentality and to break free from the constraints of diet culture, which is keeping us small, quiet and obedient.In this episode, Evelyn shows us that we can respect our bodies, find satisfaction in food AND joy in movement in midlife. Let us know your thoughts.*Evelyn Tribole, MS, RDN is the author of 10 books, including co-author of the best-selling Intuitive Eating.The media often seeks Evelyn for her expertise, including a feature in the New York Times. She's been on CNN, NBC's Today Show, MSNBC, Fox News, USA Today,. The Wall Street Journal, The Atlantic, Vogue, Ten Percent Happier, and People magazine. Evelyn was the nutrition expert for Good Morning America, and a national spokesperson for the Academy of Nutrition and Dietetics for six years. Evelyn qualified for the Olympic Trials in the first ever women's marathon in 1984. Although she no longer competes, she is a passionate surfer and proud member of Girls Who Don't Surf Good.To connect with Evelyn you can find her on Instagram @evelyntribole or visit her website. Support the showPlease reach out if you would like some support with your relationship to food OR movement. Ela currently has limited spaces for Intuitive Eating coaching and if you'd like to reconnect with movement, contact Christine. If you'd like exclusive access to our supporter-only channel click here. We appreciate you

Navigate the Moral Injury Risks to Healthcare Missionaries

Play Episode Listen Later Feb 4, 2026

Medical missionaries often feel powerful emotional burden from moral injury, and it is a leading cause of departure from the mission field. But we have learned proven methods of preventing and dealing with moral injury. Use God’s powerful methods to protect yourself and your team, and to grow in wisdom and spirit!

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331. Summary: Fact Checking the New Food Guidelines - Life Extension

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Play Episode Listen Later Jan 28, 2026 4:48

How much protein should you eat? Guest Bio: Holli Ryan is a food and nutrition expert, registered and licensed dietitian-nutritionist, health and wellness writer, blogger, and senior digital marketing specialist. She graduated from Florida International University and is a member of the Academy of Nutrition and Dietetics. In her free time, she enjoys photography, travel, cooking, art, music, and nature.

331. Fact Checking the New Food Guidelines - Life Extension

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Play Episode Listen Later Jan 26, 2026 43:16

How much protein should you eat? The new 2025-2030 Dietary Guidelines for Americans are shaking up the nutrition landscape! In this episode of Live Foreverish, Dr. Crystal sits down with registered dietitian, Holli Ryan, to discuss major updates, including the return of full-fat dairy and increased protein recommendations. The conversation also explores challenges in implementing these changes at home and in schools, conflicting messages about fat, and the removal of specific alcohol limits. #LELEARN #EDULFsocial Guest Bio: Holli Ryan is a food and nutrition expert, registered and licensed dietitian-nutritionist, health and wellness writer, blogger, and senior digital marketing specialist. She graduated from Florida International University and is a member of the Academy of Nutrition and Dietetics. In her free time, she enjoys photography, travel, cooking, art, music, and nature.

#62 Rosie Martin - Plant Based Dietitian

Vegan Boss Radio

Play Episode Listen Later Jan 20, 2026 54:30

In this episode of Vegan Boss Radio, Shawna is joined by Rosie Martin, a UK-based registered dietitian, to break down some of the most common misconceptions and challenges people face when eating plant-based. Together, they explore: Widespread myths and misinformation around plant-based nutrition Nutrients people tend to worry about unnecessarily, and the ones that actually deserve attention Gut health, bloating, and why fibre is often misunderstood Concerns with the new U.S. Food Guide and how nutrition guidance is often oversimplified online About the Guest Rosie is a UK registered dietitian working in the NHS and as a plant-based diet specialist in private practice through her business Rosemary Nutrition & Dietetics. As a former zoologist with experience in animal behaviour and welfare, Rosie turned to a fully vegan diet in 2014 and retrained in nutrition. Having studied the theory of plant-based nutrition and experienced the real-life physical and psychological benefits, Rosie now works to support others embrace a plant-based diet and lifestyle for human, animal and planetary health. This episode is ideal for anyone who wants a more grounded, evidence-based approach to plant-based eating. Learn more about Rosie and the services she offers: Website: www.rosemarynutrition.co.uk Instagram: @plantdietitianrosie Link to free weight-loss session: https://www.rosemarynutrition.co.uk/register-2/ __________________________________________________________________

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Nutrition Content of Animal & Plant Foods: Beef, Plant-Based Meat, Raw vs. Processed Milk | Stephan Van Vliet

Mind & Matter

Play Episode Listen Later Jan 9, 2026 96:15

Send us a textHow agricultural practices influence the nutrient density of foods, particularly meat, and the importance of hidden compounds beyond standard nutrition labels.TOPICS DISCUSSED:Nutrient density profiling: Labs analyze thousands of compounds beyond macros and vitamins; this “dark matter” includes phytonutrients that may support health despite not being essential.Phytonutrients in foods: Plant secondary metabolites like polyphenols act as antioxidants and influence pathways like mTOR; animals convert plant compounds into bioactives humans access via meat.Red meat definition: Refers to meats high in myoglobin, including beef and lamb; most meats are red in wild forms, but human intervention affects color and classification.Ruminant animals: Animals like cows that have multi-chambered stomachs to digest plants; this metabolism differs from non-ruminants (e.g. chickens), affecting nutrient profiles in their meat.Grass-fed vs. grain-fed beef: Grass-fed has higher omega-3 fats and phytonutrients from diverse plants; studies show it improves human omega-6:3 ratios and biomarkers from grass-fed, pastured-raised animals.Farming practices & variations: Plant diversity boosts beef nutrients.Upcoming research: Long-term trials on effects of pasture-raised foods on human health; interactive dashboards for farmers to profile nutrients and inform policy.ABOUT THE GUEST: Stephan Van Vliet, PhD is an Assistant Professor in the Department of Nutrition, Dietetics, and Food Sciences at Utah State University, where he directs the Center for Human Nutrition Studies, focusing on linking food production systems to nutrient profiles and conducting clinical trials on health impacts.Support the showAffiliates: Lumen device to optimize your metabolism for weight loss or athletic performance. MINDMATTER gets you 15% off. AquaTru: Water filtration devices that remove microplastics, metals, bacteria, and more from your drinking water. Through link, $100 off AquaTru Carafe, Classic & Under Sink Units; $300 off Freestanding models. Seed Oil Scout: Find restaurants with seed oil-free options, scan food products to see what they're hiding, with this easy-to-use mobile app. KetoCitra—Ketone body BHB + electrolytes formulated for kidney health. Use code MIND20 for 20% off any subscription (cancel anytime) For all the ways you can support my efforts

Building a Legacy in Nutrition Communication: A Conversation with Barb Mayfield

Dietitian Boss with Libby Rothschild MS, RD, CPT

Play Episode Listen Later Dec 22, 2025 21:34

In this insightful episode, Libby Rothschild is joined by Barb Mayfield, MS, RDN, FAND—founder and president of Nutrition Communicator, LLC and editor of Communicating Nutrition: The Authoritative Guide. Barb shares her incredible journey as a leader in the field of nutrition communication, her passion for empowering dietitians to become confident communicators, and the legacy she's building through her work and writing. Together, they explore the critical role of communication in dietetics, the development and impact of the Communicating Nutrition textbook, and what the future holds for the profession.

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253: Interview with Niliarys Sifre (Nutrition PhD Student at FIU)

Dietetics with Dana

Play Episode Listen Later Dec 19, 2025 30:14

Send us a message!What is like to be a RD2Be getting a PhD? In this episode Dana interviews Nili about her pathway to becoming a nutrition PhD student. Follow her on Instagram at @fuelingaphdNiliarys Sifre is a doctoral student in Dietetics and Nutrition at Florida International University (FIU), where she also earned her Bachelor of Science in Dietetics and Nutrition with a minor in Psychology. With a strong academic record and extensive research involvement, she has contributed to multiple studies on diet, obesity, food environments, and disordered eating, resulting in several peer-reviewed publications and national conference presentations.At FIU, Niliarys has served as a Research Assistant in the MetA Bone Lab, Snackability Lab, and other nutrition research initiatives, gaining expertise in participant recruitment, data analysis, laboratory methods, and scientific writing. She has also worked as a Teaching Assistant in the Fundamentals of Nutrition course, combining her passion for education with hands-on mentoring of undergraduate students.Beyond her academic work, Niliarys has demonstrated leadership as Co-President of Project Sunshine and as Newsletter Editor for the Student Dietetic Association, where she helped organize community initiatives and outreach events. She has also led nutrition education programming at the Mexican Consulate in Miami and gained practical experience in sports nutrition and private practice settings.Her research and professional interests center on improving dietary behaviors, gut inflammation, and promoting evidence-based nutrition education. Fluent in Spanish and committed to advancing public health, Niliarys aims to build a career as a nutrition scientist dedicated to addressing health disparities through research, teaching, and community engagement.

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WiN-WiN: Turning Food Waste into Community Meals