Podcasts about dietetics

What if getting older didn't have to mean slowing down?At 84, Vesanto Melina, MS, Registered Dietitian, is living proof that our later years can still be active, productive and full of purpose. She's still writing books, speaking, counseling clients and hitting the gym for five fitness classes a week. And she has decades of science and experience behind what she teaches.Vesanto is the author or co-author of 15 books on plant-based nutrition, including books recognized by the American Library Association as go-to resources in the field. Her latest, Plant-Powered Seniors, was written with Brenda Davis, RD and Dr. Charlyn Black. She also co-authored the #1 Amazon bestseller Plant-Powered Protein. Vesanto has taught nutrition at Bastyr University and the University of British Columbia, received both the Ryley-Jeffs Memorial Award and a lifetime achievement award as a dietitian and served as lead author of the Academy of Nutrition and Dietetics' position paper on vegetarian diets across the life cycle.In this episode of NHA Today, Dr. Stephan Esser talks with Vesanto about what she's learned from more than three decades of vegan living and a lifetime spent studying nutrition. They dig into why she now emphasizes a well-planned plant-based diet, why legumes deserve a bigger place on our plates and the nutrients that become especially important as we age, including protein, calcium, vitamin D and omega-3s.They also explore the other side of healthy aging: staying strong and independent. Vesanto shares how exercise supports bone health, balance and fall prevention, why small changes can make a meaningful difference and why it's never too late to improve the way you eat and live.Whether you're already in your 70s or 80s or thinking about the health you want decades from now, this conversation offers a different vision of aging and practical ways to stay strong, active and engaged for the years ahead.Links and ResourcesOrder Plant-Powered Seniors:https://plant-poweredprotein.com/Learn more about Vesanto Melina:https://nutrispeak.com/Follow Dr. Esser on Instagram:@esserhealthNHA Today on YouTube:https://www.youtube.com/@nationalhealthassociationNational Health Association:https://www.healthscience.org/

Host: Anna Cason, RD Senior Extension Associate, Polk-Dalton Clinic Guests: Courtney Luecking, PhD, MPH, RDN Extension Specialist for Maternal and Child Health, Department of Dietetics and Human Nutrition Ashley Board, Extension Agent for Family and Consumer Sciences, Caldwell County Season 9 | Episode 8 In this episode of Talking FACS host Anna Cason speaks with Dr. Courtney Luecking and Caldwell County FCS agent Ashley Board about Dr. Yum's Food Adventure — a research-based, multi-sensory nutrition program for preschoolers now piloted by Kentucky Cooperative Extension. They discuss the program's expert-backed design, the statewide pilot, results, and how lessons use tasting, touching, smelling, movement, and positive language to make new foods familiar and fun. Ashley shares practical classroom strategies, memorable successes like pomegranate day, and takeaways for families. For more information, contact your local Family and Consumer Sciences Extension agent. Connect with FCS Extension through the links below for more information about the topics discussed on Talking FACS. Kentucky Extension Offices UK FCS Extension           Website           Facebook           Instagram           FCS Learning Channel

If you're a woman in her 40s, 50s, and 60s and you're navigating pre-menopause and menopause and you're feeling exhausted. Your guts are all a mess and you're wondering what to do. Well, you've entered the wild, wild west of menopause. Because everybody has a different theory. Today’s guest, Cindy Dupuie is here to help us untangle that mess, get some clear guidance and direction. She's a functional medicine practitioner nutritionist, whose specialty is digestion, thyroid, bloodwork, and women in their pause years. So join us for a very revealing conversation! After Western medicine failed to provide Cindy Dupuie with any hope of healing her health crisis or relieving her from chronic illness, she took matters into her own hands. By following functional medicine's, root cause approach, Cindy healed herself. She became a nutritionist, and has been certified in functional medicine since 2008. Cindy is the founder of A Living Balance. Where her wellness practice is focused on diet and lifestyle modification to improve metabolic health, diabetes, heart disease, and to reverse the aging process by finding the root cause of chronic disease and by correcting any imbalances found within the digestive system, in hormones, or in the detoxification system. Watch or listen to the show to be inspired to make small lifestyle changes today and get your healing started to feel better and live a balanced life at the top of your game. You’re Invited! FREE GIFT: Download Lab Checklist for The Pause Years https://mailchi.mp/ec838eef0e74/lab-checklist WATCH: What End Is Up When It Comes To HRT https://youtu.be/A-jMfvQifjo Signature Course: Grace In Transition for Women Of A Certain Age https://alivingbalance.net/course/   CINDY DUPUIE BIO Cindy's been helping both men and women for over 20 years who were sick and tired of feeling sick and tired. She's a functional medicine practitioner/nutritionist whose specialty is digestion, thyroid, blood work, and women in their Pause years. It's her goal to educate and empower women to advocate for themselves. Cindy received her BS degree in Dietetics many moons ago and then found Functional Medicine over 23 years ago when she was going through a very difficult time in her life- her digestive system was rebelling like a teenager, and was thrown into an early menopause at the age of 43. Since that time, she's never looked back and has helped 100's of clients heal through the functional medicine lens. One of Cindy's super powers is to research, connect the dots, listen and to teach. She likes to dig deep. She doesn't take things at face value. She's happiest when she's in front of an audience, even an audience of one. Along with helping her ladies in her 1:1 telehealth practice, she offers courses, lab work assessments and teaches yoga. She's also a mom and grandma. Her main goal is to help women have the ability to be their own healthcare advocate. LINKS Website: https://alivingbalance.net Instagram https://www.instagram.com/cindy_dupuie/ YouTube channel https://www.youtube.com/@alivingbalance   YOUR GUIDE TO SOUL NECTAR: KERRI HUMMINGBIRD Kerri Hummingbird, Medicine Woman, Mother and Mentor, is the Founder of Inner Medicine Training, a Mystery School that shares potent ancient traditions from the Andes and Himalayas for owning your wisdom and living your purpose. She is the #1 international best-selling author of “Inner Medicine: Becoming One with Mother Earth for the Survival of Humanity”, “Love Is Fierce: Healing the Mother Wound”, “The Second Wave: Transcending the Human Drama” (on the int'l bestseller charts for over 6 years) and the award-winning best-selling book “Awakening To Me: One Woman's Journey To Self Love” which describes the early years of her spiritual awakening. As the host of Soul Nectar Show, Ms. Hummingbird inspires people to lead their lives wide awake with an authenticity, passion and purpose that positively impacts others. As a healer and mentor, she catalyzes mind-shifts that transform life challenges into gifts of wisdom. If you are wondering what the heck is going on, the answer is simple. We are in the process of a massive shift in consciousness that can most aptly be described as the metamorphosis from caterpillar to butterfly. As a medicine woman, I guide you to the next deepest understanding and embodiment of yourself as a spiritual being. Whether you receive a shamanic healing session, participate in the Reinvent Yourself Training program, or join us for Inner Medicine Training, one thing is certain: you will connect more deeply with your true self and learn to navigate the changes in your life from an empowered space within. SCHEDULE A FREE DISCOVERY SESSION: https://tinyurl.com/SoulNectarChat JOIN SOUL NECTAR TRIBE! https://kerrihummingbird.com/membership In Soul Nectar Tribe, we are joining forces to influence a new conversation on the planet…one that respects and honors all of life and looks forward seven generations to ensure the consequences of our actions are what we choose to create for our descendents. When we join our sparks together in community and comraderie, we become a powerful beacon of light and hope. FREE GIFTS! 1. Receive the free Reinvent Yourself ebook and guided meditations at http://www.kerrihummingbird.com/gift 2. Receive the Second Wave Guided Meditation Pack for free at http://www.thesecondwave.media LINKS FOR KERRI HUMMINGBIRD Website: www.kerrihummingbird.com Facebook: https://www.facebook.com/kerri.hummingbird.sami Instagram: https://www.instagram.com/kerri.hummingbird/ YouTube: https://www.youtube.com/@soulnectarshow LinkedIn: https://www.linkedin.com/in/kerrihummingbird/

Host: Mindy McCulley, MS, Extension Specialist for Instructional Support, Family and Consumer Sciences Extension, University of Kentucky  Guest: Courtney Luecking, PhD Assistant Extension Professor and Extension Specialist for Maternal and Child Health, Department of Dietetics and Human Nutrition Season 9 | Episode 7 In this episode of Talking FACS Courtney Luecking, Extension Specialist for Maternal and Child Health, shares why breastfeeding is important, guidance recommendations, and the health benefits for babies, parents, and communities. The episode covers real barriers families face from hospital policies, lack of support, and cultural norms to return-to-work challenges. With Kentucky data, Dr. Luecking explains the concept of continuity of care and why coordinated, community-wide support matters. Listeners will hear practical actions community members and organizations can take, from offering welcoming spaces and small acts of support to connecting families with local resources and promoting workplace and policy changes to make breastfeeding easier and more sustainable. Connect with FCS Extension through the links below for more information about the topics discussed on Talking FACS. Kentucky Extension Offices UK FCS Extension           Website           Facebook           Instagram           FCS Learning Channel

Episode Notes For women who strength train, nutrition is the thing everyone has an opinion on and almost nobody explains clearly. The information is loud, it is contradictory, and a lot of it is coming from people who spent a week getting a certification online. The result is food noise — the constant mental chatter around what to eat, when to eat it, whether you ate too much or the wrong things — and it is exhausting. In this episode you will get clear, evidence-based answers from someone who spent four years and over 1,200 supervised clinical hours earning the right to give them. Sarah Bomer is a registered dietician, personal trainer, pre and postnatal specialist, and one of the newest assistant coaches on the BroadsCOACH team. She holds her master's degree in Nutrition and Dietetics from Metro State University of Denver and completed her dietetic internship at Children's Hospital before passing her national registration exam. She trains primarily women with a focus on building a relationship with food that actually supports their training — not one that makes it harder. What's Discussed: Who Sarah Bomer is — five years in fitness, group training to private clients, bridal and pre/postnatal specialization, and the four-year journey to becoming a registered dietician   RD vs. nutritionist — what the credential difference actually means, what it takes to become a registered dietician (master's degree, 1,200+ supervised hours, national registration exam), and why the word "nutritionist" has almost no legal or educational protection behind it   Why Sarah chose the evidence-based RD path over the shorter route — and what that deeper clinical training gives her clients that a nutritionist certification cannot   Protein for women — how much, why it matters, and what consistently undereating it actually costs you   What food noise is, why it is so consuming for women who are already doing everything right, and what it actually takes to quiet it   Why diets fail — the diet culture trap and what a sustainable approach to nutrition actually looks like versus restriction dressed up as a plan   Building a balanced plate — how to structure meals to hit macro and micronutrient goals without it becoming another thing to overthink   Food tracking — when it is a useful tool, when it starts working against you, and how to know which one it is for you   GLP-1 medications (Ozempic, Wegovy) — a nuanced, non-judgmental take on where they have a legitimate place, where they are being misused, and why undereating and malnourishment are the most common things she sees with clients on them   Rapid fire myth-busting: carbs after 6pm make you gain weight, you need to detox, eating fat makes you fat, you can out-train a bad diet, fruit has too much sugar, everyone should be gluten-free, breakfast is the most important meal of the day, if you can't pronounce an ingredient you should not eat it   What it is actually like to work with BroadsCOACH clients — and why the mindset women bring to Broads makes them a different kind of client to work with   The one piece of nutrition advice every woman should hear: nourish your body consistently   Ready to work with a coach who integrates training and nutrition the way it was always meant to be? Apply for BroadsCOACH at https://www.broads.app/broadscoach.   Learn more about Broads: https://www.broads.app/ https://www.instagram.com/broads_coach/ Check out more from Tara LaFerrara: https://www.taralaferrara.com/ https://www.instagram.com/taralaferrara/ YouTube: @TaraLaferrara TikTok: @taralaferrara Check out more from Sarah Bomer: Instagram: https://www.instagram.com/sarahbomersrd/

Send us a message!This solo episode celebrates the 300th episode of Dietetics with Dana and focuses on a common problem: doing well on practice exams but still not passing the real exam. Dana explains why that gap happens and walks through practical ways to improve test-day performance, confidence, and exam strategy.Apply for tutoring here. Start your free trial here and grab the grading log here. 

Episode 100! My very first guest, Meredith Price is back on the pod. We have both been sports dietitians for 10 years and we share 10 lessons we have learned over the past decade! Fun Fact: I became an RD on August 9, 2016 and got my first full-time job offer at UConn August 9, 2017! August 9th has a special place in my heart! Meredith Price is the Assistant Athletic Director, Performance Nutrition at the University of Utah where she leads the nutrition department and works primarily with men's basketball, gymnastics, ski, and baseball. Prior to Utah, she was the Associate Director of Performance Nutrition at the University of Washington and worked with the US Olympic and Paralympic Committee, including supporting athletes at the 2016 Rio Olympics. Meredith holds a Master's in Sport Nutrition from the University of Colorado, Colorado Springs and a Bachelor's in Dietetics from the University of Georgia.Liz Wluka Michaels is the Assistant Athletics Director, Sports Nutrition at Boston College, where she leads performance nutrition services for 30+ teams. Previously, she was the first full-time Director of Sports Nutrition at the University of Connecticut. Liz is also the founder and host of Sports RD Snippets, launched in 2020 to help guide and inspire future sports dietitians. She is passionate about mentoring the next generation of sports RDs and helping them navigate their careers.Looking to start your career with confidence? Check out the website www.sportsrdsnippets.com to learn more on how I can help you! 

The noise in women's fitness has never been louder—and if you're wondering who to trust, you're not alone.  Every scroll seems to deliver a new expert, a new rule, or a new warning that contradicts the last one, leaving many women feeling more confused than confident.  Let's cut through the hype to help you understand why these conflicting messages exist and how to evaluate them without getting pulled into the latest trend. You'll learn a practical way to separate evidence from opinion so you can make informed decisions that actually support your health, strength, and longevity.  Instead of adding to the noise in women's fitness, this conversation gives you the clarity and confidence to focus on what truly matters If this episode made you flip your workout routine — share it!

We get more listener emails about diet and MS than almost any other topic. If you're curious about how some of the well-known diets for MS actually stack up, or you're interested in understanding the connection between diet and MS-related fatigue, or you want to know what the biggest obstacle to staying on a new diet is (and this may surprise you), then this is the episode for you. We're devoting this week's entire episode to my conversation with Dr. Tyler Titcomb, an assistant professor in the Department of Dietetics and Nutrition, and a registered dietitian with a PhD in Nutritional Sciences in the Department of Neurology at the University of Kansas Medical Center. We have a lot to talk about! Are you ready for RealTalk MS??! This Week: We're taking a deep dive into diet and MS  :22 Dr. Tyler Titcomb breaks down what you need to know about how diet influences multiple sclerosis and why it plays such a key role.  :54 Share this episode  25:22 Next week  25:41 SHARE THIS EPISODE OF REALTALK MS Just copy this link & paste it into your text or email: https://realtalkms.com/466 ADD YOUR VOICE TO THE CONVERSATION I've always thought about the RealTalk MS podcast as a conversation. And this is your opportunity to join the conversation by sharing your feedback, questions, and suggestions for topics that we can discuss in future podcast episodes. Please shoot me an email or call the RealTalk MS Listener Hotline and share your thoughts! Email: jon@realtalkms.com Phone: (310) 526-2283 And don't forget to join us in the RealTalk MS Facebook group! LINKS If your podcast app doesn't allow you to click on these links, you'll find them in the show notes at www.RealTalkMS.com JOIN: The RealTalk MS Facebook Group https://facebook.com/groups/realtalkms REVIEW: Give RealTalk MS a rating and review http://www.realtalkms.com/review Follow RealTalk MS on X, @RealTalkMS_jon, and subscribe to our newsletter at our website, RealTalkMS.com. RealTalk MS Episode 466 Guest: Dr. Tyler Titcomb Privacy Policy

100 Folgen Vegan Performance Podcast: Wir blicken zurück auf unsere wichtigsten Erkenntnisse, kontroversesten Aussagen und spannendsten Gespräche rund um Ernährung, Training, Gesundheit und Veganismus. Welche Themen sind heute noch relevant – und wo hat sich unsere Sicht verändert? ------------------------------------------------------------------------ Dominiks Buch zur pflanzenbasierten Sporternährung im UTB-Verlag: https://www.utb.de/doi/book/10.36198/9783838560328 Dominiks Gesundheitscommunity: www.gsundes-hannover.de Dominiks Online-Knie-Kurs: https://gsundes-hannover.de/knieschmerzen/ Dominiks Online-Rücken-Kurs: https://copecart.com/products/34bd5abb/checkout Marcs veganes Online-Fitness-Coaching: https://vegainer-academy.com/ Marcs Online-Kurs: https://www.copecart.com/products/a50f88f2/checkout ------------------------------------------------------------------------ Werbung: Dieser Podcast wird unterstützt von der Firma Watson Nutrition. Die Firma bietet als einzige umfassend laborgeprüfte Nahrungsergänzungsmittel für eine optimierte Nährstoffversorgung. Zum Angebot zählen Multi-Supplemente, Mono-Supplemente, Sportsupplemente wie Kreatin oder auch Proteinriegel, Shakes und essenzielle Aminosäuren Mit dem Code veganperformance erhältst du 5 % Rabatt auf deine Bestellung.  Zur Firmenwebseite: Watson Nutrition ------------------------------------------------------------------------ Redaktionelle Anmerkungen Zum Thema intuitive Ernährung und langfristige Gewichtsabnahme – ab 00:18:08 Intuitive Ernährung ist nicht grundsätzlich „größtenteils unerforscht“. Es liegen systematische Übersichtsarbeiten vor, insbesondere zu Essverhalten, Körperbild und psychischem Wohlbefinden. Begrenzter ist die Evidenz dafür, dass intuitive Ernährung langfristig zu einer relevanten Gewichtsabnahme oder automatisch zum Normalgewicht führt. Auch die Aussage, dass nach fünf Jahren über 90 Prozent der Menschen wieder ihr Ausgangsgewicht erreichen oder darüber liegen, ist in dieser Allgemeingültigkeit nicht ausreichend belegt. Gewichtszunahmen nach Diäten sind häufig, die Ergebnisse unterscheiden sich aber je nach Intervention, Personengruppe und Nachbetreuung deutlich. Zum Einfluss von Alkohol auf die Muskelproteinsynthese – ab 00:27:33 Die im Podcast genannten 10 bis 20 Prozent stimmen nicht mit der vermutlich gemeinten Studie überein. Nach einer sehr hohen Alkoholzufuhr von 1,5 Gramm pro Kilogramm Körpergewicht war die Muskelproteinsynthese trotz Proteinzufuhr etwa 24 Prozent und bei Alkohol plus Kohlenhydraten etwa 37 Prozent geringer. Untersucht wurde die kurzfristige Muskelproteinsynthese, nicht der langfristige Muskelaufbau. Ein einzelnes Bier macht eine Trainingseinheit dennoch nicht wertlos. Zum Zusammenhang zwischen Schlafmangel und Energieaufnahme – ab 01:33:50 Die genannten 300 bis 400 zusätzlichen Kilokalorien beziehen sich nicht auf jede einzelne Stunde Schlafmangel. Eine Meta-Analyse zeigte unter experimentell verkürzten Schlafbedingungen im Durchschnitt eine etwa 385 Kilokalorien höhere tägliche Energieaufnahme als unter normalen Schlafbedingungen. Zum Einfluss von Hormonen auf das Abnehmen – ab 01:50:36 Hormone sind nicht lediglich eine Folge des Lebensstils. Besonders während der Menopause können hormonelle Veränderungen Körperzusammensetzung, Fettverteilung, Appetit und möglicherweise den Energieverbrauch beeinflussen. Sie setzen die Energiebilanz jedoch nicht außer Kraft, können die Gewichtskontrolle aber erschweren. Quellenverzeichnis Al Khatib, H. K., Harding, S. V., Darzi, J., & Pot, G. K. (2017). The effects of partial sleep deprivation on energy balance: A systematic review and meta-analysis. European Journal of Clinical Nutrition, 71(5), 614–624. American College of Obstetricians and Gynecologists. (2020). Physical activity and exercise during pregnancy and the postpartum period: ACOG Committee Opinion No. 804. Obstetrics & Gynecology, 135(4), e178–e188. Babbott, K. M., Cavadino, A., Brenton-Peters, J., Consedine, N. S., & Roberts, M. (2023). Outcomes of intuitive eating interventions: A systematic review and meta-analysis. Eating Disorders, 31(1), 33–63. Barbaresko, J., Bröder, J., Conrad, J., Szczerba, E., Lang, A., & Schlesinger, S. (2025). Ultra-processed food consumption and human health: An umbrella review of systematic reviews with meta-analyses. Critical Reviews in Food Science and Nutrition, 65(11), 1999–2007. Crimarco, A., Springfield, S., Petlura, C., Streaty, T., Cunanan, K., Lee, J., Fielding-Singh, P., Carter, M. M., Topf, M. A., Wastyk, H. C., Sonnenburg, E. D., Sonnenburg, J. L., & Gardner, C. D. (2020). A randomized crossover trial on the effect of plant-based compared with animal-based meat on trimethylamine-N-oxide and cardiovascular disease risk factors in generally healthy adults: Study With Appetizing Plantfood-Meat Eating Alternative Trial. The American Journal of Clinical Nutrition, 112(5), 1188–1199. Deutsche Gesellschaft für Ernährung & Österreichische Gesellschaft für Ernährung. (2025). Referenzwerte für die Nährstoffzufuhr (3. Aufl.). Deutsche Gesellschaft für Ernährung. Eaton, M., Probst, Y., Foster, T., Messore, J., & Robinson, L. (2024). A systematic review of observational studies exploring the relationship between health and non-weight-centric eating behaviours. Appetite, 199, Article 107361. EFSA Panel on Dietetic Products, Nutrition and Allergies. (2016). Dietary reference values for choline. EFSA Journal, 14(8), Article 4484. Fernández-Rodríguez, R., Bizzozero-Peroni, B., Díaz-Goñi, V., Garrido-Miguel, M., Bertotti, G., Roldán-Ruiz, A., & López-Moreno, M. (2025). Plant-based meat alternatives and cardiometabolic health: A systematic review and meta-analysis. The American Journal of Clinical Nutrition, 121(2), 274–283. Forschungsinstitut für pflanzenbasierte Ernährung & Veganuary. (2026). Gießener vegane Lebensmittelpyramide. Greendale, G. A., Sternfeld, B., Huang, M., Han, W., Karvonen-Gutierrez, C., Ruppert, K., Cauley, J. A., Finkelstein, J. S., Jiang, S.-F., & Karlamangla, A. S. (2019). Changes in body composition and weight during the menopause transition. JCI Insight, 4(5), Article e124865. Grider, H. S., Douglas, S. M., & Raynor, H. A. (2021). The influence of mindful eating and/or intuitive eating approaches on dietary intake: A systematic review. Journal of the Academy of Nutrition and Dietetics, 121(4), 709–727.e1. Hartmann-Boyce, J., Theodoulou, A., Oke, J. L., Butler, A. R., Bastounis, A., Dunnigan, A., Byadya, R., Cobiac, L. J., Scarborough, P., Hobbs, F. D. R., Sniehotta, F. F., Jebb, S. A., & Aveyard, P. (2023). Long-term effect of weight regain following behavioral weight management programs on cardiometabolic disease incidence and risk: Systematic review and meta-analysis. Circulation: Cardiovascular Quality and Outcomes, 16(4), Article e009348. Hevia-Larraín, V., Gualano, B., Longobardi, I., Gil, S., Fernandes, A. L., Costa, L. A. R., Pereira, R. M. R., Artioli, G. G., Phillips, S. M., & Roschel, H. (2021). High-protein plant-based diet versus a protein-matched omnivorous diet to support resistance training adaptations: A comparison between habitual vegans and omnivores. Sports Medicine, 51(6), 1317–1330. Intergovernmental Panel on Climate Change. (2023). Climate change 2023: Synthesis report (H. Lee & J. Romero, Eds.). IPCC. Kalhoff, H., Rudloff, S., Ensenauer, R., Hensel, K., Kauth, T., Posovszk, C., & Weihrauch-Blüher, S., für die Ernährungskommission der Deutschen Gesellschaft für Kinder- und Jugendmedizin. (2026). Vegetarische und vegane Ernährung bei Kindern und Jugendlichen – ein Update. Monatsschrift Kinderheilkunde. Advance online publication. Klug, A., Barbaresko, J., Alexy, U., Kühn, T., Kroke, A., Lotze-Campen, H., Nöthlings, U., Richter, M., Schader, C., Schlesinger, S., Virmani, K., Conrad, J., & Watzl, B. (2024). Update of the DGE position on vegan diet—Position statement of the German Nutrition Society. Ernährungs Umschau, 71(7), 60–84. Kreider, R. B., Kalman, D. S., Antonio, J., Ziegenfuss, T. N., Wildman, R., Collins, R., Candow, D. G., Kleiner, S. M., Almada, A. L., & Lopez, H. L. (2017). International Society of Sports Nutrition position stand: Safety and efficacy of creatine supplementation in exercise, sport, and medicine. Journal of the International Society of Sports Nutrition, 14, Article 18. Mountjoy, M., Ackerman, K. E., Bailey, D. M., Burke, L. M., Constantini, N., Hackney, A. C., Heikura, I. A., Melin, A., Pensgaard, A. M., Stellingwerff, T., Sundgot-Borgen, J. K., Torstveit, M. K., Jacobsen, A. U., Verhagen, E., Budgett, R., Engebretsen, L., & Erdener, U. (2023). 2023 International Olympic Committee's consensus statement on Relative Energy Deficiency in Sport. British Journal of Sports Medicine, 57(17), 1073–1097. Parr, E. B., Camera, D. M., Areta, J. L., Burke, L. M., Phillips, S. M., Hawley, J. A., & Coffey, V. G. (2014). Alcohol ingestion impairs maximal post-exercise rates of myofibrillar protein synthesis following a single bout of concurrent training. PLOS ONE, 9(2), Article e88384. Reed, K. E., Camargo, J., Hamilton-Reeves, J., Kurzer, M., & Messina, M. (2021). Neither soy nor isoflavone intake affects male reproductive hormones: An expanded and updated meta-analysis of clinical studies. Reproductive Toxicology, 100, 60–67. Richter, M., Tauer, J., Conrad, J., Heil, E., Kroke, A., Virmani, K., & Watzl, B. (2024). Alcohol consumption in Germany, health and social consequences and derivation of recommendations for action—Position statement of the German Nutrition Society. Ernährungs Umschau, 71(10), 125–139. Thomas, D. T., Erdman, K. A., & Burke, L. M. (2016). American College of Sports Medicine joint position statement: Nutrition and athletic performance. Medicine & Science in Sports & Exercise, 48(3), 543–568. U.S. Department of Health and Human Services & U.S. Department of Agriculture. (2026). Dietary Guidelines for Americans, 2025–2030 (10th ed.). Weidlinger, S., Winterberger, K., Pape, J., Weidlinger, M., Janka, H., von Wolff, M., & Stute, P. (2023). Impact of estrogens on resting energy expenditure: A systematic review. Obesity Reviews, 24(10), Article e13605.

Have you ever asked yourself: should I do Keto? Is white rice good for me? Am I eating too many carbohydrates? If so, then this episode of The Food Chain is for you. Carbohydrate-rich foods are everywhere and they're delicious. But are they good for us? Carbs have a reputation for spiking our blood sugar and making us fat. But is that reputation deserved? Ruth Alexander talks to Javier Gonzalez, Professor of Nutrition and Metabolism at the University of Bath in England and US-based dietitian Julie Stefanski from the Academy of Nutrition and Dietetics to find out whether we've been approaching carbohydrates all wrong. Plus: are there some populations who need to think more carefully about carbs than others? Dr Nelum Dharmapriya thinks so. She's an Australian family doctor with a special interest in metabolic health in South Asian populations. She advises her patients to make some tweaks to the traditional South Asian carbohydrate-rich diet and says it can be done without losing heritage and identity.If you would like to get in touch with the show, please email: thefoodchain@bbc.co.ukProduced by Lexy O'Connor and Beatrice Pickup.(Image: A woman stares over her sunglasses as she slurps pasta from a fork in a sunlit garden.Credit: Getty images/BBC)

Warum kreisen unsere Gedanken manchmal ständig ums Essen? Mit Ernährungspsychologe Frédéric Letzner sprechen wir über Food Noise, Diäten und Verbote, emotionales Essen, intuitive Ernährung, Bodybuilding, Social Media und GLP‑1‑Abnehmspritzen. Dabei geht es um die Frage, wann Gesundheitsstreben kippt – und wie ein entspannteres Verhältnis zu Essen und Körper entstehen kann. ------------------------------------------------------------------------ Dominiks Buch zur pflanzenbasierten Sporternährung im UTB-Verlag: https://www.utb.de/doi/book/10.36198/9783838560328 Dominiks Gesundheitscommunity: www.gsundes-hannover.de Dominiks Online-Knie-Kurs: https://gsundes-hannover.de/knieschmerzen/ Dominiks Online-Rücken-Kurs: https://copecart.com/products/34bd5abb/checkout Marcs veganes Online-Fitness-Coaching: https://vegainer-academy.com/ Marcs Online-Kurs: https://www.copecart.com/products/a50f88f2/checkout Frédérics Instagram-Kanal: https://www.instagram.com/frederic.letzner.official/?hl=de Frédérics Webseite: https://fredericletzner.de/ Frédérics Online-Kurse: https://fredericletzner-kurs.de/ ------------------------------------------------------------------------ Dieser Podcast wird unterstützt von der Firma Watson Nutrition. Die Firma bietet als einzige umfassend laborgeprüfte Nahrungsergänzungsmittel für eine optimierte Nährstoffversorgung. Zum Angebot zählen Multi-Supplemente, Mono-Supplemente, Sportsupplemente wie Kreatin oder auch Proteinriegel, Shakes und essenzielle Aminosäuren Mit dem Code veganperformance erhältst du 5 % Rabatt auf deine Bestellung.  Zur Firmenwebseite: Watson Nutrition ------------------------------------------------------------------------ Redaktionelle Anmerkungen 00:16:10:17–00:17:08:17 – Trauma und Disziplin: Trauma ist ein Risikofaktor für Adipositas und Binge Eating, aber keine belegte Erklärung für „die meisten“ Fälle. „Die allermeisten adipösen Menschen sind hochdiszipliniert“ sollte als therapeutische Erfahrung Frédérics gekennzeichnet werden, nicht als epidemiologischer Fakt. 00:21:54:17–00:29:47:17 – Bodybuilding und Clean Eating: Bodybuilding ist keine „Essstörung der Männer“. Es kann mit erhöhtem Risiko für gestörtes Essverhalten und Muskeldysmorphie verbunden sein. Ebenso können rigide Clean-Eating-Regeln und Essanfälle zusammenhängen, gehören aber nicht zwangsläufig zusammen. 00:51:58:17–00:56:05:17 – Fasten, Körperhass und Veganismus: Fasten „zerstört“ Hunger- und Sättigungssignale nicht generell. Es kann bei vulnerablen Menschen problematisch werden. Auch die behauptete hohe Dunkelziffer an Essstörungen unter vegan lebenden Menschen ist nicht belegt. Eine vegane Ernährung kann in Einzelfällen Restriktion verdecken, ist aber nicht automatisch ein Risikomarker. 01:09:03:17–01:09:58:17 – Langzeitfolgen von GLP-1: „Langzeitfolgen sind unbekannt“ ist zu grob. Es liegen inzwischen Daten über mehrere Jahre vor; offene Fragen betreffen besonders lebenslange Anwendung und sehr seltene Folgen. Quellenverzeichnis American Psychiatric Association. (2022). Diagnostic and statistical manual of mental disorders (5th ed., text rev.). American Psychiatric Association Publishing. Arnaut, T., Duncan, S., Faurby, M., Hahn-Pedersen, J. H., Kvist, K., Steenackers, N., & Buse, J. B. (2026). Retrospective assessment of food noise changes after initiation of injectable semaglutide for weight management in the USA: The INFORM survey. Advances in Therapy. Advance online publication. Bacon, L., Stern, J. S., Van Loan, M. D., & Keim, N. L. (2005). Size acceptance and intuitive eating improve health for obese, female chronic dieters. Journal of the American Dietetic Association, 105(6), 929–936. Bardone-Cone, A. M., Wonderlich, S. A., Frost, R. O., Bulik, C. M., Mitchell, J. E., Uppala, S., & Simonich, H. (2007). Perfectionism and eating disorders: Current status and future directions. Clinical Psychology Review, 27(3), 384–405. Brewis, A., Hayashi, D., Gualano, B., Precinotto, M. L., Scagliusi, F. B., Stöckelová, T., SturtzSreetharan, C., West, H., Williams, O., & Masterson, T. D. (2026). Food noise: Conceptual, methodological, and ethical considerations. Appetite, 226, 108700. Bulik, C. M., Blake, L., & Austin, J. (2019). Genetics of eating disorders: What the clinician needs to know. Psychiatric Clinics of North America, 42(1), 59–73. Bundesministerium der Justiz. (o. J.). Sozialgesetzbuch Fünftes Buch – Gesetzliche Krankenversicherung: § 43 Ergänzende Leistungen zur Rehabilitation. Gesetze im Internet. Burke, L. E., Wang, J., & Sevick, M. A. (2011). Self-monitoring in weight loss: A systematic review of the literature. Journal of the American Dietetic Association, 111(1), 92–102. Camilleri, G. M., Méjean, C., Bellisle, F., Andreeva, V. A., Kesse-Guyot, E., Hercberg, S., & Péneau, S. (2017). Intuitive eating dimensions were differently associated with food intake in the general population-based NutriNet-Santé study. The Journal of Nutrition, 147(1), 61–69. Dhurandhar, E. J., Maki, K. C., Dhurandhar, N. V., Kyle, T. K., Yurkow, S., Hawkins, M. A. W., Agley, J., Ho, E. H., Cheskin, L. J., Sørensen, T. I. A., Wang, X. R., & Allison, D. B. (2025). Food noise: Definition, measurement, and future research directions. Nutrition & Diabetes, 15, Article 30. Friedrichsen, M., Breitschaft, A., Tadayon, S., Wizert, A., & Skovgaard, D. (2021). The effect of semaglutide 2.4 mg once weekly on energy intake, appetite, control of eating, and gastric emptying in adults with obesity. Diabetes, Obesity and Metabolism, 23(3), 754–762. Galloway, A. T., Fiorito, L. M., Francis, L. A., & Birch, L. L. (2006). “Finish your soup”: Counterproductive effects of pressuring children to eat on intake and affect. Appetite, 46(3), 318–323. Gemeinsamer Bundesausschuss. (2026). Richtlinie über die Durchführung der Psychotherapie (Psychotherapie-Richtlinie). Hall, K. D., & Kahan, S. (2018). Maintenance of lost weight and long-term management of obesity. Medical Clinics of North America, 102(1), 183–197. Hayashi, D., Edwards, C., Emond, J. A., Gilbert-Diamond, D., Butt, M., Rigby, A., & Masterson, T. D. (2023). What is food noise? A conceptual model of food cue reactivity. Nutrients, 15(22), Article 4809. Herbert, B. M., Blechert, J., Hautzinger, M., Matthias, E., & Herbert, C. (2013). Intuitive eating is associated with interoceptive sensitivity: Effects on body mass index. Appetite, 70, 22–30. Hudson, J. I., Hiripi, E., Pope, H. G., Jr., & Kessler, R. C. (2007). The prevalence and correlates of eating disorders in the National Comorbidity Survey Replication. Biological Psychiatry, 61(3), 348–358. Jansen, E., Mulkens, S., Emond, Y., & Jansen, A. (2008). From the Garden of Eden to the land of plenty: Restriction of fruit and sweets intake leads to increased fruit and sweets consumption in children. Appetite, 51(3), 570–575. Joubert, L. M., Gonzalez, G. B., & Larson, A. J. (2020). Prevalence of disordered eating among international sport lead rock climbers. Frontiers in Sports and Active Living, 2, Article 86. Levinson, C. A., Fewell, L., & Brosof, L. C. (2017). My Fitness Pal calorie tracker usage in the eating disorders. Eating Behaviors, 27, 14–16. Linardon, J., Tylka, T. L., & Fuller-Tyszkiewicz, M. (2021). Intuitive eating and its psychological correlates: A meta-analysis. International Journal of Eating Disorders, 54(7), 1073–1098. Look AHEAD Research Group. (2014). Eight-year weight losses with an intensive lifestyle intervention: The Look AHEAD study. Obesity, 22(1), 5–13. Loos, R. J. F., & Yeo, G. S. H. (2022). The genetics of obesity: From discovery to biology. Nature Reviews Genetics, 23(2), 120–133. McLean, C. P., Kulkarni, J., & Sharp, G. (2022). Disordered eating and the meat-avoidance spectrum: A systematic review and clinical implications. Eating and Weight Disorders, 27(7), 2347–2375. Mitchell, L., Murray, S. B., Cobley, S., Hackett, D., Gifford, J., Capling, L., & O'Connor, H. (2017). Muscle dysmorphia symptomatology and associated psychological features in bodybuilders and non-bodybuilder resistance trainers: A systematic review and meta-analysis. Sports Medicine, 47(2), 233–259. Palmisano, G. L., Innamorati, M., & Vanderlinden, J. (2016). Life adverse experiences in relation with obesity and binge eating disorder: A systematic review. Journal of Behavioral Addictions, 5(1), 11–31. Paslakis, G., Richardson, C., Nöhre, M., Brähler, E., Holzapfel, C., Hilbert, A., & de Zwaan, M. (2020). Prevalence and psychopathology of vegetarians and vegans—Results from a representative survey in Germany. Scientific Reports, 10, Article 6840. Rodriguez, P. J., Zhang, V., Gratzl, S., Do, D., Goodwin Cartwright, B., Baker, C., Gluckman, T. J., Stucky, N., & Emanuel, E. J. (2025). Discontinuation and reinitiation of dual-labeled GLP-1 receptor agonists among US adults with overweight or obesity. JAMA Network Open, 8(1), e2457349. Schaumberg, K., Anderson, D. A., Anderson, L. M., Reilly, E. E., & Gorrell, S. (2016). Dietary restraint: What's the harm? A review of the relationship between dietary restraint, weight trajectory and the development of eating pathology. Clinical Obesity, 6(2), 89–100. Schmitt, A., Frenser, M., & Fischer, T. (2025). Tendencies of eating disordered behaviours in male content creators: A social media analysis. Journal of Eating Disorders, 13, Article 201. Schultz, W. (2016). Dopamine reward prediction error coding. Dialogues in Clinical Neuroscience, 18(1), 23–32. Sundgot-Borgen, J., & Torstveit, M. K. (2004). Prevalence of eating disorders in elite athletes is higher than in the general population. Clinical Journal of Sport Medicine, 14(1), 25–32. Techniker Krankenkasse. (2026, 9. April). Ich brauche eine Ernährungsberatung: Wie unterstützt mich die TK? Teixeira, P. J., Carraça, E. V., Markland, D., Silva, M. N., & Ryan, R. M. (2012). Exercise, physical activity, and self-determination theory: A systematic review. International Journal of Behavioral Nutrition and Physical Activity, 9, Article 78. Thanarajah, S. E., Backes, H., DiFeliceantonio, A. G., Albus, K., Cremer, A. L., Hanssen, R., Lippert, R. N., Cornely, O. A., Small, D. M., Brüning, J. C., & Tittgemeyer, M. (2019). Food intake recruits orosensory and post-ingestive dopaminergic circuits to affect eating desire in humans. Cell Metabolism, 29(3), 695–706.e4. Tremelling, K., Sandon, L., Vega, G. L., & McAdams, C. J. (2017). Orthorexia nervosa and eating disorder symptoms in registered dietitian nutritionists in the United States. Journal of the Academy of Nutrition and Dietetics, 117(10), 1612–1617. Turner, P. G., & Lefevre, C. E. (2017). Instagram use is linked to increased symptoms of orthorexia nervosa. Eating and Weight Disorders, 22(2), 277–284. Westwater, M. L., Fletcher, P. C., & Ziauddeen, H. (2016). Sugar addiction: The state of the science. European Journal of Nutrition, 55(Suppl. 2), S55–S69. Wilding, J. P. H., Batterham, R. L., Davies, M., Van Gaal, L. F., Kandler, K., Konakli, K., Lingvay, I., McGowan, B. M., Kalayci Oral, T., Rosenstock, J., Wadden, T. A., Wharton, S., Yokote, K., Kushner, R. F., & STEP 1 Study Group. (2022). Weight regain and cardiometabolic effects after withdrawal of semaglutide: The STEP 1 trial extension. Diabetes, Obesity and Metabolism, 24(8), 1553–1564.

Krebsforscher Dr. Moritz Przybilla erklärt, warum sich Krebs meist über viele Jahre entwickelt, welche Rolle Alter, erbliche Veranlagung, Rauchen, Infektionen, Alkohol, Körpergewicht und Bewegung spielen und was an Mythen wie „Zucker füttert Krebs“, Fasten oder ketogener Ernährung dran ist. Außerdem sprechen wir über Biopsien, Immuntherapie, personalisierte Krebsmedizin und die Forschung an Krebsimpfstoffen – und darüber, warum eine Erkrankung niemals eine Frage persönlicher Schuld ist. ------------------------------------------------------------------------ Dominiks Buch zur pflanzenbasierten Sporternährung im UTB-Verlag: https://www.utb.de/doi/book/10.36198/9783838560328 Dominiks Gesundheitscommunity: www.gsundes-hannover.de Dominiks Online-Knie-Kurs: https://gsundes-hannover.de/knieschmerzen/ Dominiks Online-Rücken-Kurs: https://copecart.com/products/34bd5abb/checkout Marcs veganes Online-Fitness-Coaching: https://vegainer-academy.com/ Marcs Online-Kurs: https://www.copecart.com/products/a50f88f2/checkout Moritz Instagram-Kanal: https://www.instagram.com/dr.moritzprzy/?hl=de ------------------------------------------------------------------------ Dieser Podcast wird unterstützt von der Firma Watson Nutrition. Die Firma bietet als einzige umfassend laborgeprüfte Nahrungsergänzungsmittel für eine optimierte Nährstoffversorgung. Zum Angebot zählen Multi-Supplemente, Mono-Supplemente, Sportsupplemente wie Kreatin oder auch Proteinriegel, Shakes und essenzielle Aminosäuren Mit dem Code veganperformance erhältst du 5 % Rabatt auf deine Bestellung.  Zur Firmenwebseite: Watson Nutrition ------------------------------------------------------------------------ Redaktionelle Anmerkungen 00:34:26: Nicht 99 Prozent der DNA sind „ohne Funktion“. Rund 98,5–99 Prozent sind nicht proteincodierend; Teile davon erfüllen regulatorische und strukturelle Aufgaben. 01:40:15–01:41:12: Verarbeitetes Fleisch ist IARC-Gruppe 1, rotes Fleisch dagegen Gruppe 2A. Richtig erklärt wird anschließend, dass die Gruppe die Stärke der Evidenz und nicht die Größe des Risikos beschreibt. 01:40:50–01:41:12: Die Kombinationspille enthält Östrogen und ein Gestagen. Ihre IARC-Einstufung muss organspezifisch erklärt werden: Für einige Krebsarten bestehen Risikoerhöhungen, während das Risiko für Eierstock- und Gebärmutterkörperkrebs sinkt. 01:10:01–01:10:27: Dass Vaping künftig zu „hohen Lungenkrebsraten“ führen werde, bleibt eine Prognose. Eine aktuelle Bewertung hält nikotinhaltige E-Zigaretten zwar für wahrscheinlich krebserregend, bezeichnet das tatsächliche Ausmaß künftiger Krebsfälle aber ausdrücklich als noch unbekannt. Quellenverzeichnis Blass, E., & Ott, P. A. (2021). Advances in the development of personalized neoantigen-based therapeutic cancer vaccines. Nature Reviews Clinical Oncology, 18(4), 215–229. Bouvard, V., Loomis, D., Guyton, K. Z., Grosse, Y., El Ghissassi, F., Benbrahim-Tallaa, L., Guha, N., Mattock, H., & Straif, K. (2015). Carcinogenicity of consumption of red and processed meat. The Lancet Oncology, 16(16), 1599–1600. de Martel, C., Georges, D., Bray, F., Ferlay, J., & Clifford, G. M. (2020). Global burden of cancer attributable to infections in 2018: A worldwide incidence analysis. The Lancet Global Health, 8(2), e180–e190. Drexler, U., Dörfler, J., von Grundherr, J., Erickson, N., & Hübner, J. (2023). Fasting during cancer treatment: A systematic review. Quality of Life Research, 32(5), 1427–1446. Faubert, B., Solmonson, A., & DeBerardinis, R. J. (2020). Metabolic reprogramming and cancer progression. Science, 368(6487), Article eaaw5473. Fink, H., Langselius, O., Vignat, J., Rumgay, H., Rehm, J., Martinez, R. X., Santero, M., Lopez-Perez, L., Inoue, M., Zeng, H., Shield, K., Morgan, E., Ilbawi, A., Bray, F., & Soerjomataram, I. (2026). Global and regional cancer burden attributable to modifiable risk factors to inform prevention. Nature Medicine, 32, 1306–1315. Green, A. C., Williams, G. M., Logan, V., & Strutton, G. M. (2011). Reduced melanoma after regular sunscreen use: Randomized trial follow-up. Journal of Clinical Oncology, 29(3), 257–263. Hanahan, D. (2022). Hallmarks of cancer: New dimensions. Cancer Discovery, 12(1), 31–46. Havel, J. J., Chowell, D., & Chan, T. A. (2019). The evolving landscape of biomarkers for checkpoint inhibitor immunotherapy. Nature Reviews Cancer, 19(3), 133–150. International Agency for Research on Cancer. (2012). A review of human carcinogens: Part A. Pharmaceuticals (IARC Monographs on the Evaluation of Carcinogenic Risks to Humans, Vol. 100A). Lei, J., Ploner, A., Elfström, K. M., Wang, J., Roth, A., Fang, F., Sundström, K., Dillner, J., & Sparén, P. (2020). HPV vaccination and the risk of invasive cervical cancer. The New England Journal of Medicine, 383(14), 1340–1348. Ligibel, J. A., Bohlke, K., May, A. M., Clinton, S. K., Demark-Wahnefried, W., Gilchrist, S. C., Irwin, M. L., Late, M., Mansfield, S., Marshall, T. F., Meyerhardt, J. A., Thomson, C. A., Wood, W. A., & Alfano, C. M. (2022). Exercise, diet, and weight management during cancer treatment: ASCO guideline. Journal of Clinical Oncology, 40(22), 2491–2507. López-Otín, C., Blasco, M. A., Partridge, L., Serrano, M., & Kroemer, G. (2023). Hallmarks of aging: An expanding universe. Cell, 186(2), 243–278. Malone, E. R., Oliva, M., Sabatini, P. J. B., Stockley, T. L., & Siu, L. L. (2020). Molecular profiling for precision cancer therapies. Genome Medicine, 12, Article 8. Martincorena, I., Fowler, J. C., Wabik, A., Lawson, A. R. J., Abascal, F., Hall, M. W. J., Cagan, A., Murai, K., Mahbubani, K. T. A., Stratton, M. R., Fitzgerald, R. C., Handford, P. A., Campbell, P. J., Saeb-Parsy, K., & Jones, P. H. (2018). Somatic mutant clones colonize the human esophagus with age. Science, 362(6417), 911–917. McTiernan, A., Friedenreich, C. M., Katzmarzyk, P. T., Powell, K. E., Macko, R., Buchner, D., Pescatello, L. S., Bloodgood, B., Tennant, B., Vaux-Bjerke, A., George, S. M., Troiano, R. P., & Piercy, K. L. (2019). Physical activity in cancer prevention and survival: A systematic review. 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Today, Joanne Moscalu (Binge Eating Dietitian) is a guest on the podcast. Joanne is a specialist Eating Disorder Dietitian, researcher and writer. Her work focuses on binge eating, combining clinical practice, research and thoughtful writing to challenge misconceptions and encourage more compassionate conversations about our relationship with food. She is the host of The Binge Eating Dietitian Podcast and recently defended her doctoral thesis exploring the lived experience of binge eating. Joanne has recently started sharing her writing on these subjects and you can subscribe to her work with this link: https://joanne-moscalu.ghost.io/ Today, Jo is here to talk about all things binge eating and to share some of her wonderful insights from her recent thesis. 1. Her thesis is about lived experience, not treatment or prevention of EDs but what it is actually like to live with binge eating in the modern day world. 2. As a dietitian, she focuses on the dietitian role and how we can maximise it for care of BED and how this is currently wildly underutilised. 3. Talking about BED as a bio-psycho-social condition and yet the social side is underlooked. Jo's thesis explores the significance of these social elements 4. Jo has publications in the pipeline but has just started sharing her ideas on a new writing platform which you can subscribe to here https://joanne-moscalu.ghost.io/ I hope that you enjoy the conversation. Jo's website: https://bingeeatingdietitian.com/ Subscribe for articles https://joanne-moscalu.ghost.io/ Instagram: @binge.eating.dietitian  

Episode 52 - Megan Van Hoorn - Pediatric Enteral Nutrition Q&A: Community Questions, Clinician Answers In this episode of Nutrition Pearls: the Podcast, Jen Smith and guest host Lisa Cooley speak with dietitian Megan Van Hoorn MS, RD, CSP, CD, answering CPNP questions on pediatric enteral nutrition. Megan is a Senior Clinical Dietitian at Children's Wisconsin and is a Certified Specialist in Pediatric Nutrition through the Academy of Nutrition & Dietetics. She has 15 years of experience working in outpatient pediatric GI. She has cared for patients requiring enteral nutrition for many conditions, including tube dependence, pediatric feeding disorder, pediatric malnutrition, intestinal failure, and inflammatory bowel disease. Along with her colleagues, she helped publish “The registered dietitian nutritionist's guide to homemade tube feeding” and has also helped develop the Enteral Nutrition training module at her institution. Nutrition Pearls is supported by an educational grant from Mead Johnson Nutrition.Resources:Escuro AA, Hummell AC. The Registered Dietitian Nutritionist's Guide to Homemade Tube Feeding. J Acad Nutr Diet. 2017;117(1):11-16. doi:10.1016/j.jand.2016.02.007Produced by: Corey IrwinNASPGHAN - Council for Pediatric Nutrition Professionalscpnp@naspghan.org

Send us Fan MailAre you tired of your gut getting in the way of your workouts. Today on the IBS Nutrition Podcast, we are bridging the gap between digestive health and physical performance.I am joined by my former mentor, Leslie Bonci, a registered sports dietitian who has worked with everyone from Olympic athletes to everyday people looking to hit their health goals. We discuss the unintended consequences of trendy elimination diets, how the physical jostling of your gut impacts your digestion, and the clinical reality behind the sports supplement industry.The 3 Biggest Takeaways From This Episode:1. The Danger of Unintended Food Elimination: The Unintended Consequences of Extreme Elimination: Discover why cutting out carbs, dairy, or staying on the low-FODMAP diet for too long ruins your performance, depletes your gut microbiome, and makes your gut "lazy" over time.2. Timing, Volume, and Form for Exercise: The Performance Trifecta (Timing, Volume, and Form): Learn why fiber-maxing before a workout is a recipe for disaster, when to actually start carb-loading for an event, and how to use sugar with a purpose to keep your stomach calm.3. Navigating the Supplement "Danger Zone”: Supplement Savvy vs. The Health Halo: A look into the dark side of popular fitness supplements. We break down hidden high-FODMAP triggers (like sugar alcohols) and why mega-dosing concentrated herbals could be risking your liver health.Guest Bio:Leslie Bonci is a registered dietitian, sports dietitian, and owner of Active Eating Advice. She is a former spokesperson for the Academy of Nutrition and Dietetics and the author of the American Dietetic Association Guide to Better Digestion.Episode Timestamps:00:00 - Meet Your Host: Jessie's Journey with IBS and Mission for Relief00:54 - Introducing Sports Dietician and Digestive Health Expert Leslie Bonci04:44 - Trend-Based Food Exclusions and Their Dangerous Side Effects07:36 - The Hidden Nutritional Risks of Going Plant-Based or Vegetarian10:40 - Why Cutting Carbs Makes Athletes Slower, Weaker, and Fatigued13:55 - The 8-Week Limit: Why You Must Reintroduce Low-FODMAP Foods18:11 - Managing the Active Gut: How Exercise Changes Your Digestion19:59 - The Correct Way to Carb-Load Without Feeling Bloated23:52 - Fiber Overload: Why More Is Not Always Better for Gut Comfort30:58 - Supplement Pitfalls: Hidden FODMAPs and Third-Party Testing34:45 - The Danger Zone: Supplements Linked to Liver and Kidney StressResources Mentioned:Listen to Episode 5: Deep Dive Into the Low-FODMAP Diet ProtocolGet our help:

Wenn die Temperaturen auf 30, 35 oder sogar über 40 Grad steigen, fühlt sich Sport plötzlich ganz anders an. In dieser Folge sprechen wir darüber, warum Hitze Training und Ernährung so stark verändert, welche Fehler viele machen und worauf es wirklich ankommt, wenn man auch im Sommer leistungsfähig, gesund und sicher aktiv bleiben möchte. ------------------------------------------------------------------------ Dominiks Buch zur pflanzenbasierten Sporternährung im UTB-Verlag: https://www.utb.de/doi/book/10.36198/9783838560328 Dominiks Gesundheitscommunity: www.gsundes-hannover.de Dominiks Online-Knie-Kurs: https://gsundes-hannover.de/knieschmerzen/ Dominiks Online-Rücken-Kurs: https://copecart.com/products/34bd5abb/checkout Marcs veganes Online-Fitness-Coaching: https://vegainer-academy.com/ Marcs Online-Kurs: https://www.copecart.com/products/a50f88f2/checkout ------------------------------------------------------------------------ Dieser Podcast wird unterstützt von der Firma Watson Nutrition. Die Firma bietet als einzige umfassend laborgeprüfte Nahrungsergänzungsmittel für eine optimierte Nährstoffversorgung. Zum Angebot zählen Multi-Supplemente, Mono-Supplemente, Sportsupplemente wie Kreatin oder auch Proteinriegel, Shakes und essenzielle Aminosäuren Mit dem Code veganperformance erhältst du 5 % Rabatt auf deine Bestellung.  Zur Firmenwebseite: Watson Nutrition ------------------------------------------------------------------------ Quellen: Armstrong, L. E., Casa, D. J., Millard-Stafford, M., Moran, D. S., Pyne, S. W., & Roberts, W. O. (2007). American College of Sports Medicine position stand: Exertional heat illness during training and competition. Medicine & Science in Sports & Exercise, 39(3), 556–572. https://doi.org/10.1249/MSS.0b013e31802fa199  Baker, L. B. (2017). Sweating rate and sweat sodium concentration in athletes: A review of methodology and intra/interindividual variability. Sports Medicine, 47(Suppl. 1), 111–128. https://doi.org/10.1007/s40279-017-0691-5  Bongers, C. C. W. G., Thijssen, D. H. J., Veltmeijer, M. T. W., Hopman, M. T. E., & Eijsvogels, T. M. H. (2015). Precooling and percooling (cooling during exercise) both improve performance in the heat: A meta-analytical review. British Journal of Sports Medicine, 49(6), 377–384. https://doi.org/10.1136/bjsports-2013-092928  Casa, D. J., DeMartini, J. K., Bergeron, M. F., Csillan, D., Eichner, E. R., Lopez, R. M., Ferrara, M. S., Miller, K. C., O'Connor, F. G., Sawka, M. N., & Yeargin, S. W. (2015). National Athletic Trainers' Association position statement: Exertional heat illnesses. Journal of Athletic Training, 50(9), 986–1000. https://doi.org/10.4085/1062-6050-50.9.07  Costa, R. J. S., Gaskell, S. K., McCubbin, A. J., & Snipe, R. M. J. (2020). Exertional-heat stress-associated gastrointestinal perturbations during Olympic sports: Management strategies for athletes preparing and competing in the 2020 Tokyo Olympic Games. Temperature, 7(1), 58–88. https://doi.org/10.1080/23328940.2019.1597676  González-Alonso, J., Crandall, C. G., & Johnson, J. M. (2008). The cardiovascular challenge of exercising in the heat. The Journal of Physiology, 586(1), 45–53. https://doi.org/10.1113/jphysiol.2007.142158  Hew-Butler, T., Rosner, M. H., Fowkes-Godek, S., Dugas, J. P., Hoffman, M. D., Lewis, D. P., Maughan, R. J., Miller, K. C., Montain, S. J., Rehrer, N. J., Roberts, W. O., Rogers, I. R., Siegel, A. J., Stuempfle, K. J., Winger, J. M., & Verbalis, J. G. (2015). Statement of the Third International Exercise-Associated Hyponatremia Consensus Development Conference, Carlsbad, California, 2015. Clinical Journal of Sport Medicine, 25(4), 303–320. https://doi.org/10.1097/JSM.0000000000000221  Jeukendrup, A. (2014). A step towards personalized sports nutrition: Carbohydrate intake during exercise. Sports Medicine, 44(Suppl. 1), S25–S33. https://doi.org/10.1007/s40279-014-0148-z  McDermott, B. P., Anderson, S. A., Armstrong, L. E., Casa, D. J., Cheuvront, S. N., Cooper, L., Kenney, W. L., O'Connor, F. G., & Roberts, W. O. (2017). National Athletic Trainers' Association position statement: Fluid replacement for the physically active. Journal of Athletic Training, 52(9), 877–895. https://doi.org/10.4085/1062-6050-52.9.02  Mosler, S. C., Braun, H., Carlsohn, A., Großhauser, M., König, D., Lampen, A., Nieß, A., Oberritter, H., Schäbethal, K., Schek, A., Stehle, P., Virmani, K., Ziegenhagen, R., & Heseker, H. (2019). Flüssigkeitsmanagement im Sport: Position der Arbeitsgruppe Sporternährung der Deutschen Gesellschaft für Ernährung e. V. (DGE). Ernährungs Umschau, 66(3), 52–59. https://doi.org/10.4455/eu.2019.011  Nybo, L., Rasmussen, P., & Sawka, M. N. (2014). Performance in the heat—physiological factors of importance for hyperthermia-induced fatigue. Comprehensive Physiology, 4(2), 657–689. https://doi.org/10.1002/cphy.c130012  Périard, J. D., Eijsvogels, T. M. H., & Daanen, H. A. M. (2021). Exercise under heat stress: Thermoregulation, hydration, performance implications, and mitigation strategies. Physiological Reviews, 101(4), 1873–1979. https://doi.org/10.1152/physrev.00038.2020  Périard, J. D., Racinais, S., & Sawka, M. N. (2015). Adaptations and mechanisms of human heat acclimation: Applications for competitive athletes and sports. Scandinavian Journal of Medicine & Science in Sports, 25(Suppl. 1), 20–38. https://doi.org/10.1111/sms.12408  Racinais, S., Alonso, J. M., Coutts, A. J., Flouris, A. D., Girard, O., González-Alonso, J., Hausswirth, C., Jay, O., Lee, J. K. W., Mitchell, N., Nassis, G. P., Nybo, L., Pluim, B. M., Roelands, B., Sawka, M. N., Wingo, J. E., & Périard, J. D. (2015). Consensus recommendations on training and competing in the heat. British Journal of Sports Medicine, 49(18), 1164–1173. https://doi.org/10.1136/bjsports-2015-094915  Racinais, S., Hosokawa, Y., Akama, T., Bermon, S., Bigard, X., Casa, D. J., Grundstein, A., Jay, O., Massey, A., Migliorini, S., Mountjoy, M., Nikolic, N., Pitsiladis, Y. P., Schobersberger, W., Steinacker, J. M., Yamasawa, F., Zideman, D. A., Engebretsen, L., & Budgett, R. (2023). IOC consensus statement on recommendations and regulations for sport events in the heat. British Journal of Sports Medicine, 57(1), 8–25. https://doi.org/10.1136/bjsports-2022-105942  Sawka, M. N., Burke, L. M., Eichner, E. R., Maughan, R. J., Montain, S. J., & Stachenfeld, N. S. (2007). American College of Sports Medicine position stand: Exercise and fluid replacement. Medicine & Science in Sports & Exercise, 39(2), 377–390. https://doi.org/10.1249/mss.0b013e31802ca597  Thomas, D. T., Erdman, K. A., & Burke, L. M. (2016). Position of the Academy of Nutrition and Dietetics, Dietitians of Canada, and the American College of Sports Medicine: Nutrition and athletic performance. Journal of the Academy of Nutrition and Dietetics, 116(3), 501–528. https://doi.org/10.1016/j.jand.2015.12.006  Tyler, C. J., Sunderland, C., & Cheung, S. S. (2015). The effect of cooling prior to and during exercise on exercise performance and capacity in the heat: A meta-analysis. British Journal of Sports Medicine, 49(1), 7–13. https://doi.org/10.1136/bjsports-2012-091739  

Understanding how values and communication styles differ across cultures is key to succeeding internationally. That’s why training in cross-cultural communication has become commonplace in the international business world. In this session, we’ll look at 6 dimensions of cross-cultural communication and their application to medical scenarios.

"It's undeniable that the average Black American lives a shorter lifespan than others. But the answers aren't the neat and 'obvious' ones that most people believe."  –Ken► Script Sources and Notes: https://shorturl.at/ZK0dd► CORRECTION:  @forrest7482  correctly pointed out that the Stanford "food desert" study I mention at 7:38 was also the same as the NYU study I mentioned as a separate study. It was a joint study, not two separate ones.It's one of a handful of studies that come to the same basic conclusion.  Like this one in the Journal of the Academy of Nutrition and Dietetics (https://www.sciencedirect.com/science....  And a few others I found via Perplexity:  https://www.perplexity.ai/search/c793...FOLLOW KEN:

Niklas was diagnosed with coeliac disease before he even turned one year old and only after months of tests and not getting any better. He learned an important lesson later on asas a young boy, which was how to read labels. He quickly learned what was good for his body and what was bad. NIklas is currently an expert in Dietetics and Human Nutrition and founded the Natruly company.Watch our conversation as he takes us through his journey from illness to Health!His websites - https://niklasgustafson.com/https://natruly.com/Follow him on his IG - @niklasgustafson

Your child does not need sports drinks, protein powders or pre-workout anything. They need real food, good timing and a mom who knows the difference. Registered dietitian Angie Asche breaks it all down simply and practically. In this episode, Steph and sports dietitian Angie Asche, cover youth athlete nutrition from the ground up. You will learn what recreational and competitive kids actually need to perform and recover, how to time meals around practices and tournament days, what to do when your child is hungry 20 minutes before bed after a late game and why most popular sports products marketed to kids are not what they are cracked up to be. Whether your child plays one sport or five, this conversation will change how you think about feeding them. Topics Covered In This Episode: Does sports nutrition matter for recreational young athletes? Whole food habits to build from an early age How to fuel kids when practice falls at dinner time Pre-tournament meal timing and what to eat between games Post-game snacks: what actually supports recovery vs. what does not Bedtime hunger after late practices: what to do Sports nutrition myths parents believe (Prime, protein powders, weight gainers) Electrolytes: when kids actually need them and how to make your own Supplements for teen athletes: what is worth it and what is not Body image, under-fueling in girl athletes, and how to talk to your kids about food Show Notes: Learn more about Eleat Nutrition Follow @eleatnutrition on Instagram Purchase Fuel Your Body: How to Cook and Eat for Peak Performance  Click here to learn more about Dr. Elana Roumell's Doctor Mom Membership, a membership designed for moms who want to be their child's number one health advocate! Click here to explore Steph Greunke, RD's Mindset and Metabolism Substack, nuanced discussions on fat loss and behavior change for women. Watch this episode on our Youtube channel @medschoolformoms Listen to today's episode on our website I realized early on that my dream career was to become a sports dietitian. Growing up a competitive dancer and swimmer, I was always intrigued by the impact eating certain foods before a competition or meet had on my performance. I had a love for science and how nutrition could have either the most beneficial or detrimental impact on both athletic performance and overall health. My professional experience began after receiving Bachelor of Science degrees in both Dietetics and Exercise Science at the University of Nebraska-Lincoln. I went on to complete my dietetic internship at Saint Louis University to earn my title as a Registered Dietitian and a Master of Science Degree in Nutrition & Physical Performance. Since founding Eleat Sports Nutrition® in June 2014, I have worked with hundreds of high school, college, and professional athletes nationwide in MLB, NFL, and NHL. I published Fuel Your Body: How to Cook and Eat for Peak Performance in 2021, and work as a media spokesperson for several brands across the health and wellness industry. Whether assisting an adult with weight management or educating an athlete on what to eat to improve their performance, I have a passion for helping others achieve their goals and teaching them how to make healthy eating a part of their daily lifestyle. This Episode's Sponsors  Discover for yourself why Needed is trusted by 15,000+ women's health practitioners, including Dr. Elana and Steph. Needed supports optimal health and nourishment throughout the Motherspan--from preconception through perimenopause. Enjoy their range of practitioner-formulated, third-party tested supplements and get 20% off with code DOCTORMOM. Visit thisisneeded.com Active Skin Repair is a must-have for everyone to keep themselves and their families healthy and clean.  Keep a bottle in the car to spray your face after removing your mask, a bottle in your medicine cabinet to replace your toxic first aid products, and one in your outdoor pack for whatever life throws at you.  Use code DOCTORMOM to receive 20% off your order + free shipping (with $50 minimum purchase). Visit BLDGActive.com to order. INTRODUCE YOURSELF to Steph and Dr. Elana on Instagram. They can't wait to meet you! @stephgreunke @drelanaroumell Please remember that the views and ideas presented on this podcast are for informational purposes only.  All information presented on this podcast is for informational purposes and not intended to serve as a substitute for the consultation, diagnosis, and/or medical treatment of a healthcare provider. Consult with your healthcare provider before starting any diet, supplement regimen, or to determine the appropriateness of the information shared on this podcast, or if you have any questions regarding your treatment plan.

Ever wondered what lab tests are essential when you hit perimenopause? Then don't miss this episode of the Mind Movement Health Podcast with Cindy Dupuie, a seasoned functional medicine nutritionist, who shares her expertise on how women can better understand and manage changes during perimenopause and menopause. We explore the importance of comprehensive lab testing, the role of hormones and gut health, gallbladder health and thyroid must-knows and how to advocate for yourself in medical settings.

Spine specialist, Dr. Anna Jurik shares her experience treating the cervical spine with Cox Technic. Dr. Anna Jurik is a licensed Chiropractic Physician and a Registered and Licensed Dietitian/ Nutritionist. She is a graduate of National University of Health Sciences, where she earned her degrees in Chiropractic Medicine, a Masters in Advanced Clinical Practice and a certificate in Massage Therapy. She currently holds a position as a teaching clinician at the university and is ranked as a Professor. Her unique background has allowed her to take her teaching experiences outside of the standard classroom.  She has taught seminars, which has allowed her to educate her colleagues as well as personally expand her mindset and experiences. Dr. Jurik also holds degrees in Exercise Physiology and Dietetics, and has earned various certifications and trainings over the years in order to diversify her treatment options. These include Graston Deep Tissue Technique, Kinesio-taping, Webster Technique, Pediatrics & Prenatal care, Rehabilitation of the Spine, Craniosacral Therapy, Rehabilitation of the Spine, Dynamic Neuromuscular Stabilization, Acupuncture, Cox Technique and Chinese Medicine.  This unique background has allowed her to truly treat every patient holistically. It allows her to work with a patient and put together a natural and specific plan to achieve and help maintain the best health possible.  It has also allowed her to have a wide knowledge base that she is able to share with those she is educating. Resources: 630-629-9664 Clinic ajurik@nuhs.edu Episode 254 Dr. Anna Jurik - Compression Fractures Episode 130 Dr. Anna Jurik - National University of Health Sciences Find a Back Doctor The Cox 8 Table by Haven Medical

Episode Description: If you've been told your fatigue, weight gain, brain fog, joint pain, or sleep struggles are "just part of getting older," this episode may change the way you think about menopause and autoimmune health. In this interview, we explore the complex relationship between menopause, hormones, inflammation, and autoimmune disease. Our guest shares insights into why symptoms often worsen during midlife, the common mistakes women make when navigating this transition, and practical strategies to support energy, immune balance, and overall well-being. Whether you're living with Hashimoto's, rheumatoid arthritis, lupus, multiple sclerosis, or another autoimmune condition, you'll learn how menopause can impact your health—and what you can do to feel your best during this season of life. In this episode, you'll discover: Why menopause can trigger new or worsening autoimmune symptoms The connection between hormones and inflammation Common signs your symptoms may be more than "normal aging" Lifestyle strategies that can support both menopause and autoimmune wellness Questions to ask your healthcare provider If you've ever felt dismissed or confused by the changes happening in your body, this conversation offers knowledge, hope, and practical next steps. Cindy's been helping both men and women for over 20 years who were sick and tired of feeling sick and tired.  She's a functional medicine practitioner/nutritionist whose specialty is digestion, thyroid, blood work, and women in their Pause years. It's her goal to educate and empower women to advocate for themselves. Cindy received her BS degree in Dietetics many moons ago and then found Functional Medicine over 23 years ago when she was going through a very difficult time in her life- her digestive system was rebelling like a teenager, and was thrown into an early menopause at the age of 43. Since that time, she's never looked back and has helped 100's of clients heal through the functional medicine lens.  One of Cindy's super powers is to research, connect the dots, listen and to teach. She likes to dig deep. She doesn't take things at face value. She's happiest when she's in front of an audience, even an audience of one. Along with helping her ladies in her 1:1 telehealth practice, she offers courses, lab work assessments and teaches yoga. She's also a mom and grandma. Her main goal is to help women have the ability to be their own healthcare advocate. Your Lab Checklist For the Pause Years - https://mailchi.mp/ec838eef0e74/lab-checklist Get your free copy of my pdf that shares the top things I've learned about healing autoimmune disorders in the over 3 years I've done this podcast. http://autoimmunerehab.com Autoimmune Wellness Consultation https://tidycal.com/annalaurabrown/autoimmune-wellness-consultation My youtube channel with videos of this podcast and more. https://youtube.com/c/annalaurabrownhealthcoach Autoimmune Healing Journal- Use this journal for tracking, writing down your thoughts and optimizing your autoimmune healing journey. https://www.amazon.com/dp/B0H3T87QVN      

In this live DNS Podcast recorded on 6/3/2026, host Christina Rollins is joined by a multidisciplinary oncology team to explore how strong interdisciplinary relationships optimize enteral nutrition care.  This session will examine real-world strategies for improving collaboration across disciplines, from feeding tube decision-making and placement to monitoring, troubleshooting, and care transitions. Panelists discuss communication gaps, role clarity, shared decision-making, and leadership behaviors that foster a culture of coordinated, patient-centered care. Speaker Bios:Gabrielle Raucci, MS, RD, LDN is an oncology dietitian at OSF Cancer Institute, providing nutrition care across the cancer continuum. She specializes in enteral nutrition support and feeding tube management, co-developed an enteral nutrition skills lab for dietitians, and serves as President-Elect of the Central Illinois Academy of Nutrition and Dietetics. Gabrielle earned her master's degree from Illinois State University and was recently named Central Illinois Recognized Young Dietitian of the Year.Jeanna Brouwer, RD, CSO is a board-certified oncology dietitian with more than 13 years of experience supporting patients throughout cancer treatment and survivorship. She has developed numerous educational programs for clinicians and is especially passionate about enteral nutrition, patient advocacy, and improving feeding tube processes from planning through home initiation.Jessica Williams, APRN is an advanced practice registered nurse with otolaryngology at OSF HealthCare. She specializes in ear, nose, and throat care, partnering with patients to identify underlying causes of their conditions and develop individualized, evidence-based treatment plans focused on compassionate care.Nicole McKinley, MS, CCC-SLP is a speech-language pathologist at OSF St. Francis Medical Center with more than 30 years of experience in head and neck cancer, voice, and swallowing disorders. She serves as OSF's head and neck cancer content specialist, mentors clinicians and students, and is dedicated to restoring voice, swallowing function, and quality of life.Catherine Bailey, RN, OCN is an Oncology Nurse Navigator at OSF Saint Francis Medical Center specializing in head and neck cancer survivorship. She helped develop OSF's START survivorship program and supports patients through education, support groups, and care coordination. Catherine has published and presented nationally on oncology navigation, survivorship, and advance care planning.Learn more about all things nutrition support at dnsdpg.org.

Most of us go to our annual checkup, hand over our arm for blood work, and wait to hear "everything looks normal." But what if normal isn't the same as optimal — and what if the tests your doctor ordered aren't even telling the full story? In this episode, Kate sits down with functional medicine practitioner and nutritionist Cindy Dupuie to break down exactly what blood work women in perimenopause should be asking for, why conventional ranges often miss the mark, and how to start advocating for your health in a system that wasn't built with you in mind.From thyroid panels to metabolic markers to the cholesterol conversation nobody's having honestly — this one is packed with practical, empowering information. Because understanding your blood work isn't just for practitioners. It's for you.In this episode we explore:Why TSH alone is never enough — and what a full thyroid panel actually looks likeThe 6 key lab panels every woman in perimenopause should know about (thyroid, nutrients, metabolic, inflammatory, and more)Why "normal" ranges on your labs were created from sick populations — and what optimal actually meansThe cholesterol conversation your doctor probably isn't having with you (and why rising cholesterol in perimenopause isn't always the villain)How to advocate for better lab work in Canada — including workarounds when your MD won't order what you needCindy Dupuie is a functional medicine practitioner and nutritionist with over 20 years of experience helping people who are sick and tired of feeling sick and tired. Her specialty areas include digestion, thyroid health, blood work interpretation, and supporting women through their perimenopause and menopause years. She holds a degree in Dietetics and discovered functional medicine over 23 years ago after navigating her own health crisis — a rebellious digestive system and early menopause at 43. Since then, she's helped hundreds of clients heal through a root-cause lens.Cindy's superpowers are research, pattern recognition, and education — she digs deep, connects dots, and doesn't take things at face value. In addition to her 1:1 telehealth practice, she offers courses, lab work assessments, and teaches yoga. She's also a mom and grandma whose mission is simple: help women become their own best healthcare advocates.Resources:Find Cindy on Instagram @cindy_dupuieCindy's Website alivingbalance.net‍ ‍Cindy's YouTube channel @alivingbalance Find Cindy on Facebook @cdupuieCheck out Cindy's Course: Grace In Transition for Women Of A Certain Age Download Lab Checklist for The Pause YearsTake Kate's FREE Quiz What Hormone is Running the ShowAbout KateKate Nguy is the founder of Shee Revival and a Certified Hormone Health Practitioner and Cycle-Syncing Strategist who helps busy women in their 30s and 40s balance their hormones and reclaim their energy. Specializing in the hormonal ups and downs of midlife—from PMS and perimenopause to burnout and cortisol overload—Kate guides women to feel at home in their bodies and live in sync with their natural cycles. Through cycle syncing, hormone hacks, and nervous system regulation, Kate empowers women to rebalance their hormones, reconnect to their bodies, and revive the vibrant, grounded version of themselves underneath the overwhelm.Tune in now and join the movement toward better hormone health!Follow me @hormoneswithkate on Instagram for more insights, tips, and support!

They promise to boost energy, improve immunity, and even ‘cleanse' your body — but are herbal and dietary supplements really safe for your kidneys? Today, we're diving into the truth behind their labels. In todays episode we heard from: Calvin Meaney is a pharmacist and clinical associate professor of pharmacy practice at the University at Buffalo with specialization in kidney disease. He provides clinical care to patients at the Erie County Medical Center, where he precepts pharmacy students and residents. Calvin's recent research has focused on anemia management in dialysis patients and reducing polypharmacy in older adults. Desirée de Waal, MS, RD, CD, FAND is a Renal Dietitian and Research Coordinator at University of Vermont Medical Center. She has published a variety of articles and book chapters including the value of Medical Nutrition Therapy in Kidney Failure; Hyperlipidemia; Potential Harms of High Protein Diets for Athletes; Bariatric Surgery; Kidney Stones with Metabolic Syndrome; Weighty Issue of Treatment Options for Obese Dialysis Patients; and Nickel Allergy Masquerading as Irritable Bowel Syndrome. Desirée has spoken at multiple conferences on a variety of subjects including sodium, magnesium, home dialysis, obesity, adherence, supplements, and time constraints. She has volunteered as part of the Academy of Nutrition and Dietetics' Nutrition Care Manual as Renal Expert, Managing Editor for Renal Nutrition Forum and has participated in Evidence Analysis Library projects. She has been on the National Kidney Foundation Renal Dietitian Spring Clinicals Planning Committee. Desirée was awarded 2013 Vermont's Dietitian of the Year Award and NKF Council of Renal Nutrition 2025 Recognized Renal Dietitian. She is a Board member of the Vermont Affiliate for the Academy of Nutrition and Dietetics plus Treasurer for the Vermont Kidney Association.   Show Notes: Herbal Remedies Vitamins and CKD CKD Medicines Integrative Medicine: Search About Herbs from Memorial Sloan Kettering

Send us a message!Ever thought about working in sports, but not sure how to break into the field? In this episode our guest in sports dietitian Emily Kaley, MS, RDN, LDN, CSSD, ISAK 2! Emily shares about her career path, advice for students and how you can join her mentorship program!Emily Kaley, MS, RDN, LDN, CSSD, ISAK 2, is a Performance Dietitian with experience working across professional, collegiate, and Olympic-level sports, including Team USA Track & Field, Team USA Swimming, the New York Knicks, New York Rangers, New York Liberty, New York University, Chicago Cubs, New York Mets, and Washington Nationals. She has built and implemented sports nutrition programs that support athlete fueling, recovery, health, and performance in high-demand environments.Emily earned her Master's degree in Sports Nutrition from University of Colorado Colorado Springs, a Bachelor of Science in Nutrition and Dietetics from Simmons University and completed culinary school in Manhattan, giving her a strong foundation in both nutrition science and real-world food application. She specializes in translating complex sports nutrition concepts into practical, performance-focused strategies athletes and teams can apply.She currently runs a Performance Nutrition private practice in Brooklyn and mentors aspiring and practicing sports dietitians through The Academy for Sports and Performance Dietitians. A lifelong athlete, Emily earned her black belt at 15, played collegiate lacrosse, and has competed in the New York City Marathon and HYROX NYC. You can find Emily enjoying time with her family and eating her way through NYC.Emily's Mentorship Program is dedicated to educating, mentoring, and empowering the next generation of Sports Dietitians. Through expert-led courses, real-world insight, and professional mentorship, the Mentorship Program helps aspiring and practicing Sports Dietitians better understand the role of a Sports Dietitian and build the knowledge, confidence, and connections needed to succeed in the field of sports and performance nutrition. Contact Emily at emily.kaley@gmail.com if interested!

In this episode, I sit down with The Legendairy Dietitian — Kennedy — for a powerful conversation on hormones, motherhood, healing, and what happens when you begin questioning the conventional health model many practitioners were trained in. We unpack the reality that so many women are exhausted, inflamed, dismissed, and struggling despite “normal” labs and doing everything they were told was healthy. Kennedy shares her perspective as a dietitian navigating the shift from conventional education into a more holistic and root-cause approach to health. Together, we discuss: • motherhood and the physical/emotional load women carry • hormone dysfunction and why symptoms matter • the gaps within traditional nutrition education • the impact of stress, modern living, and disconnection from our bodies • healing through nourishment, lifestyle, nervous system support, and discernment • what it means to pursue wellness in a more intentional way This conversation is honest, thought-provoking, and deeply validating for women who know something feels “off” but are tired of being told everything is fine. Follow Kennedy here: • Instagram @the.legendairy.dietitian • Facebook

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.

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

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

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.

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.

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.

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  

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, 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/

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.    

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

​​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...

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

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)!

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.

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.

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.