Podcasts about dietitians

Eating disorders can cause a lot of worry for families and things can spiral quickly. Laura Casey is Director of Services at the beautiful Lois Bridges Treatment Centre in Dublin. Laura is an enhanced psychiatric nurse who brings over 11 years of dedicated experience in supporting individuals with mental illness, with a particular focus on the treatment of eating disorders. Her approach is rooted in holistic and person-centred care, ensuring that each individual's needs are met with compassion and clinical expertise.Today Laura talks to Stef about early signs and intervention, difficult conversations, pressure and how to access support and recovery.Below are some resources for parents.Established in 2010, Lois bridges is an award winning treatment centre providing a range of inpatient, day patient, outpatient and aftercare services for the treatment of all Eating Disorders including, but not limited to – anorexia, bulimia and binge eating disorder.Lois Bridges also provide out-patient appointments with members of our specialised team- our Consultant Psychiatrists, Dietitians, Clinical Psychologists and various other registered therapists. You can make contact via phone 0876539747 or email info@loisbridges.ieBodywhys is the national voluntary organization providing support and information for people affected by eating disorders. Helpline: 01 210 7906Email Support: alex@bodywhys.ieFamily Support (PiLaR Programme):pilar@bodywhys.ieHSE Eating Disorder Teams (Public Health)Specialist teams under the National Clinical Programme for Eating Disorders (NCP-ED).Access: Referral must be made through your GPCall the HSE Mental Health Information Line at 1800 111 888 for details on your local teamCARED Ireland(Caring About Recovery from an Eating Disorder)A voluntary parent and carer support group providing peer-to-peer assistance and advocacy.email: CAREDireland@gmail.comInstagram: @caredirelandRecommended Books1. More than the Mirror: Alf Explores Body Image by Andrea Weldon (Author) for the child/adolescent2. Sick Enough: A Guide to the Medical Complications of Eating Disorders Book by Jennifer L. Gaudiani3. Rehabilitate, Rewire, Recover by Tabitha Farrar4. Brave Girl Eating by Harriet Brown5. SupportedED: Online Self-Help Program for Carers of People with an Eating Disorder6. Anorexia Nervosa: A Survival Guide for Families, Friends and Sufferers by Janet Treasure7. Family-Based Treatment for Eating Disorders Piece by Piece: A Practical Guide for Parents by James Lock (Author), Aileen Whyte (Author), Brittany Matheson (Author), Nandini Datta (Author)Stef McSherry is a mum of 2 and a pre-school activity specialist, working with that age group for over 20 years.Stef is also the creator of the award - winning, multi - activity programme Kinderama. If you're looking for imaginative classes for your pre-schooler check out www.kinderama.com.And if you want to spark some imaginative play at home why not take a look at https://irishfairytails.com/Become a curious mermaid or a brave dragon with these beautiful book and tail sets! Thanks for listening to the podcast, I hope it helps in some way. Please tell a friend or share an episode or Follow/ Subscribe/Review so I can keep continue to produce free and essential parenting content.Want to ask a question or suggest a guest? Email themummind@gmail.comJoin us on Instagram:Stef: @kinderama @irishfairytailsThe Mum Mind: @themummindpodcast Hosted on Acast. See acast.com/privacy for more information.

This week is a really special one for our profession because it's Dietitians Week and I couldn't let it pass without shining a light on some of the incredible health professionals I've had the privilege of supporting inside their businesses.In this episode, I'm sharing three real client stories from dietitians who were once feeling overwhelmed, inconsistent, stuck, or unsure how to turn their expertise into a thriving private practice. From fully booking out clinics to creating five-figure months and finally feeling confident in their niche, these stories are proof that building a successful business as a dietitian is possible — even if things feel uncertain right now.We're talking about what actually moved the needle for them (hint: it wasn't posting more on Instagram or hustling harder). Instead, it was getting the right foundations in place: understanding their ideal client on a much deeper level, creating structured offers, learning how to market ethically, and building systems that actually support sustainable growth.And honestly? I hope this episode gives you a little boost of belief too. Because if you're currently sitting at your kitchen table after clinic hours wondering whether your business is ever going to properly “work”… you're definitely not the only one. (I've been there too.)In this episode, we cover: Why having followers doesn't automatically mean you'll get clients  The simple shifts that helped one dietitian become fully booked  How structured offers can dramatically increase your income  Why niching down often makes business growth easier, not harder  The power of becoming known for one specific area of expertise  How Bahi built authority in paediatric gut health and IBS  Why ideal client research changes everything in your marketing  What happens when your messaging finally makes people feel seen  The mistake many health professionals make when investing in coaching  Why strong business foundations matter more than chasing trends  How email marketing helps dietitians consistently attract clients  The mindset shift required to grow a successful private practice Mentioned in this episode:Ready to grow your business with more clarity, strategy, and support?The brand new Accelerate 2.0 is reopening soon and the waitlist is now open.This next round includes the chance for one lucky person joining from the waitlist to receive a £1,000 cash bonus.If you're ready to build a business that feels more profitable, sustainable, and aligned with your life (without hustling yourself into the ground), you can apply here:Join the Accelerate 2.0 WaitlistHappy Dietitians Week

Artificial intelligence is rapidly changing healthcare, and dietitians are uniquely positioned to use these tools to strengthen evidence-based practice, improve efficiency, and support better patient care. In this episode of the DNS Podcast, host Christina Rollins sits down with Registered Dietitian Nutritionist Keiy Murofushi to explore how clinicians can effectively use AI platforms and open evidence tools in clinical nutrition practice.Together, they discuss what “effective prompting” really means, common mistakes clinicians make when using AI, and practical strategies for accessing and interpreting systematic reviews, practice guidelines, and other evidence-based resources. Keiy also shares insights on balancing efficiency with accuracy, integrating AI into daily workflows, and maintaining ethical and responsible use of these evolving technologies.Whether you are AI-curious or already experimenting with these tools, this episode offers practical guidance to help dietitians confidently navigate the future of nutrition support and evidence-based care.

“I'm doing everything right, but nothing's working.” I bet you've heard that before!  In this episode, I'm joined by registered dietitian Devin Breedon to talk about the hidden barriers that impact weight loss, blood sugar, and overall health.We also pull back the curtain on what registered dietitians actually do during a patient session, why behavior change matters more than meal plans, and how medical providers can make stronger, more effective referrals to dietitians.What You'll Learn:Why patients may struggle with weight loss even when they're “eating healthy”The surprising role structure, routines, and stress play in nutrition successWhy meal plans often fail Simple nutrition frameworks you can use with patientsWhat clinicians should say when referring to a dietitianPractical advice for dietitians trying to build referral relationships with medical providersFor more training and patient resources on behavior change, grab the Behavior Change Toolkit!Connect with Devin on LinkedInThe VitalRDAny Questions? Send Me a MessageSupport the showConnect with Colleen:InstagramLinkedInSign up for my FREE Newsletter - Nutrition hot-topics delivered to your inbox each week.Disclaimer: This podcast is a collection of ideas, strategies, and opinions of the author(s). Its goal is to provide useful information on each of the topics shared within. It is not intended to provide medical, health, or professional consultation or to diagnosis-specific weight or feeding challenges. The author(s) advises the reader to always consult with appropriate health, medical, and professional consultants for support for individual children and family situations. The author(s) do not take responsibility for the personal or other risks, loss, or liability incurred as a direct or indirect consequence of the application or use of information provided. All opinions stated in this podcast are my own and do not reflect the opinions of my employer. 

In this episode, Melanie reflects on her time at the National Kidney Foundation Spring Clinical Meeting in New Orleans earlier this month. She also asks a panel of other kidney dietitians what they think the future of kidney nutrition is, and what they wish EVERY kidney patient knew.   Submit a question for Melanie to answer on the podcast! Connect with The Kidney Dietitian! Work with Us! |  Instagram | Facebook | Pinterest | Facebook Group | Newsletter www.thekidneydietitian.org FREE Webinar: The 3-Step Method to Prevent Kidney Stones All information in this podcast is meant for educational purposes only and should not be used in place of advice from a medical professional.

You have probably seen them all over your Instagram feed. Beef liver supplements, sold as a natural, ancestral, high-iron fix for tired, depleted women. But before you add one to your cart, Leanne and Susie have something important to say. This week on The Nutrition Couch, they dig into the iron conversation that so many women desperately need to have, including why your doctor might have told you your iron is fine when it is anything but, why infusions are often the only real solution when stores are genuinely low, and exactly why beef liver supplements are one of the most overhyped products circulating on social media right now. If you are tired, breathless, foggy, or just never quite feel rested no matter how much sleep you get, this episode might be the most useful 40 minutes you spend this week. In this episode: Why ferritin is the iron marker that matters most and why a result your doctor calls normal can still leave you feeling exhausted, foggy, and completely flat The real daily iron requirements for women across different life stages, including why pregnancy and breastfeeding can leave stores so depleted that supplements alone simply will not cut it Why iron supplements can be so rough on your gut, which forms tend to be better tolerated, and why liquid over capsule is often the smarter starting point The signs that your iron might be low that most women overlook, including restless legs at night, breathlessness on easy walks, and waking up exhausted after a full night of sleep The best food sources of iron ranked, including the ones that most women are not eating nearly enough of, and the vitamin C pairing that makes all the difference to absorption What to avoid when taking iron and why washing your tablet down with coffee or tea is quietly undoing your efforts Beef liver supplements: Leanne looked up more than ten brands and the numbers are damning. Why these products are providing a fraction of what your body actually needs, what they cost versus what you get, and why they are not a therapeutic solution for anyone with genuinely low iron A supermarket hot chocolate review comparing Jarrah, Avalanche, Cadbury and Lindt, what the nutrition panels actually reveal, and why some functional hot chocolates retailing at $60 should be approached with serious caution A review of the new Birdseye scalloped potato with paprika from the frozen vegetable range, and why the nutritionals are stronger than you might expect Shop Designed by Dietitians: If you are looking for a genuinely functional hot chocolate to wind down this winter, REST by Designed by Dietitians is formulated with magnesium glycinate, glycine, L-tryptophan, passionflower, chamomile, and jujube extract for sleep and nervous system support, with no artificial sweeteners and a whole milk powder base for that creamy mouthfeel. Find it at designedbydietitians.com Join the private Designed by Dietitians Facebook community for exclusive giveaways, webinar recordings, and content you will not find anywhere else. DM Leanne or Susie on Instagram for the private link.See omnystudio.com/listener for privacy information.

If social media feels harder than it “should,” it may not be because you lack ideas or strategy. It may actually be because you're applying the same clinical standards that make you an excellent dietitian to a platform that operates very differently. In this episode, Libby explains why thoughtful, highly trained dietitians often struggle more with content creation and why that challenge has less to do with intelligence and more to do with how social media works. Dietitians are trained to prioritize nuance, precision, and individualized recommendations. Social media rewards something else entirely: clarity, repetition, and consistency. That mismatch often creates hesitation, overthinking, and content paralysis. Libby breaks down the four biggest reasons social media feels difficult for smart dietitians and shares practical ways to make content creation easier without sacrificing your professionalism or authenticity.

What does it actually take to become a sports dietitian for professional athletes and what does the future of nutrition even look like right now? In this episode, we sit down with Leslie, a registered dietitian with over 30 years of experience in sports nutrition. Leslie has worked with the Pittsburgh Penguins, Pittsburgh Pirates, Pittsburgh Steelers, and the Kansas City Chiefs (including during their Super Bowl run). She shares what life inside a professional sports organization really looks like, the career advice she gave our host Andrew over 15 years ago that still holds up, and her most powerful clinical insights from three decades of working with athletes and clients. In this episode: 0:00 - Welcome and Introduction 1:03 - Who is Leslie Bonci? 6:00 - Working with the Pittsburgh Steelers & Kansas City Chiefs 30:08 - Advice for the Young Sports Dietitian 33:37 - Working with Eating Disorders as a Dietitian 42:40 - Nutrition Information on Social Media 50:03 - Dietitians on Social Media 53:46 - Nutrition Education Requirements for Doctors  

If your dinner creeps out to 8 or 9pm most nights and your fat loss has stalled, this one is worth 30 minutes of your week. In this episode of The Nutrition Couch, Leanne and Susie unpack why late dinners quietly derail body composition for so many women — and why the fix isn't as simple as just eating earlier. Do late dinners actually stall fat loss? Why pushing your last meal out often triggers a calorie catch-up spiral: over-hunger, reliance on bars and snacks, and a heavier meal than your body actually needed. Susie and Leanne explain how circadian rhythm and insulin sensitivity quietly stack the deck against you, why some women (think CrossFit at 5am, or insulin-resistant clients) genuinely need different approaches, and the simple shift of moving more calories into lunch and the afternoon snack that changes everything. The 12-hour overnight window for gut health Why Susie aims for a minimum 10 hours — ideally 12 — between your last mouthful at night and breakfast the next day, and what happens to next-day hunger regulation when that window gets squeezed. Is the protein pudding trend actually necessary? Pools, Arlo, Rockabees, Muscle Nation. The hosts weigh in on whether you really need another 20g of protein after a dinner that already hit 30–40g, and when a protein pudding genuinely earns its place. Tinned tuna ranked: Coles vs Aldi vs Woolworths vs Sirena vs John West Susie runs the actual tuna percentages inside the tin across every major supermarket brand. The Aldi range that beats tuna triple the price. The Coles home brand that comes in at 80% tuna for $1.10. Why Woolworths home brand falls short. And why tinned red salmon at around $10 might quietly be one of the best-value high-protein lunches going. Product review: Sunny Queen Bacon & Cheese Protein Bites 27g of protein on the front of the pack, a long additive-heavy ingredient list inside, and a 200g "single serve" that raises serious questions. The hosts' verdict on whether this one earns a spot in your trolley. Listener question: How should shift workers eat? Long-time listener Nicole asks for a practical framework around day, afternoon, and night shifts. Susie and Leanne walk through meal timing, the low-fuel snack options that keep you alert without blowing out calories, and why structure beats "eating lighter" every time. For the range of protein, creatine, collagen, and magnesium Leanne and Susie refer to at the close of this episode, head to Designed by Dietitians. Hit subscribe so you never miss a Wednesday drop, and share this one with someone who always eats dinner too late.See omnystudio.com/listener for privacy information.

In this episode of the Obesity Physician Podcast, the dietitians from High Metabolic Health—Nada, Lauren, and Tedi—break down what actually works when it comes to eating for weight loss. If you're tired of restrictive diets and conflicting nutrition advice, this conversation focuses on practical, sustainable principles instead of quick fixes. The team shares how to build a solid foundation for long-term success, including how to structure your meals, what foods to prioritize (and limit), and where to begin your journey toward better metabolic health. What You'll Learn - Why dieting often fails—and what to focus on instead- The core eating foundations for sustainable weight loss- How to build a plate that keeps you full, satisfied, and energized- Key foods to prioritize for metabolic health- Foods and habits to limit (without strict restriction)- Simple, realistic starting points for your weight loss journeyWORK WITH OUR DIETITIANShttps://www.highmetabolicclinic.com/nutritionWORK WITH MEJoin my Weight Loss Coaching Program for women, Best Weighthttps://www.sashahighmd.com/bestweightRecover Strong for Binge Eatinghttps://www.sashahighmd.com/bedO​​ntario-Wide Virtual Obesity Management Clinichttps://www.highmetabolicclinic.comTaking the first step toward weight loss can feel overwhelming — but you don't have to do it alone. I've created a curated list of my podcast episodes to gently guide you as you begin your journey. https://www.sashahighmd.com/podcast-guideFOLLOW SASHAInstagram - https://www.instagram.com/sashahighmd/

In this special DNS Podcast episode, we spotlight the transition of leadership within the Dietitians in Nutrition Support practice group. Join us as we chat with outgoing Chair Beth Peterson, RDN, and incoming Chair Austin Webb, RDN, as they reflect on the journey of leadership, share lessons learned, and look ahead to the future of DNS. From advancing clinical excellence to strengthening member engagement and shaping the next generation of dietitians, this conversation highlights both the challenges and opportunities that come with leading a dynamic professional community.You'll hear:• Beth's reflections on her time as Chair and the impact of her leadership• Key accomplishments and challenges that shaped her tenure• Austin's vision for the future of DNS and priorities for the year ahead• Insights on how clinicians can get involved and grow within the fieldWhether you are a seasoned nutrition support professional or just getting started, this episode offers inspiration, perspective, and a call to action. Learn more at dnsdpg.org.

​​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...

In this episode, we're breaking down the upcoming transition to ICD-11 and what it means for documenting and diagnosing adult malnutrition, soon to be termed undernutrition, beginning in 2027.Developed by the World Health Organization, ICD codes shape how conditions are defined, documented, and reimbursed worldwide. With ICD-11, adult undernutrition will align with the Global Leadership Initiative on Malnutrition (GLIM) framework, meaning clinicians and organizations need to start preparing now, including EMR updates in 2026.Joining us is Stacy Pelekhaty from the R Adams Cowley Shock Trauma Center at the University of Maryland Medical Center. We discuss what's changing, documentation and reimbursement implications, practical preparation steps, and how this shift strengthens the value of nutrition care.Learn more at dnsdpg.org.

You asked for a meal plan. Your dietitian said no. Here's why that was actually the right call. In this episode of Case Specific Nutrition, registered dietitians Laura and Andrew dig into the questions and conversations that keep coming up in their practices -- and on your feed. This Episode: why handing someone a meal plan without teaching them the basics of food, cooking, and building a balanced plate is setting them up to fail. Meal planning works -- but only when you understand the foundation underneath it. Then we're tackling seed oils. The fear is real, the science is nuanced, and the algorithm is not helping. We break down why so many people may feel better when they eliminate seed oils and why the improvement is real but the attribution is often wrong. We also get into why "natural" fats like butter and tallow feel safer, and how social media incentivizes fear over facts every single time. Plus, we're addressing the postpartum "bounce back" narrative head-on. The pressure to return to your pre-pregnancy body ignores hormonal shifts, mental load, life stage, and the very real evolution your body has gone through. We're not here for it. The number one predictor of your success has nothing to do with the perfect meal plan or the right cooking oil. It has everything to do with one habit. We're screaming it from the rooftops this episode. If you're tired of nutrition noise and ready for something that actually sticks, this one's for you. LINKS:

In this episode, Jenna, Reilly, and Lilly talk through the latest nutrition trends and controversies that are officially driving us bananas. We kick things off with a deep dive into the Vital Farms controversy and the social media cancellation of the egg giant. As Sports Dietitians, we analyze the claims surrounding linoleic acid, seed oils in chicken feed, and whether the label is actually greenwashing or a misunderstood industry standard. We break down if your egg choice is actually impacting your health or if this is just another wave of wellness industry fear mongering. We also chat about the 200g protein Instagram influencer diets that are currently dominating fitness feeds. We discuss why these extreme protein targets often do more harm than good for period recovery. We compare these influencer approved numbers against other guidelines to find the truth about muscle protein synthesis and total daily intake. Whether you are curious about the Vital Farms scandal or wondering if you actually need 200g of protein, this episode of Eat More Carbs delivers the evidence based reality check you need to fuel your body without the stress.The Eat More Carbs Podcast is the go-to podcast for the GIRLIES who want to fuel their body properly with easy, fun, and simple nutrition! Hosted by Reilly Beatty and Jenna Fisher, two registered dietitians who bring you weekly episodes to help you meet your goals while breaking free of diet culture. You can follow Reilly, Jenna and Lilly on Instagram @reilly.beatty.nutrition @jenna.fisher.nutrition @lillyreimer.nutritionStruggle with figuring out what advice you should be following to achieve your goal of period recovery? Visit teamsteadystate.com or click here for more information about the Period Recovery Program

Tired of hearing “it's just stress”?  IBS experts Drs. Laurie Keefer and Darren Brenner join Kate Scarlata and Dr. Megan Riehl to set the record straight on irritable bowel syndrome.IBS is a real, biologically based disorder involving the gut–brain axis, the microbiome, immune function, and nervous system signaling. Understanding how these systems interact reshapes how we diagnose, personalize treatment, and support long-term symptom relief.If you've felt dismissed, confused, or stuck in trial-and-error care, this episode will help you feel validated, informed, and empowered with a clearer, science-backed path forward.Together we break down:The value of a positive diagnosis (not endless testing)The impact of trauma and adverse childhood experiences (ACEs) on gut sensitivity Using diet to support symptom relief without unnecessary food restrictionHow to comprehensively match treatment to your triggersSupport & Professional ResourcesIf you've experienced ACEs or trauma and want support from a GI psychologist or trauma-informed provider, these directories can help: GI Psychology (virtual services available)Rome Foundation GastroPsych Provider DirectoryTrauma-Informed Mental Health Provider DirectoryPartnering with a clinician trained in gut–brain disorders and trauma-informed care can safely address both physical symptoms and nervous system patterns. Aggeletopoulou et al. Unraveling the Pathophysiology of Irritable Bowel Syndrome: Mechanisms and Insights. Int J Mol Sci, 2025.Keefer L et al. The Role of Resilience in IBS and Other Chronic GI Conditions. Clin Gastroenterol Hepatol, 2021.Chang L et al. Sex, Anxiety, and Resilience in the Association Between Adverse Childhood Experiences and IBS. Clin Gastroenterol Hepatol, 2025.Dong et al (UCLA Church Lab). Experiences of discrimination are associated with microbiome and transcriptome alterations in the gut. Front Microbiol, 2024.Scarlata K et al. Utilization of Dietitians in the Management of Irritable Bowel Syndrome by Members of the American College of Gastroenterology. Am J Gastroenterol, 2022. How Kate Does It: Low-FODMAP Diet (AJG)This episode is sponsored by Ardelyx. Learn more about Kate and Dr. Riehl:Website: www.katescarlata.com and www.drriehl.comInstagram: @katescarlata @drriehl and @theguthealthpodcastOrder Kate and Dr. Riehl's book, Mind Your Gut: The Science-Based, Whole-body Guide to Living Well with IBS. The information included in this podcast is not a substitute for professional medical advice, examination, diagnosis or treatment. Always seek the advice of your physician or other qualified health care provider before starting any new treatment or making changes to existing treatment.

Send a textIt can be confusing trying to figure out dietary strategies for IBD on your own. We discuss scenarios where dietary support can be beneficial, from flare-ups to long-term management. Dietitians can provide the clarity and support needed to navigate these challenges. Takeaways-- Dietitians can help manage symptoms and improve medication response.- It's important to check nutrient levels regularly, even when symptoms are calm.- Many patients feel overwhelmed by conflicting dietary information.- Seeking dietary support during flare-ups can provide clarity and calm.- Long-term management of IBD can benefit from dietary strategies.- Patients may not realize how much better they could feel with dietary changes.- Nutrition trends can sometimes conflict with the best practices for IBD.- Delaying dietary support can hinder recovery and symptom management.- There is always a benefit to working with a dietitian, regardless of the stage of IBD.Chapters-00:00- The Importance of Working with an IBD Dietitian02:42- Navigating Dietary Strategies During IBD Treatment05:23- Understanding When to Seek Dietary Support08:29- The Role of Diet in Long-Term IBD Management11:10- Identifying Readiness for Dietary Changes13:53- Timing and Experience in IBD Management15:54- The Impact of Nutrition Trends on IBD18:48- Early vs. Late Stage IBD: When to Seek HelpFollow us on instagram @crohns_and_colitis_dietitiansFollow us on youtube @thecrohnscolitisdietitiansWe love helping provide quality content on IBD nutrition and making it more accessible to all through our podcast, instagram and youtube channel. Creating the resources we provide comes at a significant cost to us. We dream of a day where we can provide even more free education, guidance and support to those with IBD like us. We need your support to do this. You can help us by liking episodes, sharing them on your social media, subscribing to you tube and telling others about us (your doctors, friends, family, forums/reddit etc). Can you do this for us? In return, I promise to continually level up what we do here.

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This episode discusses the potential drawbacks of telehealth jobs for dietitians, emphasizing that feeling boxed in or less confident isn't burnout or a bad career choice. Instead, it often results from the role's design prioritizing efficiency over clinical leadership. The speaker offers three strategies for dietitians to assess their roles: checking for autonomy in decision-making, measuring skill growth, and monitoring confidence levels. The aim is to ensure the role not only provides convenience but also supports professional growth and confidence.

We would love to hear from you! Please share your thoughts or episode ideas at ⁠⁠⁠⁠canceroutloud@cancercare.org⁠⁠⁠⁠ or leave a comment on this episode!Please follow, rate and share Cancer Out Loud to help others find strength and support through our community.SummaryIn this episode of Cancer Out Loud, CancerCare social worker Christina Monaco and Alexa Dashko, an Oncology Dietitian, discuss the vital role of nutrition in cancer care. They explore the emotional aspects of dietary choices, common misconceptions about food and cancer, and the importance of setting boundaries during treatment. The conversation also addresses food access issues, cultural considerations in nutrition, and the significance of community support. Listeners are encouraged to seek help from dietitians and to prioritize their own needs during their cancer journey.TakeawaysNutrition impacts emotional and mental health during cancer treatment.Patients often feel overwhelmed by dietary advice and need clear guidance.Setting boundaries with family during meals is crucial for comfort.Common misconceptions about diet can lead to unnecessary stress for patients.Food access issues can significantly affect a patient's ability to maintain nutrition.Cultural preferences should be respected in dietary recommendations.Patients should feel empowered to advocate for their nutritional needs.Community support plays a vital role in a patient's journey.Dietitians are accessible resources for cancer patients.It's important to focus on what patients can eat rather than what they can't.

Is brain fog getting worse in menopause? Trying to lose weight but nothing works anymore? This episode explores new research on creatine and cognition — and why willpower isn’t the real reason weight loss stalls. Here’s what we cover: A new 8-week randomised controlled trial on creatine in peri- and menopausal women What actually improved: memory, mental fatigue and cognitive performance Why women may store less creatine than men Whether all forms of creatine are equal Plus: CSIRO data from 78,000 Australians shows why structured meal planning leads to more weight loss Why willpower fails when planning is absent The psychology behind “starting again Monday” We also review the new Cobs Popcorn Bars — are they really a healthy lunchbox option? And we answer a listener question: why are your measurements dropping but not the scale? Leanne and Susie are dietitians and co-founders of Designed by Dietitians. As always, the discussion is evidence-led and practical.See omnystudio.com/listener for privacy information.

In this episode of the Eat More Carbs podcast, Jenna, Reilly, and Lilly react to a runner's viral what I eat in a day video. While social media is full of aesthetic fueling videos, many of them promote restrictive habits that are actually detrimental to long term athletic performance and health. A major focus of this conversation is debunking common misconceptions and myths in period recovery. For athletes struggling with hypothalamic amenorrhea, receiving conflicting advice is one of the most frustrating parts about recovery. The episode also tackles the heavy reality of the constant pressure and desire to be thin in today's society. Jenna, Reilly, and Lilly have an honest discussion about navigating body image triggers in a world that prioritizes thin over performance. The Eat More Carbs Podcast is the go-to podcast for the GIRLIES who want to fuel their body properly with easy, fun, and simple nutrition! Hosted by Reilly Beatty and Jenna Fisher, two registered dietitians who bring you weekly episodes to help you meet your goals while breaking free of diet culture. You can follow Reilly, Jenna and Lilly on Instagram @reilly.beatty.nutrition @jenna.fisher.nutrition @lillyreimer.nutritionStruggle with figuring out what advice you should be following to achieve your goal of period recovery? Visit teamsteadystate.com or click here for more information about the Period Recovery Program 

Peptides are the newest anti-ageing obsession. Injected. Micro-dosed. Marketed as skin-saving, hormone-balancing, fat-loss miracles. But are peptides actually evidence-based… or just another expensive wellness trend? In this episode of The Nutrition Couch, we break down the truth about peptides, influencer marketing, regulation gaps, and what the science really says before you spend hundreds of dollars chasing “anti-ageing”.

Feeling overwhelmed as a new Registered Dietitian —or just tired of chaotic days even after years on the job? In this practical survival guide, Michelle Saari, MS, RD (with over 10+ years optimizing senior nutrition in skilled nursing and nursing homes), shares a realistic daily routine, mindset shifts, and proven hacks to prioritize residents, streamline charting, boost interdisciplinary teamwork, and prevent burnout.Whether you're fresh out of internship navigating your first facility or a veteran RD ready to reclaim your schedule, you'll walk away with actionable steps to run your day smarter: from morning stand-up triage to batching PES statements, quick NFPE rounds, protected lunch breaks, and boundary-setting tips.Episode Briefing + Links MentionedIntro & Why This Matters for LTC RDs Mindset Shift: Compassion + BoundariesFlexible Daily Routine FrameworkTop Time-Saving Hacks (Charting, Prioritization, Teamwork) Burnout PreventionQuick Wins Encouragement & Next StepsLink: Top 16 Time Saving Charting TipsReady to save hours weekly with ready-made tools? Join Clinical Nutrition Central at clinicalnutritioncentral.com ($19.95/month or $199.95/year—2 months free annually) for instant access to PES cheat sheets, resident trackers, evidence summaries, webinars, sample care plans, and a private community of fellow LTC RDs for fast peer support.Subscribe now, leave a review if this helps, and elevate your practice—one efficient day at a time!

Good day ladies and gentlemen, this is IRC news, and I am Joy Stephen, an authorized Canadian Immigration practitioner bringing out this Canada Work Permit application data specific to LMIA work permits or employer driven work permits or LMIA exempt work permits for multiple years based on your country of Citizenship. I am coming to you from the Polinsys studios in Cambridge, OntarioNew Brunswick issued work permits between 2015 and 2024 for Dietitians and nutritionists under the former 4 digit NOC code 3132, currently referred to as NOC 31121.A senior Immigration counsel may use this data to strategize an SAPR program for clients. More details about SAPR can be found at https://ircnews.ca/sapr. Details including DATA table can be seen at https://polinsys.co/dIf you have an interest in gaining assistance with Work Permits based on your country of Citizenship, or should you require guidance post-selection, we extend a warm invitation to connect with us via https://myar.me/c. We strongly recommend attending our complimentary Zoom resource meetings conducted every Thursday. We kindly request you to carefully review the available resources. Subsequently, should any queries arise, our team of Canadian Authorized Representatives is readily available to address your concerns during the weekly AR's Q&A session held on Fridays. You can find the details for both these meetings at https://myar.me/zoom. Our dedicated team is committed to providing you with professional assistance in navigating the immigration process. Additionally, IRCNews offers valuable insights on selecting a qualified representative to advocate on your behalf with the Canadian Federal or Provincial governments, accessible at https://ircnews.ca/consultant.Support the show

Definition and Sources of Oxalates- Oxalates are natural compounds produced by plants and found in various foods. - High consumption of oxalates can lead to toxicity, particularly affecting calcium absorption. - Common sources of oxalates include sweet potatoes, spinach, and certain nuts, which can exacerbate health issues.Health Implications of Oxalates- Excessive oxalate consumption can correlate with numerous health problems, including kidney stones and connective tissue disorders. - Sally Norton shares her personal journey, linking her health issues to oxalate intake, particularly from sweet potatoes. - There is a growing recognition that many individuals may be affected by oxalate toxicity, often without awareness.Dietary Recommendations - A low-oxalate diet is crucial for managing health issues related to oxalates, especially for individuals with a history of kidney stones. - Increasing calcium intake can help mitigate oxalate absorption in the intestines, thus promoting excretion. - Foods high in citrate, such as lemon juice, can also support kidney health and help prevent stone formation.Role of Supplements- Vitamin C and collagen supplementation can elevate endogenous oxalate production, which can worsen oxalate-related health issues. - Calcium supplements are beneficial but should be approached cautiously to avoid exacerbating oxalate dumping symptoms. - Potassium is essential for restoring health impacted by oxalates, aiding in vascular and kidney function.Symptoms and Management of Oxalate Dumping- Oxalate dumping can cause a range of symptoms, including pain, fatigue, and changes in mood, often exacerbated by dietary changes. - Strategies for managing oxalate dumping include carefully timed oxalate intake and monitoring bodily responses. - Observing physical signs such as cloudy urine or skin irritations can indicate oxalate clearing and guide dietary adjustments.Long-Term Considerations and Conclusions - Understanding the long-term impact of oxalate consumption is still evolving, with limited longitudinal studies available. - The complexity of oxalate-related health issues necessitates a personalised approach, as individual responses vary. - Continuing education on oxalates is crucial, as many dietary guidelines may promote foods high in oxalates, potentially harming health.00:07 - Oxalates are natural compounds that can cause health issues when consumed in excess.02:24 - Dietitians are undervalued, leading to misperceptions about the importance of nutrition.06:39 - Health consequences of misunderstood dietary advice on oxalate-rich foods.08:43 - Oxalates can lead to connective tissue disorders and chronic pain.13:14 - Oxalates and uric acid contribute to kidney stones and gout inflammation.15:16 - Oxalate dumping can cause extreme discomfort and requires mitigation strategies.19:06 - Understanding oxalate management in a carnivore diet.20:53 - Tea strength and citrate are key for managing oxalate levels.24:30 - Dietary shifts impact metabolism and may lead to tooth sensitivity.26:21 - Oxalates can significantly impact heart and kidney health.30:02 - Calcium helps excrete oxalates but requires careful management.31:45 - Oxalate affects calcium regulation and can be managed with dietary adjustments.

Send us a textUp to 70% of those with Crohn's and over half of those with UC experience malnutrition.... and did you know this can impact your response to medication also?Working with an IBD specialized dietitian can help correct malnutrition, reduce your risk of flare and give you tools for symptom relief - so that your body is in a better spot to respond to treatments.In this podcast we highlight common signs of malnutrition and steps individuals can take if they are experiencing malnutrition.Takeaways-- Malnutrition can impact medication effectiveness.- IBD patients can experience malnutrition due to various factors.- Dietitians play a crucial role in managing malnutrition.- Malnutrition is not solely defined by weight loss.- Inflammation increases caloric needs in IBD patients.- Certain medications can affect nutrient absorption.- Common signs of malnutrition include fatigue and feeling cold.- Addressing malnutrition can improve quality of life.- Dietary restrictions can lead to malnutrition over time.Chapters:00:00- Understanding Malnutrition and Its Importance05:54- Prevalence of Malnutrition in IBD Patients08:12- Impact of Malnutrition on Health and Quality of Life10:15- Steps to Address MalnutritionGet our top e-book here

In this opinion column, Elizabeth New (Hovde) examines HB 2088 and the Dietitian Licensure Compact, arguing that Washington lawmakers should use the proposal as a starting point for broader universal licensure recognition reforms to reduce licensing burdens and improve workforce mobility statewide. https://www.clarkcountytoday.com/opinion/opinion-hb-2088-cut-the-red-tape-for-dietitians-and-fix-licensing-for-everyone/ #WashingtonPolicyCenter #LicensingReform #HB2088 #HealthCarePolicy #WorkforcePolicy #Opinion

How to embrace healthy habits for your mind, body & soul in 2026, how to spot diet culture red flags on social media & how to stay motivated even when you CBF with accredited sports & eating disorder dietitian Zoe Bryant. TW: This episode discusses topics including food, diet & exercise that may be triggering to some listeners. This episode does not contain medical advice and all topics discussed are general.If you need support, we have shared some resources below ❤️⁠The Butterfly Foundation Support for Eating Disorders & Body Image Issues⁠Find professional support via the Butterfly Foundation database Contact the Butterfly Foundation helpline on 800 33 4673Find a credentialed clinician via the Australian & New Zealand Academy for Eating Disorders

Send us a textEver wondered what IBD dietitians (that also have IBD too) do to manage their own symptoms? Let us tell you all about it....We chat about what we eat, how we stay hydrated, and the supplements that actually make a difference for us. We also get into the not-so-fun stuff—nausea, constipation, and fatigue—and share the simple habits that help us feel better on tough days.From soothing teas to post-meal walks, we talk through the small things that add up and make living with IBD a little more manageable. If you're navigating similar symptoms, hopefully some of our experiences give you ideas, comfort, or just the reminder that you're not dealing with this alone.Key Takeaways-- A quick walk after meals can help with digestion and reduce bloating.- Peppermint tea is calming and can be great for the gut.- Alginates can ease reflux and make eating more comfortable.- Staying hydrated is extra important.- Ginger and cardamom are surprisingly effective for nausea.- Soluble fiber can support more regular bowel movements.- Fatigue improves with good nutrition and solid sleep.Chapters-00:00- Managing IBD Symptoms: Personal Strategies07:22- Navigating Nausea and Digestive Discomfort09:43- Tackling Fatigue: Nutrition and Lifestyle Solutions15:47- Final Thoughts and Community EngagementFollow us on instagram @crohns_and_colitis_dietitiansFollow us on youtube @thecrohnscolitisdietitiansWe love helping provide quality content on IBD nutrition and making it more accessible to all through our podcast, instagram and youtube channel. Creating the resources we provide comes at a significant cost to us. We dream of a day where we can provide even more free education, guidance and support to those with IBD like us. We need your support to do this. You can help us by liking episodes, sharing them on your social media, subscribing to you tube and telling others about us (your doctors, friends, family, forums/reddit etc). Can you do this for us? In return, I promise to continually level up what we do here.

#84: Have you been told to wait 3–5 days between introducing new foods to your baby? In this episode, I'm joined by Dr. Carina Venter, PhD, RD—one of the world's leading experts in pediatric food allergy prevention—to explain why this advice is outdated and unsupported by research. We break down when allergic reactions actually occur, why introducing one or more new foods per day is safe, and how unnecessary delays can limit diet diversity during a critical window for learning to eat. If you're confused by conflicting advice from healthcare providers, this conversation will help you move forward with confidence. Listen to this episode to learn: 1.  Why the 3–5 day waiting rule for new foods is outdated and what the research actually shows about allergic reactions. 2.  What safe and effective new-food introduction looks like, including how often your baby can try new foods without increasing risk. 3. Who is driving modern, evidence-based guidance on food allergy prevention and how that research applies to starting solid foods at home Shownotes for this episode can be found here: ⁠https://www.babyledweaning.co/podcst/84 Links from This Episode: • More info about Carina's work on her homepage: https://carinaventeronline.com/ • View Dr. Venter's allergy-related research publications here: https://profiles.ucdenver.edu/display/14733584 • Dietitians earn your FARE Certificate of Training in Pediatric Food Allergy in this 9-month (32 CPE) course Carina co-teaches for FARE • Check out the pediatric allergy product Carina Helped develop, Grow Happy here: https://letsgrowhappy.com/ and the code BABYLEDWEANING15 works for a discount here (this is not an affiliate code) • Baby-Led Weaning with Katie Ferraro program with the 100 First Foods™ Daily Meal Plan, join here: ⁠https://babyledweaning.co/program⁠  and get $50 off when you sign up using the code BLWPOD50  • Baby-Led Weaning for Beginners free online workshop with 100 First Foods™ list to all attendees, register here: ⁠https://babyledweaning.co/baby-led-weaning-for-beginners Other episodes related to this topic: • Episode 124 - Using an Egg Ladder for Babies with Egg Allergy with Carina Venter, PhD, RD • Episode 274 - Baby Has Skin Reactions to Milk, Egg and Peanut: What Should I Do Next? with Carina Venter, PhD, RDN ⁠ • Episode 368 - Using a Milk Ladder for Babies with Dairy Allergy with Carina Venter, PhD, RD

#84: Have you been told to wait 3–5 days between introducing new foods to your baby? In this episode, I'm joined by Dr. Carina Venter, PhD, RD—one of the world's leading experts in pediatric food allergy prevention—to explain why this advice is outdated and unsupported by research. We break down when allergic reactions actually occur, why introducing one or more new foods per day is safe, and how unnecessary delays can limit diet diversity during a critical window for learning to eat. If you're confused by conflicting advice from healthcare providers, this conversation will help you move forward with confidence. Listen to this episode to learn: 1.  Why the 3–5 day waiting rule for new foods is outdated and what the research actually shows about allergic reactions. 2.  What safe and effective new-food introduction looks like, including how often your baby can try new foods without increasing risk. 3. Who is driving modern, evidence-based guidance on food allergy prevention and how that research applies to starting solid foods at home Shownotes for this episode can be found here: ⁠https://www.babyledweaning.co/podcst/84 Links from This Episode:] • View Dr. Venter's allergy-related research publications here: https://profiles.ucdenver.edu/display/14733584 • Dietitians earn your FARE Certificate of Training in Pediatric Food Allergy in this 9-month (32 CPE) course Carina co-teaches for FARE • Check out the pediatric allergy product Carina Helped develop, Grow Happy here: https://letsgrowhappy.com/ and the code BABYLEDWEANING15 works for a discount here (this is not an affiliate code) • Baby-Led Weaning with Katie Ferraro program with the 100 First Foods™ Daily Meal Plan, join here: ⁠https://babyledweaning.co/program⁠  and get $50 off when you sign up using the code BLWPOD50  • Baby-Led Weaning for Beginners free online workshop with 100 First Foods™ list to all attendees, register here: ⁠https://babyledweaning.co/baby-led-weaning-for-beginners Other episodes related to this topic: • Episode 124 - Using an Egg Ladder for Babies with Egg Allergy with Carina Venter, PhD, RD • Episode 274 - Baby Has Skin Reactions to Milk, Egg and Peanut: What Should I Do Next? with Carina Venter, PhD, RDN ⁠ • Episode 368 - Using a Milk Ladder for Babies with Dairy Allergy with Carina Venter, PhD, RD

In this episode, Libby Rothschild addresses common mistakes new dietitians make by trying to do everything themselves, such as creating websites, writing emails, and generating posts. She emphasizes the value of using templates and done-for-you tools to save time and boost growth. Key points include the importance of starting with templates, the misconception that templates are generic, and the need to begin tasks to build confidence.

Gabby and I dive into the harmful narratives in how GLP-1's are marketed. The difference between food noise and hunger cues, and our thoughts on how we are discussing celebrities bodies these days. References:The Obesity Epidemic - Maintenance PhaseLaura Girard's Comments on *that* press tour Dietitians to follow if you're struggling: @your.latina.nutritionist@dietitiananna@all.bodies.nutrition@iamashantis@thenutritiontea@diet.culture.rebel@jaynemattingly

The ALL ME® Podcast Do You Need URO-A and CoQ-10 In Your Life? – Dr. Emily Werner In this episode of the ALL ME Podcast, Don Hooton speaks with Dr. Emily Werner, a sports dietitian for the Philadelphia 76ers. They discuss Dr. Werner's journey into sports nutrition, her experiences working with professional athletes, and the importance of building relationships with players to effectively communicate nutritional advice. The conversation also covers the role of nutrition in enhancing athletic performance, the collaboration with external nutrition professionals, and the significance of specific nutrients like Urolithin A in supporting athletes' health and performance. In this conversation, Dr. Emily Werner discusses the significance of gut health, the role of Urolithin A and CoQ10 as supplements, and the importance of dietary choices in maintaining optimal health. She emphasizes the need for targeted supplementation due to the decline in gut microbiome diversity and the natural production of CoQ10 with age. The discussion also highlights the role of dietitians in assessing nutritional deficiencies through blood work, particularly in athletes, and the evolving landscape of dietary supplements. To Purchase urolithin A in supplement form, Emily recommends purchasing from www.timeline.com Takeaways Dr. Werner's journey into sports nutrition began with a love for anatomy and physiology. Building relationships with athletes is crucial for effective nutrition counseling. Nutrition plays a vital role in the performance and longevity of athletes. Urolithin A is a metabolite that supports mitochondrial health. Athletes often have their own chefs or nutritionists, complicating team dynamics. Effective communication with external nutrition professionals is essential. Traveling with the team allows for better food coordination and athlete support. Nutrition education is important for young athletes to enhance their performance. The importance of nutrition has grown in professional sports over the years. Athletes benefit from a diet rich in fruits, nuts, and other nutrient-dense foods. Not everyone has the right gut microbiome for nutrient conversion. Urolithin A is a supplement that addresses bioavailability issues. Foundational supplements like Urolithin A can benefit everyone. CoQ10 is essential for energy production in mitochondria. CoQ10 helps clear out reactive oxygen species in the body. Urolithin A and CoQ10 can work synergistically for health. Dietary sources of CoQ10 include meat and fish. Statins can deplete natural CoQ10 levels in the body. Blood work can reveal nutritional deficiencies in athletes. Dietitians play a crucial role in nutritional health and prevention. Chapters 00:00 Introduction to Sports Nutrition and Dietetics 02:59 Dr. Emily Werner's Journey to Sports Dietetics 06:03 Working with Professional Athletes 09:01 Collaboration with External Nutrition Professionals 11:57 Traveling with the Team and Food Coordination 14:54 The Importance of Nutrition in Professional Sports 16:10 Understanding Urolithin A and Its Benefits 21:54 The Importance of Gut Health and Urolithin A 25:39 Urolithin A: A Foundational Supplement 26:09 Understanding CoQ10 and Its Role 30:15 CoQ10: Food Sources and Supplementation 32:55 Blood Work and Nutritional Deficiencies 34:18 The Role of Dietitians in Athlete Health 35:55 Curveball Round: Fun Questions with Dr. Werner Contact Emily: Instagram: @emilywerner34 LinkedIn: https://www.linkedin.com/in/emily-n-werner-phd-rd-cssd-ifncp-4a820a97/ Follow Us: Twitter: @theTHF Instagram: @theTHF Facebook: Taylor Hooton Foundation #ALLMEPEDFREE Contact Us: Twitter: @theTHF Instagram: @theTHF Facebook: Taylor Hooton Foundation #ALLMEPEDFREE Email: info@taylorhooton.org Phone: 214-449-1990 ALL ME Assembly Programs: http://taylorhooton.org/education-resources/face-to-face-programs/

In this episode, the focus is on creating practical, followable meal plans that save time and build client trust. The host outlines a three-part framework consisting of template creation, minimal customization, and early feedback collection. Real-life examples and client success stories are shared, emphasizing that perfection in meal planning is impractical.

Send us a textWelcome to episode 1 of our series- IBD Can Eat Me guest hosted by Stacey Collins, IBD RD. In this series, Stacey will interview other Dietitians who also specialize in IBD. This week we welcomed Venus Kalami- board-certified pediatric Dietitian Nutritionist! What if the strict diet you're told to follow does more harm than good? We sit down with pediatric dietitian Venus to unpack how nutrition in IBD can support health without sacrificing joy, culture, or family life. From Stanford Children's IBD and celiac center to medical affairs and public education, Venus brings a rare mix of clinical depth and human warmth—and she doesn't shy away from hard truths.We dig into the pressure families feel to “do everything,” the overuse of restrictive therapeutic diets, and the real risks that come with them: malnutrition, ARFID, pediatric feeding disorders, and lasting food trauma. Venus shares a clear way to tell the difference between a transient food reaction and an inflammatory flare, helping patients step off the rollercoaster of fear and over-correction. She also shows how to make care culturally inclusive with simple, powerful questions: What do you like? What do you cook? What feels doable at home? It's a move from generic handouts to plans that honor heritage foods and real life.You'll hear a vivid case study where a patient referred for low FODMAP improved dramatically without elimination—just lactase with dairy, spreading fruit across the day, and changing other patterns developed from past food trauma. We talk about involving mental health early, “asking around the ask” when supplements come up, and borrowing pediatric best practices for adults who shouldn't have to navigate IBD alone. The theme running through it all: patients deserve permission to dream beyond survival. Biomarkers matter, but so do birthdays, travel, and the comfort foods that make you feel at home.If this conversation resonates, follow the show, share it with someone who needs a gentler path, and leave a review to help more people find evidence-based, humane IBD care. Your feedback shapes future episodes—what question should we tackle next?Nutrition Pearls podcast with VenusVenus on XSolid Starts app"Offering Nutritional Therapies to Patients with IBD: Even If You're Not An Expert"- Video from Nutritional Therapy for IBDLet's get social!!Follow us on Instagram!Follow us on Facebook!Follow us on Twitter!

This week on The Nutrition Couch, Leanne and Susie unpack three huge topics women are constantly asking about: fasting, constipation, and whether “natural Ozempic” supplements like berberine are worth the hype. First up, they dive into intermittent fasting and why it often backfires for women, especially if you’re training hard, in your perimenopausal years, or constantly battling cravings and afternoon blow-outs. They talk through what the research actually says, how female hormones and muscle mass change the picture, and why a simple 12-hour overnight break from food may be the sweet spot for most women rather than extreme fasting windows. Next, they break down the brand-new constipation guidelines from the British Dietetic Association, including the now-famous kiwi fruit recommendation, mineral-rich water, magnesium and that slightly outrageous “six to eight slices of rye bread a day” advice. You’ll hear what’s genuinely useful, what’s unrealistic in real life, and how to build a gut-friendly routine that goes beyond just “eat more fibre”. In product spotlight, the ladies share their new favourite dip for summer entertaining, Yumi’s Capsicum & Roasted Cashew, and explain why it beats many cream-cheese-based dips nutritionally. They also give practical platter strategies to keep portions, costs and calories in check without feeling like you’re on a diet at the party. Finally, they tackle a listener question about berberine, the supplement being pushed online as “nature’s Ozempic”. Leanne and Susie explain what the science really shows for blood sugar and weight, the doses used in research, why side effects are more common at effective doses, and why it is absolutely not equivalent to GLP-1 medications. They share the simple, proven strategies that do more for metabolic health than chasing a miracle capsule. In this episode: Fasting and female physiology: why skipping breakfast can tank performance, worsen cravings and backfire for many active women, and when a gentle overnight fast may still have benefits. New constipation guidelines: the role of kiwi fruit, mineral-rich water and magnesium, why “more and more fibre” isn’t always the answer, and realistic ways to get things moving again. Summer platter upgrade: a healthier capsicum and cashew dip, smart portion tricks, and how to build a party platter that tastes amazing without blowing your goals or your budget. Berberine under the microscope: why calling it “natural Ozempic” is misleading, what it can and can’t do for blood glucose, and when you’re better off with lifestyle changes or prescribed medication. If this episode helps you rethink fasting or finally sort your gut and “magic pill” confusion, please follow the show, tap 5⭐, and share it with a friend who’s always starting a new diet on Monday. To explore our evidence-based supplement range, including our new Hydrate mix for summer, head to Designed by Dietitians.See omnystudio.com/listener for privacy information.

Yes! Dietitians can OBVIOUSLY get kidney stones too! In this episode, Melanie chats with a fellow dietitian who has been struggling with kidney stones since college and dives into what her experience has been like.   Submit a question for Melanie to answer on the podcast! Connect with The Kidney Dietitian! Work with Us! |  Instagram | Facebook | Pinterest | Facebook Group | Newsletter www.thekidneydietitian.org FREE Webinar: The 3-Step Method to Prevent Kidney Stones All information in this podcast is meant for educational purposes only and should not be used in place of advice from a medical professional.  

In this conversation, Jeff Sarris and Jill Harris discuss the potential risks associated with consuming spinach, particularly for individuals prone to kidney stones. They explore the high oxalate content in spinach, its implications for kidney stone formation, and the importance of calcium in mitigating these risks. The discussion emphasizes the need for moderation and variety in dietary choices, especially for those with a history of kidney stones.TakeawaysSpinach is the highest oxalate food, potentially leading to kidney stones.Many people unknowingly consume excessive spinach, increasing their oxalate intake.Dietary changes can lead to unintended health issues, like kidney stones.Healthcare professionals should advise moderation and variety in diets.Calcium is essential for preventing kidney stones, but spinach may hinder its absorption.Accidental consumption of spinach is not likely to cause kidney stones.Kale can be a better alternative to spinach for calcium intake.Patients often feel frustrated when healthy choices lead to health issues.Dietitians and healthcare providers need to communicate risks clearly.Maintaining bone health is crucial, especially for older adults.00:00 The Spinach Dilemma: A Superfood or a Stone Culprit?07:36 Understanding Oxalates: The Calcium Connection——HAVE A QUESTION? _Leave us a voicemail at (773) 789-8764.KIDNEY STONE DIET® APPROVED PRODUCTSProtein Powders, Snacks, and moreWORK WITH JILL _Start HereKidney Stone Diet® All-Access PassKidney Stone Diet® CourseKidney Stone Diet® Meal PlansKidney Stone Diet® BooksPrivate Consultation with JillOne-on-One Deep Dive24-Hour Urine AnalysisSUPPORT THE SHOW _Join the PatreonRate Kidney Stone Diet on Apple Podcasts or Spotify——WHO IS JILL HARRIS? _Since 1998, Jill Harris has been the #1 kidney stone prevention nurse helping patients reduce their kidney stone risk. Drawing from her work with world-renowned University of Chicago nephrologist, Dr. Fred Coe, and the thousands of patients she's worked with directly, she created the Kidney Stone Diet®. With a simple, self-guided online video course, meal plans, ebooks, group coaching, and private consultations, Kidney Stone Diet® is Jill's effort to help as many patients as possible prevent kidney stones for good.

We all want to simplify nutrition (and life!) but are we going down the wrong path when it comes to finding "one thing" for nutrition in menopause? Laura Clark RD and I  talk about how real progress in midlife comes from flexibility, self-trust, and simple, satisfying meals. We break down the hype around protein, fiber, and even the microbiome so food feels calmer, kinder, and more doable. In this episode you'll hear:• why chasing a single fix creates stress not change• how Laura's practice shifted from weight-centric targets to nuance• protein without perfection and what steadies your morning• fiber and microbiome benefits without counting or 30-plant pressure• simple plate-building: protein, carbs you enjoy, and some crunch• escaping on-it off-it thinking and perfectionism loops• social comparison traps and giving yourself permission• redefining progress as small choices that stack• adding fun back into food and midlifeIf you're ready to take the next step towards thriving in midlife, head to www.menopausenutritionist.ca to learn more about my one-to-one and group coaching programs, free resources, and where to get your copy of Eat to Thrive during menopause.If you've loved today's conversation and found it helpful, please share it with a friend who needs to hear this and leave a review wherever you listen to podcasts!You can learn more about Laura at https://www.lecnutrition.co.uk/ and on Instagram at @menopause.dietitian.What did you think of this episode? Click here and let me know!Hey dietitians and nutrition professionals! I've got something exciting coming in 2026. Get on the waiting list here: https://www.menopausenutritionist.ca/fordietitians

In this episode of Inspire to Lead, host Talia Mashiach sits down with Beth Warren, CEO and founder of Nourished by Beth, to explore the journey of turning a love for food and helping others into a thriving nutrition practice. Beth shares her story of starting out in marketing, landing a coveted internship at American Express, and ultimately pivoting to nutrition—navigating the challenges of building a business from her Brooklyn home while raising a family. The conversation dives deep into the realities of entrepreneurship: from the decision to accept insurance, scaling to multiple offices, and the importance of networking and self-advocacy, to the sacrifices and resilience required to balance motherhood, business growth, and personal well-being. Beth opens up about the lessons learned through divorce, the power of having your own career, and the evolution of her practice to focus on emotional well-being and authentic connection. 03:15 – Discovering Nutrition: From Marketing to Food 07:00 – Landing the American Express Internship 10:00 – The Power of Networking & Self-Advocacy 15:00 – Starting a Private Practice While Raising a Family 20:00 – Accepting Insurance & Scaling the Business 25:00 – Building a Team: Assistants, Billers, and Dietitians 30:00 – Work-Life Balance: Juggling Family and Growth 35:00 – Navigating Financial Pressures & Business Pivots 40:00 – Resilience Through Divorce & Reinventing the Practice 45:00 – Focusing on Emotional Well-Being & Authenticity 50:00 – Writing Books & Building a Personal Brand 55:00 – Advice, Mindset, and Final Reflections   About Our Guest: Beth Warren is a registered dietitian, entrepreneur, and author, known for her practical approach to nutrition and her commitment to helping others achieve lasting well-being. As the founder of Nourish by Beth, she has built a reputation for expertise, empathy, and innovation in the field of nutrition and wellness. Beth's journey is marked by resilience, adaptability, and a passion for empowering others to live their healthiest, most authentic lives.

Many private practice owners think they are saving time by auto-posting the same caption on every platform, but this habit is one of the main reasons your content is not helping you get more clients. Dietitians, therapists, and other service providers often work hard to create great content, only to post it in a way that has no chance of getting clicks or consults. When a post is formatted for speed instead of being formatted to work, the results are weak, and the time spent feels wasted. This episode walks you through week two of the one-hour-a-week marketing plan and shows you how to format your social media posts so they actually help your private practice grow. You will learn how simple edits can make your posts easier to read, easier to click, and far more effective at sending people back to your website.Listen in to learn: Why formatting your social media posts can make or break your marketing resultsHow to avoid the number one repurposing mistake that hurts your private practice visibility A simple image creation system can save you hours a month on marketing (5-Minutes Max is my rule!)You will also hear how many ways to be more effective repurposing your marketing content, which is how you can actually get to where you "do your marketing" in just one hour a week!  This is a practical and realistic episode that helps you clean up your content process and keep your marketing simple while still helping you get more clients.Click here to send Kathy a text message about this Episode

Your favorite social media influencers might be under the influence. Discover the truth about Big Pharma and the social media influencer marketing corruption tactics they use to spread health misinformation online. Don't let Big Pharma influencers affect your health choices!0:00 Introduction: Big Pharma exposed0:55 How Big Pharma buys influencers 1:24 Big Pharma corruption and lack of trust2:24 How Big Pharma controls the media 7:11 How to identify health misinformation online 11:36 Myth-busting online Did you know that Big Pharma and Big Food buy social media influencers? These social media health gurus influence what you eat, the decisions you make about your health, and attempt to invalidate other health influencers and information. As Big Pharma loses public trust, it turns to social media influencers to try to regain it. Since 2000, penalties for Big Pharma have totaled over $126 billion. Sixty billion of that was related to patient injury and harm. Modern medicine, with the help of Big Pharma, has shifted its focus from health to profit. Approximately 90% of the media on TV is funded by Big Pharma. This is also true for digital marketing. On average, social media influencers are paid $20 to $25 per 1,000 views. If that influencer has more trust, they can make 8 to 12 times this amount. Based on my trustworthiness and credibility, I could be paid between $250,000 and $500,000 for a 60- to 90-second post.Big Pharma goes through PR firms to connect with social media influencers. These influencers are required to disclose that they're being paid, but many of them do not. People like Dr. Mike recommend medicine and vaccines yet claim Big Pharma is not paying them.Dietitians for larger agencies, such as the American Beverage Association and the Canadian Sugar Institute, have gotten into trouble with the FTC for being paid to share dietary advice without disclosing their financial ties.It's often difficult to determine whether Big Pharma is influencing health information online, but examining the intention can sometimes help. Are they recommending fewer ultra-processed foods and chemical drugs, or more? Check out their funding. Is it coming from Big Food or Big Pharma? This is a big sign that they're being influenced. Dr. Eric Berg DC Bio:Dr. Berg, age 60, is a chiropractor who specializes in Healthy Ketosis & Intermittent Fasting. He is the Director of Dr. Berg Nutritionals and author of the best-selling book The Healthy Keto Plan. He no longer practices, but focuses on health education through social media.Disclaimer: Dr. Eric Berg received his Doctor of Chiropractic degree from Palmer College of Chiropractic in 1988. His use of “doctor” or “Dr.” in relation to himself solely refers to that degree. Dr. Berg is a licensed chiropractor in Virginia, California, and Louisiana, but he no longer practices chiropractic in any state and does not see patients, so he can focus on educating people as a full-time activity, yet he maintains an active license. This video is for general informational purposes only. It should not be used to self-diagnose, and it is not a substitute for a medical exam, cure, treatment, diagnosis, prescription, or recommendation. It does not create a doctor-patient relationship between Dr. Berg and you. You should not make any change in your health regimen or diet before first consulting a physician and obtaining a medical exam, diagnosis, and recommendation. Always seek the advice of a physician or other qualified health provider with any questions you may have regarding a medical condition.

This week on The Nutrition Couch, dietitians Leanne Ward and Susie Burrell tackle two big food questions women are asking right now — and the science behind them. Do You Really Need to Ditch the Dinner-Time Carbs? Why so many of us eat rice, pasta and bread on autopilot — and how to know if your body really needs it. Smart swaps to lighten your dinners without cooking two separate meals. How to balance portions when your partner or kids eat more than you. Real-life hacks for burgers, curries and creamy sauces that still taste amazing. The Fibre That Could Protect Your Liver New research from Nature Metabolism linking inulin — a type of prebiotic fibre — to better liver health and reduced inflammation. What fatty liver actually is (and why it’s not just about alcohol). Easy ways to add more inulin-rich foods like leeks, asparagus and artichokes into your week. Kitchen hacks to save time: how to freeze flavour cubes of onion, garlic and leek for gut- and liver-friendly cooking. The Portion-Control Dessert We’re Loving The Mars Bar frozen dessert bar (yes, really). Why one perfectly portioned treat can work better than “healthy” dessert substitutes. Listener Question: Should You Eat the Dressing in Salad Kits? The verdict on supermarket salad kits — and why those tiny dressing sachets aren’t the problem. How to make them a satisfying lunch or dinner shortcut without the food guilt. Leanne and Susie wrap up with a reminder that balance matters most: simple swaps, not food fear, make nutrition work long-term. Designed by Dietitians Created by Leanne Ward and Susie Burrell, our Designed by Dietitians range gives busy women science-backed supplements that actually work — no fluff, no filler. Protein for strength and recovery Creatine for women Triple magnesium for muscle and sleep support Collagen for skin and joints Hydration range for energy and focus Explore the range at designedbydietitians.com and tag The Nutrition Couch on Instagram while listening to go in the draw to win a Hydration Pack.See omnystudio.com/listener for privacy information.

In this episode of the Dietitian Boss Podcast, Libby Rothchild guides registered dietitians on crafting their initial services to ensure they are both sellable and meet client needs. She emphasizes the importance of starting with a clear service before developing products like courses or memberships. Through practical examples and a four-step framework, listeners learn how to identify client pain points, offer mini transformations, and continually improve their offerings. Libby also addresses common pitfalls such as overbuilding and the comparison trap, offering strategies to build confidence and attract clients effectively.

In this episode, Libby address a common challenge dietitians face: getting no engagement in Instagram direct messages despite regular posting. We'll provide actionable steps to optimize your Instagram bio, introduce post types that convert followers into clients, and share real-life success stories from dietitians. You'll learn a simple bio rewrite formula, three effective post types, and tips for initiating meaningful conversations to build trust and bookings.

What if the foods you think are healthy are actually disrupting your biology? From sugar marketed as a performance tool to “whole grains” that drive cravings, this episode uncovers how hidden traps in modern nutrition can hijack your brain, wreck your metabolism, and accelerate aging. You'll learn how to rethink daily eating so it fuels energy, resilience, and long-term health instead of quietly sabotaging it. Watch this episode on YouTube for the full video experience: https://www.youtube.com/@DaveAspreyBPR Host Dave Asprey sits down with Max Lugavere, health journalist, filmmaker, and bestselling author of Genius Foodsand The Genius Kitchen. Max is one of the most trusted voices in nutrition and functional medicine, translating complex science into practical tools you can use right now. His work has been featured on The Today Show, PBS, and across global media for helping people reclaim health through smarter food and lifestyle choices. In this re-run, Dave and Max break down the real impact of sugar, salt, and food processing on your brain and body. They explore how cooking methods change health outcomes, when fasting and ketosis become powerful tools, and why supplements, nootropics, and trace minerals fill gaps in the modern diet. They also tackle controversial topics like carnivore diets, cold therapy, and whether “healthy” plant-based foods are truly supporting resilience—or quietly eroding it. You'll Learn: • The biggest nutrition myths that silently damage health and performance • How sugar can act as both poison and fuel depending on context • Why cooking methods make the difference between nourishment and toxicity • The overlooked role of minerals, supplements, and culinary literacy • How nootropics, cold therapy, and sleep optimization reset your brain • Why some “health foods” accelerate aging instead of protecting you • The truth about carnivore diets, industrial farming, and sustainability • When fasting, ketosis, and carb cycling create optimal results This episode gives you a science-backed blueprint to hack your nutrition, sharpen your brain, and extend your longevity with foods that truly support your biology. Dave Asprey is a four-time New York Times bestselling author, founder of Bulletproof Coffee, and the father of biohacking. With over 1,000 interviews and 1 million monthly listeners, The Human Upgrade is the top podcast for people who want to take control of their biology, extend their longevity, and optimize every system in the body and mind. Each episode features cutting-edge insights in health, performance, neuroscience, supplements, nutrition, hacking, emotional intelligence, and conscious living. Episodes are released every Tuesday, Thursday, and Friday (audio-only) where Dave asks the questions no one else dares, and brings you real tools to become more resilient, aware, and high performing. Keywords: uric acid longevity, uric acid metabolism, fructose uric acid pathway, xanthine oxidase inhibition, quercetin uric acid, luteolin supplements, AMP kinase uric acid, AMP deaminase metabolism, uric acid and mitochondria, uric acid and neuroplasticity, uric acid Alzheimer's risk, uric acid dementia prevention, uric acid and nitric oxide, fructose metabolism hibernation biology, evolutionary mismatch uricase mutation, fructokinase inhibition, uric acid and insulin resistance, gout biohacking, uric acid and obesity, uric acid functional medicine Resources: • Max's Website: https://www.maxlugavere.com/ • Screenfit | Get your at-home eye training program for 40% off using code DAVE https://www.screenfit.com/dave • Danger Coffee: https://dangercoffee.com/DAVE15 • Dave Asprey's BEYOND Conference: https://beyondconference.com • Dave Asprey's New Book – Heavily Meditated: https://daveasprey.com/heavily-meditated • Upgrade Collective: https://www.ourupgradecollective.com • Upgrade Labs: https://upgradelabs.com • 40 Years of Zen: https://40yearsofzen.com Timestamps: 0:00 — Trailer 0:30 — Introduction 1:51 — Resilience & Stress 2:41 — Food Philosophy 6:20 — Sugar & Metabolism 11:21 — Fructose & Flexibility 21:57 — Big Food & Morality 24:51 — Meat & Sustainability 26:30 — Cooking at Home 28:34 — Salt & Minerals 30:07 — Dietitians & Industry 32:45 — Intuitive Eating 41:13 — Cooking Risks 45:26 — Fish & Contaminants 49:16 — Lectins & Sensitivities 52:22 — Herbs & Spices 54:59 — Recipes & Highlights 58:17 — Closing See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Episode 2684- Vinnie Tortorich welcomes "rogue" dietitian Shannon Davis, and they discuss hitting the tipping point, PE in schools, and weight loss drugs. https://vinnietortorich.com/2025/08/the-tipping-point-with-Shannon-Davis-episode-2684 PLEASE SUPPORT OUR SPONSORS YOU CAN WATCH THIS EPISODE ON YOUTUBE - The Tipping Point Shannon Davis is a registered dietitian, but she describes herself as a “rogue” dietitian. (1:30) She has worked in organ transplant centers. Fatty liver disease is a carbohydrate or sugar problem, but patients were never taught that. Patients had always been told it was a problem with fat, protein, or fried foods. Dietitians need to be reflective and question the information they are recommending. (3:30) As a pharmaceutical rep, she realized she was peddling meds and not helping, and she hit her tipping point. (5:00) She discovered the low-carb and ketogenic health space, and now she feels she has found her purpose in teaching a healthy lifestyle. They discuss misinformation regarding carbs and “complex carbs.” (14:00) Shannon reviews her medical education and what she was advised to teach diabetics about carbs. (15:00) Besides interventions in dietary guidelines and metabolic health, The Presidential Physical Fitness Test for students should be required in schools again. (33:00) Kids have become sedentary, and they become adults who sit in cubicles. (42:00) The amount of medications prescribed for metabolic health is skyrocketing. (45:00) Weight Loss Medications Shannon is not opposed to medications; however, she firmly believes there is a place for them when truly necessary. (49:00) However, GLP-1s are overprescribed without a full understanding of their side effects, and oftentimes for minor weight loss. For example, hyperplasia: fat cells get smaller, but they multiply. This means that when you get off the drug, you will gain fat back, and in larger amounts. Side effects are loss of muscle and bone, digestive paralysis, optic nerve damage, erectile dysfunction, suppressed autophagy, and much more. There are natural ways to boost your own body's GLP-1. (57:00) You can find Shannon Davis on Instagram @sldavis6580 Her website is here: If you are interested in the NSNG® VIP group, Vinnie plans to open it again soon! You can get on the wait list - More News Don't forget to check out Serena Scott Thomas on Days of Our Lives on the Peacock channel.  “Dirty Keto” is available on Amazon! You can purchase or rent it . Make sure you watch, rate, and review it! Eat Happy Italian, Anna's next cookbook is available!  You can go to  You can order it from .  Anna's recipes are in her cookbooks, website, and Substack–they will spice up your day!  Don't forget you can invest in Anna's Eat Happy Kitchen through StartEngine.  Details are at Eat Happy Kitchen.    PURCHASE  DIRTY KETO (2024) The documentary launched in August 2024! Order it TODAY! This is Vinnie's fourth documentary in just over five years. Visit my new Documentaries HQ to find my films everywhere:  Then, please share my fact-based, health-focused documentary series with your friends and family. Additionally, the more views, the better it ranks, so please watch it again with a new friend! REVIEWS: Please submit your REVIEW after you watch my films. Your positive REVIEW does matter! PURCHASE BEYOND IMPOSSIBLE (2022) Visit my new Documentaries HQ to find my films everywhere:  REVIEWS: Please submit your REVIEW after you watch my films. Your positive REVIEW does matter! FAT: A DOCUMENTARY 2 (2021) Visit my new Documentaries HQ to find my films everywhere:  FAT: A DOCUMENTARY (2019) Visit my new Documentaries HQ to find my films everywhere: