Podcasts about myplate

Dr. Sandra Hassink is joined by general pediatrician Kimberly Avila Edwards, MD, FAAP and registered dietician Ashley Carter, RD, LDN. Together, they share valuable insights on the significance of respecting diverse food traditions while encouraging balanced and nutritious meals. This episode will explore specific strategies for integrating these concepts into care, as well as ways to involve the entire family in the discussion. Resources: • Register for the Nourish & Flourish webinar series, here (https://tinyurl.com/y6utmak5) • Sign up for access to the Nourish & Flourish Speaker's Kit, when available, here (https://tinyurl.com/3dtfbb3h) • Explore Heritage Diets - OLDWAYS (https://tinyurl.com/4p8hdfem) • Enjoy Foods from Many Cultures with MyPlate - USDA (https://tinyurl.com/krk6e3v2) • Healthy Plates Around the World (https://tinyurl.com/t4j6sx4f) • MyPlate for All Cultures - Snap4ct (Patient/Family Resource) (https://tinyurl.com/3vbc399x)

En los últimos años hemos escuchado o leído en diferentes fuentes de información sobre la alimentación intuitiva y para muchos, este tipo de alimentación construye una relación saludable con la comida. ¿En qué consiste este tipo de alimentación y cómo pueden aplicarse en pediatría o en la consulta diaria? Y un punto importante, ¿qué estrategias pueden utilizarse para fomentar una relación saludable con la comida en niños y adolescentes, especialmente en un entorno que promueve dietas y restricciones? Nuestra invitada para contestar estas y muchas preguntas más, es la Dra. Roberta Gómez Díaz Barreiro. La Dra. Roberta Gómez Díaz Barreiro realizó su residencia en Pediatría en el Instituto Nacional de Pediatría, Ciudad de México. Cuenta con un Postdoctorate Research Fellowship – Investigación Postdoctoral de la Universidad de Colorado Anschutz Medical Campus. Además, cursó una maestría Internacional de Obesidad Infantil en la Escuela Clínica y de Ciencias de la Salud en España. Actualmente trabaja como pediatra en la Ciudad de México, y es parte del Grupo Médico Pediátrico en el Hospital ABC y Hospital Ángeles. Instagram: @dra.robertagdbpediatra  Fuentes de información: Healthychildren.org Myplate.gov ¿Tienes algún comentario sobre este episodio o sugerencias de temas para un futuro podcast? Escríbenos a pediatrasenlinea@childrenscolorado.org.

March is National Nutrition Month. This year's theme – Food Connects Us – focuses on the role food plays in bringing people together, helping to establish family traditions and the emotional connection certain foods can provide. K-State Research and Extension nutrition and wellness educator, Priscilla Brenes, discusses the connection we have to food and why MyPlate serves as a good guide for eating a variety of healthy foods. Sound Living is a weekly public affairs program addressing issues related to families and consumers. It is hosted by Jeff Wichman. Each episode shares the expertise of K-State specialists in fields such as child nutrition, food safety, adult development and aging, youth development, family resource management, physical fitness and more. Send comments, questions or requests for copies of past programs to ksrenews@ksu.edu. K‑State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well‑being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is on the K‑State campus in Manhattan.

Remember that colorful food pyramid poster from your childhood? Turns out, it may not have been the nutrition gold standard we thought. This week, we're diving into the evolution of dietary guidelines—how we went from carb-heavy pyramids to the MyPlate system, and whether any of it actually makes sense. From the relentless push of milk to the low-fat craze of the '90s, we're breaking down how big industries shaped what we were told to eat. Are we smarter about nutrition today, or are we still falling for the same traps? Grab a snack (maybe not a Pop-Tart), and let's get into it!Connect with us on social media!Instagram | TikTok | Threads | Youtube | Facebook | X (Twitter) | WebsiteThis podcast offers health, fitness, and nutritional information and is designed for educational and entertainment purposes only. You should not rely on this information as a substitute for, nor does it replace professional medical advice, diagnosis, or treatment. If you have any concerns or questions about your health, you should always consult with a physician or other healthcare professional. Do not disregard, avoid, or delay obtaining medical or health-related advice from your healthcare professional because of something you may have heard on this podcast. The use of any information provided by Nacho Fitness Coach podcast is solely at your own risk.

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MyPlate: La aplicación para mejorar tu alimentación con tecnología En el mundo actual, donde el acceso a la información sobre nutrición es más fácil que nunca, contar con herramientas digitales para gestionar nuestra alimentación se ha vuelto fundamental. MyPlate , una aplicación desarrollada por LIVESTRONG, se ha posicionado como una de las mejores opciones para quienes buscan controlar su dieta, mejorar su alimentación y alcanzar objetivos de salud mediante una interfaz intuitiva y una base de datos de alimentos completa. ¿Qué es MyPlate y cómo funciona?. MyPlate es una aplicación de seguimiento de dieta y nutrición que permite registrar lo que comemos diariamente, analizar la ingesta de macronutrientes (proteínas, carbohidratos y grasas) y establecer objetivos personalizados para perder, ganar o mantener peso. Su sistema se basa en la pirámide alimenticia y las recomendaciones del Departamento de Agricultura de los Estados Unidos (USDA), ofreciendo una forma estructurada y sencilla de mejorar los hábitos alimenticios. Disponible para iOS y Android , MyPlate integra herramientas de análisis nutricional en tiempo real, escaneo de códigos de barras para registrar alimentos rápidamente y opciones de personalización que permiten adaptar la experiencia a las necesidades individuales del usuario. Principales características de MyPlate.Base de datos extensa de alimentosLa aplicación cuenta con millas de productos alimenticios registrados, incluyendo alimentos de supermercado y menús de restaurantes populares. Permite escanear códigos de barras para añadir comidas de forma rápida y precisa. Seguimiento de macronutrientes y calorías.MyPlate desglosa el contenido nutricional de cada comida y ayuda a controlar la cantidad de proteínas, carbohidratos y grasas consumidas. Ofrece gráficos e informes que permiten evaluar tendencias en la alimentación a lo largo del tiempo. Planos de comidas personalizadosLa aplicación proporciona planos de comidas ajustados a los objetivos del usuario, ya sea pérdida de peso, mantenimiento o ganancia muscular. Incluye sugerencias de recetas saludables y equilibradas. Recordatorios y notificacionesLos usuarios pueden configurar alertas para no olvidar registrar sus comidas o mantenerse dentro de sus objetivos nutricionales diarios. Integración con dispositivos de fitnessCompatible con Apple Health, Google Fit y otras aplicaciones de seguimiento de actividad física, permitiendo una visión más completa del estado de salud del usuario. Comunidad y soporteMyPlate incluye foros y grupos donde los usuarios pueden compartir experiencias, consejos y recetas, creando una comunidad de apoyo. Ventajas de MyPlate ✅ Fácil de usar: Su interfaz es intuitiva y rápida, lo que facilita el registro de alimentos. ✅ Datos precisos y detallados: Ofrece información nutricional confiable de una amplia gama de productos. ✅ Personalización: Se adapta a los objetivos y preferencias alimenticias de cada usuario. ✅ Motivación constante: Gracias a sus gráficos, notificaciones y comunidad, ayuda a mantener la constancia en la alimentación saludable. Desventajas de MyPlate ❌ Algunas funciones premium: Características avanzadas, como informes más detallados y planos de comidas personalizadas, están disponibles solo en la versión de pago. ❌ Dependencia del registro manual: Aunque el escaneo de códigos de barras agiliza el proceso, el usuario sigue necesitando registrar sus comidas diariamente para obtener mejores resultados. ❌ No sustituye asesoramiento profesional: Aunque es una herramienta útil, no reemplaza el consejo de un nutricionista o médico especializado. Comparación con otras aplicaciones similaresFrente a MyFitnessPal: MyPlate ofrece una interfaz más simple y amigable, aunque su base de datos de alimentos es ligeramente más reducida. Frente a Lose It!: Mientras que Lose It! Si se centra en la pérdida de peso, MyPlate es más flexible y permite un enfoque integral de la nutrición. Frente a Cronómetro: MyPlate es más intuitivo, aunque Cronómetro ofrece un desglose nutricional más detallado para quienes buscan un análisis avanzado. ¿Vale la pena utilizar MyPlate? Para quienes desean llevar un mejor control de su alimentación sin complicaciones, MyPlate es una excelente opción. Su equilibrio entre facilidad de uso y herramientas avanzadas la convierte en una de las mejores aplicaciones de seguimiento nutricional del mercado.

After last summer's rise in hate groups and racist/antisemetic flyers appearing all over town, the Metro Human Relations Commission has launched a new initiative called Humans Over Hate, including an upcoming series of “No Hate on My Plate” dinners. Metro Human Relations executive director Rev. Davie Tucker joins host Marie Cecile Anderson to talk about it, and to give us a preview of the local events planned around MLK Day next Monday. Want some more City Cast Nashville news? Then make sure to sign up for our Hey Nashville newsletter.  Follow us @citycastnashville You can also text us or leave a voicemail at: 615-200-6392⁩ Interested in advertising with City Cast? Find more info HERE.

At Bodymetrix, we like to keep nutrition simple and one of our favorite tools to use is MyPlate - a visual representation of the types and volume of food we should be putting on our plates. In this week's episode, I discuss the pros and cons of using this graphic tool, as well as practical tips to make the most of your plate to reach your health goals. This week's recipe is Tomato Pesto Pork Chops with Polenta and Green Beans. Schedule a visit today at www.bodymetrixhealth.com.

Prioritizing Plant-Based Protein in the Scientific Report of the 2025-2030 Dietary Guidelines for Americans Committee is a Step Forward, Doctors Say  Whether these recommendations make it into the 2025-2030 Dietary Guidelines remains to be seen, but this is still huge progress! Listen to details from Physicians Committee for Responsible Medicine at PCRM.org #vegan #plantbased #plantbasedbriefing #pcrm #2025dietaryguidelines #dietaryguidelines #myplate #nutrition #plantbasednutrition ================== Original post: https://www.pcrm.org/news/news-releases/prioritizing-plant-based-protein-scientific-report-2025-2030-dietary-guidelines  Related Articles: https://www.forksoverknives.com/wellness/dietary-guidelines-for-americans-poised-for-bold-plant-based-shift/  ================== The Physicians Committee for Responsible Medicine is a non-profit organization founded by Dr. Neal Barnard, combining the clout and expertise of more than 12,000 physicians, dietitians, and scientists and almost 200,000 members worldwide. They're changing the way doctors treat chronic diseases such as diabetes, heart disease, obesity, and cancer - putting prevention over pills,and  empowering patients to take control of their own health. And since 1985, the Physicians Committee has worked tirelessly for alternatives to the use of animals in medical education and research, and for more effective scientific methods. The Physicians Committee is dedicated to saving and improving human and animal lives through plant-based diets and ethical and effective scientific research. ============================== FOLLOW THE SHOW ON: YouTube: https://www.youtube.com/@plantbasedbriefing     Spotify: https://open.spotify.com/show/2GONW0q2EDJMzqhuwuxdCF?si=2a20c247461d4ad7 Apple Podcasts: https://podcasts.apple.com/us/podcast/plant-based-briefing/id1562925866 Your podcast app of choice: https://pod.link/1562925866 Facebook: https://www.facebook.com/PlantBasedBriefing   LinkedIn: https://www.linkedin.com/company/plant-based-briefing/   Instagram: https://www.instagram.com/plantbasedbriefing/      #vegan #plantbased #plantbasedbriefing #pcrm #dietaryguidelines #myplate #nutrition #plantbasednutrition

Are you ready to take your health into your own hands in the new year? Are you ready to make nutrition and wellness a part of your everyday routine so that you can achieve your health goals and feel your best all year long without it taking over life? You've come to the right place!Welcome to Salad with a Side of Fries, the podcast where balance meets results and wellness seamlessly fits into real life. In this episode, Jenn kicks off the new year by answering listener questions, debunking common nutrition myths and offering her top tips for making health and wellness a part of your everyday routine. She discusses essential supplements, the pros and cons of health-tracking apps, and why eating fresh, whole foods is key to feeling your best. Jenn also shares her approach to tackling some of the most common challenges people face when starting their wellness journey, including maintaining consistency, avoiding misinformation, and figuring out how to stay on track when life gets busy. This episode is a great place to start 2025 off strong (and stay that way). The Salad With a Side of Fries podcast is hosted by Jenn Trepeck, discussing wellness and weight loss for real life, clearing up the myths, misinformation, bad science & marketing surrounding our nutrition knowledge and the food industry. Let's dive into wellness and weight loss for real life, including drinking, eating out, and skipping the grocery store.IN THIS EPISODE: [4:27] Common nutrition myths to debunk[6:31] Five things to consider to flush out fad diets or misinformation[8:57] What is the difference between weight loss and fat loss[10:40] Is late-night eating harmful to your metabolism[14:49] How to start the year off right with supplements and are electrolyte drinks worth it[19:37] Can health-tracking apps support or hinder health[25:55] How can you maintain a consistent routine of physical activity all year, not just in January[29:49] Suggestions for enjoying sweet treats[31:57] Top nutritional foods to add to your diet. Hint: Fresh is best![34:52] How many carbs can you have daily to lose weight[38:08] How much protein does one need, and from what sources[43:00] Jenn advises anyone working toward setting new goals: consistency is  king[46:56] Consider joining the Healthy Vibe Tribe; it's not too lateKEY TAKEAWAYS: Debunking Nutrition Myths for 2025: Some outdated guidelines, like the food pyramid/MyPlate and meal plans requiring fruit and grain at breakfast, are still in use but should be reconsidered. Additionally, elimination diets and medication-assisted weight loss are gaining media attention, but these are not permanent solutions. Focusing on health, not just weight or the number on the scale, is encouraged for 2025, recognizing that holistic well-being involves more than body metrics.How to Identify Reliable Nutrition Advice: To differentiate reliable nutrition advice from fad diets, consider the source and who benefits from the information. Look for scientifically sound studies, be aware of personal biases, use common sense, and avoid jumping to conclusions based on correlation versus causation. Additionally, avoid getting distracted by clickbait or trendy health advice and focus on understanding your body's needs.Consistency is Key: To maintain a daily exercise routine beyond January, it's essential to plan for your most challenging days, not the ideal ones. Choose realistic goals that are small and measurable, ensuring they can be completed every day, even on busy days. Focus on the process rather than just the outcome (e.g., moving your body for 10 minutes daily instead of solely focusing on weight loss).Mental and Physical Health Are Interconnected: Mental wellness and physical health are deeply connected, with the vagus nerve linking the gut and brain. Starting with physical activities and feeding your body nutritious foods, makes it easier to focus on mental health, creating a positive cycle where each aspect supports the other.QUOTES: [6:00] “I'd like to encourage everybody for 2025 to make the objective health, rather than the number on the scale. And realize that what we do for one area also impacts other areas of our health,  so we don't have to take on the world in January to improve our health.” Jenn Trepeck[16:27] “Quality matters when it comes to supplementation. Formulas that use better ingredients, the more bioavailable ingredients, that are formulated with nutrients that help the body use the proper ingredients are all at play here. So that piece of it is called bioactivity, the body's ability to use it. Bioavailability is the body's ability to absorb it. So we need both things present when we take supplements.” Jenn Trepeck[26:13] "Plan for your most challenging day, not your ideal day."Jenn Trepeck [35:34] " 'How many carbs should I be eating for whatever goal?' is sort of a mixed up question, because it's not the quantity, it's the quality. If what you're eating has tons of fiber, then you can have more  carbohydrates in a day than if the carbs you're eating are all coming from potato chips." Jenn Trepeck[42:31] "You are what you eat, but you are also what you ate, ate.” Jenn TrepeckRESOURCES:Learn more about Healthy Vibe Tribe on Jan 6 at 8pm ETReady to jump into the Healthy Vibe Tribe? Start here: Become A Member of Salad with a Side of FriesJenn's Free Menu PlanA Salad With a Side of FriesA Salad With A Side Of Fries MerchA Salad With a Side of Fries InstagramTop 5 Tips for Digesting Nutrition NewsIt Happens at NightHydration & Dehydration (feat. Desiree Lotz)Unsubscribe: Food Tracking Apps & Diet Culture (feat. Nicole Hagen)Nutrition Nugget: 30 Seconds a Day

Drafted recommendations for the next rendition of the Dietary Guidelines for Americans are said to call for greater intake of plant-based foods while limiting consumption of beef and starchy vegetables like potatoes.

The Dietary Guidelines Are Failing UsIn this episode of The Dr. Gabrielle Lyon Show, Dr. Lyon is joined by Dr. Donald Layman, a world-renowned expert in protein metabolism and a pioneer in the field of nutritional science. With over 20 years of mentorship between them, Dr. Layman and Dr. Lyon dive deep into the flaws, myths, and future of U.S. Dietary Guidelines, offering a clear path to better health through smarter dietary decisions.Dr. Layman shares his revolutionary perspective on why protein intake should focus on essential amino acids, how carbohydrates—not fats—are driving metabolic disease, and why outdated nutrition guidelines continue to mislead the public. From breaking down dietary biases to advocating for personalized nutrition, this episode is a must-listen for anyone striving for optimal health.We dive into: The history and evolution of the U.S. Dietary Guidelines, from the Food Pyramid to MyPlate. Why "protein" as we know it is an outdated concept—and how essential amino acids are the real focus. How processed carbohydrates are the primary drivers of obesity, diabetes, and heart disease. The truth about saturated fats and cholesterol—and why the science contradicts public policy. How low-carb, high-protein diets outperform standard dietary recommendations in nearly every metric. Why nutrient-dense animal proteins are irreplaceable, despite plant-based advocacy.Who is Dr. Donald Layman?Dr. Donald Layman is a globally recognized leader in protein metabolism and nutritional science. As Professor Emeritus at the University of Illinois, his groundbreaking research has redefined how we understand the role of protein and amino acids in health and aging. With over 40 years of experience, Dr. Layman has published extensively on topics ranging from muscle metabolism to dietary recommendations.A long-time mentor and collaborator of Dr. Gabrielle Lyon, Dr. Layman is a trusted voice in advocating for evidence-based dietary practices. His work continues to influence both clinical applications and public health policies worldwide.Apply to become a patient - https://drgabriellelyon.com/new-patient-inquiry/Claim Your Free Copy of The Lyon Protocol Today! - https://institute-for-muscle-centric-medicine.kit.com/76e7da43e0Get my book - https://drgabriellelyon.com/forever-strong/This episode is brought to you by:Timeline - Code DRLYON for 10% OFF - https://timelinenutrition.com/DRLYONThesis - Code DRLYON for 10% OFF Customized Starter Kit - https://takethesis.com/DRLYONLMNT - Code DRLYON for free LMNT Sample Pack! - http://drinklmnt.com/drlyonInside Tracker - Code DRLYON for 10% OFF - https://insidetracker.com/drlyonPuori - Code DRLYON for 20% OFF - https://puori.com/DRLYONFind Dr. Don Layman at: - Website: https://metabolictransformation.com/meet-dr-donald-k-layman/Find me at: - Instagram: @drgabriellelyon - Tik Tok: @drgabriellelyon - Facebook: facebook.com/doctorgabriellelyon

https://youtu.be/9UqKSmRzhf0 “For 99.99 percent of human existence on this planet, humans have been slim, fit, and diabetes-free. We never, as a species, ate the amounts of grains and low-fat dairy that are recommended by the USDA Food Pyramid and MyPlate guidelines...Obesity rates have increased steadily since the USDA introduced the Food Pyramid and MyPlate guidelines...This pyramid of disease encourages you to eat more starches, more dairy, less fat, fewer veggies, and less meat than you should. The amount of grains (breads, crackers, pasta, cereals, and so on) recommended is ridiculous, and the amount of low-fat dairy recommended is worrisome.” - Dr. Ken Berry, Lies My Doctor Told Me Dr. Ken Berry is a dedicated family physician practicing in rural Tennessee. For over two decades, he's been committed to helping patients overcome obesity, insulin resistance, and type 2 diabetes. Dr. Ken Berry's Website: Dr. Ken Berry Watch on Odysee Watch on X Watch on Facebook Watch on Rumble Watch on BitChute  

The good news is that the interminable 2024 election is almost done. The bad news is that the 2028 Presidential campaign - sure to be described as the most important election in American history - will begin later this week. The best-selling writer Paul Greenberg is already imagining this election. “It is 2028 and a certain president wants a third term,” is the premise of Greenberg's new satire, A Third Term: A Novella. And to counter this Republican President, (un)popularly known as “the Tyrant”, an operative snatches a certain George Washington from his deathbed in 1799 and makes him the 2028 Democratic candidate. The really interesting question in this imaginary Trump-Washington match-up are their running mates. If Washington selects FDR, then I'm guessing Trump will go with Robert E. Lee. It's going to be quite a spectacle. I can't wait. Paul Greenberg writes at the intersection of the environment and technology, seeking to help his readers escape screens and find emotional and ecological balance with their planet. He is the author of six books including the New York Times bestseller and Notable Book Four Fish: The Future of the Last Wild Food. His other books are The Climate Diet, Goodbye Phone, Hello World, The Omega Principle, American Catch, and the novel, Leaving Katya. He currently hosts the podcast Fish Talk. Paul's writing on oceans, climate change, health, technology, and the environment appears regularly in The New York Times and many other publications. He's the recipient of a James Beard Award for Writing and Literature, a Pew Fellowship in Marine Conservation, a National Endowment for the Arts Literature Fellowship and many other grants and awards. Currently the writer-in-residence at The Safina Center, Paul contributes to academic life as a visiting scholar at the University of Washington's Ocean Nexus Center, and as an adjunct professor at New York University's Animal Studies Program in Manhattan. In summers he runs a study-abroad program on the Mediterranean Diet in Greece for Boston's Northeastern University. His books are used widely in university and high school curricula and have been excerpted on the College Board's AP English Exam. Paul is a frequent guest on national television and radio including Fresh Air with Terry Gross. His PBS Frontline documentary The Fish on My Plate was among the most viewed Frontline films of the 2017 season and his TED Talk has reached over 1.5 million viewers to date. He lectures widely at institutions around the country ranging from Harvard to Google to the United States Senate. A graduate in Russian Studies from Brown University, Paul speaks Russian and French. He currently lives at Ground Zero in Manhattan where he maintains a family and a terrace garden and produces, to his knowledge, the only wine grown south of 14th Street.Named as one of the "100 most connected men" by GQ magazine, Andrew Keen is amongst the world's best known broadcasters and commentators. In addition to presenting KEEN ON, he is the host of the long-running How To Fix Democracy show. He is also the author of four prescient books about digital technology: CULT OF THE AMATEUR, DIGITAL VERTIGO, THE INTERNET IS NOT THE ANSWER and HOW TO FIX THE FUTURE. Andrew lives in San Francisco, is married to Cassandra Knight, Google's VP of Litigation & Discovery, and has two grown children.Keen On is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit keenon.substack.com/subscribe

In this episode I'm talking about what I call the screentime dilemma - basically the overwhelm and frustration you feel around figuring out screens. I'm helping you understand why it feels so hard and why it actually falls outside of your wheelhouse as a parent. You'll Learn:Why figuring out screentime is so confusingHow screentime is following in the footsteps of driving, smoking and dietary recommendationsCurrent best practices for kids and screensWhat I'd do about screens if I ran the governmentWith tech and screens, we're all making it up as we go along. And - news flash! - it's not working out very well. Listen to learn how to handle this confusing topic in your family.-----------------------------------There are a lot of areas of parenting where you know what's best. Adults need about 8 hours of sleep every night. You shouldn't eat a bunch of sugar at every meal. Your kid can't drive until they have a license. For these things, there are laws or guidelines that give you a mental map for how things should go.The Screentime DilemmaIn my opinion, screentime limits are a little above our pay grade as moms. It's kinda the Wild West of parenting, because there aren't a lot of guidelines or oversight. So, you have to be the sheriff in a house full of robbers that want it all the time. You don't really know what the rules are supposed to be or how to enforce them. There's no Surgeon General's warning or food pyramid of screens. And you're (probably) not an expert on childhood development and the human brain.So we, as regular people, are left trying to figure out what's normal and what's best for our kids. No wonder you're overwhelmed!Guidelines in Our SocietyIn this little history lesson of rules and guidelines in our American society, you'll see that when something new comes around, it takes almost an entire generation to set clear rules around it. And until the government realizes that something is causing a problem or that our kids need to be protected, we're pretty much on our own. Here are a few examples…Cars. The first car was invented by Carl Benz in 1886. It was 20 years before states slowly started to require a driver's license, and it was even longer before age restrictions came into play. It was 30 years before the first stop sign was installed and 66 years until the seat belt was created. 70 years after the first car, driver's licenses were required nationwide in the United States.In the beginning, there were no rules or restrictions, and now there are a lot. As a society, we agree that an 8-year-old shouldn't drive a car. We've decided that somewhere around 16 or 17, people are mature enough to handle a vehicle, but we don't yet know how old someone should be to handle the internet.Food. Prior to the 1960s, most food was prepared at home with basic ingredients. After World War II ended, manufacturing shifted from creating machinery and supplies for the war to machinery for the home and agriculture. The way we processed, stored and distributed food changed. More cheap, processed foods solved the problem of there not being enough food to go around, but we also created poorer quality food in order to get it to more people. 20 to 30 years later, the Surgeon General started to notice that nutrition and health were decreasing in our society, and chronic diseases were on the rise. Mandatory nutrition labeling on all packaged food went into effect in the 1990s, but a lot of consumers didn't really know much about carbs, fiber, sugar or calories, so they created food guides.When I was a kid, we had the 4 basic food groups as our guideline. Then came the pyramid, which was just confusing, and now we have the simplified “My Plate” model. The purpose

Kristen Hicks-Roof, director of human nutrition for the National Pork Board, talks about MyPlate and NPB's MyPlate Gold Sponsorship.See omnystudio.com/listener for privacy information.

How much do the proposed USDA Dietary Guidelines for Americans reflect what industries want to promote as opposed to what Native Americans consider nutritious? When the new version of the guidelines is released, it has implications for the food that makes its way into school lunches, the Food Distribution Program on Indian Reservations, and SNAP. Former President Donald Trump won't back away from promoting a false rumor about Haitian immigrants in Ohio eating cats and dogs. The Haitian residents now fear for their safety and say Trump is dehumanizing them for political gain. The same tactic has been used against Native Americans as well, and food is one means to do it.

Merch! My Plate! Food Pyramid! Big Milk! Food Pyramid vs My plate! Food pyramid wiki! Cholesterol in the brain! Vegetarian diet pyramid!

  Hosts: Courtney Luecking, PhD, MPH, RDN Extension Specialist for Maternal and Child Health Anna Cason, RDN, LD, Extension Associate for Food and Nutrition Department of Dietetics and Human Nutrition, Martin-Gatton College of Agriculture, Food and Environment, University of Kentucky   Welcome to the inaugural episode of Big Blue Book Club presents SNACK Club, where hosts Courtney Luecking and Anna Cason delve into the essentials of raising healthy, happy eaters. Inspired by the insightful books Raising a Healthy, Happy Eater and How to Raise a Mindful Eater, they discuss the often-overlooked aspect of children's nutrition: what to feed them. Join the conversation as they break down the USDA's MyPlate guidelines, offering practical tips on incorporating fruits, vegetables, whole grains, and proteins into children's diets. They tackle common challenges and share small, impactful swaps to improve diet quality, all while keeping the focus on developing a holistic, nourishing eating pattern. Discover valuable resources and strategies to overcome barriers to healthy eating, ensuring that every child has the support they need to thrive. Don't miss this engaging discussion packed with actionable advice and heartwarming anecdotes. So come for the SNACKS and stay for the SUPPORT! To connect with Snack Club resources: SNACK Club website Big Blue Book Club Facebook Group SNACK Club on YouTube For other resources mentioned in this episode, visit: MyPlate.gov  PlatEatMove.com To Connect with FCS Extension: UK Cooperative Extension County Offices     

Consider the potato. The typical potato is not all that pretty. They can be beige and lumpy, dusty and speckled, and on top of that, they even sprout alien-like tentacles. Further, no one really knows what to make of the potato. Is it a vegetable, or so starchy that we should really consider it a grain? It's time for answers. The Outside/In team ventures into the potato patch and presents three stories on this “fifth most important crop worldwide.” Part 1: An artist vaults the humble potato to luxury status.Part 2: A deliberation on the potato's true place in the food pyramid – or, that is, on “MyPlate.”Part 3: When his mom was diagnosed with cancer, producer Felix Poon's dad found a way to help her: fresh-squeezed potato juice. Featuring Laila Gohar, Kristina Peterson, and Paul Poon. SUPPORTOutside/In is made possible with listener support. Click here to become a sustaining member of Outside/In. Follow Outside/In on Instagram or join our private discussion group on Facebook.Subscribe to our newsletter for occasional updates and special announcements. LINKSLaila Gohar wrote about her potato party, and the Marie-Antoinette-era rebrand of the potato, in her column for the Financial Times. For more details on the French pharmacist who transformed the potato's image, check out this Atlas Obscura piece.For a vinegary and vegetable-forward potato salad, Justine recommends this recipe from the great Deb Perelman.Taylor recommends these vegan Bombay potatoes and peas (this is the closest recipe he could find online to the book recipe he uses at home).Felix recommends trying Sichuan stir-fried potatoes from an authentic Sichuan Chinese restaurant if you haven't had it before, and then give this Woks of Life recipe a try.If you find yourself near the U.S.-Mexico border, Nate recommends you try some carne asada fries. Here's a good recipe if you want to try them at home.  CREDITSHost: Nate HegyiReported and produced by Nate Hegyi, Justine Paradis, and Felix PoonMixed by Nate Hegyi, Justine Paradis, and Felix Poon.Editing by Executive Producer Taylor QuimbyRebecca Lavoie is NHPR's Director of On-Demand AudioOur intern is Catherine Hurley.Music by Blue Dot Sessions and Patrick Patrikios.Our theme music is by Breakmaster Cylinder.Outside/In is a production of New Hampshire Public RadioSubmit a question to the “Outside/Inbox.” We answer queries about the natural world, climate change, sustainability, and human evolution. You can send a voice memo to outsidein@nhpr.org or leave a message on our hotline, 1-844-GO-OTTER (844-466-8837).

Season 4: Episode 6 This Soundplay episode features the original student podcast, What's on My Plate?, interwoven with bits of interview with the podcast creators. The podcast is about food and their histories and cultural connections. You'll hear the stinky and spicy episodes on this episode of Soundplay! The podcast composers are Ben Westgate, Fanshu Sun, Jon Stewart, and Siyu Wu.  Here are the transcripts for What's on My Plate?

Season 4: Episode 7 This Soundplay episode features the original student podcast, What's on My Plate?, interwoven with bits of interview with the podcast creators. The podcast is about food and their histories and cultural connections. You'll hear the expensive and novelty episodes on this episode of Soundplay! The podcast composers are Ben Westgate, Fanshu Sun, Jon Stewart, and Siyu Wu.  Here are the transcripts for What's on My Plate?

USDA's MyPlate program is a vital public health program designed to help Americans eat healthy, balanced diets. Strategic Partners, like USA Rice, amplify important nutrition messages. USDA's Dr. Caree Cartwright and Yetunde Akingbemi join Michael, Lesley, and Cameron to talk new nutrition education. Also, does anyone remember Time for Timer? With special guests: Dr. Caree Cotwright, Director of Nutrition Security & Health Equity, USDA-Food & Nutrition Service and Yetunde Akingbemi, Registered Dietitian Nutritionist, USDA-Food & Nutrition Service, Center for Nutrition Policy & Promotion Hosted by: Michael Klein, Lesley Dixon, and Cameron Jacobs, USA Rice

The food pyramid was once the gold standard for nutrition in the US; but as research and observation over time taught us, the pyramid did not serve its purpose. Enter MyPlate in 2011 to reshape food requirements across the nation. Over a decade later, it seems that MyPlate – while closer to correct than the food pyramid – may have still missed the mark.In this episode, Dr. Dan and Angela dig in to the dietary recommendations from the USDA's MyPlate guidelines. They provide a cautious review, arguing MyPlate makes positive changes from the outdated food pyramid but still promotes questionable advice on grains, dairy, fats, and beverages. As usual, they are dishing out a big helping of knowledge – pull up a chair!To learn more about this and other hot health topics, follow us on social media and subscribe to our WTH podcast. If you have a specific health question or would like to find out if we can help you with a personal health challenge, check out our office page or contact us at 412-369-0400/ info@turofamilychiropractic.com.As always, our mission is to help you Get Healthy and Stay Healthy for a Lifetime!What the Health?!https://businessinnovatorsradio.com/what-the-health/Source: https://businessinnovatorsradio.com/that-aint-my-plate

In this 83rd episode of 'Harvesting Her Way' podcast, host Dawn Marie delves into her reading journey, particularly the unexpected benefits of reading books from the 'smut section'. Notably, Dawn highlights the ability of these novels to foster creativity, enable mental relaxation, and sometimes offer potential solutions to issues in life. The episode also touches on the relevance of work-life balance, an introduction to 'The Circle of Life' concept. A big thank you to Chilled Freezer Meals for being the episode sponsor today - owner Lindsy, takes the guesswork out of dinner time with her bundle options: Favorites Bundle, New Mama Meal Bundle, Feel Better Bundle and Just Add a Bun Bundle - Yum! Go to www.chilledfreezermeals.com/DAWNMARIECO and use code DAWNMARIECO at checkout for $20 off your order of $80 or more {I love supporting others and If you love the podcast and are looking for ways to promote your products or services, DM me on Instagram or shoot me an email to hello@dawnmarie.co for potential collaborations we can do together!} Let's be inbox buddies! Sign up for my bi-monthly newsletter where I dish "What's on My Plate" fun things I'm liking, eating, reading, listening to, you name it. I hang out the most over on Instagram, I'd love to connect with you there! 12:15 The Shift from Self-Help to Smut 19:02 The Power of Masterminds and Retreats 21:20 The Power of a Good Mentor 22:14 The Unexpected Benefits of Reading 23:23 The Role of Creativity in Life 24:04 The Art of Escaping Reality 26:26 The Impact of Reading on Creativity 28:35 The Influence of Books on Personal Life 29:45 The Shift in Reading Preferences 30:05 The Power of Reading in Stress Management 35:09 The Role of Reading in Problem Solving 39:34 The Importance of Exploring Different Interests 40:18 The Power of Fun in Creativity 41:12 Conclusion: The Beauty of Your Life

Many children in America are taught about nutrition through the USDA's balanced food plate known as MyPlate. Unfortunately, these graphics don't accurately portray a proper (and realistic) diet, which leaves many people feeling confused and frustrated. Loni Love, a comedian, explains the obstacles she's faced during her journey towards a healthier lifestyle. Learn More: https://radiohealthjournal.org/eat-to-survive-why-americans-lack-proper-education-about-nutrition Learn more about your ad choices. Visit podcastchoices.com/adchoices

Ever feel like you're stuck in a nutritional rut, unsure of what to eat for a truly balanced meal? Let me, Leonela Campos, be your culinary compass as I recount my own hesitation when embarking on new journeys, much like the trepidation you may feel when tweaking your diet. In this episode, we unravel the mysteries of macronutrients, those vital building blocks in our meals that include proteins, carbohydrates, and fats. With a focus on how they fuel our bodies and contribute to overall health, I'll guide you through understanding proteins' role in constructing amino acids, the breakdown of carbohydrates into sugars, and the transformation of fats into fatty acids. It's not just about listing food sources—which you'll get plenty of—but about mastering the art of crafting meals that are as nutritious as they are delicious.Channeling the simplicity of the MyPlate visual guide, I break down the five essential food groups and introduce a streamlined 'three-two-one method' for meal preparation that promotes fullness and keeps those pesky blood sugar levels in check. Whether you're someone who routinely skips the first meal of the day or not, I'll share strategies to optimize your meals for sustained energy and well-being. This episode isn't just a lesson in nutrition—it's a recipe for transforming the way you think about food and its profound impact on your life, one balanced plate at a time. Join me on this edible adventure and watch your relationship with food, and perhaps even your waistline, change for the better.Free 3-Day Nutrition Masterclass https://sunny-creator-207.ck.page/40b5f2a2ffNutrition Guide https://drive.google.com/file/d/1tQyhfCoHNgLhDRlYPSrrZW76fofGLq8Y/view?usp=share_linkThank you for listening. Please subscribe to this podcast and share with a friend. If you would like to know more about my services, please message at https://fueledbyleo.clientsecure.me/My YouTube Channel https://www.youtube.com/channel/UC0SqBP44jMNYSzlcJjOKJdg

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Join Carlette Patterson, Chief Wellbeing Officer® & CEO of Patterson Sports Ventures®, and Dr. Joan Hunter, Medicine and Lifestyle Medicine Board Certified Physician, to learn about how to reduce cardiovascular risk, change your cravings, and the way to lose weight without counting calories. Winning Strategies:Using the MyPlate method, half your plate should be fruits and vegetables, while one remaining quarter should be lean protein and the last quarter should be whole grains.Choose high quality calories such as brown foods rather than white foods (like rice) to maximize your natural fiber intake and help you feel fuller for longer.Win Wellbeing, Human 2 Human:www.chiefwellbeingofficers.comWatch the full episode: https://youtu.be/vedQfzv9OXc

In this episode of Repast, Michael and Diana welcome Dr. Caree Cotwright, the Director of Nutrition Security and Health Equity for the Food and Nutrition Service, USDA.  In her role at USDA, Dr. Cotwright leads a whole-of-department approach at USDA to advance food and nutrition security, which is one of USDA Secretary Vilsacks five core priorities.  Dr. Cotwright is on leave from her position as an associate professor in the Department of Nutritional Sciences at the College of Family and Consumer Science at the University of Georgia, where she has been since 2013.  She received her undergraduate degree in biology from Howard University before moving on to UGA, where she completed her master's and doctorate degrees in nutrition.  At the University of Georgia, she conducted early childhood obesity prevention research efforts focusing on youth ages 0-5 using innovative and multidisciplinary methods. Here, Dr. Cotwright notes how her personal background influenced her professional direction, and discusses the USDA's approach to food and nutrition security, scaffolded by the four pillars of (1) providing meaningful nutrition support from pregnancy to birth and beyond; (2) working to connect everyone in this country with healthy, safe, affordable food sources; (3) developing, translating, and enacting nutrition science through partnership including the National MyPlate Strategic Partnerships, and (4) prioritizing equity every step of the way.  She focuses on two specific programs—Special Supplemental Nutrition Program for Women, Infants, and Children, or WIC, and the new summer EPT program, scheduled for roll-out in 2024—and how the USDA is working to make MyPlate a household symbol.   You can find Dr. Cotwright's UGA profile here.Michael T. Roberts is the Executive Director of the Resnick Center for Food Law & Policy at UCLA Law.Diana Winters is the Deputy Director of the Resnick Center for Food Law & Policy at UCLA Law. You can find more on the USDA's approach to nutrition security here. Learn about USDA's MyPlate initiative here.Follow the MyPlate Instagram at @myplate_gov.Or email pictures of MyPlate in the wild or MyPlate feedback to Caree.Cotwright@usda.gov. You can find the Repast episode with former Director of Nutrition Security and Health Equity, Dr. Sara Bleich, here.

Dieting – people have been doing it for generations. Perhaps someone is dieting in your house right now. But have you paused lately to think about how exposure to diet culture or talk of dieting could be impacting your children? Today, on the Young & Healthy podcast, Dr. Jessica Lin and Dr. Sanita Ley sit down with us to discuss the impact of dieting and how other people's opinions can have a negative impact on kids and adolescents. They bust myths, such as eating disorders are not specific to one body type and the influence of dieting affects kids of all ages, cultural backgrounds and genders. We learn how fitness guidelines and recommendations from influencers are not always safe and the long-term impact diet culture can have on a child's relationship with food. Jessica and Sanita talk to us about how eating foods you like in moderation is good for you and so is having carbs and fats. After today's episode, we hope listeners have quality information and feel empowered to find a value-based approach to healthy movements and foods and some ideas for what that can look like for you and your family.   Resources: For more information on resources available at Cincinnati Children's, visit Eating Disorders | Cincinnati Children's (cincinnatichildrens.org)  For a guide to good, healthy eating, visit MyPlate. For resources to help stop bullying, visit StopBullying.gov For general guidelines for nutrition, visit the Center for Young Women's Health and Young Men's Health

New this school year, every student is able to receive one breakfast and one lunch at no cost during the school year due to the state's Free School Meals program. While the program is new, students will still have access to the same nutritious meals they have come to expect in Anoka-Hennepin.  In the latest Parent Engage 360 Podcast, host Liz Burgard was joined by Anoka-Hennepin child nutrition leaders Noah Atlas (director) and Callie Neumann (assistant director) to learn more about the state's Free School Meals program, educational benefits and the importance of balanced nutrition for youth. Episode highlights The state's Free School Meals program began in the fall of 2023, allowing every student to receive one breakfast and one lunch at no cost during the school year. Learn more about why it's important for families to continue to apply for educational benefits even though school meals are now offered at no cost. Neumann discusses the nutritional requirements of school meals by the federal government and the importance of a balanced diet for youth. Learn more about how to eat healthy with MyPlate at myplate.gov. The Parent Engage 360 Podcast aims to provide parents and guardians with knowledge from experts in chemical health, mental health, internet safety and more, as well as the tools needed to support their children. Anoka-Hennepin hopes that providing timely and helpful information through the Parent Engage 360 podcast series will strengthen the bond between school and home with resources parents and guardians can use and share with others.

Our guest today is Dr. Caree Cotwright, director of Nutrition Security and Health Equity at the Food and Nutrition Service at the US Department of Agriculture. Dr. Cotwright is leading a USDA-wide approach to advancing food and nutrition security in the United States. Part of her responsibility includes the charge from Secretary of Agriculture Tom Vilsack to make MyPlate a household name. MyPlate is the official visual reminder of the US government to make healthy food choices from each of the five food groups. Now, this turns out to be a tall but important order. About a quarter of US adults have heard of MyPlate, according to a recent survey. Interview Summary You came to USDA while on leave from the University of Georgia (UGA) where, by the way, you were the first Black woman in the Department of Nutritional Sciences to earn tenure. Congratulations for this, and please know how much I appreciate the important role that you've played in our field. So, let's start with discussing what drew you to food policy and what makes you excited about your role in public service at USDA? I am really excited about this role because it's just a privilege. When I think about the fact that USDA has the title or has a position for the director of Nutrition Security and Health Equity, I get excited about that. It's been a privilege to work on advancing all of the things that have come about because of the White House Conference. I came to nutrition policy really in a kind of a roundabout way. I was working on my master's at UGA and I was doing an internship at the Center for Science and the Public Interest (CSPI). At that time, I was wanting to write on the Nutrition Action Health letter, but they had someone who was mentoring in nutrition policy and that someone was Margo Wootan. She kind of took me under her wing and helped me to learn about what nutrition policy was.  After completing my master's and my PhD, I did my postdoc, and then did a RISE fellowship at the CDC. I was working on disseminating policy around early care and education obesity prevention policies and just really to understand the keen role that policy plays in the advancement of nutrition and policies in general. That was really eye-opening for me. I knew that during my role at University of Georgia as a faculty member that I would focus on both policy and intervention. I've had such a wonderful experience of being able to use different creative approaches, but also using policy. Some of those approaches have earned me the opportunity to talk to a variety of communities in different ways, including having a TED Talk. It's just been a joy to do this work. You've had so many interesting experiences and I could see how you'd be passionate about food policy after spending time at CSPI, especially with Margo Wootan. There aren't many people that know food policy like she does. But one thing I wanted to ask you about is one of the highly novel part of your work and your approach to nutrition has been to incorporate the creative arts, including storytelling. Tell us about this if you would. Storytelling has always been near and dear to my heart. When people ask me about that question, I've been doing it since I was about five years old when I was asked to come and give the commencement speech for my nursery school. I wasn't afraid, it was fun for me, and I just said, "Wow, this is really something that I can do." I enjoyed connecting and engaging with others. As I think about my work, I know that telling stories and using creative approaches to meet people where they are helps us to promote a variety of topics. Of course, it's kind of entertainment education, but using these approaches is a catalyst to get people interested in what we're doing. We know we're competing with so many things that pull people's attention now.  Some of the things that I've done are I have a play about nutrition for young children, I have a hip hop song. I tell stories even in my speeches because I know that when I can connect, people will remember that story. And that's so important. Through my work, I promoted the Child and Adult Care Food program. I worked on the SNAP-Ed program at University of Georgia. We've done creative things like having skits and have enough care to call Healthy Bear that the children relate to. Even in some of our work that I've been blessed to have and had the privilege to work with Robert Wood Johnson Healthy Research to have social media and to use all of these approaches, but to use it to promote health and use it to promote healthy messages and messages specifically about nutrition. That creativity and those approaches are things that I bring to my current position in thinking about how do we engage the public, especially as we continue forward with advancing nutrition security and health equity, as well as making MyPlate a household brand? I love that creativity. I think back on memorable speeches I've heard or talks I've listened to and things, very often, it's the stories that you remember. The fact that you're recognizing that, appreciating that, and perfecting it, I think is really impressive. I'm glad to learn a little bit more about that. Let's talk now about your federal service at the CDC. This was another experience that I know helped shape your interest and your passions and your desire to return to public service at USDA. That's a wonderful question. It was such a wonderful opportunity to come to CDC at a time we were on the cusp of really thinking about how do we develop and disseminate policy related to obesity prevention for our youngest children, age zero to five. I had just finished a postdoc in community-based participatory research at Morgan State University working with Head Start children. At the time when I got to CDC, we had former First Lady Michelle Obama working on Let's Move! One of the key initiatives was Let's Move! Child Care. We modeled the initiative and the work we were doing related to policy on the work of an outstanding researcher. Her name is Dr. Dianne Ward. Not only was she an outstanding researcher, she became a mentor, colleague, and friend of mine. I just have so much admiration for the work that Dianne Ward did and the trailblazing efforts that she did to advance policy in the early care and education setting related to obesity prevention, but also in equity.  So we were working on these things and my task was to go around to stakeholders all across the country and make sure that they understood what we were saying. So again, bringing in that community engagement and the training that I had, I said, "We can't just put this on a website and say, 'Hey everybody, you should go out and do this.' We have to go in and teach people and train people and explain it." Fortunately, my mentor there, Dr. Reynolds and Heidi Blanck, they agreed. I was able to go out and help to disseminate the policy, and again, it gave me such a strong and firm understanding of how to really relate.  I'll tell you just a quick story. At the time, I didn't have kids, Kelly, and we were talking about these obesity prevention policies and we said, "Okay, no screen time for children under two," and those things. It wasn't until I had kids and I thought, "Well, how do you do that?" Because it has to be realistic and you have to think about how these policies work on the ground. As I talk to childcare providers, as I talk to stakeholders, as I talk to people working at the state level across the country, we help gain an understanding for just how these policies will go into place and gain support for policy implementation because we can't do the work without the people who are working on the ground level. Two things I want to make note of that you just said. First is if it's easy to to talk about how children should be fed and learn about food until you have them, and then all of a sudden, it gets a lot more complicated, I know. But the other thing I'm grateful that you did was to pay tribute to Dianne Ward. Many of our listeners may know she was a professor at the University of North Carolina at Chapel Hill and recently passed away. There are people all over the country in the world who were just broken hearted by this because she was such a dear friend and colleague to many of us, and just a completely inspired researcher who wanted to make a difference in the world and really did. It's not surprising that she touched you and your professional career in such positive ways and that's true of a lot of us. I'm really happy that we were able to talk about her for a moment. So thank you. Thank you. Thank you for allowing me the opportunity. Let's talk more about your current position at USDA now. Can you tell us what your primary responsibilities are and what your vision is for your work ahead? Yes. My primary responsibilities are to advance the work of food and nutrition security and health equity. I know that's a part of my title, but we really are working to make sure that people are able to get access to the food they need. Our definition is that nutrition security means that everyone has equitable access and consistent access to healthy, safe, and affordable food that is optimal for their wellbeing. We do this at USDA through four pillars. We think about having meaningful support for nutrition and nutrition education, making sure that people have access to that healthy, safe, and affordable food, making sure that we work through collaborative action through partnerships, and then making sure that we prioritize equity every step of the way.  When you think about USDA and the programs that FNS has and the programs that we are working on in our mission area, we have lots of opportunities to advance nutrition security because our work is just so closely related. I work very closely with our programs and I work a lot with our stakeholders, both internally and externally, to make sure that people are aware of the work that we're doing. But not only that, that we are leveraging things like the historic White House Conference, making sure that we have lots of commitments from people all over. We've had over $8 billion of commitments. But making sure that with our stakeholders and our partners, that we lean into new creative approaches that will help us to reach our goals. We have some really big goals to end hunger, to improve nutrition, physical activity, and to reduce diet-related diseases and disparities. We are holding ourselves accountable and making sure that we're getting the word out and making sure that we're partnering in very meaningful ways.  A part of my larger vision is a part of the secretary's vision, which is to make MyPlate a household brand. We think about what does that mean? We want to make sure, you said early on that about 25% of Americans are aware of this tool, but we want to make sure that not only are they aware, but they use the wonderful resources that are attached to MyPlate because it is our federal symbol for healthy eating. It's heartening to hear about your vision and to understand the kind of progress that's being made to advance food and nutrition security, and also to specifically leverage some of the commitments that were made at the White House Conference. In addition to what the federal government can do, are there things that individuals can do like our listeners, for example, or the ways they can help? Yes, and I'm so glad you brought up your listeners because that's so important. So every voice matters. And so all of our actions add up collectively. I've heard up from some wonderful, wonderful people in West Virginia and Oklahoma, just all across the country. When I go out and speak and I tell people, "You have to help me with this mission of making MyPlate of household brand." They sent me back things that they're doing. Creative things like setting up kids farmers' markets, popup markets in places like hardware stores that don't traditionally do that. But they will set it up and let a farmer come in and set up a popup shop, and then they provide the tokens through some of our wonderful programs like SNAP-Ed and FNA. When we think about these creative solutions where there are already existing things, but we're solving a problem, we're solving that access problem. Just thinking about that and making sure that we are all collectively working together, we want to hear from you. We want to hear from you. I always give out my email. It's caree.cartwright@usda.gov. We want to hear from your ideas. We also have our pillar pages on our website. If you just look at nutrition security at USDA, we have our pillar pages so you can learn more. But we also have a very short video where we're talking about the work that we're doing and highlighting that work, and a blog that is attached to that. So again, if you're wanting to promote efforts that we're doing, that's a very quick synopsis and a short way to get it out there to people to spread the word and increase awareness about all of the wonderful things that we're doing to advance food and nutrition security. I never thought of my hardware store as a place to learn about nutrition, but why the heck not? Let's talk about MyPlate a little bit more. What's your role and how are you going to go about trying to make MyPlate a household name? It's a very multi-pronged approach. My role is to bring those creative approaches. One of the things I love about this position is that it's a culmination of so many of the things that I've already been doing. Using my creativity, thinking about the equity focus, and working with our Center for Nutrition Policy and Promotion. They're a wonderful team. They've already been doing wonderful things on MyPlate but helping to amplify that work and helping to get it out there so we make it a household brand. We have a multi-pronged approach where we'll be using social media. I told you I was able to use that in my research. Not only that but doing things where we're celebrating the great work that people are doing around MyPlate. Like for example, I know in Oklahoma, they had a wonderful day at the capitol and the lieutenant governor was working with students to put food in the right MyPlate categories and making sure that people are aware of them. There are artists making songs about MyPlate. And so, making sure that we are making the public aware of what we're doing. With this multi-pronged approach, we'll be doing listening sessions. We're hearing from people about what can we do better? What do you really like? Are here things that we can change? Really hearing from the community on that level. Then, also thinking about industry and how can industry partner to promote MyPlate and promote those food categories so that people have an understanding of MyPlate and the branding of the icon. Making sure that people recognize MyPlate and the icon and are knowledgeable about the resources that we have. I'm really excited about doing partnerships because this is a one USDA approach. We're going across all levels to make sure that we get the word out about MyPlate. And we do have a MyPlate national strategic partnership with partner organizations all over the country that are already helping us to do this work. We want to attract new partners, to have new partners to come in, and lean in to help us to amplify MyPlate and all the wonderful resources for the public. I'm assuming it's pretty easy to find out about MyPlate online, is that right? It is. It's myplate.gov. It is very simple. All of our materials are branded with that, but it's very simple. You can remember MyPlate, you can remember our website. So it's myplate.gov. You can go directly there and find all of our wonderful resources, and we'll be having more, as I said, on social media. I don't want to forget this point too as well, Kelly. There are cultural adaptations. When I'm out in the field, people ask me about, what about for my culture? What about for the things that I eat? How is MyPlate relevant to that? What I love about MyPlate is that it's so adaptable. During our listening sessions and the work that CNPP is doing, we are working to address that as well. Again, meeting people where they are, having them understand that your cultural foods are healthy foods too, and how do we use MyPlate to guide our healthy choices when we're making our meal choices. Again, you look at the plate, half the plate is fruits and vegetables and that can be from a variety of sources and a variety of cultures and preparations and lots of different foods. And so we want to make sure that people are understanding that and that we get the word out there. Bio Dr. Caree Jackson Cotwright serves as the Director of Nutrition Security and Heath Equity for the Food and Nutrition Service at the United States Department of Agriculture (USDA). In this role, Dr. Cotwright leads a whole-of-Department approach to advancing food and nutrition security. She also serves as one of two Departmental representatives on accelerating action on the White House Conference on Hunger, Nutrition, and Health goals to end hunger, improve nutrition and physical activity, and reduce diet-related diseases and disparities and implementing the corresponding National Strategy. Her work includes building public awareness of USDA's actions to advance food and nutrition security, as well as collaborating and building partnerships with key stakeholders to maximize our reach and impact. Dr. Cotwright is on leave as an Associate Professor of Nutritional Sciences in the University of Georgia's College of Family and Consumer Sciences' Department of Nutritional Sciences. Her research centers on promoting healthy eating among infants through age five-years-old with a particular focus on accelerating health equity among historically underserved populations via community-based participatory research and focusing on developing, implementing, evaluating, and sustaining best practices and policies in the early child education setting. She has developed a variety of innovative interventions, which use theater, media, and other arts-based approaches. She is the author of numerous peer-reviewed publications and secured over $1M in grants focused on obesity prevention and health equity from Healthy Eating Research, a national program of the Robert Wood Johnson Foundation, and the USDA. From 2010-2013, she worked as an ORISE Research Fellow at the Centers for Disease Control and Prevention Division of Nutrition, Physical Activity, and Obesity, where she was highly engaged in the early care education elements of the First Lady Michelle Obama's Let's Move! initiative dedicated to helping kids and families lead healthier lives. Dr. Cotwright holds a PhD in Foods and Nutrition and Community Nutrition and MS in Foods and Nutrition both from the University of Georgia and a bachelor's degree in Biology from Howard University and is a Registered Dietitian Nutritionist. She lives in Athens, GA with her loving husband and adorable three daughters.  

In this episode of Get Your Shit Together we chat about:

What if there were a simple way to fix your diet (without dieting) and become healthier with every bite?  Today's guest, science communicator and nutrition expert Dr. Sarah Ballantyne, says there is.  Even for those of us who really care about what we eat, there's still a lot of confusion and a huge barrier to good information about basic nutrition concepts. Do you really know what different nutrients do? Or which foods have them? Or how to eat enough of them? If not, you're not alone. In fact, half of the US population is deficient in 10 nutrients!  I'm really excited to share this new podcast episode with you. Dr. Sarah Ballantyne created a whole new system to help us all understand what it means to eat for health. Join us for a fascinating discussion about nutrition, the body, and what it means to increase your nutrient intake. I'll tell you right now, some of this information might completely change your mind about things you thought you knew. I, for one, am excited to integrate new information into my philosophies… and add a couple of foods back into my diet!  Full show notes: jjvirgin.com/nutrivore Learn how foods cause leaky gut in The Virgin Diet: https://store.jjvirgin.com/products/the-virgin-diet-paperback Read my book, The Sugar Impact Diet: https://store.jjvirgin.com/collections/books/products/sugar-impact-diet-paperback-book Learn more about Dr. Sarah Ballantyne: https://nutrivore.com Subscribe to my podcast: http://subscribetojj.com Study: European Journal of Preventive Cardiology:https://pubmed.ncbi.nlm.nih.gov/30971126/ Study: Nutrition Journal: https://pubmed.ncbi.nlm.nih.gov/33888143/ Study: Food Technology and Biotechnology: https://pubmed.ncbi.nlm.nih.gov/28867958 Study: Journal of Functional Foods: https://www.sciencedirect.com/science/article/abs/pii/S1756464617300749 Study: Journal of Nutrition: https://academic.oup.com/jn/article/141/4/595/4743372?login=false Living Ratio Cacao Calm: https://livingratio.com/?sca_ref=2747593.vgty26M7uP&utm_source=2747593&utm_medium=jj-virgin&utm_campaign=45338 Healthy Eating Index: https://www.fns.usda.gov/CNPP/healthy-eating-index-hei My Plate: https://www.myplate.gov The Paleo Diet by Dr. Loren Cordain: https://amzn.to/44GZBXT Himalayan Tartary Buckwheat: https://amzn.to/3JVQk6q Get Dr. Sarah's Get 5 FREE Nutrivore Guides: https://nutrivore.com/thankyou

If you're looking for a quick review of DRI's (Dietary Reference Intakes), the 2020-2025 Dietary Guidelines for Americans, and Healthy People 2030, this episode's for you.  It's a short and sweet episode to review these concepts that are fair game on the exam. So grab your walking shoes, or plug in your phone for your commute to your next internship site. A little studying note. Reminder that studying includes listening, reading, restating, and writing. So don't be afraid to take notes, re-write things over and over if you need to, and paraphrase what you learned.   This is what you'll learn in this episode: The Dietary Reference Intakes (EAR, UL, AI, RDA, AMDR) Nutrition Guidelines 2020-2025 Healthy People 2030 Here's a glance at this episode:  [3:30] A review of the DRI's and when we use the DRI's. [4:22] What we use when there's not enough data or research to determine the daily intake needs [4:55] What we use for populations and not individuals [6:25] Tolerable upper intake level – the amount you can safely take without developing toxicity [7:07] A review of MyPlate and [8:30] A review of the 2020-2025 Dietary Guidelines for Americans which are updated every 5 years [13:30] A quick discussion of Healthy People 2030.  

How often do you walk into work hoping it will be a good day or at least not a bad one? What if it didn't matter what happened and the good/bad was entirely in your control? In today's episode, Christina Shenvi MD, MBA, PhD gives insight and specific strategies for a nearly perfect shift.    For complete and detailed show notes, visit our website  If you're interested in 1 on 1 coaching, start here    Guest Bio: Christina Shenvi MD, MBA, PhD is an emergency physician at the University of North Carolina, Chapel Hill.  She is president of the Association of Professional Women and Medical Sciences, director of the UNC Office of Academic Excellence, and a world-class time management coach www.timeforyourlife.org. A selection of her previous Stimulus episodes includes Procrastination,  Habits, and ‘Too Much on My Plate.'   Registration is now open for the Flameproof Course.  Scott Weingart and I are launching the FlameProof Course starting September 2023. This is a small cohort six-month course specifically for emergency and acute care clinicians that will build and strengthen tools for career longevity, strategies for well-being, life balance, and so much more. Learn more on the brand-spanking new website.   Mentioned in this episode:  The Quick and Dirty Guide to Calling Consults and My 4 Favorite Documentation Templates Zen Driving Be Water documentary   We Discuss: How do you define a nearly perfect shift? What to do when you can't get something done or things don't go your way? Why do we experience frustration? The irony of power and powerlessness Point of care frustration reversal Even out your standard deviation and raise your mean Mental contrasting with implementation intentions What Bruce Lee can teach you about adaptability Identify the opposite outcome Change your own mind Minimaize vs maximize 

How often do you walk into work hoping it will be a good day or at least not a bad one? What if it didn't matter what happened and the good/bad was entirely in your control? In today's episode, Christina Shenvi MD, MBA, PhD gives insight and specific strategies for a nearly perfect shift.    For complete and detailed show notes, visit our website  If you're interested in 1 on 1 coaching, start here    Guest Bio: Christina Shenvi MD, MBA, PhD is an emergency physician at the University of North Carolina, Chapel Hill.  She is president of the Association of Professional Women and Medical Sciences, director of the UNC Office of Academic Excellence, and a world-class time management coach www.timeforyourlife.org. A selection of her previous Stimulus episodes includes Procrastination,  Habits, and ‘Too Much on My Plate.'   Registration is now open for the Flameproof Course.  Scott Weingart and I are launching the FlameProof Course starting September 2023. This is a small cohort six-month course specifically for emergency and acute care clinicians that will build and strengthen tools for career longevity, strategies for well-being, life balance, and so much more. Learn more on the brand-spanking new website.   Mentioned in this episode:  The Quick and Dirty Guide to Calling Consults and My 4 Favorite Documentation Templates Zen Driving Be Water documentary   We Discuss: How do you define a nearly perfect shift? What to do when you can't get something done or things don't go your way? Why do we experience frustration? The irony of power and powerlessness Point of care frustration reversal Even out your standard deviation and raise your mean Mental contrasting with implementation intentions What Bruce Lee can teach you about adaptability Identify the opposite outcome Change your own mind Minimaize vs maximize 

This episode is brought to you by Rupa Health, Athletic Greens, Beekeeper's, and Joovv.Fish are an incredibly healthy source of protein and fats, especially omega-3 fatty acids. However, there are several important things to be considered in order to reap the health benefits of fish and act as good environmental stewards at the same time.In today's episode, I talk with Paul Greenberg, Miriam Horn, and James Arthur Smith about the current state of our seafood population and the differences between wild-caught seafood, farmed fish, and regenerative farmed fish.Paul is the bestselling author of Four Fish, American Catch, and The Omega Principle. A regular contributor to the New York Times and many other publications, Mr. Greenberg is the writer-in-residence at the Safina Center, a Pew Fellow in Marine Conservation, and the recipient of a James Beard Award for Writing and Literature. He appears frequently on American and international radio and television programs and is the featured correspondent and cowriter of the 2017 PBS Frontline documentary The Fish on My Plate, which, along with his TED talk, has reached millions of viewers.Miriam Horn works at the Environmental Defense Fund and is the New York Times bestselling author of Rancher, Farmer, Fisherman: Conservation Heroes of the American Heartland.In 2020, James Arthur Smith founded SEATOPIA, a gourmet seafood subscription box now delivering certified mercury-safe seafood, carbon neutrally, direct to homes nationwide. Through SEATOPIA, he is endeavoring to scale a truly regenerative seafood supply chain and empower health-conscious consumers to directly support innovative aquaculture projects producing some of the healthiest protein on the planet.This episode is brought to you by Rupa Health, Athletic Greens, Beekeeper's, and Joovv. Rupa Health is a place where Functional Medicine practitioners can access more than 2,000 specialty lab tests from over 35 labs. You can check out a free, live demo with a Q&A or create an account at RupaHealth.com.Right now, Athletic Greens is offering 10 FREE travel packs with your first purchase by visiting athleticgreens.com/hyman.Right now, Beekeeper's Naturals is offering my listeners early access to their Memorial Day sale. Between now and May 30, go to beekeepersnaturals.com/HYMAN and enter code “HYMAN” to get 25% off your entire order.For a limited time, you'll get an exclusive discount on Joovv's Generation 3.0 devices when you purchase one for the first time. Just go to Joovv.com/farmacy and use the code FARMACY.Full-length episodes of these interviews can be found here:Paul GreenbergMiriam HornJames Arthur Smith Hosted on Acast. See acast.com/privacy for more information.

In early 2023, Everside did a 4-part series filled with education and research-backed tips for balancing life and maintaining weight to help individuals be their healthiest selves. The series includes some basics around weight loss, nutrition, goal setting, and exercise and also how to work through common barriers for weight loss and weight maintenance. In this podcast episode we will take a deep dive with the series presenters to taco ‘bout their personal experiences and favorite tips and tricks. Below is a link each session recording and some helpful resources we shared during this episode. Balancing the weight for a healthier you! Session 1: Skills for success webinar recording (2023); Session 2: Nutrition basics webinar recording (2023) ; Session 3: Physical activity basics webinar recording (2023); Session 4: Maintenance plan & moving forward webinar recording (2023) MyPlate App Article on best produce to buy when on a budget Resources for kids; Myplate for kids --- Send in a voice message: https://podcasters.spotify.com/pod/show/tacoboutwellnesswehwc/message

In February, 2023, the US Department of Agriculture announced plans to streamline and modernize WIC - the Women Infants and Children Program focused on supplemental nutrition. We'll talk about the future of WIC today with Stacy Dean, the Deputy Undersecretary for USDA's Food, Nutrition and Consumer Services. Interview Summary   So you play a key role in these really important programs. So let's start by describing why modernizing WIC and SNAP - especially regarding the shopping experience is so important.   I'd be happy to. I think we should start with what are these programs just to level set. SNAP used to be known as food stamps and it is our country's largest food assistance program. It helps about 42 million people and 22 million households afford groceries. We provide that benefit through what looks like a credit card or a debit card and we call it electronic benefit transfer or EBT. And WIC, of course, is a program supplemental to SNAP that offers specific foods for pregnant and postpartum women, infants and toddlers. SNAP can be used to purchase any food in the grocery store, whereas WIC is a specific prescription food package. So your question about why is moving to online shopping so important? I think the bottom line is this administration really believes government services must be designed and delivered with a focus on the actual experience and needs of people they serve. The way Americans shop and pay for food has evolved in recent years and we have so many choices now as consumers. We want to make sure that those choices are extended to households who are using SNAP or WIC to pay for food.   Just the vast numbers of people that are touched by these programs is really impressive. Even a small change in the way the program is administered would have a big impact because so many people are affected. Let's talk a little bit more about the shopping experience. I gather there is a tension now to how customers can move to a more digital experience. While that might seem like an easy thing, it's a pretty big deal, isn't it?   That's right. Moving to online shopping, but more importantly online payment, has been a little bit sticky. But, we are so pleased with our retail partners who have helped us make this work. The real issue is does the store have a platform to order food and then a platform to accept payment. A lot of the stores who participate in these programs don't have that available. So, we've been trying to work with them to make sure that they're ready to take payment through electronic means.   That can make a big difference in people's lives. I can imagine convenience, some people not having access to transportation to get to stores, people who are homebound, ill. There are a lot of people that could have this effect the way they shop, isn't that right?   That's absolutely right. We want to make sure that our program participants have choices. You gave some great examples of how they might deploy those choices keeping themselves safer maybe by wanting to pick up the food and not go into the store. That was incredibly important during the pandemic. Another issue is SNAP participants are incredibly thrifty shoppers. The ability to search around for the best price point and the best quality is really important. If you have limited transportation, if it costs you money because you have to take a cab or pay a friend to get to the grocery store, you want to make sure that trip is going to be really worthwhile. Online shopping offers that as a basic enhancement and allows I think our benefit dollars to stretch even further.   You mentioned one barrier to the online shopping and it's just that the systems may not be set up for various food vendors. Are there other barriers online shopping for WIC and mobile payments on SNAP?   SNAP online shopping has been an option. It was originally a small option starting in about 2020 and it has really grown. But WIC is going to be a little bit different because in the WIC programs, states manage the relationships with retailers. Whereas in SNAP, it's USDA that manages that relationship. We've got to work with each of our state and tribal governments who operate WIC. They have to turn around and create those payment relationships with our grocers. So imagine your Kroger or Publix or some other large chain, you've got to work out individual payment relationships with each of the states that you operate in. That will probably flow us down a little bit, but there's incredible enthusiasm for offering this option. I would imagine the first few states will be a little tricky and then hopefully they will sort out how to make this work and we will see it move quickly across the country. Another barrier that is worth pointing out is that there are lots of stores across the country, particularly small, independent-owned businesses who don't have an online shopping platform. We are really trying to do a lot of work to figure out how we make sure we bring them in and that we're supporting them because we don't want large stores with an online footprint crowding out small independent stores.   I can understand the enthusiasm. Has there been discussion of how the food vendors might change the way they do things as a program this large might come online? Let's fast-forward to that time when this program is available. Would you see potentials for the vendors to change the way they market their foods, the way they price their foods, the way they deliver their foods? Do you think anything might change on their end that might affect people's experience?   There are two ideas that come to mind. As I mentioned, the WIC food package is a prescription package. It's designed specifically for the age of the child or whether the mother's pregnant or postpartum. So right now, if a shopper's moving through the store, they've got to move through the whole store and find the individual WIC foods. Wouldn't it be fantastic if you were ordering online and there was just basically a WIC room with everything right there and you wouldn't have to sift through and find items? I think that would add incredible convenience to the program. In SNAP, retailers have the opportunity to offer incentives or discounts on certain foods like fruits and vegetables. You could imagine if the retailer knew through an online forum that a shopper was a SNAP participant, it could really highlight the discounts around healthy foods, which would improve the shopping experience, I think.   That would be so helpful. I could even see potentially some entrepreneuring tech people finding a way to alert shoppers to where things are cheapest, given that there might be multiple places a person could ultimately shop online. If you want to buy food A, this online tech thing might be able to tell you that that food costs this much at this store and that much at that store and that might make the shopping experience even easier. I'm just thinking ahead, but I wonder if something like that might not be possible ultimately.   Well, I'd love that in my own life. I think that would be great to offer to our program participants. I think another enhancement that I would love, we haven't yet embarked on this journey at USDA, but we have this incredible tool called MyPlate that helps translate the dietary guidelines into recipes and shopping lists. All of the advice we offer is targeted to a budget consumer, someone who's buying food with our program benefits. I would really like that to be something that helps people in the shopping aisle or while they're online, right? This sort of interactive example - hey, I want this recipe, where are the food items? And again, it would be pulling those budget conscious choices for our consumers. There's a lot of opportunity for us to improve the shopping experience for our program participants.   The SNAP program has already seen advancements in this online shopping sphere. How successful has that been?   It's really been remarkable. In March, 2020, we had about 35,000 SNAP households shopping online across the whole country. When the pandemic hit, USDA and states knew that they had to accelerate the rolling out of the online shopping pilot. Today, we have about 4 million households are shopping online or about 9% of SNAP purchases overall are happening online. That's a tremendous growth over a short period of time. Of course, there were all kinds of innovations and changes during the pandemic provoked by the emergency and this is one that I think is an incredible enhancement and we want to see grow even more.   Well, that's pretty impressive growth, as you said. Why isn't it higher than 9% though? If this is available, why aren't more using it?   I don't think that's that far out of line with the overall norm for all consumers. Many shoppers still in fact shop at their local grocery store and most of our redemptions are happening at big grocery stores, big box stores. It's probably the case that many participants have that kind of convenient shopping available to them. But for those who don't, online shopping is a tremendous enhancement.   Just a little bit from my own personal experience. When the pandemic came about and I started using delivery services like Instacart for having groceries delivered, when I was able to shop at stores again and started comparing prices to what was available online and what I was paying at the store, it was more online, like five, 10, 15% even in some cases. Is there any way to prevent that problem occurring so that people who do choose to shop online might not have to pay more than people who are going to the actual store? I mean, of course there's the built-in cost of having things delivered, but beyond that, the store was also charging more.   Well, again, I put a lot of faith in our program participants. They are very savvy shoppers and they are living on an incredibly tight budget. I'm pretty sure they're going to be shopping where prices are the best for them. You were comparing maybe your local grocery store to online in your personal experience, but it's also true for some of our program participants, right? They may only have a not particularly well-stocked convenience store in their neighborhood or they may live in a very remote or rural area where there's one store and it's pretty far away. There's just different context to their choice than what you or I might be doing.   Bio Stacy Dean was appointed by President Biden to serve as the Deputy Under Secretary for USDA's Food, Nutrition, and Consumer Services where she will work to advance the President's agenda on increasing nutrition assistance for struggling families and individuals as well as tackling systemic racism and barriers to opportunity that have denied so many the chance to get ahead. Prior to joining President Biden's Team at USDA, Dean served as the Vice President for Food Assistance Policy at the Center on Budget and Policy Priorities (CBPP). She directed CBPP's food assistance team, which published frequent reports on how federal nutrition programs affect families and communities and developed policies to improve them. In addition to her work on federal nutrition programs, Dean directed CBPP efforts to integrate the delivery of health and human services programs at the state and local levels. Before joining CBPP, she worked as a budget analyst at the Office of Management and Budget. Dean earned her B.A. and master's degree in public policy from the University of Michigan.  

Why are children afraid of trying new food? There's an answer to that question that will blow your mind! Join Cindy and Alison to find out what causes the fear and how we can avoid making it a life-long issue.

Episode 2239 - On this Monday's show, Vinnie Tortorich and Anna Vocino talk about a wide variety of things including documentaries, answering a listener question, things that don't fly, and more. https://vinnietortorich.com/2022/11/things-that-dont-fly-epsidoe-2239 PLEASE SUPPORT OUR SPONSORS THINGS THAT DON'T FLY Vinnie and Anna start the show by chatting about an upcoming Carolla event and Vinnie's Thanksgiving-themed Instagram posts.  (2:30) Vinnie has an announcement: his two documentaries are now available for free on Gravitas' youtube channel. (9:40) Vinnie chats a bit about how he has funded his documentaries, and what his plans in the future may be concerning more documentaries. Vinnie has been told multiple times how his "Beyond Impossible" documentary has brought awareness and has changed people's minds on some topics. Vinnie admits he has an agenda: he wants people to be healthy. Then he tells Anna about what he has learned about the airline industry and how it's having to acclimate to keep safety in mind. (30:45) The biggest issue is how people are affected in all kinds of ways by co-morbidities; he clarifies what he means. Anna reads a question from a listener regarding the "My Plate" system. (41:00) Vinnie shares how he has solved dealing with motion sickness. (50:50) [the_ad id="20253"] PURCHASE BEYOND IMPOSSIBLE The documentary launched on January 11! Order it TODAY! This is Vinnie's third documentary in just over three years. Get it now on Apple TV (iTunes) and/or Amazon Video! Link to the film on Apple TV (iTunes):  Then, Share this link with friends, too! It's also now available on Amazon (the USA only for now)!    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: Then, please share my fact-based, health-focused documentary series with your friends and family. 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! FAT: A DOCUMENTARY (2019) 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. 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!  

When people think about weight loss and health, they often write off their favorite cultural foods as unhealthy or something they can no longer enjoy. Don't be so quick to do this. When enjoying cultural curries, soups and stews, even your mother's beloved tamales, we can discover a great foundation to a healthy diet. In this episode, Illa and Vanessa Carrillo, BS, break down an alternative way to use the MyPlate method to help you savor your favorite cultural dishes while also maintaining your nutritional needs. Plus they discuss a recent article about President Biden's plan to reduce obesity and end food insecurity by 2030. Vanessa Carrillo is a registered dietitian who works at WIC helping women and young children get the nutrition they need. She is also a member of The Millennial Nutritionist team. Check out our 3-month Lifestyle Reset Program! If you're serious about reaching your weight loss goals this year in a sustainable way, book your discovery call today! - https://themillennialnutritionist.com/contact Links mentioned: Biden's plan to reduce obesity and end hunger by 2030 3 key takeaways from this podcast include: The MyPlate method doesn't have to separate food categories on a plate or even include a plate. Many cultural dishes mix together the veggies, proteins and carbohydrates into a savory stew or dish. When in doubt if your meal has a good balance of veggies, proteins and carbohydrates, add more veggies. Eat your beans. Pinto beans, black beans, red beans, navy beans. Many cultures use beans in their dishes and not only are they full of fiber, they are considered a veggie and good for you too! Don't skip the tortilla. Corn tortillas represent whole grains in the MyPlate method and don't have to be tossed from your diet. Corn tortilla chips can be a good option to fill you up without a lot of calories. Pair those chips with a fresh tomato salsa to add more veggies to your plate. Hi! I'm Illa (MS, RDN) and I am a Registered Dietitian who provides weight loss coaching for millennials. There are so many health companies and fad diets out there that want to convince you to buy their products, but I'm here to show you that you don't need any products to lose weight! It just takes a little behavior change and food tracking. The Millennial Nutritionist is a private practice dedicated to helping people lose weight and build better health habits to support their busy lifestyles. We offer a 3-month Lifestyle Reset Program and a monthly Millennial Living Membership to support you with your goals! Learn more about our programs at https://themillennialnutritionist.com/services. Connect with us!: Instagram: https://www.instagram.com/the.millennial.nutritionist/ TikTok: https://www.tiktok.com/@millennialnutritionist Website: https://themillennialnutritionist.com/

In the 1990s, the Food Pyramid was one of the most recognizable symbols in nutrition education. But where did it come from? Why was it created by the agriculture department? And why did it tell us to eat a whole loaf of bread every day?Support us:Hear bonus episodes on PatreonDonate on PayPalGet Maintenance Phase T-shirts, stickers and moreBuy Aubrey's new bookListen to Mike's new podcastLinks!Anna-Britt AgnsäterRounding Out the Food PyramidFood Lobbies, The Food Pyramid, and US Nutrition PolicyThe Fattening: Reassessing The Food PyramidCatering to Cows and ConsumersUS Drops New Food ChartAre Cattlemen Now Guarding the Hen House?Testing of the Food Pyramid Comes Full CircleTopping the Food PyramidFood Pyramid Replaced By 'MyPlate'Is The Food Pyramid Obsolete?Coca-Cola Funds Scientists to Shift BlameExperts Say Lobbying Skewed the US Dietary GuidelinesFood PoliticsThanks to Doctor Dreamchip for our lovely theme song!Support the show

NTD Business News: 11/14/20221. FTX's Fall Sends Waves Through Whole Crypto Industry2. Elon Musk: 'I Have Too Much Work on My Plate'3. Jeff Bezos to Give Most of His Money to Charity4. Google Agrees to $392 Million Settlement5. TikTok Becoming an Advertising Giant?

Throughout the summer, we are developing a brand new podcast with a new name and a new sound that will launch in late summer. In the meantime, we'll be revisiting some of our favorite shows from our first four years while still keeping you up-to-date on things to do in and around Atlanta. This week, we'll hear from a Georgia farmer in a conversation that was part of our Georgia on My Plate series of stories in 2021. Where does your food come from? Sure, ultimately, you might be getting it from a grocery store or maybe even a farmer's market, but before it gets there, someone had to cultivate it, grow it, get it ready for that market. Last year, the AJC took a look at some of the Georgia folks providing our food with the Georgia on My Plate series. On this week's podcast, we'll revisit a conversation food, dining and Living editor Ligaya Figueras had with Ilana Richards of Levity Farms in Madison. Find it at ajc.com/podcasts and at the Apple Podcast store. Find the conversation at ajc.com/podcasts and at the Apple Podcast store. Learn more about your ad choices. Visit megaphone.fm/adchoices

Shannon Frizzell, registered clinical dietician, joined the podcast today to talk about strategies for healthy weight management in people with Down syndrome. For more information and resources: My Plate https://www.myplate.gov American Academy of Nutrition and Dietetics https://www.eatright.org American Heart Association https://www.heart.org/en/healthy-living/healthy-eating American Diabetes Association https://diabetes.org/healthy-living/recipes-nutrition If there are any topics that you would like us to cover on the podcast, please send an e-mail to DownSyndromeCenter@chp.edu. If you would like to join us in the work of the Down Syndrome Center, including this podcast, please visit https://givetochildrens.org/downsyndromecenter.   Thank you to “Caring for Kids” The Carrie Martin Fund for its support of the Down Syndrome Center Podcast. 

From the food wheel, to the food pyramid, to MyPlate, schools in the U.S. have incorporated food education into their curricula. But does the way we learn about nutrition really set us up for a healthy relationship with food and our bodies? With the pandemic moving classrooms to dining room tables, parents have levied criticism against current nutrition lessons, worried that the way educators discuss food and health is missing the mark.For this episode of our In Case You Missed It series, where we've tackled the topics you told us you wished you'd learned about in school, we're tackling nutrition. We're busting the myths you might've heard in your seventh grade health class and breaking down what "healthy" actually means. What do you remember learning, or not learning, about food in school? Want to support 1A? Give to your local public radio station and subscribe to this podcast. Have questions? Find us on Twitter @1A.