Podcasts about nutrition department

A recent controversy has drawn widespread public attention to pre-made dishes in China, prompting calls for greater standardization and transparency in the industry. Central to the discussion are concerns over food safety and consumers' right to be fully informed.最近的一场争议引起了公众对中国预制菜肴的广泛关注，促使人们呼吁该行业提高标准化和透明度。讨论的核心是对食品安全和消费者充分知情权的担忧。The debate began when celebrity entrepreneur Luo Yonghao, known for his outspoken views and livestreaming influence, took to social media site Sina Weibo on Wednesday to criticize the popular Xibei restaurant chain.这场争论始于周三，以直言不讳的观点和直播影响力而闻名的名人企业家罗永浩在社交媒体网站新浪微博上批评了这家受欢迎的西北连锁餐厅。Luo wrote that after a recent meal with colleagues, he found most dishes were pre-made and costly, calling the experience "disgusting" and urging the government to require restaurants to clearly indicate whenever pre-made dishes are used. The post quickly went viral, garnering millions of comments and sparking industry discussion.罗写道，在最近与同事共进晚餐后，他发现大多数菜肴都是预制的，而且价格昂贵，称这种经历“令人作呕”，并敦促政府要求餐馆在使用预制菜肴时明确注明。这篇帖子迅速走红，获得了数百万条评论，引发了行业讨论。Xibei founder Jia Guolong responded by emphasizing that the chain uses pre-preparation techniques but does not serve pre-made meals. "Not a single dish in Xibei outlets is a pre-made dish," Jia said.西贝创始人贾国龙回应称，该连锁店使用预处理技术，但不提供预制餐。贾说：“在西北分店，没有一道菜是预制的。”。The chain opened its kitchens to media for a firsthand look at operations, but the distinction between pre-made dishes and pre-preparation processes remained unclear, fueling further debate. Jia described the controversy as "the biggest external crisis" in Xibei's history, noting a sharp decline in daily revenue across nearly 400 outlets over several days.该连锁店向媒体开放了厨房，让他们直接了解运营情况，但预制菜肴和预制过程之间的区别仍然不清楚，这引发了进一步的争论。贾将这场争议描述为西北历史上“最大的外部危机”，并指出近400家门店的日收入在几天内急剧下降。Despite widespread adoption in large chain restaurants, pre-made dishes remain controversial for several reasons: small-scale producers may fail to meet food safety standards; consumers lack clarity on what constitutes a pre-made dish; and some businesses mislead patrons by charging for "freshly made" dishes that are actually reheated pre-made products.尽管在大型连锁餐厅被广泛采用，但预制菜肴仍然存在争议，原因有几个：小规模生产商可能无法达到食品安全标准；消费者不清楚什么是预制菜；一些商家通过对“新鲜制作”的菜肴收费来误导顾客，这些菜肴实际上是重新加热的预制产品。Regulatory notices encourage restaurants to clearly indicate their use of pre-made dishes to ensure consumer rights to information and choice.监管通知鼓励餐馆明确表明他们使用预制菜肴，以确保消费者的信息权和选择权。According to a 2024 notice issued by the State Administration for Market Regulation and other authorities, pre-made dishes are pre-packaged food products made from one or more edible agricultural ingredients, with or without seasonings and without added preservatives. They undergo industrial pre-processing — such as mixing, marinating, forming, frying, baking, boiling or steaming — and may include seasoning packets. These products are intended to be consumed after heating or cooking and must be produced, stored, transported and sold according to the conditions specified on their labels.根据国家市场监督管理总局和其他部门发布的2024年通知，预制菜肴是由一种或多种可食用农业成分制成的预包装食品，可以添加或不添加调味料，也可以不添加防腐剂。它们经过工业预处理，如混合、腌制、成型、油炸、烘烤、煮沸或蒸煮，可能包括调味包。这些产品拟在加热或烹饪后食用，必须按照标签上规定的条件生产、储存、运输和销售。Fresh vegetables or ingredients that have only undergone simple processing, including washing, peeling or cutting, as well as ready-to-eat foods — such as salads, convenience meals, steamed buns, pastries, hamburgers, sandwiches, pizzas and central kitchen-prepared dishes delivered to chain outlets — are not considered pre-made dishes. Heating refers to simple reheating before consumption, while cooking indicates thorough preparation of partially processed ingredients.新鲜蔬菜或仅经过简单加工的食材，包括清洗、去皮或切割，以及即食食品，如沙拉、便餐、馒头、糕点、汉堡、三明治、披萨和中央厨房准备的送到连锁店的菜肴，都不被视为预制菜。加热是指食用前的简单再加热，而烹饪是指对部分加工的食材进行彻底准备。The notice outlined measures to strengthen food safety supervision. These include enforcing producer responsibility, verifying raw materials, regulating food additives, revising production licensing, enhancing inspections and promoting clear labeling in restaurants.通知概述了加强食品安全监管的措施。这些措施包括执行生产者责任、核实原材料、监管食品添加剂、修订生产许可证、加强检查和在餐馆推广清晰的标签。Earlier, officials from the State Administration for Market Regulation said pre-made dishes do not require preservatives because cold storage, freezing and sterilization ensure safety, while aligning with consumer expectations and risk control requirements.早些时候，国家市场监督管理总局的官员表示，预制菜肴不需要防腐剂，因为冷藏、冷冻和消毒可以确保安全，同时符合消费者的期望和风险控制要求。Tan Guijun, director of the Nutrition Department at Tianjin First Central Hospital, told Xinhua News Agency that while fresh ingredients retain nutrients more fully and are generally more aligned with the body's needs, this does not mean pre-made dishes should be dismissed entirely. As long as production, transportation, storage and cooking processes comply with relevant food safety standards, pre-made dishes can adequately meet the body's requirements for calories and nutrition.天津第一中心医院营养科主任谭贵军告诉新华社，虽然新鲜食材能更充分地保留营养，而且通常更符合身体的需求，但这并不意味着预制菜肴应该完全被抛弃。只要生产、运输、储存和烹饪过程符合相关食品安全标准，预制菜肴就可以充分满足人体对卡路里和营养的需求。According to previous media reports, consumers and industry insiders said the controversy reflects broader concerns and underscores the need to balance industry efficiency with consumer protection, with transparency, regulation and innovation shaping the sector's future.根据之前的媒体报道，消费者和业内人士表示，这场争议反映了更广泛的担忧，并强调了在行业效率与消费者保护之间取得平衡的必要性，透明度、监管和创新塑造了该行业的未来。sterilizationn.灭菌/ˌster.ɪ.laɪˈzeɪ.ʃən/pre-madeadj.预制的/ˌpriːˈmeɪd/

Editors Vickie Mays and Alfredo Morabia (AJPH) interview Trina Adler, Program Leader, Health & Nutrition Department of Family, Health & Wellbeing, U of MN Twin Cities, about her APHA 2024 presentation titled “Native American women practice mino-bimaadiziwin: The good life". What is the relevance for public health, all of us, of "Mino bimaadiziwin," the Ojibwe phrase that translates to "living the good life" or "walking the good path"?

Dr. Jeanine Cook-Garard looks at the link between nutrition and Diabetes. From the role of balanced diets in managing blood sugar levels to how certain foods can help prevent complications, Stephanie Schiff, a Registered Dietitian Nutritionist and Certified Diabetes Care and Education Specialist in the Food and Nutrition Department at Huntington Hospital, a member of Northwell Health, breaks down how what we eat impacts this common yet complex condition.

Prepare to have your perspective on mental health transformed as Dr Oscar Coetzee joins us to unravel the complex relationship between nutrition, genomics, and mental health. His approach, psychoneurogenomics, promises to challenge conventional mental health care by highlighting the importance of fundamental health markers, such as vitamin D and iron levels, before resorting to pharmaceuticals. Dr Coetzee's journey from South African drug and alcohol counselling to pioneering nutritional insights into mental health in the U.S. is not only compelling but also a testament to the power of interdisciplinary expertise in tackling today's mental health crisis.Join us as we step into the groundbreaking territory, where we discuss the microbiome's profound impact on mental health and the emerging importance of diversified gut flora as a cornerstone of emotional well-being. As Dr Coetzee prepares to share his revolutionary seminars in Australia and New Zealand In February, embrace the opportunity to explore how wellness by design is not just a concept but a tangible path to a healthier, happier mind and body. Stay tuned for an episode that offers a wealth of knowledge, aiming to shift paradigms and inspire a proactive approach to mental health through nutrition and genomics.Join Dr Coetzee for his live events across  Australia and New Zealand-  Register Here. About Dr CoetzeeDr Oscar Coetzee is a dedicated, dynamic nutritionist, published author, researcher, educator, ranked professor, and nationally renowned speaker. He has been a nutritional science and research pioneer for more than 25 years. He holds bachelor's degrees in criminology and psychology, dual master's degrees in organisational psychology and human nutrition, and dual doctorates in holistic and clinical nutrition.Dr Coetzee is an associate professor at Maryland University of Integrative Health, an associate director of the DHSc program at the University of Bridgeport, an adjunct professor at Georgetown University, and a scientific board advisor for Designs for Health Nutraceuticals.Dr Coetzee is also the clinical director of the Nutrition Department at Natural Healthcare Center, the owner of TGLLC Consulting, a top sports performance consultancy, and the clinical director of Diagnostic Solutions Lab. He specialises in metabolic and endocrine disorders, gastrointestinal permeability disorders, psycho-nutrigenomics, and sports performance enhancement. He has developed his golf performance enhancement business, including nutritional, psychological, and genetic coaching. He works with top golfers in the U.S. and around the world.Oscar has also raced motorcycles, karts, and cars and completed two solo cross-country trips on a motorcycle. He is passionate about sharing his knowledge and expertise with others and helping them achieve their health goals.Shownotes and references are available on your local Designs for Health website.Register as a Designs for Health Practitioner and discover quality practitioner-only supplements. Follow us on SocialsInstagram: DesignsforhealthausFacebook: DesignsforhealthausDISCLAIMER: The Information provided in the Wellness by Designs podcast is for educational purposes only; the information presented is not intended to be used as medical advice; please seek the advice of a qualified healthcare professional if what you have heard here today raises questions or concerns relating to your health

In episode 192 Darren Chesworth, Deputy Head of the Sport and Nutrition Department at University College Birmingham, joins us. Specifically Darren will be looking at: What an S&C Coach does Skills an S&C Coach needs How to obtain these skills How to get a job in S&C About Darren: "I am an accredited S&C coach (CSCS & ASCC) and have been lucky enough to work in academy football, tennis and badminton. Growing up playing badminton as my main sport has fueled a particular interest in racket sports and enhancing athletic performance within this domain. Since working in S&C full time, I have transitioned into academia and I currently work as the Deputy Head of the Sport and Nutrition Department at University College Birmingham (UCB). My roles at UCB have afforded me fantastic opportunities to work with athletes across various other sports including golf and basketball, as well as with match officials. I am privileged to teach on both our undergraduate and postgraduate degrees in strength and conditioning. This is highly rewarding and I am passionate about ensuring learners acquire the necessary skills for success and develop into well-rounded professionals, whether they choose S&C or opt for alternative career pathways. I am committed to providing an excellent student experience and seeking out opportunities to enhance experiential learning." LinkedIn: https://www.linkedin.com/in/darren-chesworth-464b6157/ Email: d.chesworth@ucb.ac.uk UCB Websites: https://www.ucb.ac.uk/study/courses/undergraduate/strength-conditioning-and-sports-nutrition-bsc-hons-fdsc/ Nominate future podcast guests here! If you want to hear from a particular person on a particular topic, let us know! Hit the link below and we'll see what we can whip up for you. https://www.scienceforsport.com/nominate/ FREE 7d COACH ACADEMY TRIAL SIGN UP NOW: https://bit.ly/sfsepisode192 JOIN THE SCIENCE FOR SPORT TEAM: https://www.scienceforsport.com/join-our-team/ ​ Learn Quicker & More Effectively, Freeing Up Time To Spend With Friends And Family ​ Optimise Your Athletes' Recovery ​ Position Yourself As An Expert To Your Athletes And Naturally Improve Buy-In ​ Reduce Your Athletes' Injury Ratese ​ Save 100's Of Dollars A Year That Would Otherwise Be Spent On Books, Courses And More ​ Improve Your Athletes' Performance ​ Advance Forward In Your Career, Allowing You To Earn More Money And Work With Elite-Level Athletes ​ Save Yourself The Stress & Worry Of Constantly Trying To Stay Up-To-Date With Sports Science Research

This episode of Conversations for Health features gut health expert Dr. Oscar Coetzee. Dr. Coetzee has been a pioneer in the field of nutritional science and research for more than 25 years and currently serves as the Clinical Director of the Nutrition Department at Natural Healthcare Center. He is an Associate Professor at the Maryland University of Integrative Health, Associate Director of the DHSc program at the University of Bridgeport, and Adjunct Professor at Georgetown Medical School. He is a Certified Board Supervisor for the Certified Nutrition Specialists and is on the National Board Exam Committee for the National Association of Nutrition Professionals. Dr. Coetzee has been on the Designs for Health Scientific Advisory Board since 2016 and is the Senior Director of Clinical Education.   In our conversation, Oscar brings to light a wide spectrum of gut health factors, including functional GI testing, how to implement an effective gut protocol, insights into akkermansia and butyrate, the gut/brain connection, and the role that lab testing can play in taking effective steps toward health.    I'm your host, Evelyne Lambrecht, thank you for designing a well world with us.   Key Takeaways:   [2:29] Oscar's passion for developing functional lab testing tools for practitioners grew as he recognized an overall industry lack of tools and testing options. [4:50] The importance of optimizing wellness rather than diagnosing disease and the functional testing that promotes optimal health. [7:20] Oscar's preferred tests address three categories — organic acids, gastrointestinal, and genomics. [8:36] An algorithm-based approach to GI spotlight testing has the potential to guide clinicians to improved outcomes. [10:54] The ideal practitioner candidate for the benefits of algorithm-based testing includes anyone who is committed to finding answers for their patients. [13:19] The test covers several categories including gut bacteria in the microbiome, inflammatory indicators, gut barrier integrity, inflammation, and fungal factors. [15:00] Markers that comprise the gut barrier integrity, LPS, and coordinating supplements. [20:38] Determining when to use nutrients and herbs versus serum bovine immunoglobulins or colostrum. [23:55] Balancing intuition and lab testing results when approaching functional testing. [30:01] Oscar's recommendations for the timing of each phase of testing and GI health change maintenance once the program is ‘complete'. [36:53] Tactics for boosting and maintaining healthy levels of akkermansia in gut health, including intermittent fasting. [42:34] Insights into the link between LPS levels and anxiety and depression, the gut-brain connection, and the multifactorial inflammation model. [47:07] Testing possibilities for patterns in bacteria metabolomics and Vitamin B production. [51:18] Markers that indicate a need for more butyrate and tactics for a gut diversity dietary approach. [56:00] Resources for in-depth information about marker research and implementation. [57:31] Oscar's favorite personal supplement recommendations. [59:20] Probiotics, gene expression, and antimicrobial protocol recommendations. [1:08:30] Oscar's personal health practices and the pharmaceutical approach he has changed his mind about in recent years.   Episode Resources:   Dr. Oscar Coetzee   Spotlight Teachable Online Training   Design for Health Resources:   Designs for Health   Spotlight Test Information   Webinar: Spotlight Suite Functional Wellness Tests   Blog: Serum-derived Bovine Immunoglobulins and Gut Barrier Function   Blog: Recent Review Explores Biochemical Relationship Between Gut Metabolites and Metabolic Health   Blog: Supportive Role Probiotics Play on Gut-Brain Axis and Mood Health, According to Recent Review   Blog: Recent Review Explores Relationship Between Berberine and the Gut Microbiome   Blog: Anti-inflammatory Effects of Supplemental Butyrate Visit the Designs for Health Research and Education Library which houses medical journals, protocols, webinars, and our blog.

In this episode, we are thrilled to welcome Dr. Patricia Davidson, a renowned dietitian expert to talk about Medical Nutrition Therapy (MNT), to delve into the profound impact of personalized dietary approaches, dispel fad diets from facts, and utilizing MNT to manage and prevent chronic diseases.  Dr. Patricia Davidson is a Professor in the Nutrition Department at West Chester University-PA and has practiced clinically as a registered dietitian and certified diabetes care and education specialist both in and out-patient. Her research centers on the prevention and management of diabetes and chronic disease using MNT. She has presented and published in these area. “Remember, we are what we eat, and I will say that probably a number of times today, that the counseling advice need to be based on changing those key things that can decrease the risk for developing a complication from a condition they may already have, but more importantly, making living with the chronic condition easier and not feel so isolated.” In This Episode You Will Learn  What is Medical Nutrition Therapy (MNT)  MNT's Relationship with Chronic Conditions How Dietary Recommendations Vary Across Chronic Conditions Differentiating Fad Diets and Facts Common Challenges for MNT Patients Connect with Yumlish: Website Instagram Twitter Facebook LinkedIn YouTube Connect with Dr. Patricia Davidson: LinkedIn --- Send in a voice message: https://podcasters.spotify.com/pod/show/yumlish/message

In this episode, Nicole Chenard discusses myth-busting military performance optimization with nutritional biochemist Dr. Rachele Pojednic. Dr. Rachele Pojednic, PhD, EdM, is an Associate Professor & Program Director of Exercise Science in the Department of Health and Human Performance at Norwich University, where she examines therapies designed to enhance performance & recovery. She is also the Director of Scientific Research & Education at Restore Hyperwellness, a research associate at the Institute of Lifestyle Medicine at Harvard Medical School and an award-winning faculty member at the Harvard Extension School. Previously, she was a tenure track Assistant Professor in the Nutrition Department at Simmons University in Boston, MA.  For the past decade, Dr. Pojednic's work has examined nutrition, supplementation and physical activity interventions on muscle physiology, performance and recovery, as well as muscle related chronic disease. Connect with Dr. Rachele Pojednic & learn more: https://www.rachelepojednic.com/

Food sciences, technology, and globally sustainable food systems Dr. Jonathan Allen and Rebekah Brown, Food Bioprocessing and Nutrition Sciences, NC State University Website | Twitter @fbnsncstate Where the food science and nutrition communities have come and may be going in defining sustainable food systems with examples from research in the NC State Food, Bioprocessing and Nutrition Department. Abstract Achieving sustainable food systems has been a growing agenda item among scientists, food and nutrition associations, and the food industry. Examples of goals and actions for some of these groups can be contrasted with the projects that individual scientists try to wedge into the sustainability umbrella. Similar examples from past NC State food and nutrition research will show that trends in research funding for specific projects to meet industry needs can now be rewritten to show progress toward a sustainable food system, even when that might not have been the original intent of the research. The research interests of international and domestic students and the groups that provide their funding also create an interesting contrast in this field. Additional progress can be made as we address the teaching and research of our current students to create the future scientists who will evolve the understanding of a sustainable food system. Additionally, Ms. Brown will be reporting briefly on the National Sweetpotato Collaborators Group meeting as it pertains to her research and food science study. The National Sweetpotato Collaborators Group is comprised of stakeholders across industry, academia, and government which meets annually to discuss emerging research. The fields of study present at the meetings include, but are not limited to plant physiology, plant breeding, molecular biology, pathology, entomology, cultural practices, food science, and marketing. The objective of the meeting is the rapid dissemination of information to improve the growth of sweetpotatoes and sweetpotato products in the United States for the benefit of the multiple stakeholders. Ms. Brown's research involved a preliminary consumer survey of health, purchasing habits and acceptance/awareness of biotech in the sweetpotato sector. Related links: National Sweetpotato Collaborators Group Speaker Bios Dr. Jonathan Allen is a professor in the Department of Food, Bioprocessing and Nutrition Science at North Carolina State University and Director of the Food Science Graduate Program. He teaches undergraduate and graduate courses in milk and dairy products, lactation, exercise nutrition, and energy metabolism. His research projects cover glycemic control as impacted by food processing and bioactive components in foods such as sweet potato, peanuts and milk, nutrient fortification of flour, and processing strategies. Allen has gained an international reputation for the understanding and potential amelioration of such chronic diseases as infant growth retardation, metabolic bone disease, diabetes, and hypertension. He has trained students who hold food industry, government, academic, and NGO positions in more than a dozen countries. A Fellow of the American College of Nutrition, and the Institute of Food Technologists, Dr. Allen has been active in the IFT Dairy Foods Division and new Sustainability Division with technical research paper reviews and graduate student competitions, and was on the IFT Dietary Guidelines for Americans Task Force. He is a member of the Climate/environment, Health, Agriculture and Improved Nutrition (CHAIN) Research Interest Group of the American Society for Nutrition. Rebekah Brown is a Cohort 3 AgBioFEWS fellow and PhD candidate in the Food, Bioprocessing, and Nutrition Sciences Department at North Carolina State University. Some of her research involves stakeholder engagement regarding the use or acceptance of biotechnology in sweetpotatoes and sweetpotato products as well as the health and sustainability of different processing techniques. GES Colloquium (GES 591-002) is jointly taught by Drs. Jen Baltzegar and Dawn Rodriguez-Ward, who you may contact with any class-specific questions. Colloquium will generally be live-streamed via Zoom, with monthly in-person meetings in the 1911 Building Room 129. Please subscribe to the GES newsletter and Twitter for updates . Genetic Engineering and Society Center GES Colloquium - Tuesdays 12-1PM (via Zoom) NC State University | http://go.ncsu.edu/ges-colloquium GES Mediasite - See videos, full abstracts, speaker bios, and slides https://go.ncsu.edu/ges-mediasite Twitter - https://twitter.com/GESCenterNCSU GES Center - Integrating scientific knowledge & diverse public values in shaping the futures of biotechnology. Find out more at https://ges-center-lectures-ncsu.pinecast.co

Kathy Walker and Barb Waara from the Nutrition Department talk about the new menu items they are presenting and the feedback they are receiving on the good tasting and good nutritious meals.

What is Ultra-processed food and how it's affecting your child's body?How much of the US population has a nutrition deficiency (according to the CDC)?Is it recommended to supplement your kid?What a balanced meal should look like? Karin Adoni Ben-David is a highly sought-after Certified Nutritionist and Health Coach specializing in healthy lifestyles, emotional eating, and sugar detox. After suffering from severe eating disorders for over a decade, she transformed her life and now devotes herself to the practice of health and nutrition. Karin made her mark as a nutritionist at one of Israel's most successful practices. Working with celebrity clientele and using the most cutting-edge resources. Later, she became the Head of the Nutrition Department at Reebok Sports in New York City. Today, Karin has an exclusive, private practice in Los Angeles and leads the popular and successful online nutrition programs for clients nationwide. To learn more from Karin and about her online programs check her Instagram, Facebook, and Website.During the conversation, Karin recommended this Supplement by Mary Ruth.  Here are more episodes around forming healthy habits:How To Form Healthy Habits And Raise Calmer Kids? With Michelle ColeHow Can You Support Your Child In Developing Healthy Sleeping habits? With Deborah Winters5 Ways To Prevent Tech Tantrums And Develop Healthy Screen Habits! With Jennifer Strube BochslerI want to hear your feedback about this episode and what you want to hear in the next season.You can DM me on Instagram or by email.Support the Playgrouan Talk show by

Stacy McCarthy is an award-winning health & fitness leader, accomplished businesswoman, captivating speaker, and respected educator. For her contributions to the field of health and wellness as a seasoned mindful movement educator and integrative wellness thought leader, Stacy was honored as the 2021 IDEA World Fitness Instructor of the Year, a prestigious award recognizing superior instructional abilities and positive influence within the global health and fitness industry. Stacy's recognized for her health and wellness coaching, yoga and mindfulness practices, positive psychology interventions, culinary whole food, and plant-based medicine in the treatment of various chronic diseases and conditions.  She is an adjunct college professor in the Kinesiology, Health, and Nutrition Department where she created the yoga teacher certification program. She's been a speaker and presenter around the world and offers online classes, teacher trainings and retreats. Her teaching is holistic, physically balanced, energetically empowering, mentally focusing and spiritually up-lifting. She lives and teaches the keys to unlock a powerful body and peaceful mind without dieting or excessive exercise. At the core of her teachings there is a celebration for the human capacity to expand, love, and live more fabulously.   Thank you for listening to the A+ Parents podcast. If you love the show, don't forget to subscribe, share and leave us a review. Also, follow us online at www.aplusparents.com  www.mrdmath.com or on our social channels @MrDMathlive @aplusparentspodcast   Also, host Dennis DiNoia has a new book out NOW called “Teach: Becoming Independently Responsible Learners. Order your copy: https://aplusparents.com/teach   OR on Amazon   https://www.amazon.com/dp/B09X2B3MG8/ref=cm_sw_r_sms_api_i_DDH16A3BD5X79CSFSQXB

Rathinavani 90.8 Community Radio Podcast on Awareness about Breastfeeding week Dr.A. Thirumani Devi, Professor on the topic "Nutrional importance of Breast milk" | Avinashilingam University Food Science and Nutrition Department.

Matt Cross Tap Takeover Episode Sherry Elliston is a registered dietician and certified diabetes educator, as well as a professor in the Food Science and Nutrition Department at Cal Poly State University. She is a respected and passionate expert who works with patients, especially new moms with diabetes. We talked a lot about gestational diabetes (which I had), my bizarrely high cholesterol (which Sherry also has), eating grapes versus drinking red wine, using food to cope (which Matt is moving away from), and moderation, moderation, moderation. Sherry has wonderful information and perspective on how to make small changes for big results. Plus, she's just a peach: you'll love her. Sherry Elliston, Cal Poly Food Science & Nutrition

Today we discover some great autumn baking ideas with Chef Gail Sokol. Chef-Educator Gail Sokol has been teaching children and adults about baking for over 20 years, beginning as an instructor at SUNY Schenectady in the Culinary Department and later at The Sage Colleges in the Nutrition Department. Call with your question... or share a fall recipe! 800-348-2551.

AFS Plant Nutrition Manager, Cody Wirtjes, introduces listeners to the Plant Nutrition Department at AFS.  Learn about all the different products and services available at AFS. 

This week, Michele sits down with Livea's Apple Valley Center Director, Lindsey. As the head of the Nutrition Department for Livea, Lindsey oversees a team of Registered Dietitians, and meets with clients every day! Learn how Lindsey gets to know each of her clients, and determines how they can overcome the roadblocks that kept them from reaching their goals in the past. You'll also hear how the Livea team converted to virtual support during the COVID-19 pandemic. Next, Michele speaks with Livea Client Eric, who lost 15 lbs. with the Minnetonka Center. Eric says, “I want to feel good AND look good.” Learn how Eric felt after his very first weigh-in with Livea!

Childhood obesity is a significant problem across our country, leading to serious long-term health issues for those at risk. According to the Centers for Disease Control, for children and adolescents aged 2 - 19 years, the prevalence of obesity was 18.5% and affected about 13.7 million children and adolescents. Programs designed to support and treat childhood obesity and Laurie Sax, dietitian in the Pediatric Gastroenterology Hepatology and Nutrition Department at St. Louis Children’s Hospital and certified specialist in obesity and weight management , joins the show to discuss the Healthy Start Clinic and the multi-disciplinary approach they’re taking to promote new beginnings and healthy changes for obese children.

There is one person that knows you the best. You. What do you do when you health issues and you aren't getting the right answers? What do you do when you think there is more to health than where you are? Have you ever wondered if you could feel better? My guest struggled with chronic illness until she found a solution that worked for her. Not only did she change her physical health, she transformed her mental health and her life. Her inspiring story and infectious personality is just the inspiration we all need during this time of Covid-19. Amy Cattaneo was boorn and raised in the Bronx, New York, Amy had a typical NYC childhood. After falling in love with accounting in high school, she decided to get her MBA in Accounting. Amy went to work for one of the Big Four accounting firms right after graduating and life was good. Until she noticed that she was always getting sick, stressed out of her mind and was just simply miserable, despite having a great life on paper. So she decided to change EVERYTHING about what she was doing. She became a raw vegan, started exercising regularly and devoured information on health. Slowly but surely, she started to feel better, her skin cleared up and she noticed she wasn't getting sick anymore. This change also led Amy to realize her true passion was helping people. She and her husband eventually went on to own a personal training studio in Allen, TX which they now have owned and operated for 10 years. Amy is a certified personal trainer, a certified Precision Nutrition Coach, a certified Robbins Madanes Life Coach, and a certified Essential Oil Coach. Today, Amy helps people become happier and healthier through the power of essential oils and runs the Nutrition Department at her training studio. Connect with her at www.amycattaneo.com https://youtu.be/UcUwnj12Q5I www.allwaysanotherway.com

In our third episode, we sent a team of students to interview Dr. Evelyn Enrione, Internship Director and Graduate Program advisor for the Dietetics and Nutrition Department at Florida International University. This podcast will discuss the ins and outs of FIU’s internship and graduate school process. Today’s student interviewers include Alex Briceno, Yesenia Duenas, Shane Mcauliffe, and Maria Rivero. For more information on Florida International University’s Dietetics programs, please visit: https://stempel.fiu.edu/academics/department-dietetics-nutrition/graduate-programs/ https://stempel.fiu.edu/degree/master-science-dietetics-nutrition/

Hosted by Marie-Therese Schultes Interviewee Courtney Luecking Courtney began her doctoral training in the Nutrition Department at the Gillings School of Global Public Health at the University of North Carolina at Chapel Hill in 2014. Prior to that she earned dual Master's degrees from Saint Louis University in Nutrition and Public Health, Courtney is also a Registered Dietitian with clinical, community, and research experience. Her research interests center on identifying mechanisms of change and supportive implementation strategies for health promotion and prevention interventions focused on nutrition and physical activity. She also has a strong interest in the influence of communication on health behaviors. Her dissertation aims to quantify the fidelity to implementation of a newly developed social marketing campaign to help early care and education providers and parents partner to promote healthy eating and active play among preschool-aged children. This information will then be used to specify how the campaign worked, for whom it worked, and under what conditions the campaign was successful so that an enhanced implementation strategy may be tested for increasing the level of parent involvement with the campaign. To learn more about the networking group at UNC, please visit their website at http://implementationscience.web.unc.edu

When was the last time you walked into the gym to train your hormones? Exercise is physical stress; when the human body experiences stress it initiates the production of hormones, chemicals that regulate how various tissues in the body function in response to that stress. Every time you exercise you are manipulating the hormones in your body.  On this episode of All About Fitness, Fabio Comana and I discuss the various hormones produced in response to exercise and how they make specific changes to the various systems in your body. Fabio is a professor in the Exercise Science and Nutrition Department at San Diego State University, travels the world to educate personal trainers about the science of how exercise affects the human body and is hands-down one of the smartest people I know. After listening to this episode you will gain a new understanding of how the body produces various hormones in response to exercise as well as the types of exercises you should be doing to make the changes you want in your body. To learn much, much more about how the body responds to exercise, check out the textbook that Fabio helped write and edit: Exercise Physiology (Foundations of Exercise Science).   Please visit the sponsors of All About Fitness: Terra Core by Vicore Fitness - Better products for better results! Use code AAF to save 20% on the purchase of a Terra Core. Are you aware that physically active adults have a lower risk of developing a chronic disease when compared to sedentary, inactive adults? All About Fitness is sponsored by Health IQ, an insurance company that helps physically active, health conscious people like runners, cyclist, weightlifters and vegetarians get lower rates on their life insurance. Health IQ is a life insurance agency that rewards the fact that you make your health a priority with more affordable coverage plans Please support the show, visit healthiq.com/AAF to  see if you qualify for Health IQ’s exclusive rates.  No one ever plans to fail, they simply fail to plan; don’t let your passing fail your family by leaving them financially unavailable to overcome life’s challenges.   Contact Pete: Pete@Petemccallfitness.com Follow Pete: Twitter: @PeteMc_fitness Instagram: @PeteMcCall_fitness  

Our world believes food kills us or cures us but information tends to conflict. Eating a "no" food can provoke anxiety in many people. Does this happen to you? Let's dig in to find ways to remove anxiety's wedge and power. Subscribe and leave a review here in just seconds. Key Points: Thank you students from The University of North Carolina at Greensboro's Nutrition Department for the fun and energizing discussions on weight, eating disorders, and body image. Julie completed her dietetic internship there and thankful for the time there. Even though it may appear to be simple, nutrition science is not an easy science A. Our world believes food kills us or cures us. Stop the dichotomous insanity! Food anxiety exists because nutrition science is a fluid science that cannot be categorized into yes and no boxes. Anxiety can't hurt us yet the things we do to avoid the anxiety harm us. Anxiety from food avoidance keeps us from experiencing joy. It also promotes poor health by increasing stress hormones which can promote heart disease and strokes. Phobia 10 point scales combined with fear food examples can help one move past the anxiety from eating those fear foods. This is long term incredible work that requires a therapist and dietitian. So worth your time and energy!! Let's address that fear of fat. Fat phobia provokes Julie dropped an F bomb because that fear promotes disease, isolation, oppression, and ignorant stereotypes. Size diversity makes us beautiful. Size acceptance helps people of ALL sizes experience more health and better health care. Peel back anxiety layers and find fears based on something old living in our body. Challenge it and you can get back to being you. Which brings you closer to your joy. Show Notes: Life Without Ed and Goodbye Ed, Hello Me by Jenny Schaefer. Increased BMI lower risk of dementia via The Lancet Diabetes and Endocrinology BMI of 30 to 35 healthiest for those with type 2 diabetes via Circulation Larger people less likely to need blood transfusions and no increased risk for complications during joint replacement surgery via WebMD Eating Disorder Dietitians Julie Dillon RD blog Do you have a complicated relationship with food? I want to help! Send your Dear Food letter to LoveFoodPodcast@gmail.com.  Click here to leave me a review in iTunes and subscribe. This type of kindness helps the show continue! Thank you for listening to the Love, Food series. Give me feedback via Twitter @EatingPermitRD.

Lucho Crisalle, CEO, BS, brings more than 28 years of experience as a nutrition and fitness expert to ENW Inc. He holds a Bachelor’s Degree in Food Science and Human Nutrition and Dietetics with a minor in Kinesiology and Exercise and Sports Sciences from The University of Florida, Gainesville. Lucho is credited with developing world class custom nutrition programs for Americas’ top CEOs, not for profit Latin Health Organizations, multi-million dollar health clubs, and enterprising fitness professionals. He has authored certifications in nutrition for the advancement of personal trainers, coaches and health practitioners world wide. His clients often thank him for “demystifying nutrition” and motivating them to achieve life changing results. After placing third in the 1990 Ironman Bodybuilding Competition (a National Qualifying event), he decided to return to school and become a Registered Dietitian instead of pursuing a career as a competitive bodybuilder. He received his Bachelor’s Degree at The University of Florida, Gainesville. Lucho is also a certified clinical hypnotherapist and a certified Hemispheric Integration™ and NLP Master Practitioner. Lucho has been coaching individuals on lifestyle enhancement for over 30 years. As a Clinical Dietitian, he worked at Torrance Memorial Medical Center and Barlow Respiratory Hospital where he worked closely with highly compromised patients in the Burn, Intensive Care, Orthopedic and Oncology Units. After his tenure in the clinical field, Lucho went on to Head the Nutrition Department for The Sports Club Company at The Sports Club/Irvine, one of the country’s most exclusive health clubs. He is now committed to sharing his knowledge by creating business coaching and continuing education courses for fitness and wellness professionals and entrepreneurs.

Two out of every three Americans are either overweight or obese.  The number of overweight or obese children has tripled since 1980.  Patty Kirk, a registered and licensed dietitian and co-director of the Nutrition Department at Cooper Clinic in Dallas, and Jay Ashmore, Ph.D., a clinical psychologist and director of Cooper Weight Loss, join us and offer tips and recommendations on how to lose weight and keep it off. Patty Kirk and Jay Ashmore take calls.

Losing weight and keeping it off is a major challenge for many.  Patty Kirk, a registered and licensed dietitian and co-director of the Nutrition Department at Cooper Clinic in Dallas, and Jay Ashmore, Ph.D., a clinical psychologist and director of Cooper Weight Loss, join us and offer tips and recommendations on how to lose weight and keep it off. Patty Kirk and Jay Ashmore take calls.