Podcasts about portion size

Nutrition Nugget! Bite-size bonus episodes offer tips, tricks and approachable science. This week, Jenn is talking about the surprisingly sweet health benefits of dates. Have you ever wondered how something so sweet could be good for you? While dates may pack quite a punch in carbs—75 grams of carbs in just four dates—they're also full of fiber, antioxidants, and essential minerals. Join Jenn as she breaks down why you might want to incorporate these dates into your diet, how to use them in recipes, and why portion size matters when enjoying their health benefits. Like what you're hearing? Be sure to check out the full-length episodes of new releases every Wednesday.  Have an idea for a nutrition nugget?  Submit it here: https://asaladwithasideoffries.com/index.php/contact/       RESOURCES: 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 InstagramNew Year - Healthier YouNutrition Nugget: Antioxidants

Deceived by “portion distortion.”   To advertise on our podcast, please reach out to sales@advertisecast.com or visit https://www.advertisecast.com/TheJeffWardShow

NEW programming starts Monday September 23rd in the LiftingLindsay App.Click HERE to join! 4x a week training and 3x a week with at home alternatives too!My Community BeStrong provides both Training programs and help with recipes and MEAL PLANNING!!! Making it easier than ever to hit your goals!!!Membership gives you access to….Training App with dozens of programs to choose from.MEAL PLANS w/ Yummy recipes!Courses : Learn Step Away from Tracking and Mindfully EatHow to set up a Fat Loss planSetting up your Muscle building phase.Community & Support with specific groups that share you same goals$500 worth in give aways monthlyMonthly Themes and Challenges to increase your learning and help you BECOME the person you want to be.bi Weekly Lives where I help you get your nutrition plan or answer questionsUpload videos of exercises for form reviews done by me!Topics discussed in this episode:(00:08) - Get ready for some tough love (02:52) - Instagram is for old people (04:20) - Stories we see about reasons you can't lose weight (06:51) - Humans are bad at estimating calories (14:58) - Some ways you can get a better idea of what you're consuming (20:55) - Somebody has to be sacrificed if you want change Join BeStrong with Lindsay. And follow Lindsay on Instagram.Find Alex or inquire about coaching on Instagram, @alexparker.fit Give him a follow and send him a DM to ask about coaching.REFERENCES:Konig, L.M., K. Ziesemer, and B. Renner, *Quantifying Actual and Perceived Inaccuracy When Estimating the Sugar, Energy Content and Portion Size of Foods.*Nutrients, 2019. 11(10).Zhou, J., et al., Calorie Estimation From Pictures of Food: Crowdsourcing Study. Interact J Med Res, 2018. 7(2): p. e17.Lichtman, S.W., et al., Discrepancy between self-reported and actual caloric intake and exercise in obese subjects. N Engl J Med, 1992. 327(27): p. 1893-8.Champagne, C.M., et al., Energy intake and energy expenditure: a controlled study comparing dietitians and non-dietitians. J Am Diet Assoc, 2002. 102(10): p. 1428-32.Dahle, J.H., et al., Underreporting of energy intake in weight loss maintainers. Am J Clin Nutr, 2021.McKenzie, B.L., et al., Investigating sex differences in the accuracy of dietary assessment methods to measure energy intake in adults: a systematic review and meta-analysis. Am J Clin Nutr, 2021. 113(5): p. 1241-1255.Willbond, S.M., et al., Normal weight men and women overestimate exercise energy expenditure. J Sports Med Phys Fitness, 2010. 50(4): p. 377-84.

- Chipotle CEO says that they will be increasing their portion sizes - Damon Dash sells his shares of Roc a Fella to pay off debt - Ice Cube Challenges the Olympic 3x3 Basketball Winner to an exhibition against his Big3 Champ - Olympics debuts Break Dancing - Amy Robach & T.J. Holmes seeking TV Comeback

In this episode of The Brainy Business podcast, host Melina Palmer welcomes Dr. Michael Hallsworth, a co-author of Behavioral Insights and a key figure in applying behavioral science to public policy. Dr. Hallsworth shares fascinating anecdotes from his extensive work, highlighting projects such as reducing antibiotic prescriptions in the UK and influencing food consumption habits to combat obesity.  The discussion delves into the evolution of his team's approach, tackling bigger policy issues like economic mobility and social justice with support from major foundations. Lessons from both successful and unsuccessful trials are explored, underscoring the importance of sharing outcomes to refine interventions.  Dr. Hallsworth also touches on the nuances of replicating behavioral strategies across different countries and contexts, emphasizing the need for a deep understanding of specific problems before proposing solutions. This episode is a treasure trove for anyone interested in how small nudges can lead to significant societal shifts and is packed with real-world applications of behavioral economics. In this episode: Maximize Business Impact: Harness the Power of Behavioral Insights in Decision-Making. Policy Design Precision: Unleashing the Impact of Behavioral Economics in Policy Formation. Optimize Antibiotic Prescribing: Strategies for Effective and Efficient Antibiotic Use. Elevate Economic Mobility: Leveraging Behavioral Insights for Greater Social Mobility. Health Impact Strategies: Designing Effective Sugar Drinks Tax for Public Health. Show Notes: 00:00:00 - Introduction The episode introduces Dr. Michael Hallsworth, managing director of the Behavioral Insights team, and his journey into behavioral science. He discusses the institute for government and the development of mindspace as a framework for applying behavioral science in practice. 00:06:48 - Flagship Project - Antibiotic Prescribing Michael shares a flagship project on antibiotic prescribing in the UK. By identifying prescribers who were outliers and sending them letters based on social norms, there was a substantial decline in antibiotic prescribing, equivalent to around 1% of England's total. This approach had a comparable effect to a massive financial incentive program, showing the effectiveness of alternative methods. 00:10:33 - Generalizability of Behavioral Insights The conversation delves into the generalizability of behavioral insights across different contexts. Michael emphasizes the complexity of generalizability, highlighting examples where similar interventions have had comparable results in different countries, while also acknowledging instances where interventions haven't worked as expected. 00:13:12 - Importance of Testing The discussion underscores the importance of rigorous testing and questioning the transferability of behavioral insights. Michael emphasizes the need for ongoing testing and the productive tension between retaining active ingredients that work and adapting interventions to different contexts. 00:14:02 - Applying Behavioral Insights Michael outlines a ten-step process for applying behavioral insights, emphasizing the importance of identifying the behavior in question, understanding the context, and diagnosing the underlying problem. 00:15:38 - The Behavioral Change Process Michael explains the common stages in behavioral change frameworks, from identifying factors to developing interventions and scaling the results. He emphasizes the importance of understanding the overall context and distinguishing between strategic and tactical use of behavioral science. 00:17:26 - Policy Impact of Behavioral Science Michael discusses the strategic and tactical use of behavioral science in influencing policy and structural changes. He shares an example of the behavioral effects of the sugar drinks tax in the UK and how it influenced reformulation rather than consumer behavior. 00:24:25 - Rapid Trials in Response to COVID-19 Michael talks about rapid trials conducted in the US with cities in response to COVID-19, focusing on messaging effectiveness for behaviors like staying home, social distancing, and mask use. He highlights the counterintuitive results and the importance of testing and implementing effective communication strategies. 00:27:34 - Urban Environment Design Michael discusses the potential for applying behavioral science to arrange urban environments to facilitate behaviors such as maintaining distance in crowded areas. He draws parallels to studies on choice architecture and redesigning traffic intersections, emphasizing the importance of making it easier for people to adhere to desired behaviors. 00:28:51 - Learning from Failed Interventions Michael emphasizes the importance of being transparent about interventions that did not work and the value of learning from those experiences to guide future initiatives. He explains how failures can lead to insights about the need for more intensive or structural changes in interventions. 00:30:45 - Exploring Bigger Policy Issues Michael discusses the idea that behavioral insights should be applied to more upstream and bigger policy issues instead of just downstream issues. This includes projects on economic mobility and social justice. 00:31:49 - Balancing Evidence and Pragmatism Michael highlights the tension between evidence and pragmatic needs when applying behavioral insights to upstream issues. He emphasizes the importance of finding a balance between knowing the evidence and being flexible in decision-making. 00:33:21 - Productive Balance in Applying Behavioral Insights Michael addresses the need for practitioners to find a balance between being knowledgeable about evidence and being flexible in strategic conversations. This balance is crucial for behavioral insights to fulfill its promise of transforming the way things are done. 00:34:49 - Conclusion, What stuck with you while listening to the episode? What are you going to try? Come share it with Melina on social media -- you'll find her as @thebrainybiz everywhere and as Melina Palmer on LinkedIn. Thanks for listening. Don't forget to subscribe on Apple Podcasts or Android. If you like what you heard, please leave a review on iTunes and share what you liked about the show.  I hope you love everything recommended via The Brainy Business! Everything was independently reviewed and selected by me, Melina Palmer. So you know, as an Amazon Associate I earn from qualifying purchases. That means if you decide to shop from the links on this page (via Amazon or others), The Brainy Business may collect a share of sales or other compensation. Let's connect: Melina@TheBrainyBusiness.com The Brainy Business® on Facebook The Brainy Business on Twitter The Brainy Business on Instagram The Brainy Business on LinkedIn Melina on LinkedIn The Brainy Business on Youtube Connect with Michael: Dr. Michael Hallworth on the BI Team Website Michael on Twitter LinkedIn Learn and Support The Brainy Business: Check out and get your copies of Melina's Books.  Get the Books Mentioned on (or related to) this Episode: Behavioral Insights, by Michael Hallsworth Engaged, by Amy Bucher Behavioral Science in the WIld, by Dilip Soman and Nina Mazar Designing for Behavior Change, by Stephen Wendel Nudge, by Richard Thaler & Cass Sunstein Top Recommended Next Episode: Michael Hallsworth Interview 2  (ep 218) Already Heard That One? Try These:  Questions or Answers? (ep 4) Steve Wendell Interview (ep 116) The Most Important Step In Applying Behavioral Economics: Understanding the Problem (ep 126) Elina Halonen Interview (ep 188) Framing (ep 296) Other Important Links:  Brainy Bites - Melina's LinkedIn Newsletter https://www.nature.com/articles/s41562-023-01555-3 Nudge vs. Superbugs: A Behavioural Economics Trial to Reduce the Overprescribing of Antibiotics Reductions in Portion Size and Energy Density of Foods are Additive and Lead to Sustained Decreases in Energy Intake

https://www.torahrecordings.com/shulchan_menachem/orach_chayim/350

It's easy to take in more calories than you need during pregnancy. That's because many people don't understand what a “portion” or “serving size” is. In addition to finding out how many servings of various foods you need, learn what a “normal” portion size really is in easy-to-remember examples. Learn more at yourpregnancyweekbyweek.com.

Are you a “should”-er or a rebel? Let's talk about Kettle Chips, for example Milkshakes, beliefs, and ghrelin (the hunger hormone) What if our mind wants more than our body needs? Collecting data & experimenting with portion sizes How Stef worked with portions of peanut butter Satisfaction and bottomless pit syndrome Can you eat a whole box of mac and cheese? Is that normal? If eating feels compulsive, understanding why the compulsion is there can be helpful to alleviate guilt Portion sizes that are based on habits How micromanaging your body size impacts the ability to intuitively sense a portion size Join the LAD Membership Connect with the show! Instagram – https://www.instagram.com/lifeafterdietspodcast/ Email – lifeafterdietspodcast@gmail.com Website – www.lifeafterdietspodcast.com Connect with Stefanie Michele Website – www.iamstefaniemichele.com Body Image Webinar + Workbook: https://www.iamstefaniemichele.com/get-started/p/bodyimage Connect with Sarah Dosanjh Website – www.thebingeeatingtherapist.com YouTube – https://www.youtube.com/c/TheBingeEatingTherapist  Sarah's book I Can't Stop Eating is available on Amazon    

As featured in Lynchburg, Va.

Portion size norm is described as the perception of how much of a given food people choose to eat. The authors of this featured article conducted a systematic review to examine the portion size norm of discretionary foods and assess the methodologies used to investigate the norm. Join us this episode as editor-in-chief Dr. Douglas Taren speaks with Qingzhou (Monica) Liu and Anna Rangan from The University of Sydney about their thoughts on their findings.

Morning chat: 3 swaps to keep fuller for longer and help with portion sizewww.FruciFit.com Helping Wiltshire ladies 40+ get fit and ditch the yo-yo dieting

So, you're new to IE and have decided to put the work into ditching dieting, putting weight loss on the back burner, focusing on reconnecting with your body's hunger and fullness cues, eating for satisfaction, working on unconditional permission to eat, and, in essence, focus more on how and why you eat rather than the nuances of what you eat. Awesome! BUT … that can sometimes feel a bit abstract at times. A common issue that comes up is, ok, I want to honor my hunger and feel my fullness without allowing a diet to tell me how much to eat. But, I have no idea how much I should eat. How much should I put on my plate? How much is enough? How much is too much? What about serving sizes on packages? Should I use that as a general guide even though I'm not counting calories anymore? In this episode, I offer some thoughts in response to the common question, "What is a good serving/portion size?"

In this episode Steffan & Bobby reveal their top hacks for working out your portion sizes, discuss the "Stand Up for 17%" campaign and discover why ducks have feathers! Don't forget to leave us a rating and a review (preferably 5 stars!) and if you've got any questions you want answered, head to Instagram @fit2_talk and slide into those DM's! You can also email us at talk@fit-2.co.uk

Today's Q&A: Maintenance in practice, Slow weight loss, The power of Small changes over time, Portion sizes, Sticking to diet while traveling, Balancing fat loss & alcohol Feelings Vs actions This was awesome - thank you for your incredible brain Catherine!! If you need some help to reach your goals click here

According to the National Institute of Health, portion sizes in America's restaurants have doubled or tripled over the past 20 years. This is really alarming statistically, because it is contributing to the increased rates of obesity among adults and children in America.  With all the supersized meals we have, most Americans are having a hard time recognizing portion and serving sizes.    In this episode, we dive into: How you can be highjacking your health and weight loss goals by eating healthy foods in unhealthy portions Why weight loss is not just about calories Portions sizes and daily servings vary for different food groups Tips and tricks to easily determine portions sizes Having trouble getting started or staying connected with your health goals? Download my Health Goal Strategy Guide for a clear plan today.    For more info on the host, visit www.megmill.com and follow Meg on Instagram @drmegmill. I would love for you to screenshot the episode and tag me so we can connect! Also, don't forget to leave a review!

Portion Size --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

This episode deep dives into all things PORTION SIZE.In this episode we discuss:Portion size vs serving sizeServing size of proteins, carbs & fatsServing size of treat foodsReading food labelsDining out and portion sizesHow to manage portion sizeSpecial shares:Alex - mum life updateAnna - how to store tomato sauce, Vegemite and peanut butterThis episode was brought to you by Salad Servers. Use the code BITINGTRUTH20 for 20% off your fist home delivered order.Don't forget to subscribe to our podcast so you don't miss an episode!--Website: thebitingtruth.comShop: Our productsInstagram: @thebitingtruthGet in touch: info@thebitingtruth.com

Do you eat too much? How would you know? Do you know how much food is right for YOUR body? And is eating too much costing you everything you say you want? In this podcast I talk about the elephant in the room - portion size - and how to eat less without feeling deprived or lacking in any way. This podcast is short, sweet and to the point, but will give you lots to think about, along with practical steps to take to ensure that eating less becomes something you're excited by rather than wanting to run the other way. It could just be the missing link.

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After seeing the pasta portions at the Kravis wedding, Chrissie wanted to know if you're looking for a plate full of dinner or a bunch of little different things to try! We asked you and you answered! A Nova Podcast Podcast Produced & Edited By Andy Zito Executive Producer: Jack Charles Senior Producer: Brodie Pummeroy Senior Digital Producer: Andy Zito Additional Audio Production: Emlyn Lucas See omnystudio.com/listener for privacy information.

Morning chat: these annoy me (but are very good if you're struggling for time, ideas of what to eat and struggle with portion size)Helping Wiltshire ladies 40+ get fit and ditch the yo-yo dietingWeight loss, get fit, nutrition, Marlborough, Wiltshire, Devizes, healthy eating, exercise, womens health, personal training, strong, body transformation, lose weight, seated exercise, couples training

Paying attention to portion size will help us not to consume too much calories, and will allow us to eat all the foods we enjoy, without having to eliminate any.

In part 3 of the Bar Profit Maximizer series, I'm going to share with you my suggested portion sizes for your shots, neat, martinis, wine, champagne, port and also give you a mind-blowing martini demonstration that will show you how much money you're losing in martini pours if you're not careful.For All My Kickass Stuff:  https://linktr.ee/TheRealBarmanThis episode originated as a YouTube video and can be found here:https://youtu.be/bpZC-rVvY9oRestaurant Management Mastery: https://register.barpatrol.net/welcome-to-bar-restaurant-masteryFind More Resources at: https://www.barpatrol.net/resourcesOrder Patrol Free POS and QR system like no other: https://www.orderpatrol.netCOMPARE BAR PATROL APP TO OTHER SYSTEMS: https://www.barpatrol.net/features-pricing/MORE COOL STUFF...▶ Bar Patrol Inventory App: https://www.barpatrol.net/MY COURSES:▶ The Restaurant Management Masterclasshttps://register.barpatrol.net/welcome-to-bar-restaurant-mastery▶ How to Make $100,000 per Year as a Bar Auditorhttps://register.barpatrol.net/welcome-to-the-master-course▶ How to Become a Bartender With No Experiencehttps://register.barpatrol.net/get-started12754683▶ TheRealBarman Website For Bar Industry Knowledge: https://therealbarman.com/

What portion size is best? How often should I eat? What's a "reasonable" amount of food? In this talk I give my two cents on portion sizes in time for the holidays. Join our e-mail list for strategy and tips: https://katie-papo.ck.page/98f25ebb7f Free training to end binge eating and achieve food freedom permanently: https://www.katiepapo.com/free-training Read more about us on our website: katiepapo.com Follow me on Facebook: facebook.com/katiepapo108 Join our private Facebook support group: https://www.facebook.com/groups/bingeeatingweightloss/ If you're interested in working with us in our intensive program, message us directly: m.me/katiepapo108

What you eat is important, but so is how much you eat. Tune it to get some tips on knowing how to make sure you aren't unknowingly consuming more or less than you thought.

How you can control your portion size of your meals.how your plate should be divided into portions .

Access home workouts, gym workouts, a macro calculation tutorial, 250+ recipes & members only content: http://justget.fit/stronger Follow me!@justget.fit instagram.com/justget.fit/Interested in 1 on 1 coaching? Email me today: nikki@justget.fit

There is nothing wrong with interment fasting, as long as you do not use your open eating windows to gorge on whatever foods are within your reach.

มักมีคำถามว่าเวลากินเชฟเทเบิ้ลที่มีอาหารไซส์จิ๋วในจาน จะกินอิ่มไหม หรือบางร้านอาหารจานใหญ่ อาหารที่ใส่ปูเยอะๆ ชีสล้นๆ จะมีผลต่อรสชาติแค่ไหน  ออกรสตอนนี้เชฟแวน-เฉลิมพล โรหิตรัตนะ และเชฟแบล็ค-ภานุภน บุลสุวรรณ จะมาแลกเปลี่ยนประสบการณ์ ของปริมาณอาหารต่อจานที่มีผลต่อหลายๆ อย่าง ความพอดีและเพียงพอต่อความอิ่มของคนกิน การกำหนดราคาของร้านอาหาร การตกแต่งจาน จนไปถึงรสชาติและความอร่อย ที่ปริมาณที่เห็น ไม่ว่าจะเล็ก จะใหญ่ มักถูกคำนวนและออกแบบไว้โดยเชฟทั้งหมดแล้ว  ฟังเคล็ดลับจากประสบการณ์เรื่องการกำหนดปริมาณอาหารได้ในตอนนี้เลย

We all love our food of course?... and the yummier it is the more we want to eat right? But while they might be yummy, how does the SIZE of a meal affect how much weight we can potentially put on just by eating too much or too fast?... Plus we also wanted to know how are people who've been forced to work from home due to the COVID pandemic coping with their food intake? We recently caught up with our resident Dietician Caitlyn Henderson to try and get some answer to those very questions…

Ep 36 - How to Balance Your Food GroupsEating a healthy diet can be difficult, tricky and confusing at timesThe colorful Healthy Eating Plate helps people remember to:Eat a variety of healthy foods. Eat less of some foods and more of others.The plate shows how to balance your food groups. There's a reason the other sections are smaller: You don't need as much from that group. The plate can be used for breakfast, lunch, and dinner. That may make you wonder: Do I really have to eat vegetables with breakfast?...tune in for moreLink to Image: Healthy Eating Plate **Put a copy on your refrigerator to serve as a daily reminderRemember :Fruits and veggies – ½ of your plateWhole grains – ¼ of your plateProtein power – ¼ of your plateDrink plenty of water... nothing beats refreshing water!Never miss an episode: Subscribe to the Podcast!Have a question or request: Contact UsWant to keep your energy levels high? Want your body to burn fat for fuel instead of carb? Then exogenous ketones are for you... Experience what it feels like to operate on a premium fuel source http://mildredbv.experienceketo.com

Access home workouts, gym workouts, a macro calculation tutorial, 250+ recipes & members only content: http://justget.fit/stronger Follow me!@justget.fit instagram.com/justget.fit/Interested in 1 on 1 coaching? Email me today: nikki@justget.fit

On today's episode of Live Lean TV, I'm sharing a shocking example of the difference between portion size and serving size for cereal. ✔ Join Team Live Lean: https://bit.ly/2NCX0Mt ✔ Free 7 Day Meal Plan And Recipes: https://bit.ly/2YllImM ✔ Find The Best Program For You - Live Lean Body Quiz: https://bit.ly/2Mw3MmA Yes, we're talking about something sweet and seductive, but no, we're not talking about my girl Jess. Giggidy. We're talking about the amount of carbohydrates and calories you're actually eating for breakfast vs. what the nutrition label serving size on the cereal box says. Let's get into it. Full Blog Post Here! https://bit.ly/3sWnsRz Subscribe Here! http://bit.ly/SubLiveLeanTV Check Out Our Top Videos! http://bit.ly/LiveLeanTVTopVideos WANT MORE DAILY TIPS ON HOW TO LIVE LEAN?: ✔ INSTAGRAM: http://www.instagram.com/bradgouthro ✔ INSTAGRAM: http://www.instagram.com/JessicaGouthroFitness ✔ INSTAGRAM: http://www.instagram.com/LiveLeanTV ✔ SNAPCHAT: http://www.snapchat.com/add/bradgouthro ✔ FACEBOOK: http://www.facebook.com/LiveLeanTV ✔ TWITTER: http://www.twitter.com/bradgouthro ✔ TWITTER: http://www.twitter.com/LiveLeanTV ✔ TIK-TOK: https://www.tiktok.com/@bradgouthro ✔ TIK-TOK: https://www.tiktok.com/@jessgouthro #PortionSizes #Nutrition #LiveLeanTV About Live Lean TV: Welcome to Live Lean TV. The online fitness and nutrition show, hosted by Brad and Jessica Gouthro, teaching you how to LIVE THE LEAN LIFESTYLE 365 days a year. Watch hundreds of fat blasting & muscle building workouts, easy and delicious recipes, as well as fitness and nutrition tips to get you your dream body (and maintain it 365 days a year). Make sure you click the SUBSCRIBE button for new fitness and nutrition episodes every week! Business Enquiries: info@LiveLeanTV.com The Difference Between Portion Size And Serving Size (SHOCKING EXAMPLE) | LiveLeanTV https://www.youtube.com/watch?v=VQECBUmnld4 Live Lean TV http://www.youtube.com/LiveLeanTV

Marion Nestle, Goddard Professor in the Department of Nutrition at New York University, discusses the U.S. food industry being in a highly competitive environment where profits are paramount and public health is not a priority. Series: "Excerpts" [Health and Medicine] [Show ID: 36753]

Marion Nestle, Goddard Professor in the Department of Nutrition at New York University, discusses the U.S. food industry being in a highly competitive environment where profits are paramount and public health is not a priority. Series: "Excerpts" [Health and Medicine] [Show ID: 36753]

Marion Nestle, Goddard Professor in the Department of Nutrition at New York University, discusses the U.S. food industry being in a highly competitive environment where profits are paramount and public health is not a priority. Series: "Excerpts" [Health and Medicine] [Show ID: 36753]

Marion Nestle, Goddard Professor in the Department of Nutrition at New York University, discusses the U.S. food industry being in a highly competitive environment where profits are paramount and public health is not a priority. Series: "Excerpts" [Health and Medicine] [Show ID: 36753]

Marion Nestle, Goddard Professor in the Department of Nutrition at New York University, discusses the U.S. food industry being in a highly competitive environment where profits are paramount and public health is not a priority. Series: "Excerpts" [Health and Medicine] [Show ID: 36753]

Marion Nestle, Goddard Professor in the Department of Nutrition at New York University, discusses the U.S. food industry being in a highly competitive environment where profits are paramount and public health is not a priority. Series: "Excerpts" [Health and Medicine] [Show ID: 36753]

Marion Nestle, Goddard Professor in the Department of Nutrition at New York University, discusses the U.S. food industry being in a highly competitive environment where profits are paramount and public health is not a priority. Series: "Excerpts" [Health and Medicine] [Show ID: 36753]

Marion Nestle, Goddard Professor in the Department of Nutrition at New York University, discusses the U.S. food industry being in a highly competitive environment where profits are paramount and public health is not a priority. Series: "Excerpts" [Health and Medicine] [Show ID: 36753]

Marion Nestle, Goddard Professor in the Department of Nutrition at New York University, discusses the U.S. food industry being in a highly competitive environment where profits are paramount and public health is not a priority. Series: "Excerpts" [Health and Medicine] [Show ID: 36753]

Marion Nestle, Goddard Professor in the Department of Nutrition at New York University, discusses the U.S. food industry being in a highly competitive environment where profits are paramount and public health is not a priority. Series: "Excerpts" [Health and Medicine] [Show ID: 36753]

Marion Nestle, Goddard Professor in the Department of Nutrition at New York University, discusses the U.S. food industry being in a highly competitive environment where profits are paramount and public health is not a priority. Series: "Excerpts" [Health and Medicine] [Show ID: 36753]

Marion Nestle, Goddard Professor in the Department of Nutrition at New York University, discusses the U.S. food industry being in a highly competitive environment where profits are paramount and public health is not a priority. Series: "Excerpts" [Health and Medicine] [Show ID: 36753]

Dr Deirdre Robertson, Behavioural Research Unit of the ESRI, speaks to Sarah about the findings of a recent study conducted by the ERSI into the labeling of portion sizes on food products and human behaviour.

In today’s episode, I’m excited to introduce you to Dr. Michael Hallsworth, managing director at Behavioral Insights Team North America and co-author of the new book, Behavioral Insights. Before that, he led their global work on health and tax for five years. Michael was previously a Senior Policy Advisor in the Cabinet Office of the UK government and has in-depth experience in both policy development and service delivery for national governments and international organizations. He has also been a leading figure in developing the field of applying behavioral science to government, having authored several influential frameworks such as EAST, Behavioral Government, and the MINDSPACE report (which has been cited more than 800 times to date). His work has been published in The Lancet, the Journal of Public Economics, Nature Human Behaviour, and more. His new book, Behavioral Insights, which was co-authored with Elspeth Kirkman and published by the MIT Press, was released in September. When you get yours, if you opt for the physical version, you’ll see it’s this adorable little pocket-sized version of a book. A little smaller than most these days and it has really great full-bleed callout pages. Michael has worked on so many amazing projects over the years, I’m honored he is sharing some of them with us today--and some great tips for approaching your own research and testing, based on their book Behavioral Insights.  Show Notes: [00:46] Today I’m excited to introduce you to Dr. Michael Hallsworth, managing director at Behavioral Insights Team North America. [03:48] About ten years ago Michael started working in an organization that was all about how you apply evidence to improve the way government works.  [05:43] The Behavioral Insights Team includes 200 people across the world including Sydney, Paris, New York, and Toronto. They take behavioral science and try to improve the way policies and services are designed and the way government works.  [07:51] Michael shares a project he is really proud of that relates to antibiotics prescribing in the UK.  [09:35] They found a 1% decline in antibiotic prescribing at the end just by sending a letter from England’s Chief Medical Officer and giving information based on social norms. [10:29] In Australia, they built on the antibiotic project. Bec Weeks shared about this in her interview on the show (episode 119). It has also been done in Italy and other countries as well.  [12:21] On Generalizability: They have seen studies with surprisingly similar results, but that isn’t always the case.  [13:36] The key is trying to have that productive tension between retaining the active ingredient that worked, but adapting it so it continues to work elsewhere. [14:36] Testing is very important. We may see something that works across the board, but we still should be questioning it and looking at what is different in other scenarios.  [16:01] Most of the frameworks they share in the book have some aspects in common around identifying the goals and behavior upfront and then going deeper to understand what is happening.  [16:59] Then they try to come up with interventions that attempt to address the factors you have seen. Then you should do the implementation and testing of those solutions or interventions.  [17:19] Rather than just stopping at the result phase, ask “How might we take this result and help it be used elsewhere?”  [18:37] The ten-stage framework in the book takes you through all these different steps from start to solution.  [20:01] Michael shares a story about a policy project where they implemented a higher-level strategy around the sugar drink tax in the UK.  [22:01] It is very important to understand the problem and ask the right questions before you start implementing things.  [23:25] They discuss the “macaroni and cheese study” by Barbara Rolls about portion size.  [25:48] Micheal shares about their rapid trials with cities for communicating urgent messages to their residents during the pandemic.  [27:47] They looked at the best way of communicating proper face masks. [29:30] The Behavioral Insights Team has worked on a lot of different projects. He recalls a carpooling project he worked on which had no effect.  [29:54] They publish an annual report and they are very open about projects that didn’t get a result because it may point towards the fact that a bigger intervention is needed. [31:04] If all we ever see is what goes really well or what was successful and don’t look at anything that wasn’t, it just creates a completely different perspective on the field and sets things up differently.  [32:23] At the end of the book they talk about bigger policy issues and their criticisms of the approaches. They try to explain these issues and give ways forward. [34:01] At the beginning of the book they talk about the 3 Pillars of Behavioral Insights.  [36:39] It was awesome to learn about the way the Behavioral Insights Team may approach problems so those looking to apply behavioral economics within their business have a framework that could work well for them as well. [37:24] Don’t forget to check out the year-end sale going on now. Thanks for listening. Don’t forget to subscribe on Apple Podcasts or Android. If you like what you heard, please leave a review on iTunes and share what you liked about the show.  Let’s connect: Melina@TheBrainyBusiness.com The Brainy Business® on Facebook The Brainy Business on Twitter The Brainy Business on Instagram The Brainy Business on LinkedIn Melina on LinkedIn The Brainy Business on Youtube More from The Brainy Business: Master Your Mindset Mini-Course BE Thoughtful Revolution - use code BRAINY to save 10% Get Your FREE ebook Melina’s John Mayer Pandora Station! Listen to what she listens to while working. Special Year-End Sale

Portion size is an essential component of dietary assessment. However, methods of quantifying portion size can differ between studies. This episode, we speak with Dr. Birdem Amoutzopoulos, Dietary and Nutrient Data Manager at The Medical Research Center Epidemiology, University of Cambridge. She is the lead author for the article "Portion size estimation in dietary assessment: a systematic review of existing tools, their strengths and limitations" featured in the November 2020 print issue of Nutrition Reviews.

Oct 6 - So I havent always had the luxury to eat how I want as I want.  So I learned the hard way, how to make do on a budget and still feel like I'm indulging.  Intro by @thejameskumar

Team FNC Podcast Episode 104 - What is the Portion Size Effect? Josh talks how we can use the Portion Size Effect (PSE) to our advantage to help us control our indulgences but also encourage us to eat more healthful, goal aligned foods such as NDFs (veg, salad, fruits, berries) and other whole foods. 1 on 1 Nutrition Coaching https://www.fortitudenutritioncoaching.com.au/1-on-1 Instagram: @fortitudenutritioncoaching Website: http://www.fortitudenutritioncoaching.com.au  

Registered Dietitian and Certified Diabetes Educator Sherri Shafer discusses the importance of carbohydrates in the daily diet. Shafer then offers a plan for how much protein, fat and carbohydrate would be healthy in a day. Series: "Mini Medical School for the Public" [Health and Medicine] [Show ID: 36181]

Registered Dietitian and Certified Diabetes Educator Sherri Shafer discusses the importance of carbohydrates in the daily diet. Shafer then offers a plan for how much protein, fat and carbohydrate would be healthy in a day. Series: "Mini Medical School for the Public" [Health and Medicine] [Show ID: 36181]

Registered Dietitian and Certified Diabetes Educator Sherri Shafer discusses the importance of carbohydrates in the daily diet. Shafer then offers a plan for how much protein, fat and carbohydrate would be healthy in a day. Series: "Mini Medical School for the Public" [Health and Medicine] [Show ID: 36181]

Registered Dietitian and Certified Diabetes Educator Sherri Shafer discusses the importance of carbohydrates in the daily diet. Shafer then offers a plan for how much protein, fat and carbohydrate would be healthy in a day. Series: "Mini Medical School for the Public" [Health and Medicine] [Show ID: 36181]

Registered Dietitian and Certified Diabetes Educator Sherri Shafer discusses the importance of carbohydrates in the daily diet. Shafer then offers a plan for how much protein, fat and carbohydrate would be healthy in a day. Series: "Mini Medical School for the Public" [Health and Medicine] [Show ID: 36181]

Registered Dietitian and Certified Diabetes Educator Sherri Shafer discusses the importance of carbohydrates in the daily diet. Shafer then offers a plan for how much protein, fat and carbohydrate would be healthy in a day. Series: "Mini Medical School for the Public" [Health and Medicine] [Show ID: 36181]

Registered Dietitian and Certified Diabetes Educator Sherri Shafer discusses the importance of carbohydrates in the daily diet. Shafer then offers a plan for how much protein, fat and carbohydrate would be healthy in a day. Series: "Mini Medical School for the Public" [Health and Medicine] [Show ID: 36181]

Registered Dietitian and Certified Diabetes Educator Sherri Shafer discusses the importance of carbohydrates in the daily diet. Shafer then offers a plan for how much protein, fat and carbohydrate would be healthy in a day. Series: "Mini Medical School for the Public" [Health and Medicine] [Show ID: 36181]

Registered Dietitian and Certified Diabetes Educator Sherri Shafer discusses the importance of carbohydrates in the daily diet. Shafer then offers a plan for how much protein, fat and carbohydrate would be healthy in a day. Series: "Mini Medical School for the Public" [Health and Medicine] [Show ID: 36181]

Registered Dietitian and Certified Diabetes Educator Sherri Shafer discusses the importance of carbohydrates in the daily diet. Shafer then offers a plan for how much protein, fat and carbohydrate would be healthy in a day. Series: "Mini Medical School for the Public" [Health and Medicine] [Show ID: 36181]

Portion Distortion is a real thing! Do you know what 1 serving of peanut butter looks like? So many of us have a very distorted idea of what a serving looks like. I also touch on how our social setting can impact how much we eat!

Controlling Food Portion Size & Overcoming a Sedentary Lifestyle - Quarantine Daily Podcast Episode 2

Barbara and Teja are at it again! A great relationship is predicated on communication and compromise. So when it comes to the volume of shoes, meal portions and unhealthy car interior ecosystems, a marriage can teeter on the edge of sanity. Can this artist/business partner couple find common ground? And must Teja forevermore, prance through the lilies of their marriage to avoid another relationship landmine?We'd appreciate you subscribing and giving us a 5-star rating (pretty please!!) in your favorite podcast directory.We're on Facebook at Date Night with Barbara & Teja and on Instagram @ourdatenight

Well, size does matter when it comes to your portion sizes. We explore a lot of mindfulness with our eating throughout the month, but let's take a moment today and think and learn about portion control. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Contact us @ www.friscofitcity.com Gerryl Krilic Certified Health Coach CPT Find us on facebook and instagram Health Coaching Services and Workplace Wellness Workshops and More… Click to Join our email list today --- Send in a voice message: https://anchor.fm/getmovingminute/message

The Gut Loving Podcast is all about irritable bowel syndrome (IBS) and the low FODMAP diet! The low FODMAP diet is a relatively new approach to effectively treat IBS symptoms and is scientifically backed by a vast number of medical studies. ------- About this podcast The Gut Loving Podcast is hosted by Laura Tilt (an experienced Dietitian in the UK specialising in IBS and the low FODMAP diet) and Huelya Akyuez, who has been living with IBS for over 20 years. Together, Laura and Huelya started The Gut Loving Podcast to help others with IBS get clear on the facts - and learn more about how to take control of their condition. Remember: Don’t start the low FODMAP diet without consulting your doctor or low FODMAP specialised dietitian first. The content of our podcast is not intended to be a substitute for medical advice, diagnosis, or treatment. ------- INFO FROM PREVIOUS EPISODES: → Doctor Dawn’s website: https://drdawn.com/ → Doctor Dawn’s twitter page: https://twitter.com/DrDawnHarper → How can I find a FODMAP trained dietitian? You can ask your GP or gastroenterologist (gut specialist) to refer you to a registered dietitian who is trained in the low FODMAP approach.  Alternatively you can book an appointment with a private practice dietitian. You can search for a private practice UK dietitian using this link: https://freelancedietitians.org/dietitians-in-private-practice/   → Guide for testing lactose intolerance at home (1 page PDF): https://cutt.ly/xotfWU  → Top tip: An easy way to check the lactose content of cheese and plain yoghurt is to check the nutrition panel. Look at the per 100 grams number under the ‘Carbohydrates, of which sugars’ category - this will show you the lactose content. So if the ‘Carbohydrates, of which sugars’ content is ‘Pedestrian Question - What is Gluten?’: https://goo.gl/A15Rth - Study -> ‘Fructan, Rather Than Gluten, Induces Symptoms in Patients With Self-Reported Non-Celiac Gluten Sensitivity.’: https://www.ncbi.nlm.nih.gov/pubmed/29102613  - Symprove (we love them and they have 9.1 stars out of 10 on Trustpilot!). Here is the discount code: Get 25% off their 4 pack bundle with typing in code Sym-Supporter25-LT at the checkout on their website www.symprove.com. If it is easier for you, you can call them on +44 1252 413600 or email them support@symprove.com, also in any case of questions on shipment etc! - The Happy Gut Guide (HGG): Laura Tilt and Madeleine Shaw, an informative and supportive 12 week self-care programme for irritable bowel syndrome (IBS) - http://happygutguide.co.uk  - The Mac Twins: https://thegutstuff.com - Study summary: COULD EATING 30 PLANT FOODS A WEEK = A HEALTHY GUT MICROBIOME? - http://www.tiltnutrition.com/blog/could-eating-30-plant-foods-a-week-a-healthy-gut-microbiome/  - Book: Lee Martin MSc RD 'Re-challenging and Reintroducing FODMAPS: A self-help guide to the entire reintroduction phase of the low FODMAP diet' - https://goo.gl/UQwj3K - Huelya’s low FODMAP savoury muffins and meatballs. RECIPE HERE: https://goo.gl/UFgzey / instagram video recipe: https://goo.gl/BFC3Ni | Huelya's meatballs - https://goo.gl/kbzndM LET US KNOW IF YOU WANT MORE RECIPES! :D  - Check the fibre content of your diet by keeping a food diary (website and app): https://www.myfitnesspal.com/ - Spotting a high fibre food: http://labellingtraining.food.gov.uk/module3/overview_3.html -> ‘“ high fibre' = A food is high in fibre if it contains at least 6g of fibre per 100g. - Read more about why we need fibre here: http://www.symprove.com/blog/single/laura-tilt-fibre - Laura’s tips on how to get enough fibre on a low FODMAP diet: https://goo.gl/ZwKgqK - Guidelines for fluid intake: As a rough guide, 35 ml per kilogram of body weight for adults under 60 years of age. Please note hydration needs vary according to temperature and activity levels too. If you are increasing your fibre intake, remember to increase your water intake too. - First line IBS advice (overview): goo.gl/LS9xCk - Bristol stool chart link: goo.gl/2ZPgyT - Symptom evaluation as produced by Department of Nutrition and Dietetics Guy's and St Thomas' NHS London: https://goo.gl/zbMRMn ------- Contact us: laura@tiltnutrition.co.uk, huelya.akyuez@gmail.com ------- Laura Tilt (MSc, Dietitian RD) website: https://tiltnutrition.co.uk/ instagram: nutritilty facebook: /TiltNutrition twitter: @NutriTilty YouTube: Laura Tilt pinterest: NutriTilty ------- Huelya Akyuez (‘sezamee - my gut loving food journey’) instagram: sezamee facebook: /sezameeUK twitter: @sezameeUK YouTube: sezamee - gut loving food (or simply 'sezamee') pinterest: sezamee

Through working with people, one thing that has stuck out to me is that portion control is a topic that is often overlooked, but necessary to talk about. With so much focus being on calories and macros, and as they should because that is what is going to matter, what makes up those calories and … Continue reading "ERF Q&A 010: Portion Size Matters" The post ERF Q&A 010: Portion Size Matters appeared first on Eric Roberts.

Welcome back to another episode of the Waist Away podcast! This week we're interviewing another thin eater. Our guest is Alexis Gerdes. She shares with us her secrets for not overeating, how she eats her favorite snack, why portion control is important. Enjoy!  video version: https://www.youtube.com/watch?v=qWhv3M2EGLw&feature=youtu.be    To learn more about the principles of intermittent fasting, purchase Chantel's book, Waist Away: The Chantel Ray Way NOW by visiting http://amzn.to/2CVmTgs YouTube Channel Link: https://www.youtube.com/channel/UCteFjiVaY6n0SOAixcyZbWA Like us on Facebook at https://www.facebook.com/TheChantelRayWay     Things we love: https://chantelrayway.com/things-i-love-2/  Facebook group: https://www.facebook.com/groups/TheChantelRayWay   ***As always, this podcast is not designed to diagnose, treat, prevent or cure any condition and is for information purposes only. Please consult with your healthcare professional before making any changes to your current lifestyle.***

Two Fit Crazies & A Microphone - Episode 97 Lisa Young PhD, RDN/Nutrition & Health Expert/Author/NYU Professor Public Speaker/Portion-Size Advocate Author: Finally Full, Finally Slim: 30 Day to Permanent Weight-loss One Portion at a Time & The Portion Teller “...Healthy habits are so important...educate yourself on what you are eating...keep a food record...eat protein at every meal… know how much you are eating.” -Dr. Lisa Young In Episode 97, the Two Fit Crazies are joined by an amazing health and nutrition expert, Dr. Lisa Young. Joining us from New York City, Dr. Young is currently celebrating great success after the release of her latest book, Finally Full, Finally Slim. Here, she discusses the importance of portion control, mindset, and habits, especially when it comes to best practices for optimal health and nutrition. Dr. Young not only gives some amazing nutritional tips and secrets from her new book, but also shares a powerful story of when she was first inspired to learn more about nutrition from her grandmother who was using healthy eating to battle breast cancer. Dr. Young also reveals some disturbing facts about the current state of food portions and the future of food. Let’s start making some healthier choices and be aware of our portions! Eat Well! Two Fit Crazies For Mire on Dr. Young: Website: www.drlisayoung.com Email: lisa.young@nyu.edu Twitter: @drlisayoung Instagram: @drlisayoung Please, as always, be sure to subscribe, rate and review Two Fit Crazies and a Microphone on iTunes or wherever you listen to your favorite podcasts. We appreciate the support and it goes a long way in helping us share our message of health and fitness.

Authors: Megan A. McCrory, PhD; Allen G Harbaugh, PhD; Sarah Appeadu, MS; and Susan B Roberts, PhD Video: Dr. Megan McCrory and colleagues present new insights on how fast food may be helping to fuel the continuing problem of obesity and related chronic conditions in the US. They examined changes over a 30-year period of menu items offered by 10 of the top fast-food restaurants. February 27, 2019 (https://doi.org/10.1016/j.jand.2018.12.004)

On today's episode I'm chatting with Dana James, Functional Medicine Nutritionist and Founder of The Archetype Diet. Dana has been featured on Vogue, Forbes, and Women’s Health, just to name a few. As a cognitive behavioural specialist, Dana believes that there is a deep link between women’s psychology and their eating habits, which is how she created the archetype diet. In our discussion, she tells me how she came up with the four archetypes, including their desires, goals, dieting patterns and associated remedies to archetype-related challenges. We also discuss diet trends, why snacking is important, blood sugar, and so much more. This episode is packed with so much insightful information and will tell you everything you need to know about weight loss and how to eat healthy in a sustainable way. Dana's Archetype Diet is basically the anti-diet that you've been waiting for all your life. To connect with Dana James click HERE To learn more about The Archetype Diet click HERE To connect with Siff click HERE To learn more about Icing & Glitter click HERE   PRODUCTS MENTIONED Klaire Labs Probiotics

- The exact amount of food you need to eat if you are male or female - How to balance your plate for the maximum fat loss results without feeling hungry - Full of examples of plates of food in order to make it as simple as possible to understand. No jargon, just plain English here. - 10 most common questions I get asked around food with answers.

Authors: Amy M. Lando, MPP, Serena C. Lo, PhD. Interview: An FDA-commissioned study finds that two proposed nutrition labeling changes could potentially make nutritional content information easier to understand. Study participants could more accurately assess the number of calories or amount of fat or other nutrients per serving and in the entire package when a single, large serving per container format or a dual-column format was used. February 2013 (Volume 113, Issue 2, DOI: DOI: 10.1016/j.jand.2012.06.012).

Louise Harper is the author of three books about cooking for one. Single Serve covers how to plan meals and make delicious recipes for one in about 20 minutes. No more takeout. It's more sustainable, healthy and fun to cook for yourself. Harry and Louise discuss some tips and tricks for buying food in small portions and cooking when you live alone. Feast Yr Ears is powered by Simplecast

The Queen of Lean, Charlene Pistorio, gives her thoughts on the great weight loss debate

Shirley quickly summarizes the New Resource, Get Wise to Portion Size. For the full written review see the New Resources collection.

People ate less of a portion of food if it was labeled "double-size" rather than "regular." Karen Hopkin reports

Personal Trainer Pamela Hernandez takes a viewer question about tips for achieving a proper portion size.

Personal Trainer Pamela Hernandez takes a viewer question about tips for achieving a proper portion size.