Sound Bites A Nutrition Podcast (Melissa Joy Dobbins, MS, RD, CDE)

There are many factors that impact gut health: diet, mental health, genes, exercise, and more. Many of these factors can be changed to improve overall health via the gut. Mental health and the role of stress is important to consider in the management of one's physical health and may become an important target of treatment. 

Irritable Bowel Syndrome is a chronic GI condition that presents with abdominal pain and alterations in bowel habits and is diagnosed based on symptoms after ruling out other conditions such as Inflammatory Bowel Disease.

GI conditions, such as IBS, often require medical management in addition to food, mood and lifestyle changes.

The newly released book, Mind Your Gut: The Science-based, Whole-body Guide to Living Well with IBS is an evidence-based toolkit that will help readers understand the ins and outs of IBS, the available treatment options and key strategies that can be implemented right away.

Tune into this episode with Dr. Megan Riehl and Dietitian Kate Scarlata to learn about:

·       Gut health in general

·       How stress impacts health

·       How a GI psychologist is different from a general mental health provider

·       What IBS is, how it develops and how it is diagnosed

·       The newly released book: Mind Your Gut

·       The gut, brain and food connection

·       Nutritional and behavioral strategies to manage IBS

·       Common IBS myths

·       Lifestyle factors to improve gut health and overall health

Full shownotes, transcript and resources at: https://soundbitesrd.com/262                

Join Melissa and her editor/producer and friend Jon A. Gay aka “JAG in Detroit” as they discuss some exciting milestones and the back story on the Sound Bites® Podcast.

Tune into this episode to learn about:

• How and why Melissa started the podcast over 8 years ago
• Jon’s background in radio and how he transitioned into the podcast space
• How Jon and Melissa met and started working together
• Some fun bloopers and outtakes
• Trending topics and most popular episodes
• Challenges and other podcast insights
• What’s in store for the podcast moving forward

Full shownotes, transcript and resources at: https://soundbitesrd.com/247        

New Technology Supports Behavior Change in Hypertension Management

Hypertension, or high blood pressure, is the most common modifiable cause of death in the world and affects 1.3 – 1.4 billion people worldwide including almost 50% of people over the age of 65. Consistently controlling blood pressure over time is the most crucial element in minimizing the risks of blood pressure driven diseases such as stroke, heart disease, heart failure, kidney disease, cognitive decline, vision loss, reproductive diseases and more. Consequently, episodic monitoring of blood pressure is antiquated as it does not assess blood pressure values consistently over time. New technology offers “continuous” blood pressure monitoring and personalized feedback on how specific lifestyle changes are impacting blood pressure levels. While only 50% of people with HTN are “salt sensitive” there are some dietary modifications that can reduce the intake of sodium while keeping flavor in mind.

Tune into this episode with cardiologist Dr. Jay Shah and dietitian Angel Planells to learn about:

·       Hypertension (HTN) facts – definition, prevalence, diagnosis and management

·       Typical diet and lifestyle recommendations for HTN

·       Why episodic monitoring of blood pressure (BP) is antiquated

·       Average intake of and dietary recommendations for sodium

·       How only 50% of people with HTN are salt sensitive

·       How technological advances can help improve BP monitoring and management

·       The Hawthorne effect

·       How to seek out a registered dietitian nutritionist for guidance and support

·       Resources for health professionals and the public

Full shownotes and resources at: https://soundbitesrd.com/245       

“Food and agriculture innovation doesn’t come only from Monsanto, Cargill, and McDonald’s. It comes from students, nonprofit scientists, university professors, and struggling entrepreneurs. Fostering an environment that is hostile to innovation and growth in food and agriculture not only thwarts the plans of Big Food but also makes it harder for scientists to get their innovations to market.” – Jayson Lusk

Jayson Lusk is a food and agricultural economist who studies what we eat and why we eat it. He is a Distinguished Professor and Head of the Agricultural Economics program at Purdue University and the author of: Unnaturally Delicious: How Science and Technology are Serving Up Super Foods to Save the World (2016) and The Food Police: A Well-Fed Manifesto about the Politics of Your Plate (2013). A researcher, writer and speaker, Lusk has published more than 190 articles in peer reviewed scientific journals on topics ranging from the economics of animal welfare to consumer preferences for GMOs to the impacts of new technologies and policies. He has been listed as one of the most prolific and cited food and agricultural economists of the past two decades, won numerous research awards, given hundreds of lectures for businesses, nonprofits, trade industry organizations, and universities in the US and abroad, and has been interviewed or published or appeared in national media outlets such as the New York Times and Fox News.

Tune in to the show to find out:

• Do people really want to know more about farming?
• Why transparency isn’t always appreciated
• Why cage-free isn’t what most people think
• What Jayson learned from a group of pessimistic students
• What Jayson says about the microwave, broccoli and kale
• Why people keep romanticizing agriculture
• What the “vote-buy” paradox is
• Some of the unintended consequences of clean labels
• How the concept of “trade-offs” can help us think differently

For the full show notes and resources visit www.SoundBitesRD.com

Welcome to the Sound Bites podcast where we delve into the science, the psychology and the strategies behind good food and nutrition.

Today my guest is Jennie Schmidt.  It's not every day that you meet a farmer, and even less often that you meet a farmer who is also a dietitian! From her unique perspective and this intersection of two distinct areas of knowledge and skill, Jennie has experience in both the nutritional value of food and in food production itself.

On this episode we discuss simple steps you can take to eat well, reduce stress and improve your health.

For more information and show notes visit www.SoundBitesRD.com/blog.

Protein may be the most popular yet most controversial of all macronutrients. From Paleo to Plant-Based Diets, consumers are confused. Emerging research is examining the differences in protein metabolism for adults versus children and the factors that impact protein turnover including protein quantity and quality, bioavailability, meal distribution and exercise.

Tune in to this episode with guest Dr. Donald Layman to learn about:

• Current research on protein needs across the lifespan
• Differences in protein turnover for children vs. adults
• Sarcopenia – age related muscle loss
• Insights about the Dietary Guidelines protein recommendations
• Protein’s RDA, DRI and AMDR
• Food trends and distribution of calories in the American diet
• Quality and bioavailability in animal protein compared to plant-based protein
• Important “limiting” amino acids such as leucine
• Meal distribution considerations
• Environmental impact of animal protein
• Specific takeaways for consumers and health professionals

Full shownotes and resources at: https://soundbitesrd.com/203

Reducing food waste at home has multiple benefits: you’ll stretch your food budget to save money, time, and potentially even boost your nutrition, all while supporting a healthy planet. A flexitarian eating style can help reduce food waste because you have more flexibility to eat and enjoy all types of foods and to use up leftover foods in a variety of creative ways.

This 3-part podcast series discusses the benefits of flexitarian eating and its intersection with promoting a healthier relationship with food and planetary health through sustainable zero waste cooking efforts.

Tune into this third episode in the Sound Bites® Podcast series to learn about:

·       where food waste happens and how it impacts the environment

·       how reducing food waste saves time and money

·       how flexitarianism provides opportunities to reduce food waste

·       strategies to reduce food waste at home

·       food planning vs. meal planning

·       flexitarian fridge clean-out meal ideas

·       repurposing ingredients and recipes to reduce food waste

This series is sponsored by Danone North America and has been submitted to the Commission on Dietetic Registration for 3 hours of continuing professional education credits for RDNs, NDTRs and CDCESs.

Full shownotes and resources at: https://soundbitesrd.com/239       

The latest numbers from the CDC suggest that nearly 1 in 3 adults have either prediabetes or diabetes. These are alarming numbers, and finding out that you are the one out of three can be even more alarming. Shock, denial, and confusion are not uncommon reactions. But there is a flipside to learning you have prediabetes. It can be scary, but it’s also an opportunity—an opportunity to “reset,” to improve your health, and to get yourself in better shape than ever.

Tune in to learn about concrete steps you can take to reduce the risk of, or even reverse, prediabetes and diabetes with my guest, Jill Weisenberger - dietitian, diabetes educator and 4-time author.

Prediabetes: A Complete Guide - Your Lifestyle Reset to Stop Prediabetes and Other Chronic Illnesses", will lead you through dozens of concrete steps you can take to reduce the risk of developing type 2 diabetes and other lifestyle-related chronic diseases. Taking an individualized approach to your lifestyle reset, this comprehensive guide will allow you to choose your own path to wellness and help you gain a greater sense of wellbeing, boost confidence in your abilities to maintain a healthful lifestyle, and potentially even help you reverse prediabetes, avoid type 2 diabetes and other chronic illnesses, and have you feeling better than you have in years!

You will learn to:

• Identify your risks for developing type 2 diabetes
• Set personalized and meaningful behavioral goals
• Identify and build on your motivation for a lifestyle reset
• Create positive new habits
• Change eating habits for weight loss and greater insulin sensitivity
• Choose wholesome foods in the supermarket and when away from home
• Tweak your favorite recipes
• Reduce sedentary time
• Start or improve upon an exercise plan
• Reduce emotional eating
• Organize and track your progress with tools included in the book
• Much more

For more information and links to resources visit the shownotes at www.SoundBitesRD.com/125

According to a 2019 Gallup survey, 1 in 7 Americans said they personally use CBD-containing products, citing relief from pain (40%), anxiety (20%), insomnia (18%) and arthritis (8%) as their top reasons for using it. As more people turn to cannabis and CBD for their medicinal properties, it’s important to learn about the history and the science behind these products in order to better understand the myths and stigma surrounding them.

Tune into this episode to learn about:

• Cannabinoids, cannabis and CBD
• History of use and origins of stigma
• Myths and misinformation
• What conditions may be alleviated
• How to find a quality product
• Various modes of administration
• Dosing considerations
• Potential nutrient or medication interactions
• Legal and regulatory issues

Today’s guest is Janice Newell Bissex, a Holistic Cannabis Practitioner, Registered Dietitian Nutritionist, and cookbook author. After her father found relief from his pain using medical cannabis it became Janice’s mission to help others suffering from pain, anxiety, insomnia, autoimmune diseases, IBD/IBS, and other debilitating conditions find relief with CBD and cannabis.

Full shownotes and resources at www.SoundBitesRD.com/160

Avocados are a good source of dietary fiber and provide monounsaturated fatty acids, nutrients that have been independently connected to metabolic health benefits and the gastrointestinal microbiota. A recent study published in the Journal of Nutrition evaluated the impact of avocado consumption on the gut microbiota and microbial metabolites and explored the relationship between the fecal microbiota, fecal metabolites and health markers.

Tune into this episode with guest Marisa Moore MBA, RDN to learn about: 

• How fresh avocados, which are a good source of fiber, may play a beneficial role in gut health for adults with overweight or obesity
• How gut bacteria support nutrient absorption and why dietary fiber is the fuel your gut bacteria needs to flourish
• Why fiber is included as a “nutrient of concern” in the Dietary Guidelines for Americans
• Actionable tips for boosting fiber in snacks, helpful ingredient swaps and easy-to-make recipes your gut and your taste buds will enjoy
• Valuable resources to discover more about avocado nutrition, gut health and more

Registered Dietitians, Dietetic Technicians Registered, and Certified Diabetes Educators can earn 1.0 FREE CEU for listening to this podcast episode. This episode is sponsored by Fresh Avocados – Love One Today® 

For more information and resources visit: https://bit.ly/3dyPTz3 

This is part 2 in a 2-part series where we discuss what strength means to each of my three guests. We talk about physical strength but also mental and emotional strength. We discuss the “Four Cornerstones” of eating to support strength, some practical tips for tweaking your meals and snacks as well as simple cooking ideas and meal prepping advice – and we also talk about life on a cattle ranch and how both the land and the animals are cared for.

Today's guests are Amee Livingston and Lance Pekus. Amee is an Olympic weightlifter, food blogger and breast cancer survivor. Lance is the Cowboy Ninja from American Ninja Warrior and a cattle rancher with a degree in natural resources/environmental science.

“You don’t have to spend all day meal prepping! Try doing partial meal prep like batch cooking proteins or pre-chopping vegetables.” - Amee

“People might think I’m strong, but for me it’s the people behind me, it’s the people that support me, the ones that are there for me that are strong – and maybe their strength is getting shown through me.” - Lance

For the full shownotes, resources and link to the free book "Strength: The Field Manual" visit www.SoundBitesRD.com/129 

This episode is a sponsored collaboration with "Beef. It's What's for Dinner." on behalf of the Beef Checkoff.

The United States Department of Agriculture and the United States Department of Health and Human Services update the Dietary Guidelines for Americans every five years. These guidelines serve as a source of guidance to inform food and nutrition programs and initiatives. They also support the development of science-based nutrition education messages and consumer materials for the general public. 

Tune into this episode to learn about:

• the Dietary Guidelines Advisory Committee process and scientific report
• what aspects were new or different in this year’s report
• what the report addressed regarding nutrient density, protein quality, added sugars, alcohol and eating frequency
• how the pandemic might affect food and nutrition habits
• insight on how to improve the research process and how to put the research into practice

Dr. Heather J. Leidy, MS, PhD, is an Associate Professor at the University of Texas at Austin in the Department of Nutritional Sciences and the Department of Pediatrics-Dell Medical School. She also serves as the Director of the Research Interest Groups through the American Society of Nutrition and as a member of the 2020 Dietary Guidelines Advisory Committee.

This episode is a sponsored collaboration with "Beef. It's What's for Dinner." on behalf of the Beef Checkoff, and we thank them for their sponsorship and support of the podcast.

Full shownotes and links to resources at www.SoundBitesRD.com/167 

How safe are the food dyes found in many of the products we consume daily? Are concerns about their effects based on scientific evidence or misinformation? With government agencies and researchers continuously evaluating these additives, what changes might we see if more regulations and bans are put in place? As food products evolve in response to shifting policies, how can consumers stay informed and make the best choices for themselves?

Tune into this episode to learn about:

●       What types of foods/beverages contain food colors and why

●       Artificial vs. natural food dyes

●       What the research shows about the safety of food dyes

●       Common myths and misconceptions about food dyes

●       Challenges in making food color changes or product reformulations

●       The California food dye acts

●       Red dye number 3

●       The differences and similarities between the US and EU approach to risk management

●       The truth about the differences between what the EU has banned compared to the US

●       The difference between hazard and risk and why it is important

●       A new food additives toolkit from IFT

●       Takeaways and resources for the public and health professionals

Full shownotes, transcript and resources: https://soundbitesrd.com/283       

The newly released "Cooking à la Heart" is a cookbook aimed at promoting better health through simple, delicious recipes. Co-author and Registered Dietitian Nutritionist Amy Myrdal Miller, who has managed Type 1 diabetes for over 45 years, emphasizes a flavorful approach to heart healthy eating patterns. Amy’s culinary passion and conviction that cooking doesn’t have to be difficult, boring or time-consuming is evident throughout the book.

Tune into this episode to learn about:

·       Why flavor is the most important “ingredient” in healthy cooking

·       Easy ways to make delicious foods with convenient ingredients

·       Ways to increase your kitchen confidence

·       The 5 principles and 4 practices of cooking a la heart

·       The importance of and tips for reducing sodium intake

·       Sustainability and food waste

Full shownotes and resources at: https://soundbitesrd.com/246       

Today’s episode is about Do MORE with Dinner! This is the second episode in this series – my daughter Sarah and I are dishing about where we get our meal and recipe ideas & inspiration! 

Although Do MORE with Dinner is about so much more than recipes, Sarah and I thought it would be good to focus this episode on that and then we can move on to other aspects in future episodes. So today we talked about some of our favorite sources for meal and recipe inspiration including my “ginormous” binder, Pinterest and some of our favorite cookbooks.

If you are looking for ways to be healthier and happier, want to provide nutritious and delicious meals for your family, or want to enjoy your family time more, you might be interested in my “do more with dinner” idea.

For more information and the show notes visit www.SoundBitesRD.com 

Nutrition and obesity-related research are scientific topics which should be executed with the same degree of rigor, transparency, and truthful communication as in any other area of science.

However, this type of research may be weaker than it should be due to flaws in the types of questions asked, the design of studies, the execution of studies, the analysis of resulting data, the interpretation and communication of studies and results. This weakens the overall quality of the literature and may lead to heightened distrust of nutrition science, which has been shown to be more severe than for other domains of inquiry.

Tune into this episode to learn about:

·       an overview of various aspects of research including selection of questions, design of studies, execution of studies, analysis of data, and interpretation and communication of findings

·       the quality of existing obesity related research and challenges regarding this type of research in general

·       examples of where research has gone wrong and suggestions for improvement

·       what the evidence for obesity treatment and prevention shows and suggestions for prioritizing next steps, future research and treatments

·       why evidence in the field of nutrition and obesity-related research seems to be more often distorted and distrusted

·       specific steps to make obesity research more rigorous, probative, valuable, and more transparently and truthfully communicated

Full shownotes and resources at: https://soundbitesrd.com/240       

It’s not every day you get to hear about nutrition research straight from the expert himself! Dr. Taylor Wallace has a passion for food science and technology that creates a safer, healthier and more nutritious food supply, and a perspective on industry research that may surprise you.

While attending the University of Kentucky, Taylor fell in love with the field of food science and the technology used to create a safer, healthy and more nutritious food supply in a world with a fast-growing population and diminishing natural resources.  He became particularly interested in the functional properties of foods, how different foods affect human health, and how specific diet patterns can be used to prevent the onset of chronic disease.  He spent the next few years focusing his doctorate research on the health-promoting properties of a group of compounds known as “anthocyanins,” the orange-red to blue-violet colors in many fruits and vegetables. 

Today, Taylor focuses much of his professional career on nutrition and lifestyle changes for preventing disease.  He’s worked in academic, company, and not-for-profit sectors of the food industry, and currently owns his own scientific consulting firm, the Think Healthy Group, which he uses to continue his research passion, conduct scientific reviews, author books, and communicate the importance of nutrition, food safety, and food technology. 

You can read the full show notes and access all the links and resources at www.soundbitesrd.com

Snacking, once culturally taboo, is now a legitimate pattern of eating, changing the way we eat and how we are nourished. 50% of all eating occasions are snacks, and consumers have greater expectations for snacks – seeking nourishment, optimization and pleasure. Dr. Shelley Balanko is Senior Vice President with The Hartman Group, a food culture consultancy. In this episode, we explore all things snacking, including when people are snacking, what kinds of snacks they are consuming, the motivation for snacking, and snacking preferences.
For more info and resources: www.SoundBitesRD.com/117 

"Pseudoscience can be a powerful weapon in the hands of those who know how to exploit it, primarily because it can sound so credible. This is especially true for food. Unfortunately, the demarcation between pseudoscience and science isn’t as black and white as some would like to believe."

Kavin Senapathy is a writer and public speaker covering science, health, parenting and the intersection of these topics. She's also the co-founder of SciMoms, whose goal is to advocate for science and evidence-based parenting, and the co-host for the Center for Inquiry's Point of Inquiry podcast. Tune in as we discuss food, pseudoscience and tips for separating the credible wheat from the questionable chaff.

Full shownotes here: www.SoundBitesRD.com/119 

“From superfoods to clean eating, we are seduced by marketing pitches that inevitably fail to deliver lasting results.” – Jack A. Bobo

Jack Bobo is the author of the book ‘Why smart people make bad food choices – the invisible influences that guide our thinking.’ He is also the CEO of Futurity, a food foresight company that advises companies, foundations and governments on emerging food trends and consumer attitudes and behaviors related to the future of food.

Tune into this episode to learn about:

• The mindscape and the foodscape
• Why we fear the food we eat
• How decision fatigue gets in our way
• The dirty dozen’s dirty secret
• The snob effect
• Thinking (and eating) fast and slow
• Transforming the foodscape

Full shownotes and resources at www.SoundBitesRD.com/182   

The science behind anti-inflammation foods and diets, such as the Mediterranean Diet, is strong. But there are some common misperceptions and other barriers that might be preventing people from embracing this healthy diet and lifestyle. Research shows that inflammation is the root driver of many chronic conditions. An anti-inflammatory eating approach can provide important benefits for people, regardless of health status, age, or condition.

Tune in to this episode to learn about:

• what inflammation is and what causes it
• signs and symptoms of chronic inflammation
• associated diseases or ailments
• the relationship between food and inflammation
• the top anti-inflammatory foods
• common misperceptions about the Mediterranean Diet
• healthy kitchen hacks and tips to start making changes today

Full shownotes and resources at www.SoundBitesRD.com/173

A considerable amount of misinformation exists about food allergies among the public and health professionals alike. This episode delves into the prevalence and pathophysiology of food allergies, emphasizing the difference between self-reported and diagnosed cases, with around 6% of both U.S. adults and children affected. The immune-mediated nature of food allergies and the various types of reactions they can trigger are discussed as well as the importance of clinical correlation with test results, because tests like blood, skin prick and patch tests can yield false positives. The food elimination diet and oral challenge process are employed to eliminate and reintroduce suspected food allergens, however potential nutrient deficiencies can become a concern when omitting multiple foods or food groups. Strategies to reduce the risk of food allergies, including early introduction of allergenic foods to infants are highlighted. The role of dietitians in managing complex cases involving multiple allergies, infants and comorbidities is emphasized.  

Tune into this episode with Sara Glanz to learn about:

·       What are the “Big 8” food allergens and what additional food has recently been added to that list

·       Prevalence of food allergies in the U.S.

·       The difference between food allergies and intolerances

·       The 5 different categories that food allergy reactions are classified into

·       Various types of food allergy tests

·       What you need to know about at-home tests

·       How the elimination diet works

·       What an oral challenge entails

·       The potential for micro- or macronutrient deficiencies

·       Current guidelines for infant feeding to help reduce the risk of food allergies

·       When and how dietitians should get involved

Full shownotes, transcript and resources at: https://soundbitesrd.com/249           

Blood Sugar Management: More Than Just Carbohydrates

Blood sugar management is crucial for people with diabetes, and balanced meals and snacks are key for people with diabetes, prediabetes and even those at risk for diabetes. Many people think carbohydrate foods and sugar are the only dietary factors involved, and often focus on what to limit or eliminate from their diets in order to manage blood sugar. The truth is that incorporating other important nutrients into your meals and snacks can actually have a positive impact on blood sugar management.

Tune into this episode with Mary Ellen Phipps, MPH, RDN, LD to learn about:

·       Mary Ellen’s background in nutrition and living with type 1 diabetes

·       Different types of diabetes and who is at risk

·       Why blood sugar management is so crucial

·       Blood sugar fluctuations or “spikes” in people without diabetes

·       The role of continuous glucose monitoring (CGM)

·       Why carbohydrates have a larger impact on blood sugars than protein or fat

·       Three key nutrients for blood sugar balance

·       How to add certain foods to your diet to help balance blood sugars better

·       Common questions or confusion about blood sugar management

·       How to plan for balanced snacks

·       Tips for munching mindfully

·       Resources for the public and health professionals  

This episode is sponsored by the American Pecan Council and has been submitted to CDR for 1.0 free CEU.

Full shownotes and resources at: https://soundbitesrd.com/242          

I'm doing a 30 Day Protein Challenge with my Protein Partner (and healthy food blogger) Heather Shugarman, and I'm inviting you to join us! You can sign up at any time.
In this episode we are wrapping up the 30 day challenge and discussing what we've learned, more cool resources for you, and how the next 30 days might look for each of us, and for you! We invite you to join in the social media discussion by using #ProteinChallenge.
For show notes, tips & resources, visit www.SoundBitesRD.com.

Sharon Palmer, RDN, is a registered dietitian, food and nutrition blogger, writer, editor and author, and plant-based nutrition expert. As a registered dietitian with 16 years of health care experience, she channels her nutrition experience into writing features covering health, wellness, nutrition, and cuisine. She is a passionate writer about food and environmental issues, and has published a number of features on plant-based diets, hunger, agriculture, local and organic foods, eco-friendly culinary practices, sustainability, food safety, and food security. 

Sharon is here today to give us some insight into the top nutrition trends for 2016, and you might be surprised at what's on the horizon! To see all the show notes and access the resources mentioned, click here.

“I think the biggest value I provide is helping people find that fine line between good science and bad science. I enjoy being able to read through scientific studies, then make them sound like English - not like a foreign language, telling people clearly why bad science is inaccurate, and furthermore cutting through the occasional bit of bad science reporting.... with a side of dirty jokes.” – SciBabe aka Yvette d’Entremont

Yvette d’Entremont (AKA SciBabe) is a scientist, writer and public speaker. She worked as an analytical chemist for years before running SciBabe full time. This platform allows her to fight myths and pseudoscience using a combination of science and humor. Yvette holds a B.S. in chemistry, a B.A. in theatre, and a Master’s degree in forensic science with a concentration in biological criminalistics. 

Yvette is partnering with SPLENDA® to develop humorous, evidence-based content that “debunks junk science” about sucralose. 

For the full show notes and resources, visit www.soundbitesrd.com

The heterogeneity of obesity dictates that one diet, one plan, one approach simply does not and cannot work for everyone. Obesity and overweight are complex and therefore cannot be adequately addressed without comprehensive and diverse approaches to care.

Tune in to this episode to hear a thought-provoking discussion about:

• Obesity care – what it is and why it is important
• How obesity care and body positivity are not mutually exclusive
• Why when it comes to diets and to people, one size does not fit all – and never will
• How body shape may play a bigger role in the determinants of health risk than body weight alone
• The necessity of personalized nutrition/diet
• The negative impact of weight bias and stigma

Today's guest is obesity and health policy expert Ted Kyle RPh, MBA. Ted is a healthcare professional experienced in collaborating with leading health and obesity experts for sound policy and innovation to address health needs and the obesity epidemic in North America. For the past 10 years, Ted has dedicated his career to understanding how to address health issues and needs created by obesity.

For more info and resources visit the shownotes at www.SoundBitesRD.com/142

Today’s episode is about menopause and this important transition in midlife – both physically and mentally. We discuss some of the research and recommendations for navigating this journey as healthfully and joyfully as possible.

Tune into this episode to learn about:

·       Estrogen’s role in muscle health and bone health

·       Exercise recommendations during menopause

·       Strength training and “inefficient” exercise

·       Training to train

·       How to reevaluate the stories we tell ourselves about our food choices

·       Tips for getting adequate protein in the diet

·       Why exercising fasted is not recommended

·       The role of supplements in menopause

Full shownotes and resources at: https://soundbitesrd.com/236 

“When was the last time you changed YOUR mind?” - Tamar Haspel 

Tamar Haspel is a James Beard award-winning Washington Post columnist. She has been on the food and science beat for the best part of two decades and is knee-deep in the public food conversation. Tamar speaks frequently at venues where the debates about our food supply play out, including the National Academy of Sciences, food- and ag-related conferences, and SXSW. When she’s tired of the heavy lifting of journalism, Tamar helps her husband on their oyster farm, Barnstable Oyster, where they grow about 300,000 oysters a year in the beautiful waters off Cape Cod.

Tune in to this episode to learn about:

• How and why Tamar started writing about nutrition
• Tamar’s opinion and insight about cultivating productive conversations about food and nutrition
• Tamar’s thought-provoking question that makes people stop and think differently about their own opinions and biases
• Why it’s important to appreciate the fact that personal experience has the ability to override research findings
• Why we have the tendency to try and connect the dots (and leap to cause and effect conclusions) and what we can do about it

For more information visit: www.SoundBitesRD.com/151

Understanding food allergies can be the difference between life and death in our schools – and that’s not just limited to those affected by peanut allergies. Sherry Coleman Collins has first-hand experience of the school food nutrition environment, carefully navigating the 6% to 8% of children affected to avoid unpredictable anaphylaxis caused by some foods you might never have thought of as allergens.

Tune in and discover what schools are implementing to address food allergies, what they could be doing better, and what you can do to encourage change. It’s possible for parents to have no idea that their children are affected until they have a reaction to food at school, so a comprehensive approach is necessary and can save lives. Sherry has committed herself in the hope of alleviating the pressure on schools and children by promoting awareness, education and best practices.

Get full show notes and more information here: https://www.soundbitesrd.com/91

Reading and Translating Research: Skills That Can Be Up-Leveled 

More and more, people are inundated with information and surrounded by often-conflicting information, especially when it comes to nutrition in the news. Nutrition research is moving at a rapid pace yet the scientific method of testing and verifying results is important. Translating research findings requires understanding food science, food composition, and the ability to individualize strategies and approach to behavior change.

Dietitians have the necessary background and can grow their skills – without burning through all their time and mental energy. And like learning to cook or speak a foreign language, the fastest way to build skills and confidence is to jump in and practice – ideally with some support.

Tune into this episode to learn about:

·       Getting beyond the headlines

·       Determining the source or type of article

·       Checking into who/what is being studied and what is being asked/tested

·       Different aspects of a research study that are important to consider

·       If the results are statistically significant and/or clinically meaningful

·       Accessing research papers

·       Factors related to measurement including dose-response

·       Meta-analyses and challenges they may pose

·       Some common challenges in understanding, interpreting and translating nutrition research today

·       Practical tips and takeaways for both the public and health professionals

·       Karen’s research reviews, resources (cheat sheets and client tip sheets), dietitian-only membership program

Full shownotes, transcript and resources at:  https://soundbitesrd.com/267                  

This bonus episode is part of a series of Cookbook Conversations. These bonus episodes are shorter than the usual episodes and the discussion is focused solely on the cookbook, recipes and tips straight from the author.

Today we are “in the kitchen” with Toby Amidor talking about  The Best 3-Ingredient Cookbook: 100 Fast and Easy Recipes for Everyone

Toby Amidor, MS, RD, CDN, FAND is an award-winning nutrition expert and Wall Street Journal best-selling cookbook author of seven cookbooks. For the past 11 years, she has been the nutrition expert at FoodNetwork.com and has her own "Ask the Expert" column in Today's Dietitian Magazine.

A few recipes from the book:

Thyme Poached Halibut

Peanut Butter Cherry Smoothie

Cashew Date Bars with Chocolate Drizzle

Baby Greens and Mushroom Salad

Chocolate Strawberry Chia Pudding

Toby Amidor Nutrition – Website

Do M.O.R.E. with Dinner Free Resource Kit

For more information visit: www.SoundBitesRD.com/CC1

Commercial Support has been provided by the American Pistachio Growers

The Science Behind Plant-Based Performance Nutrition & Strategies for Success

Athletes continue to explore plant-based eating patterns to enhance athletic performance and more and more research shows the numerous benefits, including improved cardiovascular health, reduced inflammation, and maximized recovery. We explore the science behind being a plant-based athlete and discuss practical strategies for optimizing athletic performance.

Tune into this episode to learn about:

●       different plant-based terms and definitions

●       definition of athlete

●       benefits of plant-based eating patterns for athletes and exercisers

●       potential challenges athletes might encounter

●       nutrient needs and concerns for athletes

●       foods to include for important nutrients

●       complete protein status of pistachios

●       how pistachios may help aid exercise recovery

●       tips for transitioning to a more plant-based diet

●       tips for cooking more plant-based

●       tips for grab-n-go meals and snacks

●       advice for fueling up pre and post workout

●       foods to limit or avoid

●       potential supplements to consider

●       recipes and resources

Full shownotes, transcript and resources at:  https://soundbitesrd.com/269                    

Osteoporosis accounts for more days in the hospital than other diseases like breast cancer, heart attacks, diabetes and others. Multiple studies suggest prunes may help to prevent bone loss. In addition, prunes and prune juice contain fiber and naturally-occurring sorbitol, which contribute to digestive health.

Shirin Hooshmand, PhD, RD is an associate professor and researcher who studies the effects of bioactive compounds in foods on bone health. This episode is sponsored by Sunsweet Growers.

Shownotes & Resources: www.SoundBitesRD.com/122 

Global communications consultancy Ketchum recently published a wide-ranging research study on the attitudes and beliefs of Gen Z about food. The report, “The Gen Z Say/Eat Gap,” expands on Ketchum’s legacy of food insights, intelligence and landmark research and provides guidance for food companies and communicators on how to connect with Gen Z successfully. Ketchum’s research also looked at Gen Z RDs and nutrition students and identified differences in motivations, preferences and behaviors of Gen Z RDs and nutrition students compared with other generations of nutrition professionals. Ketchum's report "Tomorrow's Dietitian: A First Look at Gen Z RDs" offers a preliminary look at 10 different areas that are important considerations for nutrition professionals across a wide range of professional settings.

Tune into this episode to learn about:

·      Gen Z consumer insights

o   the “say/eat” gap and factors that influence purchase decisions

o   why Gen Z feels pressured about their food choices and the sources of pressure

o   what leads to negative emotions about food

o   if they are cooking differently from their parents

o   if their childhood diet impacts their current eating pattern

·       Gen Z RD insights

o   career motivations

o   their interest (or lack thereof) in diet culture, plant-based and culinary nutrition

o   what earns their trust

o   generational tension and shared concerns

·    tips for communicating nutrition to Gen Z audiences

·      the RD’s SciVantage and 3 steps to a productive conversation

·       how to get more information and access the full report

Full shownotes, transcript and resources at: https://soundbitesrd.com/257                 

Every day the scientific community is learning more about the important connections between brain health, mental health, mood and the food we eat. Our brains function best when they get the right fuel – and that fuel comes from eating a healthy diet filled with nutrient-dense foods like fruits, vegetables, eggs, nuts and seafood.

Tune into this podcast episode with guests Dr. Mickey Rubin and dietitian Kitty Broihier to learn about:

• Why brain health is important at any age
• How diet is related to brain health
• What’s good for the heart is good for the brain
• What the MIND Diet is and what foods are encouraged
• What the research shows about wild blueberries and brain health
• What the research shows about eggs and cognition
• Tips for grocery shopping and stocking up on foods that support brain health
• Tips for cooking and incorporating foods that support brain health into your diet
• The difference between wild and cultivated blueberries
• Other lifestyle strategies beyond diet for brain health
• How to get the free Cognition Kitchen Guide, recipes and other resources

This episode is a partnership with the Egg Nutrition Center and the Wild Blueberry Association of North America.

Full shownotes and resources at: www.SoundBitesRD.com/187

MSG (monosodium glutamate) is one of the most beloved and vilified ingredients in American history. Tune into this 3-part series on MSG & Umami to learn about the history, science and culinary applications from 4 different experts. Today’s episode features registered dietitian Mary Lee Chin who shares insight into MSG’s connection to Asian heritage and health topics – including the question of headaches.
For more information and resources visit www.SoundBitesRD.com/112

“Recent scientific research has shown that peanut allergy can be prevented by introducing peanut-containing foods into the diet early in life..” – National Institute of Allergy and Infectious Diseases

Sherry Coleman Collins, MS, RDN, LD is a registered dietitian nutritionist and consultant for the National Peanut Board in Atlanta, GA. She is an expert in food allergies and has experience in clinical pediatrics and school nutrition. She has been the brains and personality behind the Twitter handle @PeanutRD since 2012, boasting the reasons to enjoy peanuts and peanut butter, from their outstanding nutritional benefits to their delicious taste and culinary versatility—with indulgences along the way. Sherry is also a sought-after food allergy expert and a former nutrition supervisor for a major metro Atlanta school district. Plus, she’s a busy mom of an active young boy.

You can read the full show notes at www.soundbitesrd.com

There seems to be increasing criticism and negative publicity around meat production despite the fact that we have much fewer cattle in the U.S. today than in the past, and therefore the carbon footprint is smaller than before. With increasing concerns about climate change and the fact that cattle are ruminant animals which produce methane, the challenge is putting that into context with other important considerations for people and the planet overall.  

Tune in to this episode to learn about:

• The benefits of cattle on the land - from production to making other foods more sustainable to ensuring we have a sustainable source of protein
• The “what ifs” of not eating beef – what would happen to the cattle, to the land, to the food waste that cattle consume and upcycle?
• What are consumer perceptions, attitudes and behaviors when it comes to sustainability, food technology and choices in the supermarket?

Today's guests are Dr. Jennie Hodgen, a meat scientist with Merck Animal Health and Dr. Jayson Lusk, a food and agricultural economist with Purdue University.

This episode is sponsored by Merck Animal Health and we thank them for their support of the podcast.

For more info and resources visit the shownotes at www.SoundBitesRD.com/144

Tune in to this episode to learn about:

• The connection between soy and breast cancer.
• Soyfoods and men’s health.
• The prevalence of soy allergies.
• The bioavailability of nutrients in soy.
• Whether or not soy protein impacts heart health.

Dr. Mark Messina, PhD, MS, is an internationally recognized soy expert, Executive Director of the Soy Nutrition Institute, President of Nutrition Matters, Inc. and Adjunct Associate Professor at the School of Public Health at Loma Linda University. For the past 30 years, Dr. Messina has devoted his time to the study of the health effects of soyfoods and soybean isoflavones. 

For more information and resources visit: www.SoundBitesRD.com/148

There’s more to NASA than astronauts and engineers, and there’s more to “space food” than freeze dried ice cream. Retired NASA food scientist Vickie Kloeris shares a sneak peek into her space food career with entertaining stories and situations that defy gravity.

Tune into this episode to learn about:

·       the food science involved in feeding astronauts

·       the psychological importance of food in space programs

·       different strategies and technologies utilized to make food safe, convenient and tasty in orbit

·       challenges, solutions and stories about dining microgravity style

·       the role of registered dietitians in space food

·       why dietary monitoring in space is important

·       food science as a career path

·       the Institute of Food Technologists

Full shownotes, transcript and resources at:  https://soundbitesrd.com/265                

More than 4.8 million people in the U.S. visit the emergency room every year to be evaluated for concussions and brain injury. The two biggest groups at risk are the youth and elderly, but everyone is at risk.

Tune in to this episode to hear an in-depth discussion about:

• What is a concussion and what causes it?
• How did omega-3 essential fatty acids in fish oil first become effective in treating concussions and more serious brain injuries?
• How much fish oil should a concussion victim take after experiencing head trauma?
• Why are omega-3 essential fatty acids important for brain health?
• How can listeners make sure they are getting enough omega-3s?
• Besides head trauma victims, who can benefit from taking omega-3 supplements?
• What is the role of CBD in the treatment of head trauma?

Full shownotes and resources at www.SoundBitesRD.com/141

Delve into the science, the psychology and the strategies behind good food and nutrition with Melissa, the Guilt-Free RD® - "because food shouldn't make you feel bad!" Melissa is a Registered Dietitian Nutritionist and Certified Diabetes Educator. She has conversations with experts including researchers, academics, authors, dietitians and more on topics such as healthy diets, weight management, diabetes, agriculture, sustainability and more. Get credible information to help you make your own, well-informed nutrition decisions based on facts, not fear. For more information: www.SoundBitesRD.com   

Eggs are naturally nutrient rich - and the cholesterol stigma has been cracked! But did you know that eggs have important nutrients for cognition, brain health and eye health? And they fit into healthy eating patterns including plant-based diets. In fact, eggs can help you absorb nutrients found in plant foods, and can also help you meet daily protein needs to support healthy muscles and strong bones as you age. Plus, eggs are an excellent delivery system for vegetables and other foods to help boost nutrition and cut down on food waste. 

Today's guest is Dr. Mickey Rubin, the Executive Director of the Egg Nutrition Center. Tune in to hear the good news about this versatile, budget-friendly, nutrient-rich food. This episode is a partnership with the Egg Nutrition Center.

For the full shownotes and resources go to: www.SoundBitesRD.com/131

Today my guest is Dr. Jo Lichten. Dr. Jo is a PhD nutritionist and registered dietitian. She has presented more than 1000 programs at conferences and is the author of 5 books including REBOOT – how to power up your energy, focus, and productivity.

You can read the full show notes here.

“Don’t base your food and nutrition decisions on scary headlines and rush to eliminate entire food groups from your meals. Instead, check the facts with reliable sources and a registered dietitian nutritionist.” – Neva Cochran

Neva Cochran is a nutrition communications consultant in Dallas. She works with a variety of food and beverage industry clients to promote science-based food and nutrition information, translating it into consumer-friendly messages people can use to enjoy eating a nutrient-rich diet.

Her expertise lies in looking beyond the sensationalized food and nutrition headlines trumpeted in the media to discover the real facts and the true story.  She wants people to know that good nutrition is not about avoiding certain foods or categorizing foods and ingredients as “good” and “bad” but about eating a variety of foods in moderation, balancing choices and burning calories through more physical activity so you can enjoy the foods you love.

You can read the full show notes and activate all the links and resources at www.soundbitesrd.com.

Crop One is an integral part of the future of farming. This vertical farm company is changing the way we think about agriculture, and how this type of growing system can play a role in food safety, sustainability, and land use.

Tune in to this episode to learn about:

• The potential advantages and drawbacks to vertical farming
• The role of a controlled environment farming system in food safety
• How vertical farming technology can be used to boost plant nutrients and yield
• What planet-based eating is
• How nutrition professionals can be involved in the biotechnology industry

Dr. Jenna A. Bell, PhD, RD, joined Crop One Holdings in 2019 as the VP of Nutritional Science. Prior to joining the Crop One team, Dr. Bell led food and nutrition communications as a Senior Vice President at Pollock Communications.

For more information and links to resources visit the full shownotes at: www.SoundBitesRD.com/149

“To change our habits, we first have to figure out ourselves…When we change our habits, we change our lives.” – Gretchen Rubin 

Gretchen Rubin is the author of several books, including the blockbuster New York Times bestsellers, Better Than Before, The Happiness Project and Happier at Home. She has an enormous readership, both in print and online, and her books have sold more than two million copies worldwide, in more than thirty languages. On her popular weekly podcast Happier with Gretchen Rubin, she discusses good habits and happiness with her sister Elizabeth Craft (who is a person living with Type 1 diabetes).

You can read the full show notes at www.soundbitesrd.com

Nine out of ten Americans are not getting enough fruits and vegetables, and despite recommendations to eat seafood at least two times a week, many people are falling short of that goal. In fact, according to a recent study in BMJ 68% of adults and 95% of children do not consume enough omega-3s to reach the Dietary Guidelines for Americans recommendations. Aquaponics is an innovative sustainable food production system that combines hydroponics (growing plants in water without soil) and aquaculture creating a recirculatory system that might just help us achieve nutrition and public health goals of increasing consumption of two of the healthiest foods lacking in the American diet – vegetables and seafood.

Tune into this episode with Dr. Steven Summerfelt and Molly Stanek to learn about:

• 7 out of 10 people don’t feel very knowledgeable about sustainable seafood
• 68% of adults and 95% of children do not consume enough omega-3s to meet the DGAs recommendations
• 9 out of 10 Americans don’t meet the DGAs fruit and vegetable recommendations
• The differences between wild-caught and farm-raised fish
• The health benefits of farming salmon on land
• What farmed fish eat and what that matters
• How fish waste is captured and converted into organic leafy greens
• USDA organic standards for leafy greens and seafood
• What makes this production system different
• The “Food as Medicine” concept
• Longer shelf life, safety, sustainability and innovation of leafy greens
• The synergy and harmony of this closed loop production system and offering at supermarkets
• Scaling this model for the future of healthy food production

Full shownotes and resources at: https://soundbitesrd.com/227   

“True confession: Despite the fact that I’m a registered dietitian, a food blogger and love to cook, my family of 3 isn’t always stellar about eating meals together… even “experts” aren’t perfect so you don’t have to beat yourself up if you think you’re failing in the family meal department. That’s why I love to share tips and tricks that might help YOUR family!” – Deanna Segrave-Daly

Deanna Segrave-Daly is a Philadelphia-based, food-loving dietitian who co-owns Teaspoon Communications, a food–focused nutrition communications group that consults with a variety of health and food organizations. She blogs at Teaspoon of Spice, with her business partner, Serena Ball, sharing healthy recipes, delicious photography, kitchen hacks and even mishaps in the kitchen. Their motto is “two dietitians who love food as much as you do.” 

You can read the full show notes and access all the links and resources at www.soundbitesrd.com

“The misperception that eating fat causes weight gain may lead consumers to avoid nutritious foods like avocados, which are primarily composed of beneficial monounsaturated fats.” – Marisa Moore, MBA, RDN

A randomized parallel-controlled trial of 51 healthy participants 20-60 years old and of BMI 27-35kg/m2 published in Current Developments in Nutrition demonstrated that including one Hass avocado daily in a hypocaloric diet not only supported weight loss efforts, but also offered additional potential metabolic and anti-inflammatory benefits. This study was supported by the Hass Avocado Board as part of the Love One Today® education program. Today’s guest is Marisa Moore, MBA, RDN, a nationally recognized registered dietitian nutritionist and communications and culinary nutrition expert. She helps busy people get on the path to lifelong health one morsel at a time. Tune in to this episode to learn key takeaways from this study about:

• body weight and composition
• satiety
• gut microbiome
• inflammation
• limitations
• future research

As in all research, the study has its limitations, so more research is needed to generalize the results to all people, however, these findings support the growing body of evidence connecting eating avocados and a positive impact on body weight and satiety.

Registered Dietitians and Dietetic Technicians, Registered can earn 0.5 FREE CEU for listening to this podcast episode.

This episode is sponsored by Fresh Avocados – Love One Today® and we thank them for their support of the podcast. For more information and resources visit: https://bit.ly/368MQsl

Welcome to the Sound Bites podcast! I’m your host Melissa Joy Dobbins. In this podcast I delve into the science, psychology and strategies behind good food and nutrition by interviewing food and nutrition experts such as researchers, authors, academics, dietitians, and more!

I’m doing this podcast to share important information about new research, new books, and new perspectives that don’t get enough air time in the media (or are sensationalized and oversimplified in the media).
Some of my favorite topics and areas of expertise are diabetes, weight management, family nutrition, protein, agriculture, and food safety and technology.
I’ve been a registered dietitian nutritionist for more than 20 years, and I have spent my entire career helping people enjoy their food with health in mind. I’m known as ‘The Guilt-Free RD’ – “because food shouldn’t make you feel bad!” I want you to be informed and unafraid – that means getting credible information and making your own well-informed nutrition and health decisions based on facts, not FEAR.

Digestive health has been a priority trend for multiple years and is anticipated to keep evolving as scientific research expands and further uncovers solutions to help address consumer concerns. There are many factors that can affect our digestive health including family and genetic history, stress, and what we eat.

Tune in to this episode to learn about:

• The scientific definition of probiotics
• Probiotics in foods and beverages vs. supplements
• What is required/not required on food labels
• How do probiotics and live-and-active cultures differ/compare
• Probiotic strains and CFUs
• What is a fermented food/beverage and what are the potential benefits
• What are prebiotics and what to look for on food labels
• Can probiotics and prebiotics help with and/or cause gas and bloating
• Specific products to look for in the grocery store

Dr. Elieke Kearns is a Principal Nutrition Scientist at PepsiCo where she provides nutrition support for KeVita and PepsiCo’s innovation incubator which is focused on developing and accelerating growth of smaller, emerging brands.

This episode is sponsored by PepsiCo and we thank them for their sponsorship and support of the podcast.

Full shownotes and links to resources at www.SoundBitesRD.com/162

Today my guests are Janice Newell Bissex and Liz Weiss - registered dietitians and The Meal Makeover Moms. As two of the nation’s top experts on family nutrition, they’re on a mission to help busy families eat better.

 Janice and Liz are the authors of 2 wonderful books. Their books highlight their simple food philosophy that kids-–even picky ones—will eat nutritious food without complaint as long as it looks and tastes great.  For more information and show notes visit www.SoundBitesRD.com. 

Pulses are the nutritionally dense, dry edible seeds of legumes including dry peas, beans, lentils and chickpeas. They are high in fiber, folate, potassium and plant protein, and contain several micronutrients such as iron and zinc. While many people may not be familiar with the term “pulses”, chances are they are familiar with the food itself. Nutritious, versatile and affordable, pulses are also a climate-friendly crop. This episode dives into all things pulses with a farmer/agricultural economist and a registered dietitian nutritionist.

Tune in to this episode to learn about:

·       what pulses are

·       what the difference is between pulses and legumes

·       why chickpeas are also called garbanzo beans

·       current intakes vs. recommended intakes

·       the nutritional profile of pulses

·       benefits of pulses beyond nutrition

·       tips for preparing pulses

·       swaps and recipes to try

·       what makes pulses a climate-friendly crop

·       what benefits farmers experience by incorporating pulse crops into their rotation

·       the Coalition for the Advancement of Pulses

·       current research, takeaways and infographics

·       resources for the public and health professionals

Full shownotes, transcript and resources at:  https://soundbitesrd.com/272 

Feeding America estimates that 45 million people (1 in 7), including 15 million children (1 in 5), may have experienced food insecurity in 2020. Increasing rates of food insecurity pose additional challenges for people living with special dietary needs such as food allergies and intolerances because of poor access to suitable foods.

Tune in to this episode to learn about:

• the difference between “hunger” and “food insecurity”
• the meaning behind “food related quality of life”
• food insecurity in the covid era
• how the pandemic has impacted the way food pantries provide services
• the #EndHungerPain Initiative
• recommended foods to donate to pantries for people with special dietary needs
• specific steps you can take to help make a difference

Full shownotes and resources at www.SoundBitesRD.com/201   

Weight loss medications are nothing new – they’ve been around for decades. However, newer injectable medications originally intended for diabetes treatment have made their transition into the weight management space. As their popularity has surged, so have discussions about their safety, efficacy, side effects, and even their accessibility including costs and supply chain issues. These medications have also brought some attention to an important aspect of weight management that is often overlooked - weight loss maintenance, or in other words – keeping the weight off.

Tune into this episode to learn about:

·       Different terms used and different medications available

·       Efficacy and safety considerations

·       Research on potential benefits beyond weight management

·       Issues regarding accessibility and affordability

·       Appetite suppression and decreasing “food noise”

·       Adverse events/side effects

·       Considerations for staying on the medication long term

·       If there is a “best diet” while on these medications

·       What the research is showing about decrease in muscle mass on these medications

·       The crucial aspects of lifestyle, exercise and mindset

·       If/what role they play in long-term weight loss maintenance

·       How long-term weight loss maintenance hasn’t received the attention it should

·       Resources for health professionals and the public

Full shownotes, transcript and resources at:  https://soundbitesrd.com/266                 

“Medical humanities can be defined as an interdisciplinary, and increasingly international endeavor that draws on the creative and intellectual strengths of diverse disciplines, including literature, art, creative writing, drama, film, music, philosophy, ethical decision making, anthropology, and history, in pursuit of medical educational goals.[2] The humanistic sciences are relevant when multiple people’s perspectives on issues are compiled together to answer questions or even create questions. The arts can provide additional perspective to the sciences.” (Wikipedia – accessed 12-2-20)

Tune in to this episode to learn about:

• health is a malleable concept
• food has been tied to social status throughout history
• food insecurity and obesity are connected
• systemic deprivation influences food “choices”
• medical humanities can help inform and frame science and research
• public health recommendations and shaming
• silver linings in pandemics

Today’s guest is Dr. Kari Nixon, an assistant professor at Whitworth University and author of Quarantine Life: From Cholera to Covid-19, What Pandemics Teach Us About Parenting, Work, Life and Communities from the 1700s to Today. Dr. Nixon’s research focuses on social understandings of death, disease, and community.

Full shownotes and resources: www.SoundBitesRD.com/166

A growing body of evidence suggests that specific, naturally occurring gut bacteria are under-represented in the intestinal tracts of individuals developing, and with, type 2 diabetes and that their functions impact glucose and insulin homeostasis.

This podcast offers listeners a deeper understanding of the changes that occur in the gut microbiome and how certain food choices and eating patterns, along with the use of a novel probiotic, can potentially improve glucose and A1c levels.

Guests on this show include Dr. Orville Kolterman, MD, a renowned endocrinologist who has spent his career in diabetes care and research focused on the role of the gut in diabetes management, and Kristin Neusel, MS, RD, LD, CDCES, a registered dietitian nutritionist and certified diabetes care and education specialist well versed in this science, probiotics and the nutrition management of type 2 diabetes.

Tune in to this episode to learn about:

• the pathophysiologic changes that occur in the gut microbiome of people with type 2 diabetes, including the role of butyrate, a short chain fatty acid, in the glucagon-like peptide 1 (GLP-1) physiologic pathway
• the beneficial functions of the gut bacteria that may be missing in the gut microbiomes of people with or developing type 2 diabetes
• the food and nutrition changes people with early diagnosed type 2 diabetes can make to increase their intake of a broad spectrum of dietary fibers, particularly those containing or leading to the production of short chain fatty acids
• the science and evidence for the use of a specific probiotic to assist with the dietary management of type 2 diabetes

This episode is sponsored by Pendulum Therapeutics, the developer and manufacturer of the medical probiotic Pendulum Glucose Control. We thank them for their sponsorship and support of the podcast.

Full shownotes and links to resources at www.SoundBitesRD.com/168

Protein Quality, Nutrient Bioavailability & A Global Perspective on Animal Agriculture

While plant-source foods provide important nutrients in our diets, animal-source foods contain more bioavailable sources of multiple critically needed macro- and micronutrients that can contribute to proper physical and cognitive growth of children. In rural parts of developing countries, these animal-source foods are vital for preventing undernutrition and allowing proper growth and brain development in children.

Tune into this episode to learn about:

·       The latest research on animal-source foods in healthy and sustainable diets

·       Nutrient intake of children in developing countries

·       How developing countries approach sustainable agriculture differently than the U.S.

·       Protein quality of different foods and food groups

·       Bioavailability of micro and macronutrients

·       Global biofortification efforts

·       Challenges in increasing consumption of animal-source foods in developing countries

·       A global perspective on animal agriculture

·       The Dublin Declaration of Scientists and the societal role of meat

·       Climate-smart approaches to livestock production

·       Pros/cons of cultured meat

Full shownotes, transcript and resources at: https://soundbitesrd.com/250            

Processed foods and beverages appear in almost every aisle of the supermarket and are a part of our daily eating occasions. A survey conducted by the International Food Information Council (IFIC) showed that while a majority of Americans had purchased processed foods or beverages and were likely to continue purchasing processed food items, they were also split on the level of concern they had for processed foods and beverages. This is an area that has been met with uncertainty and skepticism, but also presents an opportunity for health care professionals to help consumers gain a better understanding of the role that processing plays in our food supply chain and the food that we eat.

Tune in to this episode with guests Dr. Bruce Hamaker and Dr. Tahnia Gonzalez to learn about:

• The definition of processed food and the many different types of processing
• The history of and benefits of processing
• How processing impacts nutrient quality, ingredients lists, shelf life
• Insights from a new survey about what RDNs and consumers think about processed food
• Tips for healthcare professionals to educate the public on processed foods
• Important resources including a webinar and handout

This episode is sponsored by PepsiCo’s Health & Nutrition Sciences Team

Full shownotes and resources at www.SoundBitesRD.com/198

Good nutrition is essential for dancers to achieve desired body composition, ensure adequate energy to support growth, and optimize training. Successful dancers learn to view food as fuel, avoid dieting, and have sustained energy to power through class and performance. Dancers tend to under-eat and neglect long-term health, which compromises performance and contributes to injury. Pursuing a successful dance profession should not inflict chronic pain, perpetual stress, or diet confusion. Quality nutrition improves every aspect of dance training and performance, including physical strength and endurance, balance, flexibility, mental clarity and memory, emotional stability, and self-confidence. Nutrition needs are very individualized, so it is important that dancers seek specific dietary advice from a Registered Dietitian for dancers regarding calorie and protein needs.

Tune in to this episode to learn about:

• the unique nutritional needs of dancers and other performance athletes
• guidelines on macronutrients, micronutrients, hydration and snacks
• the realities of restricting intake during growth and puberty
• tips for fueling for performance as well as nutrition needs during injury recovery
• the importance of focusing on gaining strength and skill rather than focusing on body composition or ideal body weight
• insight into mental health, emotional eating, disordered eating and eating disorders
• how parents and teachers can be more involved and aware of red flags for disordered eating and body image issues
• Nasira’s story from ballerina to dietitian
• Melissa’s story attending a performing arts high school

Full shownotes and resources at: www.SoundBitesRD.com/192  

“My background bridges agriculture, trade, and nutrition, so I can help those that are looking to bulk up their ‘food literacy’. Where our food comes from, how to understand science, how we should actually choose what we feed ourselves and our families… These are the questions I have spent many years studying and thinking about. I help people redefine their reality with fact-based information that they were either missing entirely or had not been presented in an engaging way.” - Christine Cochran

Tune in to this episode to learn about:

• The pandemic’s effect on the food industry and supply chains
• Did those empty grocery shelves represent a true food shortage? If not, what explains it?
• Grain’s journey from field to table and what challenges the pandemic has presented
• What long-term impacts might this pandemic have on grocery shopping and other behaviors
• How today’s wheat compares to that of the past
• A sneak peek at the Dietary Guidelines

My guest, Christine Cochran, BS, JD, is the executive director of the Grain Foods Foundation. A lover of grains before joining the Foundation, she is now an educated lover of grains. 

Full shownotes at www.SoundBitesRD.com/156

“You do not have to give up the foods you love for the sake of your health. In fact, trying to do so will only backfire as deprivation creates more cravings, not less. Small changes really can make a big difference. I believe the best, and the easiest, way to better health is simply to cook. A little bit of kitchen “magic” can go a long way!” – Marlene Koch 

Known as a “Magician in the Kitchen” for her amazing ability to make excess sugar, fat and calories simply disappear, Marlene Koch is a nationally recognized registered dietitian nutritionist, culinary expert, television personality, and the New York Times bestselling author of the Eat What You Love series of cookbooks. A frequent guest on national television including QVC, Marlene passionately believes everyone should be able to enjoy all the foods they love, and be healthy too. Or, as Marlene like to say, everyone deserves chocolate cake.  

For the full show notes and resources visit www.SoundBitesRD.com

As a registered dietitian, TEDx speaker, international speaker, and author, Clancy Harrison challenges the way food insecurity is approached in the US. Her mission to demolish the stigma around healthy food access places her on the cutting edge of advocacy.

Tune in to this episode to learn about:

• Clancy’s personal story of how she woke up to her own food elitism as a registered dietitian
• Melissa’s personal story about being on food stamps as a young child
• the enlightening definitions of “hunger” and “food insecurity”
• the different faces of food insecurity - even in your own community
• how food is viewed differently depending on a person’s level of food security/insecurity
• what is food injustice
• how stigma and shame play a powerful role and how to challenge and change this
• why and how language matters
• how using positive curiosity helps you learn more about opinions you disagree with and break down misconceptions within the realm of food insecurity 
• what the Food Dignity® Project is and how you can make a difference in your community or organization

Full shownotes and resources at: www.SoundBitesRD.com/172

Welcome to my Sound Bites podcast where we delve into the science, psychology and strategies behind good food and nutrition.
Today’s episode focuses on HOW you can still enjoy the foods you love by choosing the right portion sizes, and shares a new tool to help you do just that.

 Amanda Clark is an award winning Australian Dietitian with over 25 years experience. Her mantra is to deliver clear, concise and realistic advice about food and nutrition. She is the author and creator of Portion Perfection which helps people visualize how much to eat for weight control.

You can get more information here.

“Individuals with overweight or obesity are at a greater risk for cognitive impairment. The purpose of this study was to examine the potential role of avocados on cognitive function and lutein status among adults with overweight and obesity.”– Marisa Moore, MBA, RDN

Emerging science links mid-life obesity to later cognitive decline, and while the exact mechanisms of the influence of overweight and obesity on cognitive health are not yet fully understood, dietary lutein (which is a plant pigment known as a xanthophyll and found in green leafy vegetables, eggs and fruits such as avocados) has been associated with beneficial cognitive patterns in people who are overweight or obese.

A new study titled “Effects of 12-week avocado consumption on cognitive function among adults with overweight and obesity” was recently published in the International Journal of Psychophysiology. This study was supported by the Hass Avocado Board as part of the Love One Today® education program.

Tune in to this Sound Bites® Podcast episode with guest Marisa Moore, MBA, RDN, to learn about key takeaways of this study and practical tips for picking, buying and storing avocados including how to freeze them and use them in a variety of delicious and nutritious ways.

Registered Dietitians, Dietetic Technicians Registered, and Certified Diabetes Care and Education Specialists can earn 1.0 FREE CEU for listening to this podcast episode.

This episode is sponsored by Fresh Avocados – Love One Today® and we thank them for their support of the podcast. For more information and resources visit: https://bit.ly/3kUfBzW

UMF™ Mānuka Honey is A Functional Food: Look for the Quality Mark

New Zealand mānuka honey is a powerful functional food. For centuries, the unique and powerful healing properties of the mānuka tree (Leptospermum scoparium) have been understood by the indigenous Māori people of New Zealand.

With more than 2,300+ natural compounds identified in New Zealand mānuka honey it has captured the attention of scientists and health professionals across the globe. Research has identified mānuka honey’s Unique Mānuka Factor (UMF™), a unique group of bioactive compounds, such as methylglyoxal (MGO) and leptosperin, which in synergy contribute to its science-supported antibacterial, antioxidant, and anti-inflammatory properties.

Today, UMF™ quality rating system is the most comprehensive, independently certified and internationally recognized quality assurance system for New Zealand mānuka honey. It’s designed to validate mānuka honey potency, authenticity, purity, shelf life and freshness for honey producers, brands, customers and consumers around the world. Each mānuka honey product that carries the UMF™ trademark must pass the stringent Unique Mānuka Factor Honey Association (UMFHA) quality, grading and rating tests. UMFHA represents beekeepers, processors and marketers.

Tune into this episode with guests Dr. Megan Grainger and beekeeper James Jeffery to learn about:

●       what mānuka honey is and how it is different from other types of honey

●       where mānuka honey comes from and how to identify authentic mānuka honey

●       how bees make mānuka honey compared to other types of honey

●       why mānuka honey is considered a functional food vs a sweetener

●       health research supporting the benefits of mānuka honey including antibacterial, anti-inflammatory and antioxidant properties

●       the role beekeepers played in recognizing the topical benefits of mānuka honey

●       the UMF™  quality rating system

●       the role of beekeepers in creating the UMF™ quality rating system and why a quality control system is important 

●       what the UMF™  ratings mean

●       how to use and enjoy mānuka honey to maximize the benefits

●       new and emerging areas of clinical health research – gut health, cancer, etc.

●       the Mānuka Mastery Course (a free online self-paced course)

●       resources for health professionals and the public 

Commercial Support has been provided by the UMF™ Unique Manuka Factor Honey Association

Full shownotes, transcript and resources: https://soundbitesrd.com/281     

There is a difference between animal welfare and animal rights. The term “animal welfare” refers to an animal’s current state of being, including whether the animal is healthy, calm and well-nourished. In contrast, the idea of “animal rights” is that animals should enjoy rights analogous to those we have as humans – including that they should not be used for food, regardless of how well they are cared for.

Tune in to this episode with guest Hannah Thompson-Weeman to learn about:

• The many differences between animal welfare and animal rights
• Common misunderstandings about animal rights organizations
• Examples of animal rights organization activities such as pressure campaigns
• How the animal ag community handles and responds to these tactics
• How the public and health professionals can understand the animal ag industry better
• Where people can access accurate, balanced information about animal agriculture

Full shownotes and resources at: https://soundbitesrd.com/208    

On this episode we discuss simple steps you can take to eat well, reduce stress, and improve your healththe health and nutrition.

Today's guest is Jill Weisenberger, a dietitian and diabetes educator and the author of three books including The Overworked Person's Guide to Better Nutrition. Jill's expertise lies in diabetes management, weight management, heart health, disease prevention and general wellness. She specializes in helping people make meaningful changes in their diet and lifestyles by translating the science of nutrition and healthcare into actionable changes.

For more information and show notes visit www.SoundBitesRD.com/blog

It’s no secret that body image and self esteem are closely related and that many women (and men) feel dissatisfied with their body shape, size and/or weight. A person’s relationship with their body and with food can have a significant impact on quality of life. Body image disorders, eating disorders and disordered eating are too often the result of body dissatisfaction and chronic dieting.

Tune in to this episode with guest Ilene Leshinsky, MSW, to learn about:

• the history and trends in weight and diet culture
• how a woman’s sizes relates to her “currency”
• the relationship between body image and weight, food and exercise
• why having “weight” as your primary focus keeps you stuck
• perspectives on whether intentional weight loss is healthy or not
• intuitive eating principles and how to begin implementing them
• staying on track with intuitive eating when it’s easier to rely on habits and autopilot
• how our bodies have innate wisdom that we can tap into to guide us on a healthful journey

Full shownotes and resources at: https://soundbitesrd.com/220

Making family meals happen is easier than you think! Supermarkets offer shopper solutions to combat barriers that challenge the goal of having one more family meal per week. Discover how one small change per week can improve your family’s health and happiness.

Susan Borra is a registered dietitian and a nationally recognized expert in nutrition, food and health.  Susan has built her career working with national and international organizations representing the food retailing and food processing industries.

As the Chief Health and Wellness Officer at the Food Marketing Institute (FMI), Susan leads the health and wellness initiatives recognizing the unique assets of a grocery store (food, nutrition experts and pharmacy) and food retail’s important role in helping customers lead healthy lives. Susan is also executive director of the FMI Foundation which supports research and education in the areas of food safety, nutrition and health.

You can read the full show notes and access all the resources at www.soundbitesrd.com

Teresa Thorne is the Executive Director of the Alliance for Food and Farming, a non-profit organization comprised of both organic and conventional farmers. Join us as we explore one of the most important topics in nutrition: produce and pesticides. We discuss organic and conventional produce, regulations and safety standards, Farmer's Market Guide to safety, the pesticide residue calculator, how to wash your produce, and other important tips for enjoying more produce every day.

Get full show notes and more information here: https://www.soundbitesrd.com/97

The Biological Imperative to Regain Weight

When it comes to losing weight we often hear: “You just need to eat less and move more!” This advice dates back as far as Hippocrates in the fourth century BC, and not much has changed since. Diets are based on this very foundation and despite their different approaches, they are all essentially the same. They set a caloric restriction and develop a set of arbitrary rules to create a fear of, or restriction of, certain foods to ensure you consume less. But whenever you restrict the number of calories you eat, powerful biological forces come into play to fight the resulting weight loss that causes you to regain the weight you lost, plus a little extra. Despite the hype associated with diets, very few people succeed on their weight loss journey long-term.

Tune in to this episode with obesity researcher and clinician Dr. Nick Fuller to learn about:

• Key drivers of the obesity epidemic
• The reasons we fail on our dieting attempts
• The effect of weight loss on an individual’s physiology
• The eight well-researched biological protections that are triggered during weight loss
• How to overcome the body’s usual response to weight loss
• Six principles of interval weight loss

Full shownotes and resources at: www.SoundBitesRD.com/190

This episode delves into the heart of modern farming with a goal of being more critical of sensational headlines. Join us as we explore the complexities of agriculture, separating fact from fiction by debunking myths and shedding light on the nuanced realities that shape the food production system today. Whether you’re a seasoned ag enthusiast or just curious about where your food comes from, this episode aims to help guide your understanding of the truths behind modern farming and cultivating the knowledge necessary to make informed choices about food.

Tune into this episode with guest Michelle Miller (aka Farm Babe) to learn about:

·       How Michelle went from Rodeo Drive to the Rodeo

·       Misinformation and disinformation about both crop and animal agriculture

·       Food “shockumentaries” and celebrity “influencers”

·       Ways to connect with farmers and other agriculture experts

·       Food label facts vs. fear-based marketing tactics

·       Sustainable agriculture

·       Where to find credible information about agriculture online

Full shownotes, transcript and resources at: https://soundbitesrd.com/255                 

The term ultra-processed foods (UPF) has been increasingly cited in the media and social media, and there’s also been a dramatic increase in research on UPF in the past few years. But what are ultra-processed foods? Are they contributing to chronic diseases like obesity, diabetes and heart disease? Are we eating more of them than ever before? How can we better understand the complexity of this topic and better evaluate the health and nutrition aspects of these foods?

Tune in to this episode with guest Dr. Mark Messina to learn about:

• The definition of UPF
• Recent research on UPF
• The NOVA classification system
• Tufts University Food Compass Score
• UPF association with adverse health outcomes such as obesity and diabetes
• Hyperpalatability and “Energy Intake Rate”
• The environmental impact of UPF
• Benefits of food processing
• Consumer insights about plant-based meat alternatives
• How soyfoods rate on various food rating systems
• Why “nutrient density” may not be the whole story

Full shownotes and resources at: https://soundbitesrd.com/205   

Manuel Villacorta is an internationally recognized, award-winning registered dietitian nutritionist and the author of five books with his latest release: The Essential Cookbook for Men – 85 Healthy Recipes to Get Started in the Kitchen. Manuel is a well-respected and trusted voice in the health and wellness industry and one of the leading weight loss and nutrition experts in the country. 

The Essential Cookbook for Men is the book for guys who want to eat healthier (and cheaper!) but aren’t sure how to get started.

This is more than a cookbook – it walks you through all the kitchen basics―stocking your pantry, creating shopping lists, reading recipes―and takes you from gourmet greenhorn to seasoned chef. From Latinx-Style Fried Eggs to Stir-Fry Beef Sandwiches, you’ll discover tons of perfect-for-beginner recipes that show you really can cook up some seriously delicious food that will also help keep you fit and trim.

This book goes beyond other cookbooks for men with these features:

• Culinary crash course―It doesn’t matter if you’ve never set foot in a kitchen before―you’ll discover all the information you could want out of cookbooks for men.
• Easy recipes―Get complete and comprehensive instructions that all great cookbooks for men should have.
• Great tasting and good for you―Learn how to cook 85 dishes that are big on flavor and health benefits.

Full shownotes and resources at www.SoundBitesRD.com/134

“Diabetes doesn’t just affect me – it affects my whole family. When I was diagnosed, everyone was diagnosed. It’s a multiple person battle.”- Carmel  

When my niece Carmel was diagnosed with Type 1 diabetes three years ago at the age of 14, I felt sad and helpless. As a diabetes educator, I wanted to support her and her family but I didn’t know how. I finally realized that the best way to do that was to continue to see Carmel for who she is – a sweet person whom I love very much – and know that diabetes is just one small part of her. However, diabetes is a huge part of Carmel’s day to day life, and her family’s life, too! I sat down and talked with Carmel and her mom Gina to find out more about their diabetes journey to share with you as part of my Do MORE with Diabetes series. 

Get the full show notes at www.soundbitesrd.com.

“At the age of 42, I wrote my first book on the gluten-free diet but did not know at the time I had celiac disease. I wasn’t diagnosed until age 52. The change in my health has been so dramatic since I have gone gluten-free.” – Shelley Case 

Registered dietitian Shelley Case is an international gluten-free nutrition expert, speaker, consultant, and author of the national best-seller Gluten Free: The Definitive Resource Guide.  

Ironically, at age 42 she wrote her first book on the gluten-free diet to help clients and registered dietitians but did not know at the time she had celiac disease. She did not get diagnosed until ten years later at the age of 52.  Shelley’s new 5^th edition book is now available and it’s jam-packed with practical information about the gluten-free diet. Whether you are a consumer, health professional, chef, food manufacturer or anyone else who needs accurate information about this complex diet…Gluten Free: The Definitive Resource Guide is the book for you!

Read the full show notes at www.soundbitesrd.com.

Identifying Gaps in Consumer Knowledge Helps Uncover Attitudes and Behaviors 

This year’s Food & Health Survey marks the 19^th consecutive year that the International Food Information Council (IFIC) has surveyed American consumers to understand the perceptions, beliefs and behaviors surrounding food and food-purchasing decisions. IFIC’s consumer research elevates the voice of the consumer, a contribution often left out of important discussions about food and nutrition and can help identify gaps in consumer knowledge that tailored resources and messaging can address.

Tune into this episode to learn about:

·       key findings from this year’s survey

·       perceptions about health and nutrition

·       how “healthy” food is defined

·       food and beverage purchase-drivers

·       health benefits sought from foods and beverages

·       types of diets people are following

·       what people are looking for on labels

·       how confident consumers are in the safety of our food supply

·       consumer mindset around weight loss medications

·       how different generations and income levels impact purchase-drivers

·       how stress impacts food choices

·       how food choices impact emotional wellbeing

·       where people are getting nutrition information and what sources they trust

·       resources for more information

Full shownotes, transcript and resources at:  https://soundbitesrd.com/268                   

The health benefits of seafood are well researched - eating more seafood can reduce the risks of chronic disease affecting many Americans today. The newly released Dietary Guidelines for Americans encourage people to eat seafood at least twice a week, and includes first-time recommendations for babies and toddlers under two years old.

While eating seafood is a good choice from a nutritional point of view, it is also a good choice from an environmental point of view: seafood is one of the most environmentally efficient ways to produce animal protein.

Local seafood has lost its place at the table - more than 80% of the seafood consumed in the United States is produced abroad, and of that amount, about half is farmed seafood.

Tune in to this episode with Paul Doremus, PhD, from NOAA Fisheries and Linda Cornish, MBA, from Seafood Nutrition Partnership to learn about:

• Seafood myths and barriers to consumption
• How the pandemic has impacted seafood consumption
• The many nutrients and health benefits seafood provides
• What the newly updated Dietary Guidelines for Americans say about seafood
• If U.S. seafood is sustainable and what that means
• If farmed fish is sustainable
• Resources for buying and cooking seafood
• Resources for health professionals
• How to join the #EatSeafoodAmerica movement

Full shownotes and links to resources at www.SoundBitesRD.com/171  

While the forms of communication may be ever changing, the methods behind effectively communicating science-based nutrition information are evergreen. Knowing your audience and customizing communications through various platforms are skills that practitioners, students, and nutrition professionals of all degrees of experience can utilize in practice.

Today’s guest, Barbara J. Mayfield, is Founder and President of Nutrition Communicator, LLC and leads nutrition professionals to create compelling messages that are evidence-based, meaningful, memorable, and motivating. She is editor for the Academy of Nutrition and Dietetics Communicating Nutrition: The Authoritative Guide, published in August 2020.

Written and reviewed by experienced nutrition communicators and educators, Communicating Nutrition: The Authoritative Guide, provides the knowledge and skills needed to develop and deliver all types of communication in a variety of settings. Students, interns, and practitioners alike will find this to be an indispensable resource, offering guidance on writing and interpreting scientific research, developing science-based messages, and addressing misinformation, as well as customizing communications to various audiences through social media, videos, presentations, demonstrations, and more.

Tune in to this episode to learn about:

• the fundamentals of effective nutrition communication
• how to improve nutrition communication skills
• being evidence-based
• accessing, interpreting and translating information
• why a needs assessment is so important
• transferring skills to various platforms
• determining if a nutrition source is credible

For more information and links to resources visit: www.SoundBitesRD.com/communicating-nutrition 

After a series of avocado-centric podcasts with Love One Today® dietitian spokespersons, we are talking with Dr. Nikki Ford to discuss her role as Senior Director of Nutrition at the Avocado Nutrition Center. This episode covers Dr. Ford’s work directing the world’s only independent resource for comprehensive avocado nutrition research, provides updates on published and pending peer-reviewed research and highlights the steps that go into growing the body of evidence supporting the many ways fresh avocados may promote human health.

Tune in to this podcast with guest Dr. Nikki Ford to learn about:

1. Nutrition research initiatives and study designs being used to increase the scientific understanding of avocado consumption on human health, especially in relationship to cardiovascular health, weight management, type 2 diabetes and healthy living at all ages
2. Translating novel research on avocados into meaningful evidence-based guidance in practice
3. Practical and actionable ways to incorporate fresh avocados into a balanced dietary pattern, including where avocado fits into the 2020-2025 Dietary Guidelines for American’s MyPlate food group recommendations.

RDNs, DTRs, and CDCESs can earn 1.0 FREE CEU for listening to this podcast episode.

This episode is sponsored by Fresh Avocados – Love One Today® 

For more information and resources visit:  https://bit.ly/3F3hNPg 

Today’s episode is about how to have your cake and eat it, too! In other words….modifying recipes for less sugar and fat, and more protein.

Jamila Rene is a Registered Dietitian and founder of No Nonsense Nutritionist. She is a food product developer and also a personal trainer in training. She has a “no nonsense” approach to healthy living: “nutrition and wellness is not black and white, good or bad. It’s all about finding what’s right for YOU.” With a degree in Food Science, Jamila is an expert at “experimenting” in the kitchen and loves to “play” with food to create recipes that are better for you.

 To read the full show notes and get more information, click here.

“Everyone is different, therefore different approaches to weight management, or an overall healthy lifestyle, are to be expected.” - Courtney McCormick, MPH, RDN, LDN, Manager of Clinical Research and Nutrition at Nutrisystem. 

Nutrigenomics is the study of how genes and diet interact to influence the way nutrients cause an individual’s body to function. According to research, the human body contains about 20,000 – 25,000 genes. 

It is important to understand what health and weight loss strategies work best for you. Genetic testing can be used to recommend different strategies that may help you make more informed choices and achieve outcomes that contribute to overall health.

Courtney McCormick is a Registered Dietitian Nutritionist with a master’s degree in public health. Currently, she serves as the Manager of Clinical Research and Nutrition at Nutrisystem. In this role, she helps support the nutritional strategy and clinical research for both the Nutrisystem and South Beach Diet brands.
Courtney has focused most of her career in dietetics working in the area of weight management. Early in her career, she coordinated and managed programs that served to prevent childhood obesity. Now, at Nutrisystem, she works within Product Development and Research to develop programs and products that help support adults in managing a healthy weight.

Resources:

Nutrisystem Website
The Leaf Lifestyle Blog 
DNA Body Blueprint Fact Sheet and White Papers
South Beach Diet Website
The Palm, Lifestyle Blog

W.I.S.E. Choices: Weight Improvement, Satisfaction & Energy – Sound Bites Podcast #79 with Dr. James O. Hill 

Transformational Weight Loss: What You REALLY Need to Know About Exercise – Sound Bites Podcast #24 with James O. Hill 

Sound Bites is partnering with the American Association of Diabetes Educators! Here are some timely announcements related to diabetes:

• New insulin affordability resource and other access/affordability resources are available at DiabetesEducator.org/affordability 
• Diabetes Alert Day is Tuesday, March 26. Understand your risk at DoIHavePrediabetes.org. Find out more about becoming a National Diabetes Prevention Program provider at DiabetesEducator.org/Prevention.
• A new scoping review and gaps analysis of Diabetes Online Communities was just released in the Journal of Diabetes Science and Technology that supports its benefits as a tool for people with diabetes. For more information visit DiabetesEducator.org/PeerSupport.

Food brings people together for everything from celebrations to mourning - and feeds the soul for meaningful connection. It can help harness great power in our communities, but in today's world we are too often letting dietary differences shift us into polarized positions.

Food is far too important to let buzzwords lead the conversation. And while misinformation may be unintentional, disinformation is deliberate and manipulative. In order to engage in more productive conversations, we need to 1) learn to listen better in order to find common ground, 2) employ storytelling to share important information and create a sense of wonder, and 3) be truly respectful of others’ thoughts and feelings.

Today's guest is Janice Person, the online engagement director for Bayer Crop Science. She's a city girl turned 'agvocate' who has learned effective ways to engage in conversations online and offline, and connect people involved in farming and food. 

“When I listen to people talk about food, it’s really easy to want to react. Instead, I find that asking people three questions to seek to understand their position allows us to have a much more productive conversation.”

For the full shownotes and links to resources visit www.SoundBitesRD.com/126 

The consumer mindset around health and wellness has shifted and expanded with consumers focusing more on preventative measures instead of reactionary approaches to support overall well-being. These changes in attitudes and behaviors provide an opportunity to explore the concept of satisfaction from eating, including the role of satiety and our emotional responses, as well as the impact on one’s relationship with food, body and overall health. 

Tune in to this episode with guest Andrea Mathis, MA, RDN, LD to learn about:

1. recent consumer insights about health management
2. research on the relationship between nutrient intake, appetite and satiety
3. how a combination of fat and fiber (found in foods like avocados) can promote feelings of satisfaction
4. how a mindful eating approach can support health and wellness goals

RDNs, DTRs, and CDCESs can earn 1.0 FREE CEU for listening to this podcast episode.

This episode is sponsored by Fresh Avocados – Love One Today® 

For more information and resources visit: https://bit.ly/3NMiSyl

Weight stigma is a global problem that can have negative impacts on emotional and physical health. Research is underway to find solutions to combat weight bias.
Weight management is not just about eating less and moving more - it's about being in the right frame of mind. Studies have shown that mindfulness practices offer positive aspects for overall health and wellness and also lower levels of depression, social anxiety, and psychological distress.

Gary Foster, PhD, is the Chief Scientific Officer at WW, a psychologist, obesity investigator, behavior change expert and author of scientific publications and books.

Shownotes and resources at www.SoundBitesRD.com/121 

Although there's no magic bullet to overcome infertility, evidence shows that good nutrition can support fertility and healthy pregnancies in every stage. Join Sara Haas, Liz Shaw and me as we discuss how learning more about nutrition can empower you on the sometimes difficult and stressful journey of infertility. And make sure to stick around to the end to hear Liz's really exciting news!

Get full show notes and more information here: https://www.soundbitesrd.com/88

Over 20 years of research has shown what parents have known for a long time: regular family meals lead to long-term benefits, including higher resilience, self-esteem, and grade-point-averages, and lower rates of substance abuse, teen pregnancy, eating disorders, and depression.

Guest Brianne DeRosa, MFA, is the Content Manager for The Family Dinner Project and co-author of their new book, “Eat, Laugh, Talk: The Family Dinner Playbook.” As a freelance writer and consultant to nonprofit organizations, she has spent over a decade working in communications, program development and creative initiatives. 

FDP's new book helps kickstart a habit of putting together fun family dinners, including:

• Conversation starters
• Quick and easy recipes
• Fun table games for everyone to play
• Tips for overcoming obstacles, setting dinnertime goals, managing busy schedules, and engaging everyone in the conversation

With anecdotes from real families who have become a part of The Family Dinner Project’s growing movement, this book will inspire you to look forward to dinnertime (together)!

The Family Dinner Playbook’s Four Core Principles:

1. This is not about perfect
2. We are not the food police
3. We are realistic about technology
4. We are all about the fun

ALL of the author proceeds from the book are going towards the FDP’s community programming, so every sale helps them reach more families!

Get the full shownotes and resources (and enter to win a free copy of the book!) at www.SoundBitesRD.com/133 

Popular diets seem to dominate the nutrition airwaves. On today’s episode we share a basic overview of some of today’s popular diets and discuss the pros and cons of each one. We touch on these four popular diets: Keto, Atkins, Paleo and Plant-Based.

Today’s guest is Dr. Taylor C. Wallace, PhD, CFS, FACN. He is Principal and CEO at the Think Healthy Group and an Adjunct Professor in the Department of Nutrition and Food Studies at George Mason University. He is a regular guest on NBC and the Dr. Oz Show, bringing science and practical advice to the public. He is the Deputy Editor in Chief of the Journal of the American College of Nutrition, Editor in Chief of the Journal of Dietary Supplements, editor of six academic textbooks, an author of over 50 peer-reviewed manuscripts and book chapters, and author of the new popular cookbook, Sizzling Science. Dr. Taylor has been a paid consultant to Atkins.

Visit the shownotes at www.SoundBitesRD.com/127 for more information.

Resources:

Dr. Taylor Wallace’s: NEW Cookbook |Website | Twitter | Instagram | Facebook

The Ketogenic Diet for Weight Loss – article in Today’s Dietitian Magazine by Carrie Dennett, MPH, RDN, CD

Research studies:

Comparison of Low Fat and Low Carbohydrate Diets on Circulating Fatty Acid Composition and Markers of Inflammation – Lipids (2008) 43:65-77

Effects of Step-Wise Increases in Dietary Carbohydrate on Circulating Saturated Fatty Acids and Palmitoleic Acid in Adults with Metabolic Syndrome – PLOS ONE

Energy expenditure and body composition changes after an isocaloric ketogenic diet in overweight and obese men – Am J Clin Nutr 2016;104:324-33

Limited Effect of Dietary Saturated Fat on Plasma Saturated Fat in the Context of a Low Carbohydrate Diet – Lipids (2010) 45:947-962

Related Episodes:

A Researcher’s Perspective & Passion for Nutrition – Sound Bites Podcast episode #46 with Dr. Taylor Wallace

Industry Funding, Sci Comm & Dr. Oz – Sound Bites Podcast episode #107 with Dr. Taylor Wallace

Refined Grains & Diabetes – Guilt by Association? – Sound Bites Podcast episode #120 with Dr. Glenn Gaesser

The Power of Prunes: Bone & Digestive Health – Sound Bites Podcast episode #122 with Dr. Shirin Hooshmand

Cow Gas, Upcycling & Beef Sustainability – Sound Bites Podcast episode #104 with Dr. Sara Place

The Surprising Truth About Sustainable Agriculture – Sound Bites Podcast episode #43 with Jack Bobo

Seafood & Sustainable Aquaculture – Sound Bites Podcast episode #101 with Egil Sundheim

Tune in to this episode to learn about the details of a new research study as well as an in-depth discussion about the strengths and limitations of different types of nutrition research including randomized controlled trials, observational studies and industry funded research.

Nearly half of all American adults are living with some form of cardiovascular disease and 10 percent of Americans have type 2 diabetes, making it more important than ever that people have accurate, science-based nutrition advice to support a healthy diet. Relatively few studies have directly assessed the influence of specific foods, including red meat and beef, or dietary patterns on insulin sensitivity. Most recommendations have been based on observational studies, which do not illustrate cause and effect for these foods. New research, published in the Journal of Nutrition, compared the effect of following what the USDA defines as a Healthy U.S.-Style Eating Pattern to a modified version with an increased amount of lean beef. Then the researchers measured diabetes risks factors like insulin sensitivity and other cardiovascular disease risk factors.

For more information and links to resources visit: www.SoundBitesRD.com/154

“IBS patients experience such life-altering symptoms that they report being willing to give up to 25% of their remaining life for a treatment that offers symptom relief (according to an international survey).” – Kate Scarlata  

Kate Scarlata is a registered dietitian and NY Times Best Selling author with expertise in digestive health. Her new book, The Low FODMAP Diet: Step by Step, was published in December 2017. Kate launched a grassroots campaign called “I Believe in Your Story” which raises funding for research for IBS and provides a safe place for patients to share their stories on her blog and on Instagram. She advocates for IBS patients so they can get the medical guidance and care they desperately need and deserve. Kate also has a private practice in Massachusetts. 

Tune in to the show to find out:

• What does FODMAP stand for?
• What foods contain FODMAPs?
• What is the FODMAP diet?
• Why are there three phases to the diet?
• What can you do if you suffer with digestive distress?

For the full show notes and resources visit www.SoundBitesRD.com

Consumers have never cared more, nor known less, about how their food is produced. The next 30 years are the most important 30 years there will ever be in the history of agriculture. That's why we need to get it right.

Tune in for a thought-provoking discussion about food technology and consumer attitudes, behaviors and trends with Jack Bobo, CEO of Futurity - a food foresight company.

Full shownotes and resources at www.SoundBitesRD.com/132

I'm doing a 30 Day Protein Challenge with my Protein Partner (and healthy food blogger) Heather Shugarman, and I'm inviting you to join us! You can sign up at any time.
In this episode we discuss what we've learned so far with a focus on snacking and eating on the go. We invite you to join in the social media discussion by using #ProteinChallenge.
For show notes, tips & resources, visit www.SoundBitesRD.com.

In this 2-part series, we discuss what strength means to each of my three guests. We talk about physical strength but also mental and emotional strength. We discuss the “Four Cornerstones” of eating to support strength, some practical tips for tweaking your meals and snacks as well as simple cooking ideas and meal prepping advice – and we also talk about life on a cattle ranch and how both the land and the animals are cared for.

Today's guest is Dr. Mike Roussell, a research scientist, protein expert and author of "Strength: The Field Manual" - a free book produced in conjunction with the National Cattlemen's Beef Association, a contractor to the Beef Checkoff.

For the full shownotes, resources and link to the free book: www.SoundBitesRD.com/128 

This episode is a sponsored collaboration with "Beef. It's What's for Dinner." on behalf of the Beef Checkoff.

Today’s episode is all about vitamins - the confusion about getting them from food vs. supplements, what to take and how much. Vitamins are a confusing topic and vitamin deficiencies can have a significant impact on our health and how we feel. In the book, The Vitamin Solution, doctors Levitan and Block cut through conflicting data about vitamins and minerals and provide a concise, medically-sound approach to supplement use.  They explain which supplements can be helpful, which can be harmful, and which are altogether unnecessary. They explore health conditions and symptoms, including diabetes, hair loss, fatigue, hot flashes, and more; and address preventive care, providing perspective on topics such as screening tests.

You can read the full show notes here.

Changing the Dialogue Around Science

From research related to COVID-19 to more sustainable foods, scientists are developing amazing new ways to build and support a healthier planet. But if the vast majority of the world’s population cannot access and benefit from these incredible innovations, their value is limited. Dr. Michelle McMurry-Heath, the head of the Biotechnology Innovation Organization, tells us that the distribution of scientific progress is the social justice issue of our age. She discusses how biotechnology can help solve food safety, sustainability and food access issues – and the importance of delivering these advancements into people’s lives no matter where or how they live.

Tune in to this episode with guest Dr. Michelle McMurry-Heath to learn about:

• the intersection of science and social justice
• the important role that science, biotechnology and innovation play in human health, environmental stewardship and sustainable agriculture
• broadening access to scientific progress so more people from diverse backgrounds can benefit from cutting-edge innovation
• social justice advocacy
• McMurry-Heath’s new book “Just Science” coming out soon
• helpful resources and takeaways for the general public and healthcare professionals to learn more and get involved

Full shownotes and resources at: https://soundbitesrd.com/211    

This Sound Bites® Podcast episode is sponsored by the California Walnut Commission and Wendy Bazilian is a paid partner for the California Walnut Commission.

Food trends ebb and flow but eating a plant-based diet has continued to trend and is likely to stick around for years to come. However, what exactly does a plant-based diet mean? What foods fit? And do people really understand how to implement it and reap the benefits? We will discuss the latest research on the effects that simple plant-based swaps can make on diet quality and overall well-being.

Tune into this episode to learn about:

·       different terminology for plant-based eating

·       new research on plant-based dietary patterns

·       benefits of plant-based eating beyond adding produce to the diet

·       how people who include meat/animal products can benefit from plant-based eating

·       how partially replacing meat may potentially support health

·       health benefits of walnuts

·       tips for putting this new research into action

·       where to find more information and resources

Full shownotes, transcript and resources at: https://soundbitesrd.com/260 

“Food is one of the most intimate relationships we have. At General Mills Bell Institute we are interested in what people are really doing and what they really need. We are on the journey with our consumers, making changes along the way, and making sure we are meeting modern day health & wellness trends. After all, our purpose is to “Serve the world by making food people love.” – Amy Cohn

Amy Cohn is a Registered Dietitian and a Manager at General Mills Bell Institute of Health, Nutrition & Food Safety where she engages with Registered Dietitians and other health professionals on topics pertaining to food, health, and nutrition.  As a health & nutrition steward for General Mills, Amy leads the Global Professional Partnerships team building and scaling relationships with impactful health influencers around the world and communicating science in a compelling, engaging and sharable manner. Prior to General Mills, Amy worked as a Nutrition & Culinary Services Director in the long-term care and assisted living industry, a clinical Registered Dietitian in the VA Health Care Systems and in nutritional and pharmaceutical sales. Dietetics is her second career – she has a BFA in acting and enjoyed working as an actress on stage and on TV. 

For the full show notes and resources visit www.SoundBitesRD.com