Cooking, culinary medicine, & comfort in nutrition: Episode 53
Release Date: 07/27/2020
What the Washington Post got wrong about dietitians: Episode127
Food Bullying Podcast
When dietitians are offered a seat at the table of commodity boards, food brands, and non-profit associations, there are benefits for all involved - including the consumer. But what’s the emotional price tag the dietitian must pay when partnerships are erroneously scrutinized for all the world to see? Is the discussion more nuanced than recent articles would you to believe? , MS, RD, LD, and owner of Street Smart Nutrition, is a fierce advocate for fearlessly nourishing meals, and she uses a weight-inclusive approach in her work in private practice and nutrition communications. Working with...
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Southern belles, soil health, & sustainability: Episode 126
Food Bullying Podcast
“The biggest misconception about farming in the dietetic world is that GMOs are bad for the environment and human consumption - and that farmers are financially well-off.” Wendy Yeager is a fourth-generation farmer who, with her husband Jamie, owns and operates Bell Place Farm, a diversified row crop operation. They grow peanuts, cotton, sorghum, soybeans, and wheat managed through crop rotation over 1100 acres in west central Alabama (the heart of the Blackbelt). Given the rise in prices of multiple inputs including fertilizer, herbicides, insecticides, and diesel fuel, the...
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The heart of the wheat kernel: Episode 125
Food Bullying Podcast
“If a food is free from something, then it must be healthy, right?” Dr. Brett Carver, a wheat breeder and researcher at Oklahoma State University for nearly 40 years, has found himself spending more time defending the plant to which he’s devoted his career in recent years. “A huge chunk of our population, based on easy-to-find survey data, makes dietary choices AWAY from gluten (wheat). That's about 9-12% of us, and millennials and Gen Z's lead the way. About 1 in 5 persons will reduce or eliminate gluten from their diet because they believe this to be a healthier option,” says...
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The art & science of farming citrus: Episode 124
Food Bullying Podcast
Rich in vitamin C and flavonoids, many citrus varieties have earned their place on our breakfast tables, squeezed into our water (and cocktails), and in our favorite American recipes. There is both art and science in growing citrus that is in demand as part of our nutrition. Citrus farmers continually met consumer demand for new flavors (think blood oranges), increased eye appeal (Cara Caras come to mind), and ease of use (seedless lemons). Amid so much innovation, the unfortunate reality is that citrus is at risk. In this episode of the Food Bullying podcast, Casey Creamer,...
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Big bad agriculture: a transparent look at their science & safety
Food Bullying Podcast
“The biggest misconception about my work is that agriculture companies place pesticides or biotech products on the market without testing them for safety. The fact is that agriculture is one of the most strictly regulated and thoroughly investigated industries in the world. Agriculture companies must strictly follow local and international regulatory guidelines and conduct hundreds of safety studies before launching a product. When a consumer has safety questions about pesticide residues or GMOs in their food, I hope all dietitians are well-equipped with knowledge about the agriculture...
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A.I. in your food (cattle, not computers): Episode 122
Food Bullying Podcast
Brady Blackett is a 4th generation cattle producer from Utah who’s passionate about the cattle industry and its ability to contribute to a healthy and wholesome food system in the U.S. and abroad. As the co-founder of IGA (Intermountain Genetic Alliance), Blackett is well-versed in the subject and application of AI (artificial insemination). In this episode, Blackett explains the many ways in which AI has a positive net impact on the environment and offers a wider array of consumer choices at the meat counter and in the dairy aisle. For example, by selecting traits...
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Food labels & nutrition choices driven by dollars: Episode 121
Food Bullying Podcast
What’s the relationship between front-of-package food labeling and consumer choice, and how can it potentially impact grocery prices? Dr. Chen Zhen is a professor in Food Choice, Obesity, and Health Economics at the University of Georgia. His research focuses on the impact of interpretative front-of-package labeling on consumer behavior and food prices. In this conversation, Zhen discusses policies that can discourage consumption of less nutrient-dense foods (such as taxation) versus those that focus on access (making more nutritious food more accessible and less nutritious food...
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Building up data for dietitians: Episode 120
Food Bullying Podcast
“You can’t talk about what’s on the plate if you don’t know how it got there.” As the founder of Build Up Dietitians, Leah McGrath has created a space in which dietitians at all stages in their careers (including students), can learn more about just that - and provides avenues for evidence-based practitioners to gain a better understanding of agriculture practices. But when searching for that evidence, how do we discern quality sources from those that are less-than? McGrath offers for dietitians so that YOU can empower the consumer to make choices based on fact - not fiction....
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GMOs & bacon with a side of bullying
Food Bullying Podcast
“I wish people would take a little time to understand where their food comes from and also to trust the farmer.” A great perspective for RDNs to remember! Wanda Patsche, alongside her husband Chuck, farms in southern Minnesota. They grow corn and soybeans and raise hogs. Patsche also utilizes her to tell her farming story. Unfortunately, she has recently experienced some food bullying as part of her efforts to help people understand farming. “I think GMOs and organic foods are still widely misunderstood by the consumer,” says Patsche. “I also think the fear-based...
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Separating fact from fiction in food & farming: Episode 118
Food Bullying Podcast
Grocery store costs are crazy, but what costs have gone up on farms? Are fields sprayed with “such harsh pesticides” that workers can’t enter the fields? Is hydroponic farming the wave of the future when it comes to leafy greens? Should you be worried about lead in soil? Michele helps Nicole separate fact from fiction on these topics and more. The co-hosts spend time reflecting on their personal favorite and eye-opening episodes from 2023, which include apple growing, dietitians, pumpkins, GMOs, mRNA vaccines, scientists, farmers, animal protein &...
info_outlineDid you know there is a science dedicated to teaching cooking skills? How and what we serve at our table makes a big difference in our health. Our guest shares why she teaches medical students about nutrition.
Dr. Jacque Nyenhuis is a chef, dietitian, professor of medicine, and farms on the side. She started working in restaurant kitchens when she was 16 and moved up from dishwasher through just about every position in culinary. She has spent several decades teaching and mentoring medical doctors, chefs, medical students and families how to move towards better health through simple cooking and sharing of meals. Jacque co-authored a nutrition textbook used in Universities across the country and several cookbooks. She had her own television cooking show, radio show, syndicated nutrition column that ran in newspapers throughout the US and Canada, a monthly food and nutrition column for Saturday Evening Post and currently teaches nutrition and is director of the Culinary Medicine Lab at the University of Central Florida College of Medicine in Orlando, Florida.
Key points:
What is culinary medicine?
- It’s about how food can move us toward better health
- Evidence-based science of teaching cooking skills
- Help people to develop skills for better health
- Teach medical students so they have tools to use with patients
There are significant barriers to putting a healthy meal on the table:
- It is stressful when you are busy
- Talked with women around the US and internationally about what makes it hard:
- Time
- Financial pressures
- Pickiness (don’t eat some foods)
- People choose nutrition interventions along political party lines:
- Should government be involved in the solutions or not
- Is fast food to blame
- Lots of noise about what we should choose
- Being bullied is embarrassing
- Questions can feel like bullying
- Two of top 3 items that people have a belief not supported by science are food items.
How to give medical students better tools:
- Medical students and physicians love the class
- They have to put aside personal ideology and talk to the patient about health
- It can be hard for younger professionals to give advice when they may not be cooking for themselves
- Need to find simple ways to eat at home
- 76% of doctors felt they didn’t get enough information about nutrition in med school
- More than half were not comfortable talking about fad diets and nutrition
- Doctors want more information
- Doctors are overwhelmed with information
Helping families develop good eating habits to improve health is important:
- Don’t have to change every habit
- Creating a meal-time habit including:
- Plates
- Serving multiple food groups
- Sitting down
- Cutting out constant snacking all day long
Three tips to overcome Food Bullying:
- Show grace for the person who is bullying me
- Show grace to myself in my response to food bullying
- Kindly and gently set the record straight
Links:
- Jacque Nyenhuis website: www.cookingwithjacque.com
- Facebook: https://www.facebook.com/cookingwithjaqcue/
- Instagram: @cookingwithjacque
- Have you liked the Food Bullying Podcast’s Facebook page?
- Food Bullying: How to Avoid Buying BS by Michele Payn
- Embrace Your Heart with Eliz Greene