Sound Bites A Nutrition Podcast
Hosted by award-winning Registered Dietitian Nutritionist, Melissa Joy Dobbins, the Guilt-Free RD - "because food shouldn't make you feel bad!" Join Melissa’s conversations with a variety of experts on topics ranging from fad diets to farming and gain credible information to help you make your own, well-informed food decisions based on facts, not fear. For more information visit www.SoundBitesRD.com.
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286: Carbohydrate Restriction & Research on Diabetes, Weight and Metabolic Health – Dr. Jim Painter
05/07/2025
286: Carbohydrate Restriction & Research on Diabetes, Weight and Metabolic Health – Dr. Jim Painter
“Low” Carbohydrate Diets and Metabolic Health: What Does the Research Show? Commercial support has been provided by Simply Good Foods. Dr. Jim Painter was sponsored by an unrestricted grant from Simply Good Foods to speak on the podcast. No products or brands are discussed or promoted. Lower carbohydrate, higher protein and higher fat dietary patterns have seen a resurgence in interest in both the research community and in popular culture in the past decade. This has been accompanied by a clearer understanding of who may benefit from dietary patterns that reduce carbohydrate and increase other macronutrients and the ways in which these approaches change human metabolism to facilitate weight loss and improve glycemic control. While often regarded as fad diets, there is a significant amount of clinical evidence that can be used to evaluate the potential upsides and downsides of these types of dietary approaches. This research can be leveraged to understand what dietary factors should be considered when trying to optimize lower carbohydrate diets and how other macronutrients need to be shifted in order to provide sufficient nutrition. It should be noted that there is a large body of evidence that can be used to help answer many of the outstanding questions related to carbohydrate reduction or restriction. Furthermore, this large body of clinical research has resulted in many high-quality meta-analyses that help give a clearer picture of the utility of such alternative dietary patterns, especially regarding improving glycemic control in those with type 2 diabetes. Tune into this episode with Dr. Jim Painter to learn about: ● Research studies on low/lower carbohydrate diets and metabolic health ● Research related to diabetes, prediabetes, inflammation ● How “low carbohydrate” is defined in various research studies ● Ketogenic diet research ● Higher protein and fat intake related to lower carbohydrate diets ● Popularity of higher protein diets ● How the quality of carbohydrates, protein and fat may impact health ● Intermittent fasting research ● Insights on ketosis, autophagy ● diabetes remission ● the “best” diet(s) for diabetes ● 2025 Diabetes Standards of Care ● If the Mediterranean diet can be considered low carb ● Potential health benefits with or without weight loss ● resources for health professionals and the public Full shownotes, transcript and resources:
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285: Healthcare Harm & Patient Safety: How to Advocate for Your Loved Ones – Dr. Julie Siemers
04/23/2025
285: Healthcare Harm & Patient Safety: How to Advocate for Your Loved Ones – Dr. Julie Siemers
When you or your loved ones are in the hospital it can be overwhelming and stressful. You may feel unsure about speaking up and asking questions or sharing information with your healthcare team. But research indicates that up to 70% of patient harm events are due to communication breakdowns, and most people don’t realize how much power they have in managing their own care—and how understanding their rights and speaking up can truly make a life-saving difference. Tune into this episode to learn about: ● understanding your healthcare consumer rights ● taking charge of your own healthcare ● how to help a loved one in the hospital ● staying safe in the healthcare system ● tools to navigate the healthcare system ● how families and patients can speak up when they feel intimidated or reluctant ● the 3 “P”s and “CUSS” words to empower conversations ● stories and examples of healthcare harm that can impact patient safety ● how to choose the best hospital for the safest care ● resources including a free patient safety checklist Full shownotes, transcript and resources:
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284: Popular Weight Loss Meds & The Evolving Role of RDNs in Obesity Care – Linda Gigliotti & Hope Warshaw
04/09/2025
284: Popular Weight Loss Meds & The Evolving Role of RDNs in Obesity Care – Linda Gigliotti & Hope Warshaw
According to the Centers for Disease Control and Prevention, more than 40% of American adults have obesity, costing the U.S. healthcare system an estimated $173 billion annually. The development of incretin-based therapies, such as glucagon-like peptide-1 (GLP-1) and glucose-dependent insulinotropic polypeptide (GIP), marks a major advance in obesity treatment. Registered Dietitian Nutritionists (RDNs) play a crucial role in providing medical nutrition therapy (MNT) to people using these medications as part of comprehensive obesity care. Tune into this episode to learn about: ● the new paper published in JAND about injectable weight loss medications and lifestyle interventions ● the unique and evolving role of RDNs in obesity care ● why this new class of obesity medications has become so popular ● how these medications work ● the amount of weight loss needed to reduce obesity related comorbidities ● the evolution of different terms for these medications ● the pipeline of obesity medications we will see in the next few years ● how these medications have impacted the role of RDNs in counseling patients ● common side effects and nutritional considerations ● concerns about loss of muscle mass and bone density ● the importance of and role of exercise while taking these medications ● emotional aspects of significant weight loss in a short time ● how RDNs can be utilized in comprehensive obesity care in the long term ● how RDNs can stay informed and up to date on the medications and obesity care in general ● when people taking these medications should be referred to RDNs ● how working with an RDN can improve a person’s experience and outcomes ● additional information and resources for the public and health professionals Full shownotes, transcript and resources:
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283: How Safe Are Food Dyes? An Expert Weighs in on the Research & Regulations – Renee Leber
03/26/2025
283: How Safe Are Food Dyes? An Expert Weighs in on the Research & Regulations – Renee Leber
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:
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282: How to Help Prevent Food Allergies & Use Baby-Led Feeding
03/12/2025
282: How to Help Prevent Food Allergies & Use Baby-Led Feeding
New Research on Food Allergy Prevention Indicates Crucial Timing of Allergen Introduction Current research shows that how we feed babies during infancy can help reduce the risk of food allergies. However, feeding guidelines regarding allergens have changed radically in the past decade, so it’s important to make sure we’re not following outdated advice that doesn’t align with new research. In addition, infant feeding guidelines in general have also changed. To address these updated guidelines and help parents navigate all the latest research and the process of starting solids, Malina Malkani recently released an evidenced-based baby-led feeding guide and cookbook that makes it easy to feed your baby with confidence, introduce allergens early and consistently, and offer delicious, stress-free meals the whole family will enjoy. Tune into this episode to learn about: ● Why food allergy prevention strategies are necessary for all babies, not just those at increased risk ● What the current research shows about best practices to reduce the risk of food allergies ● How infant feeding guidelines have changed regarding food allergies and in general ● The risk factors for developing food allergies ● What the top food allergens are ● What it means to offer top allergens early, often and consistently ● How to safely feed common allergens that may be a choking hazard ● Recommended first foods for baby-led weaning or baby-led feeding ● How food allergies disproportionately affect low-income families ● What we know about how food allergies develop ● The difference between baby-led weaning and traditional spoon feeding ● What age to start solids ● Clarification regarding the 4-6 month window for starting solids ● Malina’s new book that addresses these issues and provides family friendly recipes ● Other resources for parents and health professionals Full shownotes, transcript and resources:
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281: What’s All the Buzz About? The Health Benefits of Manuka Honey – Dr. Megan Grainger & James Jeffery
02/19/2025
281: What’s All the Buzz About? The Health Benefits of Manuka Honey – Dr. Megan Grainger & James Jeffery
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:
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280: Consumer Insights: What's the Scoop on Snacking, Sodium & Sweeteners? – Milton Stokes
02/11/2025
280: Consumer Insights: What's the Scoop on Snacking, Sodium & Sweeteners? – Milton Stokes
The International Food Information Council (IFIC) conducts consumer research focused on attitudes and behaviors surrounding nutrition, food safety and food production. Their popular annual Food & Health Survey provides information about how Americans connect food and food purchasing decisions to physical health and overall wellbeing. Other consumer surveys IFIC conducts, called “Spotlight Surveys”, focus on various topics and also inform federal regulatory decisions, provide members with insights into consumer values and behaviors and help to shape public communications and education initiatives. Tune into this episode to learn about: ● key takeaways on surveys focused on three trending topics ● why IFIC wanted to do a survey on snacking ● if snacking is becoming more prevalent ● what constitutes a “snack” ● what consumers are looking for in a snack ● opportunities to leverage snacking for better nutrition ● how sodium impacts our eating experience beyond “taste” ● how much sodium Americans are consuming compared to recommended intakes ● the top sources of sodium ● recommendations for decreasing sodium intake ● where public sentiment is about the safety and healthfulness of low and no calorie sweeteners (LNCS) ● what consumers think about Stevia and Monk Fruit ● thoughts on where the evidence is on safety and effectiveness of LNCS Full shownotes, transcript and resources:
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279: Food & Health Research: How to Understand & Interpret More Effectively – Milton Stokes
02/03/2025
279: Food & Health Research: How to Understand & Interpret More Effectively – Milton Stokes
The public continues to have a strong interest in food and health information, yet media sources vary in their credibility. Health professional communicators help shape public knowledge and attitudes by translating complex information while facing the challenge of processing large and often complex amounts of information in order to provide clear guidance to audiences with diverse literacy levels. This transmission of information influences public health outcome trends, scientific understanding, and information-sharing. The International Food Information Council has created a scientific communication guide with the goal of enhancing communicators’ ability to interpret scientific publications, ultimately helping the public make informed food and health choices. Tune into this episode to learn about: ● who consumers trust for food/nutrition advice ● the difference between misinformation, disinformation and malinformation ● what it is about the scientific process that makes communicating science challenging ● hierarchy of evidence ● different types of research studies and how those differences impact science communication ● 11 common fallacies in reasoning and thinking ● critically reviewing scientific studies ● communicating more effectively and communicating with context Full shownotes, transcript and resources:
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278: Diabetes: 7 Healthy Eating Patterns & Key Factors Beyond Food – Stacey Krawczyk
01/23/2025
278: Diabetes: 7 Healthy Eating Patterns & Key Factors Beyond Food – Stacey Krawczyk
There are many essential aspects of diabetes management, but it’s no surprise that one of the most common questions people have about diabetes is “What can I eat?” The American Diabetes Association’s nutrition philosophy is: “informed food choices are essential for living well” and there are 7 key meal patterns as well as the Diabetes Plate to help guide food choices. However, food is more than just simply nutrients – it plays an important role in our culture, communities and celebrations – and it’s only one of many factors that influence our health. Tune into this episode to learn about: ● seven key meal patterns for managing diabetes ● the Diabetes Plate and who might benefit from using it ● the ADA’s new sister organization focused on obesity ● the ADA’s approach to “food as medicine” ● diabetes distress and how it impacts behaviors and outcomes ● fasting and diabetes ● including cultural and celebratory foods into healthy meal patterns ● lifestyle factors beyond food ● benefits of medications ● GLP-1s for diabetes vs weight management ● important takeaways and resources for the public and health professionals Full shownotes, transcript and resources:
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277: Weight & Health: Can Kids Thrive at Any Size? – Jill Castle
01/07/2025
277: Weight & Health: Can Kids Thrive at Any Size? – Jill Castle
Many parents feel enormous pressure to raise fit, slender children. According to the CDC, approximately 1 in 5 U.S. children and adolescents aged 2-19 have obesity, and approximately 4.1% were classified as underweight (in 2017-2018). As overweight and obesity rates are increasing, so are weight bias and stigma, especially regarding kids and teens. The “health at every size” movement and “anti-diet” approaches are becoming more popular – but can children really be healthy at any size? Is adopting healthy lifestyle behaviors truly an effective solution? Tune into this episode to learn about: ● what people get wrong about children with overweight or obesity ● the key to helping kids with larger or smaller sized bodies ● how to get beyond the basic advice and utilize practical strategies ● the 8 pillars of wellness ● the “learner, striver, thriver” concept ● what a family manifesto is and why it is important ● how to build intrinsic motivation ● fostering a healthy relationship with food ● addressing fears of your child overeating or undereating ● the spectrum of appetite traits in children ● minimally nutritious food and food shaming ● cultivating a “safe media diet” ● how this book is different from other child health and weight-focused books ● important takeaways and resources for the public and health professionals Full shownotes, transcript and resources:
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276: Adolescent Health: Nutrient Needs, Research Gaps & Future Dietary Guidance
12/11/2024
276: Adolescent Health: Nutrient Needs, Research Gaps & Future Dietary Guidance
It's well-established that nutrient adequacy in adolescence affects physical development and academic performance, as well as long-term health – yet research is woefully lacking for this life stage and dietary guidance lacks specificity for these unique needs. In fact, the 2020 Dietary Guidelines for Americans noted that the nutrient gaps among adolescents are so significant, that this “constellation of potential nutritional risk factors” is a public health challenge. To help address this gap, the National Cattlemen’s Beef Association, on behalf of the Beef Checkoff, partnered with Dr. and his team at the , one of 6 USDA national nutrition centers, to convene 50 leading nutrition scientists, physicians, registered dietitians, and public health experts. This podcast episode is a result of conversations with many of the esteemed experts who presented there. This podcast episode is sponsored by The National Cattlemen’s Beef Association (NCBA), a contractor to the Beef Checkoff. Full shownotes, transcript and resources at:
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275: Cancer Risk Reduction: New Research on Fruits and Vegetables – Ginger Hultin
12/04/2024
275: Cancer Risk Reduction: New Research on Fruits and Vegetables – Ginger Hultin
Commercial support for this podcast has been provided by Avocados – Love One Today® Cancer is a complex disease that is influenced by many factors including genetics, environment, and lifestyle behaviors. According to the World Cancer Research Fund, emerging evidence suggests that people who eat very little or no fruits and vegetables are at the greatest risk for developing certain cancers. In this episode, we explore the relationship between lifestyle behaviors and cancer risk, highlight current research on diet and cancer risk reduction including new research related to avocado consumption and cancer, as well as strategies to help increase fruit and vegetable consumption and other habits that help to mitigate cancer risk. Tune into this episode with Ginger Hultin, MS, RDN, CSO to learn about: ● Gaps in awareness about the link between diet and cancer ● New research about cancer prevalence and risk factors ● Challenges and limitations in cancer/nutrition research ● Risk reduction vs. “prevention” ● Why fruits and vegetables are beneficial for cancer risk reduction ● New research on avocado consumption and cancer risk ● Nutrient profile of avocados and how that relates to cancer risk reduction ● Tips for healthcare providers to help patients reduce their risk of cancer ● Tips and tricks for eating more fruits and vegetables ● Resources for health professionals and the public This episode has been approved by CDR for 1.0 free CEUs for RDNs & NDTRs Listen on any podcast app or here where you can get the full shownotes, transcript and resources:
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274: Fun Snack Trays Help Encourage Healthy Eating Habits – Frances Largeman-Roth
11/20/2024
274: Fun Snack Trays Help Encourage Healthy Eating Habits – Frances Largeman-Roth
Charcuterie boards have become very popular and are certainly a fun way to entertain guests – but did you ever think this creative concept might be a solution to healthy eating? Snack trays can be a fun way for kids and adults alike to explore new foods and flavors while making snack time (and even mealtime) less stressful and definitely more playful. This approach to feeding your family - or friends - encourages a healthy relationship with food, can help fill nutrient gaps, and can decrease food waste, too! Tune in to this episode with Frances Largeman-Roth, RDN, to learn about: · Snacking trends · Child nutrition insights · Why some parents are so stressed about feeding their kids · How a snack tray helps people try new foods · The “rules” of snack trays (hint: there are none!) · Practical tips for building a tray · Tips for a balanced, nutritious tray · The difference between a snack tray and meal tray · Considerations for building trays for young children · Building a healthy relationship with food · Some seasonal, celebration tray examples · Recipes to enhance your snack trays Full shownotes, transcript and resources at:
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273: Soy Foods: Navigating 4 Major Myths Using Research – Jill Castle & Karen Collins
11/07/2024
273: Soy Foods: Navigating 4 Major Myths Using Research – Jill Castle & Karen Collins
Despite the extensive research available, there remains significant confusion amongst consumers regarding the health effects of soy on various population groups. In this episode, we delve into several misconceptions and examine the latest scientific findings on contentious issues including the relationship between soy and breast cancer, the impact of vegetable oils on cardiovascular disease risk, and the role of processed soy products in the diet. Tune in to this episode with guests Jill Castle, MS, RDN and Karen Collins, MS, RDN, CDN, FAND to learn about: · Four pervasive myths surrounding soy foods · Sensational headlines regarding seed oils, breast cancer, hormones and processed foods · Consumer and health professional insights about each myth · Current research on each myth · Practical takeaways and helpful resources for the public and health professionals Full shownotes, transcript and resources at:
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272: The Power of Pulses: Nutritious, Delicious, Versatile, Affordable & Sustainable – Tim McGreevy & Chelsea LeBlanc
10/23/2024
272: The Power of Pulses: Nutritious, Delicious, Versatile, Affordable & Sustainable – Tim McGreevy & Chelsea LeBlanc
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:
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271: Improving Digital Health Literacy: Influencers, Misinformation & Leveraging Credibility – Dr. Theo Lynn
09/25/2024
271: Improving Digital Health Literacy: Influencers, Misinformation & Leveraging Credibility – Dr. Theo Lynn
New health, nutrition and weight loss trends are popping up daily on social media. Many of these fly-by-night trends are simply that, but a new study focusing on the platform TikTok found that these trends may have more of a hold on people than once thought. To expose the inaccurate information being extracted from TikTok, MyFitnessPal, the #1 nutrition and food tracking app, partnered with Dublin City University on a two-part research project called “Health and Nutrition Inaccuracies on TikTok”. Part 1 looked at social media influencers and Part 2 looked at Gen Z TikTok users. Study findings ranged from determining that only about 2% of content being classified as accurate to Gen Z users trusting influencers more if they claim to be qualified dietitians. Tune in to this episode to learn about: · how and where Americans are getting their health information has changed · improving our digital literacy is necessary to make better choices · MyFitnessPal’s ‘Nutrition IQ’ surveys’ key themes and concerning statistics · the Dublin City University 2-part research study · why the study focused on TikTok vs other platforms · preliminary findings from the 2-part study · what the “2% accuracy” finding really means · the positive finding about Gen Z’s trust in registered dietitians over unqualified influencers · the importance of licensed professionals helping to champion scientific truth across social media · the mere exposure effect, parasocial effect, and rules of persuasion · how to identify warning signs when scrolling on social media · how RDNs can stay on top of trends and leverage them to create compelling content that is evidence-based · a helpful infographic on ‘How to Spot Questionable Nutrition Tips on Social Media’ · if it’s ‘safe’ to be on TikTok · resources for the public and health professionals Full shownotes, transcript and resources at:
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270: Cartoons, Stories & Adventure: Helping Kids Try New & Healthy Foods - David Grotto
09/18/2024
270: Cartoons, Stories & Adventure: Helping Kids Try New & Healthy Foods - David Grotto
Kids love cartoon characters so why not leverage that to entice them to try new foods and encourage healthy eating habits? That’s just what today’s guest has done in his new book, The Girls Who Lived in the Refrigerator! Whether a child is a picky eater or just isn’t interested in trying new foods, focusing on taste and fun first can make all the difference. Tune into this episode to learn about: · statistics on fruit and vegetable consumption in children · nutrients of public health concern for children · the importance of taste and enjoyment regardless of age · increasing access to fruits and vegetables for kids and families · research regarding cartoon characters and food marketing · what types of messages resonate with children more than nutrition messages · the benefits of getting kids involved in the kitchen · the Family Meals Movement · a recipe for Fairy Salad Full shownotes, transcript and resources at: You can also watch this episode on YouTube
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269: Plant-based Performance Nutrition: Benefits, Challenges & Key Nutrients – Cynthia Sass
09/12/2024
269: Plant-based Performance Nutrition: Benefits, Challenges & Key Nutrients – Cynthia Sass
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:
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268: Nutrition Insights Inform How to Help People Improve Health – Kris Sollid
08/21/2024
268: Nutrition Insights Inform How to Help People Improve Health – Kris Sollid
Identifying Gaps in Consumer Knowledge Helps Uncover Attitudes and Behaviors This year’s Food & Health Survey marks the 19th 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:
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267: Headlines in Perspective: How to Better Translate Nutrition Research – Karen Collins
07/31/2024
267: Headlines in Perspective: How to Better Translate Nutrition Research – Karen Collins
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:
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266: Injectable Weight Loss Medications: Can They Help Keep the Weight Off? – Dr. Jim Hill
07/10/2024
266: Injectable Weight Loss Medications: Can They Help Keep the Weight Off? – Dr. Jim Hill
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:
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265: Space Bites: Reflections of a NASA Food Scientist – Vickie Kloeris
06/20/2024
265: Space Bites: Reflections of a NASA Food Scientist – Vickie Kloeris
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:
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264: Key Ingredients for Success: How to Develop, Write, Test & Modify Recipes – Raeanne Sarazen
06/05/2024
264: Key Ingredients for Success: How to Develop, Write, Test & Modify Recipes – Raeanne Sarazen
A written recipe must be accurate, readable, and reproducible – a set of instructions that translates the act of cooking into words. At last, there is a comprehensive professional resource book dedicated entirely to the subject of recipes. This book sets nutrition and editorial standards on developing, writing, and publishing recipes. And you don’t have to be a dietitian or a chef to benefit from this book! Whether you are a home cook or a culinary professional these recipe insights will help improve your kitchen confidence. Tune into this episode with dietitian and chef Raeanne Sarazen to learn about: · the purpose of a recipe · steps involved in the recipe development process · importance of celebrating and respecting global cuisines in recipe development · considerations for modifying recipes · how and why food safety is an important part of a recipe · what to know about nutrient analysis · how dietitians, food bloggers and others can boost skills and services for clients Full shownotes, transcript and resources at:
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263: The “Smart” Mediterranean Diet: Protect Your Mind & Boost Your Mood – Serena Ball & Deanna Segrave-Daly
05/13/2024
263: The “Smart” Mediterranean Diet: Protect Your Mind & Boost Your Mood – Serena Ball & Deanna Segrave-Daly
Research on the Mediterranean diet continues to show an association with various health benefits including reduced risk of heart disease, diabetes and cancer. Newer research shows that it is also associated with cognitive health and mental health benefits, specifically a lower risk of cognitive decline and neurodegenerative diseases such as Alzheimer’s and potentially reducing the risk of depression and anxiety disorders. Tune into this episode with dietitian coauthors of the newly released Smart Mediterranean Diet Cookbook, Serena Ball and Deanna Segrave-Daly, to learn about: · Current research on nutrition, diet and brain health · Specific foods such as spices, herbs and seeds to include in the diet and why · If/how the mediterranean diet can be affordable · How to fill your “smart” shopping cart · Pantry and freezer basics · Healthy kitchen hacks · Easy ways to incorporate the mediterranean diet into your lifestyle · Simple, delicious recipes and meal plans · Resources for health professionals and the public Full shownotes, transcript and resources at: https://soundbitesrd.com/263
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262: Mind Your Gut: Manage IBS with Food, Mood & Lifestyle – Dr. Megan Riehl and Kate Scarlata
04/24/2024
262: Mind Your Gut: Manage IBS with Food, Mood & Lifestyle – Dr. Megan Riehl and Kate Scarlata
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:
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261: Ultra Processed Foods & Dietary Guidance: Where is the Research to Date? – Dr. Joanne Slavin
04/10/2024
261: Ultra Processed Foods & Dietary Guidance: Where is the Research to Date? – Dr. Joanne Slavin
The Ultra Processed Foods Debate: Are They Causing Negative Health Outcomes? Research on ultra-processed foods (UPF) has greatly increased over the past few years as has media coverage on the topic. The 2020-2025 Dietary Guidelines Advisory Committee (DGAC) will address the scientific question: “What is the relationship between dietary patterns with varying amounts of ultra-processed foods and growth, body composition, and risk of obesity.” Tune into this episode with Dr. Joanne Slavin to learn about: · The role of processed foods/food processing in the diet · Various definitions of UPF · DGAC’s process for addressing scientific questions · Why processing and UPF has emerged as an issue · Current, prominent research studies on UPF · Consumer attitudes and beliefs, realities of UPF in the diet · Expert recommendations for healthy dietary patterns · Food technology’s role in providing a nutritious, safe, sustainable food supply · Resources and references Full shownotes, transcript and resources at:
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260: Plant Based Diets: New Research on Benefits & Ideas for Simple Swaps – Dr. Wendy Bazilian
04/03/2024
260: Plant Based Diets: New Research on Benefits & Ideas for Simple Swaps – Dr. Wendy Bazilian
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:
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259: Nutrition Claims & Culinary Versatility: Quaker Oats from Mill to Table – Steven Dominguez & Danielle Dalheim
03/20/2024
259: Nutrition Claims & Culinary Versatility: Quaker Oats from Mill to Table – Steven Dominguez & Danielle Dalheim
From Seed to Spoon Part Two Disclosure: This episode is sponsored by The Quaker Oats Company. Steven Dominguez and Danielle Dalheim are employees of Quaker’s parent company, PepsiCo. This episode will explore Quaker’s oat milling technology as well as the culinary versatility of oats, encouraging listeners to think beyond the breakfast bowl. Tune into this episode with guests Chef Steven Dominguez and Dietitian Danielle Dalheim to learn about: · an overview of the oat milling process · how different milling techniques impact texture, cooking time and culinary applications · the nutritional profile of oats and if that changes when milled into different forms · gluten-free milling technology · gluten-free claims, products · whole grain claims and other regulatory insights · tips for preparing oats in a variety of ways · culinary inspiration and savory oat preparation tips · innovations on the horizon Full shownotes, transcript and resources at: https://soundbitesrd.com/259
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258: How Agricultural Practices Influence Nutrition: Quaker Oats from Field to Mill – Dr. Di Wu & Dr. Kristin Stewart
03/13/2024
258: How Agricultural Practices Influence Nutrition: Quaker Oats from Field to Mill – Dr. Di Wu & Dr. Kristin Stewart
From Seed to Spoon Part One Disclosure: This episode is sponsored by The Quaker Oats Company of which today’s guests, Kristin Stewart and Di Wu, are employees of its parent company, PepsiCo. This episode will dive into Quaker’s agricultural science expertise and industry leadership to breed new varieties of oats that deliver on nutrition, taste and sustainability. Tune into this episode with guests Dr. Di Wu and Dr. Kristin Stewart to learn about: · an overview of the nutritional profile, benefits and accessibility of oats · what plant breeding is and why it’s important · how breeding can impact the nutrition profile of oats · what biofortification is and its potential benefits · what beta-glucan is and its role in the diet · varieties of oats and the complex oat genome · the benefits of new varieties of seeds and plants · the sustainability of oat farming · key nutrition attributes Full shownotes, transcript and resources at: https://soundbitesrd.com/258
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257: A Look at Gen Z: Their Relationship with Food and the Dietitian of Tomorrow – Jaime Schwartz Cohen & Michele Murray
02/27/2024
257: A Look at Gen Z: Their Relationship with Food and the Dietitian of Tomorrow – Jaime Schwartz Cohen & Michele Murray
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:
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