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: recent consumer insights about health management research on the relationship between nutrient intake, appetite and satiety how a combination of fat and fiber (found in foods like avocados) can promote feelings of satisfaction 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 resou...
Through the Protein PACT, the North American Meat Institute and partners across the supply chain are uniting in the largest-ever effort to strengthen animal protein’s contributions to the people, animals and climate of tomorrow. Committed to improving the sustainability of meat and poultry (including sustainable animal feed, corn and soy), the PACT has five focus areas: environment, health and wellness, animal welfare, labor and human rights, and food safety. Tune in to this episode to learn about the sustainability metrics and targets for these five areas: Environment – optimize contributions to healthy land, air and water Health & Wellness – provide wide variety of high-quality protein for balanced diets Animal welfare – provide the most humane care and raise healthy animals Labor & Human Rights – support a diverse workforce and ensure safe workplaces Food Safety – produce safe food without exception Full shownotes and resources at: https://soundbitesrd.com/215
The topic of sweet taste and the relationship to diet and health is one that has been of interest to food and nutrition scientists for many years. To assist in reducing sugar consumption, some authoritative bodies currently recommend reducing the consumption of sweet-tasting foods and beverages, regardless of the source of the sweet taste (i.e., caloric or low-calorie sweeteners). These recommendations stem from concerns that human attraction to sweetness may be a potential risk for developing less healthy eating patterns. Despite the need to measure sweetness of the diet to help us further understand the relationship between nutrition and health and sweetness, currently there is no consensus method to measure the total sweetness of the diet. There are well-established sensory techniques in laboratory settings for individual foods, but agreement on the optimal approach for measuring the sweetness of the total diet islacking, particularly for large-scale population-based studies. Recently a practical approach for estimating sweetness of the diet was built onto a sweet taste database to evaluate trends in the sweetness of the diet in U.S. children and adults. This method can also be used to better understand the impact of dietary sweetness on diet quality and health outcomes. Tune in to this episode to learn about: Psychobiological determinants of eating behavior How sweetness is defined How sweetness can be measured Why it’s important to study sweetness and understand its implications Trends in the overall sweetness of the U.S. diet The contribution of low-calorie sweeteners to the sweetness of the diet Implications of recent research conducted on sweetness Future research on sweetness Full shownotes and resources at: https://soundbitesrd.com/214
Nearly twenty percent of adults (or 50 million) experienced a mental illness in 2019. One in four adults with a mental illness report an unmet need for treatment, and this number has not declined since 2011. Anxiety disorders are the most common mental illness in American affecting 42.5 million U.S. adults, with major depression affecting 21 million U.S. adults. In addition, sleep is closely linked to mental and emotional health and has demonstrated connections to depression, anxiety and other conditions. Research into the potential benefits of cannabis therapy is ongoing and promising, with preliminary research suggesting benefits including improvements in pain, sleep, and anxiety disorders as well as various brain-related issues from headaches to inflammation to traumatic brain injuries. Tune in to this episode with Holistic Cannabis Practitioner and Registered Dietitian Janice Bissex to learn about: definitions of cannabis, CBD, THC, terpenes, anandamide, endocannabinoid system why the term “marijuana” is stigmatizing why cannabis became illegal barriers including stigma and access to cannabis/CBD cannabis and pain management, the opioid crisis cannabis and mental health: insomnia, anxiety, depression, PTSD, eating disorders, suicide cannabis and brain health: aging, cognition, inflammation, dementia, Alzheimer’s, headaches, concussions, traumatic brain injury, seizure disorder cannabis vs. alcohol and the brain how dispensaries work and what you can buy there growing your own cannabis plant cooking with cannabis the importance of healthcare professionals learning about cannabis and how to talk with patients about it Full shownotes and resources at: https://soundbitesrd.com/213
Researchers continue to explore and build on existing knowledge regarding the role of the gut microbiome and food choices in the pathophysiology and management of numerous chronic diseases, including type 2 diabetes, cardiovascular diseases, gastrointestinal disorders, and even mental health disorders. This episode addresses the impact of food choices in shaping the gut microbiome, including what nutrients feed the gut microbiome, and the current science on the gut microbiome’s impact on health outcomes and disease. Guests on this show include a renowned endocrinologist who has spent his career in diabetes care and research focused on the role of the gut in diabetes management, and a registered dietitian nutritionist and certified diabetes care and education specialist who is well versed in this science, nutrition management and the use of probiotics. Tune in to this episode to learn about: the gut microbiome’s impact on various chronic diseases the impact of proper nutrition in shaping the gut microbiome, and subsequently overall health what nutrients support a healthy gut microbiome definitions of prebiotic, probiotic, postbiotic, synbiotic, short-chain fatty acids and butyrate current research study designs and objectives as well as findings from completed research studies regarding the role of the gut microbiome and chronic diseases the importance of learning how to nurture the gut microbiome through food choices and dietary supplements an update on new products and services offered by the registered dietitian nutritionists at Pendulum Therapeutics This episode is sponsored by Pendulum Therapeutics, a company that applies evidence-based microbiome science and DNA sequencing to develop a new generation of probiotics. This episode has been submitted to CDR for continuing education credits for RDNs, DTRs and CDCESs. Full shownotes and resources at: https://soundbitesrd.com/212
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
All parents want what is best for their child and that includes growing up strong, healthy, and enjoying a wide variety of foods. However, children may go through a period of “picky eating” which can start at any age, but it is most common in toddlers. The introduction of new tastes, textures, smells and temperatures can be frightening to a child. It’s important to provide parents with strategies and reassurance that picky eating is part of normal development. It’s also important for health professionals to assess if picky eating is influencing weight changes, nutrient deficiencies or ARFID (Avoidant Restrictive Food Intake Disorder) which is an extreme form of picky eating that impacts normal development. Tune in to this episode with guest Dr. Elizabeth Zmuda to learn about: the definition of picky eating how eating is learning, exploring and building skills responsive feeding and feeding with the 5 senses how parents bring their own stories and histories to the dinner table just because a child spits out a food doesn’t necessarily mean they don’t like it how these same strategies help to prevent obesity and eating disorders the difference between picky eating and ARFID (Avoidant Restrictive Food Intake Disorder) how to introduce new foods and include nutrient rich foods how nutrient rich dairy foods can be helpful as a familiar food for picky eaters if sneaking in nutrition by hiding vegetables in other foods is effective if plant-based milk alternatives are an acceptable substitute for cow’s milk new recommendations for birth – 23 months including yogurt and cheese as options for infants starting as early as 6 months of age Strategies for parents and health professionals to address picky eating behaviors and develop healthy eating patterns in toddlers resources for parents and health professionals on child nutrition, picky eating, responsive feeding, dietary guidelines, recipes, tips and more This episode is sponsored by American Dairy Association Mideast and American Dairy Association Indiana. Dr. Zmuda is an ambassador for the National Dairy Council. This episode has been submitted to CDR for continuing education credits for RDNs, DTRs & CDCESs. For more information visit https://soundbitesrd.com/freeceus Full shownotes and resources at: https://soundbitesrd.com/210
Tackling Wellness One Step at a Time: Interconnectedness of Exercise, Nutrition, Sleep & Social Connection According to the CDC, about 80 percent of deaths from premature heart disease and stroke are preventable with lifestyle changes. When Ohio-based cardiologist Dr. David Sabgir had the realization that only 5 percent of his patients were meeting physical activity recommendations and he wasn’t enacting meaningful behavior change, he decided to change his approach. Listen in for an inspiring discussion about how he started an international movement to get people exercising more. Learn what inspired him and why he also incorporates heart-healthy foods like avocados, getting enough sleep, and social connection in his call to action. Tune in to this podcast with guest Dr. David Sabgir to learn about: How an action plan that includes physical activity, nutrition, sleep, and social connection parameters can address preventable risk factors of cardiovascular disease. The nutritional att...
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
History, Consumption & Dietary Guidance on Sugar, Sugars and Added Sugars “Despite claims and concerns that we are eating more sugar than ever before, consumption of added sugars is actually on a 30% decline in the last 20 years. The 2020-2025 Dietary Guidelines for Americans recommend limiting added sugars to less than 10% of calories per day, and we’re at 12.9% right now. Back in 1910 we were at 11% - probably because of all the various functions that sugar has in food beyond sweetness.” – Courtney Gaine, PhD There are many common myths and misunderstandings about sugar such as: sugar causes hyperactivity and diabetes, reducing sugar in foods always reduces the caloric content, and Americans consume more added sugars now than ever before. But there are many other narratives about sugar and added sugars that are taken at face value or taken out of context that warrant a closer look. Tune in to this episode with guest Dr. Courtney Gaine to learn about: The difference between sugar, sugars and added sugars Where sugar comes from and how it is processed Sugar’s functional roles in food beyond sweetness Current and historical sugar consumption data The rationale for the DGA recommendations to limit added sugar intake to less than 10% of total calories The need for updated carbohydrate DRI (last update was 20 years ago) What food manufacturers have already done to reduce the sugar content in products like bread and yogurt Common myths and misunderstandings about sugar, sugars and added sugar Added sugars on the nutrition facts label Full shownotes and resources at: https://soundbitesrd.com/207