Sound Bites A Nutrition Podcast – Details, episodes & analysis

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:  https://soundbitesrd.com/268                   

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                  

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

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

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

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  

As consumers increasingly demand more nutritious food and beverages, the food industry is responding with innovation and reformulation. Nutrition science is the guiding principle as well as the bridge between nutrition research and food industry goals.

For example, PepsiCo continues to add product offerings with positive nutrition like whole grains, fruits and vegetables, dairy, protein and hydration. In addition, they are reducing added sugars, sodium and saturated fat in many products to keep up with evolving consumer tastes and preferences. 

Dr. Marianne O'Shea is Vice President of Global Nutrition Sciences for PepsiCo, leading a dynamic team of nutrition experts to guide the nutrition strategy fueling PepsiCo's innovation and portfolio transformation through nutrition science.

Tune in to this episode to learn about:

• How innovation and reformulation are improving nutrient profiles of different products
• Specific goals for reducing added sugars, saturated fat and sodium by 2025
• Strategies for reducing added sugars
• Challenges in reducing added sugars
• Research on the safety of low calorie sweeteners
• Why industry funded research is important

Full shownotes and links to resources at www.SoundBitesRD.com/170  

There is no reason for women to deprive themselves of delicious, nourishing foods as they navigate the years before, during and after menopause. 

Registered Dietitians Hillary Wright and Elizabeth Ward have teamed up to author the new book, The Menopause Diet Plan. With a comprehensive approach to better health, this book helps women take charge of their well-being and live life to the fullest.

Wright and Ward share insights on nutrition and lifestyle habits for before, during, and after menopause because what happens to your body before and after menopause are important, too.

They suggest that women start taking the transition to menopause seriously in their mid-40s or even earlier. And, if you're past menopause, to eat in a way that keeps your brain, heart, bones, and the rest of your body in good shape.

Tune in to this episode to learn about:

1. why the Menopause Diet Plan is not really a "diet"
2. the three different "paths" of the MDP  
3. the menopause diet "plate"
4. diet vs. non-diet approaches
5. the role of circadian rhythms
6. the importance of building or maintaining muscle mass
7. mindful eating, feelings of hunger and fullness
8. inflammation, brain fog, stress, anxiety and depression  
9. the connection to heart health, brain health, bone health, cancer and diabetes risk
10. how aging changes vitamin and mineral needs

Full shownotes and links to resources at www.SoundBitesRD.com/169 

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

Thank you for tuning into this short bonus episode so I can share some important updates with you!

I hope I've provided some information and inspiration to you during this "unprecedented" year we've had in 2020. One of the best phrases I've heard to describe this year was this: We are all experiencing the same storm but in different boats. Same storm, different boats. I often think of this as I go through my day, watch the news, experiencing and processing everything that is going on while keeping in mind that some people are out of work and struggling to put food on the table, some people have been sick themselves or lost a loved one to covid. Despite several minor health issues unrelated to covid, my family has been safe and healthy and I hope yours has too. 

Here's to a healthier and happier new year for all. Stay safe, happy holidays and, as always, enjoy your food with health in mind.

- Melissa 

p.s. For more information about the podcast, episodes, shownotes and FREE CEUs visit: www.SoundBitesRD.com/podcast