Sound Bites With Melissa Joy Dobbins

“It’s never too late to eat well, move well and be well. And it doesn’t have to be hard, either. Too many people think it’s “too hard, or too expensive, or too time consuming, or too late” but it isn’t! Small steps toward food and fitness can reap big rewards. People over 50 are interested in nutrition and health but they don’t know where to get credible, common sense information – that’s why this book was born!” – Dr. Chris Rosenbloom  Dr. Chris Rosenbloom wanted to be a dietitian since she was a teenager. Her high school year book picture has “future dietitian” under it. Today, she has over 40 years’ experience in nutrition, is a registered dietitian nutritionist and nutrition professor emeriti at Georgia State University in Atlanta. She recently released her first consumer book, Food & Fitness After 50, which she co-authored with Bob Murray, PhD, FACSM and was published by the Academy of Nutrition and Dietetics. Chris runs a small business, Chris Rosenbloom Food & Nutrition Services LLC, to provide

I’m taking you behind the scenes of my show today! Find out what’s in store for the show in 2018, which episodes are my faves and which ones are rated most popular. Get answers to some questions I’m often asked but haven’t discussed before on the show. Learn what I think the secret sauce is and if I’m going to monetize the show! Be sure to take my survey – I would love to hear your feedback!!  On my Sound Bites Podcast I delve into the science, the psychology and the strategies behind good food and nutrition. I interview a variety of guests on a variety of topics pertaining to the latest research on food, nutrition, diets, medical conditions and agriculture. I strive to promote sound science, smart nutrition and good food, so that my listeners can make their own, well-informed nutrition and health decisions based on facts, not fear. Join in on my conversations with some of the best and the brightest in the field of nutrition and learn about tips and resources to help make meaningful steps toward better health

“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

Dr. James O. Hill is a Professor of Pediatrics & Medicine, and Director of the Colorado Nutrition Obesity Research Center. Dr. Hill’s research examines factors that contribute to obesity and factors that are important in reducing obesity. He is a co-founder of the National Weight Control Registry and co-author of the book State of Slim: Fix Your Metabolism and Drop 20 Pounds in 8 Weeks on the Colorado Diet. Dr. Hill shares his insight and learnings from his work, along with the newly published research study: The Beef WISE Study: Beef’s Role in Weight Improvement, Satisfaction, and Energy. This research was conducted at the University of Colorado and adds to the growing body of evidence demonstrating lean beef can contribute to a healthy weight loss diet. Funding for this research was provided by a grant from the National Heart, Lung and Blood Institute, the National Center for Research Resources and the National Institute of Diabetes and Digestive and Kidney Diseases, Colorado Nutrition Obesity Research

“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

“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 ass

Stacey is an award-winning broadcaster and speaker. She produces and hosts the weekly podcast Diabetes Connections. For more than a decade, Stacey hosted Charlotte’s top-rated morning radio news show. She worked as a TV anchor and reporter in Charlotte at CBS affiliate WBTV and in Syracuse and Utica, New York. She won several Associated Press awards in her time as a TV medical reporter. Stacey’s son, Benny, was diagnosed with type 1 diabetes in 2006, one month before he turned two years old. Shortly thereafter, Stacey began writing about diabetes and is now a community blogger & speaker for Animas Corporation (part of Johnson & Johnson). She is very active with the Charlotte Chapter of JDRF and donates all profits from her award-winning cookbook, I Can’t Cook, But I Know Someone Who Can, to JDRF. For the full show notes and resources, visit www.soundbitesrd.com.

Ellie Krieger is a registered dietitian and the leading go-to nutritionist in the media today, helping people find the sweet spot where delicious and healthy meet. She is the host and executive producer of the Public Television cooking series “Ellie’s Real Good Food,” and well known as the host of Food Network’s hit show “Healthy Appetite.”   Ellie is a New York Times bestselling, James Beard Foundation and IACP award-winning author of five cookbooks. Her most recent is You Have it Made: Delicious, Healthy Do-Ahead Meals (Jan 2016). She is a weekly columnist for The Washington Post and she has been a columnist for Fine Cooking, Food Network magazine and USA Today. Ellie speaks regularly at events around the country, appears on national television shows, such as Today, Good Morning America, and The Wendy Williams Show, and has been featured in magazines like Better Homes and Gardens, People, and Self, to name a few.  You can read the full show notes and resources at www.soundbitesrd.com.

“I honestly believe this is a public health concern, particularly for those at risk for heart-related conditions” – Ellen Schutt  Ellen Schutt is the Communications Director with GOED, the Global Organization for EPA and DHA Omega-3s. GOED is an omega-3 trade association that works to educate about the importance of marine omega-3s. Most Americans (95%) do not get enough omega-3s and may not even be aware they aren’t getting enough. Omega-3s are important for many different reasons: heart health, brain health, eye health, and prenatal and maternal health. In this episode, we discuss the health benefits and the various options to increase omega-3 intake.  For the full show notes go to www.soundbitesrd.com.

“Research suggests that preconception lifestyle, which includes the time between pregnancies, matters more than ever before – and for MEN, too!” – Liz Ward  Elizabeth Ward is an award-winning nutrition communicator and author of several books about family nutrition. Her latest book is Expect the Best, Your Guide to Healthy Eating Before, During and After Pregnancy. As a registered dietitian, writer, recipe developer, and mother of three, Liz believes in progress, not perfection, and so she blogs at BetterIsTheNewPerfect.com.   

“I’m passionate about empowering people to make the best food choices they can in their everyday lives, without fear, guilt, or doubt. Eating isn’t a contest we’re all in to see who does it the best. It’s a personal journey where you get to show up for practice every single day, ready or not”.– Robyn Flipse Robyn has been a registered dietitian nutritionist for over 40 years and has worked in a variety of settings, including heading the nutritional care department in a hospital, running a busy private practice, teaching nutrition courses at several colleges and developing specifications for dietetic foods for a specialty food company. For the past 15 years she has operated her own Nutrition Communications business where she draws on her credentials as a cultural anthropologist to interpret changing eating patterns and food trends for food companies and how they may impact dietary policy.  You can read the full notes at www.soundbitesrd.com

“It’s never too late to turn back the clock on your health! Simple lifestyle changes can help reverse damage, regardless of past health mistakes, to help you live, feel and look years younger.” – Dr. Michael Roizen Michael Roizen, MD, Chief Wellness Officer and Chair, Wellness Institute of the Cleveland Clinic, is a Past Chair of a Food and Drug Administration advisory committee and a former editor for six medical journals. He has published more than 165 peer-reviewed scientific papers, 100 textbook chapters, 30 editorials, and four medical books. He is one of the cofounders of the website RealAge.com, and still chairs its Scientific Advisory Board. Dr. Roizen is also the co-author of the New York Times bestselling YOU: Owner’s Manual series of books, author of This is Your Do-Over: The 7 Secrets to Losing Weight, Living Longer and Getting a Second Chance at the Life You Want, and co-author of AGE-PROOF: Living Longer Without Running Out of Money or Breaking a Hip.  

“Ditching diets doesn’t mean you are letting yourself go; it means you are letting yourself be.” – Beth Rosen   Beth Rosen, MS, RD, CDN is a Registered Dietitian and owner of Goodness Gracious Living Nutrition.  She practices a non-diet philosophy and is a Health at Every Size® practitioner.  Her practice is located in Southbury, CT and virtually.  Beth has a Bachelor’s degree and a Master’s degree, both in Nutrition, and has been working in the field for over 20 years. She subscribes to a non-judgmental, weight-neutral approach to wellness and has credited her clients’ success to the idea that small changes add up to big results.  Beth provides her clients with the tools to restore their bodies to health – whether it is by freeing themselves from the vicious, chronic cycle of dieting and empowering them to heal their relationship with food and their body, or freeing themselves from the quality-of-life altering symptoms of digestive diseases.  In addition to working one-on-one with clients, Beth has written f

“Don’t fall prey to diets that eliminate whole food groups, especially grains and carbs. Whole grains like sorghum can provide beneficial nutrients to the diet and allow some great fun and variety, too.” – Lauren Harris-Pincus   Sorghum was recently named the “It Grain” by the James Beard Foundation. It’s a naturally gluten-free whole grain, it’s high in fiber and antioxidant rich, and it’s good for digestive health and blood pressure. On this episode we hear from a dietitian and recipe developer who shares tangible tips to use sorghum in your diet to boost your nutrition, and a representative from the United Sorghum Checkoff Program (USCP) about the history, farming and sustainability of sorghum, as well as tips for using sorghum syrup as a marinade blend when you’re grilling! Lauren Harris-Pincus, MS, RDN, is a nutrition communications specialist, speaker, spokesperson, and dietitian in private practice where she specializes in weight management and prediabetes. She is the owner and blogger behind nutrition

“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  

“Turkey is a great ‘blank canvas’ for a wide variety of flavors, seasonings and marinades, making it a versatile choice for almost any dish. It’s also naturally low in fat and packed with lean protein to satisfy your appetite for health and fitness.” – Farmer Gary and Chef Dan   Gary Cooper, of Cooper Farms, is one of America’s turkey farmers. As a second generation farmer, he has been working full-time in the industry for 42 years and runs the family business along with his brother and sister. Today, Cooper Farms is a leading food supplier, selling a variety of fully-cooked and ready-to-cook turkey, ham and chicken products. Though the company has egg and hog facilities, most of its business involves turkeys. Dan Phalen is the Corporate Executive Chef at Luby’s Fuddruckers. Chef Phalen has over 25 years of culinary experience and has been with Luby’s for 11 years developing the culinary services division and oversees all culinary for Luby’s cafeterias, Luby’s Culinary Services, Fuddruckers and Cheeseburgers

“You’re the only person who can do the hard work of managing this chronic disease, but if you do it well, while forgiving yourself for the occasional bad day, bad attitude, or poor choice, you’ll be better off.” – Amy Myrdal Miller    Amy Myrdal Miller, MS, RDN, FAND, is an award-winning Registered Dietitian Nutritionist, farmer’s daughter, highly regarded public speaker, published author, and founder and president of Farmer’s Daughter® Consulting, Inc., a privately-held agriculture, food, and culinary communications firm. She has lived well with type 1 diabetes for nearly 40 years and shares her story of diagnosis, a father with type 1 diabetes, a home economist grandmother, growing up on a farm and what it’s like to be a dietitian with diabetes.  You can read 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 5th 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 w

 “Healthy eating today is one tough job! The good news is simple tweaks in food choices and eating habits often set you on a healthier path.” – Hope Warshaw   Hope Warshaw is a nationally recognized dietitian and diabetes educator with years of experience and expertise as an author, freelance writer, media spokesperson and consultant. She is a contributing editor for Diabetic Living Magazine, writes the Nutrition Q&A column in The Washington Post and in 2017 is the Immediate Past President of the American Association of Diabetes Educators.  Hope offers practical and realistic solutions for healthier eating – to individuals in counseling sessions and to millions through her best-selling books, magazine articles, social media and TV or radio interviews. Hope is a go-to expert on weight control tips, diabetes management and meal planning, healthier restaurant eating, low calorie sweeteners and general nutrition guidance. She has appeared on Good Morning America, CNN, TV Food Network, ABC Live, The Diane Rhem

 “The term ‘healthy’ is as subjective as ‘tasty’ – and it’s used by grandmothers and marketers all over the world to “sell” food.” – June Jo Lee June Jo Lee is a Food Ethnographer, User / Stakeholder Experience Designer and Strategist. She has spent over a decade in ordinary and extraordinary kitchens to understand how and why we eat. As the Resident Food Ethnographer for Google Food and UMass Dining, June Jo provides user insights, multi-stakeholder design and strategic visioning. She is a member of Google Food Lab and speaker at food industry events including Grain Gathering, Monterey Bay Aquarium, CIA’s Menu of Change, Oldways, Nutrition and Health, American Heart Association, Natural Expo West, National Cooperative Grocers and FARE. Previously, she was VP of Strategic Insights at The Hartman Group, leading qualitative research projects for Whole Foods Market, Safeway, Target, Starbucks’ Evolution Fresh, Dairy Management Inc, Kraft, Nestle, Hersey, Heinz, General Mills, Kellogg’s, PepsiCo.  June Jo studied