Sound Bites With Melissa Joy Dobbins

Rethinking buzzwords like clean eating, superfoods and vegan, Terry Walters shares her life’s work through her newest cookbook and inspires others to explore and embrace plant-based cooking. “Try one plant-based recipe a week. Focus on the foods, tastes and colors that you're not getting in your diet now, add something fermented, and if there's any way at all, share the journey with somebody else.” – Terry Walters Tune into this episode to learn about: ·       How and why Terry became a self-taught plant-based chef ·       Terry’s “clean food approach” and how her focus has shifted to “nourish” ·       Fermented foods, brine ferments, and how you can make them at home ·       What “superfood” means to Terry ·       Tips for incorporating more plant-based foods in the diet ·       How cooking classes can open the conversation about health and wellness ·       The recipes Melissa made from the book and how they turned out ·       Why Terry felt it was so important to have a robust index in the book

Certain populations find it difficult to gain weight and keep it on – especially in a healthful way. In particular, teen athletes may struggle to add muscle mass in hopes of improving their sports performance and think they need to consume large quantities of protein and supplements.  Tune into this episode with sports nutrition expert Nancy Clark to learn about: ·       Different types of people who struggle with gaining weight ·       Common questions and myths about healthy weight gain ·       The role of different macronutrients (carbs, protein, fat) in weight status ·       How much protein is really necessary for weight gain ·       How much carbohydrate in relation to protein to aim for ·       The role liquid calories, especially juice, can play in weight gain ·       Simple strategies to boost intake at meals and snacks ·       Tips on what to AVOID if you’re trying to gain weight ·       An easy recipe to make your own sports drink ·       When someone should consult with a registered di

Lean, fresh pork is a source of eleven key nutrients and pork is the most consumed protein worldwide, making it an important part of many different cultures and eating patterns around the world. Yet, some health professionals and consumers remain unfamiliar with many of its health benefits, cultural applicability, culinary versatility and environmental sustainability. Tune into this episode with registered dietitian Kara Behlke-Ungerman to learn about: ·       Kara’s background growing up on a farm and ranch in rural Nebraska and experience in retail nutrition, communications and marketing ·       the National Pork Board’s efforts in promoting evidence-based information ·       the role of lean, fresh pork in healthy eating patterns across cultures, life stages and socio-economic status ·       the nutrient profile of pork beyond high quality protein including important nutrients such as choline and selenium ·       why pork is considered a “carrier” food and makes it easy to follow a plant-forward eat

Greater understanding of how a wide variety of carbohydrate foods impact nutrition and health within the context of culturally inclusive diets is imperative to create dietary guidance that is relevant to all Americans. Recognition of these foods, especially as our population continues to diversify, is part of the appeal and utility of a new scoring system that helps define high-quality carbohydrate-containing foods.  While there are many ways to define carbohydrate quality, none of the existing strategies, such as glycemic index and others focused on carb/fiber/sugar ratios, look beyond the carbohydrate content and address other nutrients of public health concern--and ones that primarily come from carb-containing foods, such as potassium and sodium. Tune into this episode to guests Dr. Drewnowski & Dr. Rodriguez to learn about: ·       the increasing diversity of the United States population ·       consumer confusion about the role of carbohydrates in the diet ·       how carbohydrate foods provide

Change Your Relationship with Fitness by Exercising Your “Enough-ness” Muscle Oversimplified messages and stigmatizing language about food and fitness often lead to shame instead of empowerment and sustainable behavior changes. Tune into this episode with guest JC Lippold to learn about: ·       consumer insights about what people think and tell themselves about fitness goals/failures ·       how fitness goals and failures can turn into a cycle of shame ·       sources of shame related to fitness ·       why some aspects of the fitness industry can feed into the cycle of shame ·       shifting the mindset away from shame-inducing mantras and self-talk ·       the concept of “enough-ness” and how it applies to behavior change ·       the four tenets of enough-ness ·       the power of limiting “minimizing language” and listening to intuition ·       how striving for happiness can lead to healthiness and not necessarily vice versa ·       resources and information to help change your relationship w

Despite decades of cholesterol research, consumers are still confused about dietary cholesterol and recommendations. In addition, many physicians are not aware of the latest guidance on cholesterol, including recommendations on egg consumption for different populations. Tune into this episode with guest Dr. Mickey Rubin, PhD, to learn about: ·       the history of cholesterol research and recommendations ·       common and persistent misconceptions about cholesterol in the diet ·       confusion around dietary cholesterol and recommendations ·       what the DGAs and American Heart Association say about cholesterol, eggs and heart health ·       dietary recommendations for different populations including healthy individuals, older adults, vegetarians and people with CVD ·       historic and current cholesterol consumption data ·       where cholesterol research is now; including research gaps and future research directions ·       updates on choline research ·       the role of industry-funded rese

Food Science: Creating Safe, Affordable, Accessible and Nutritious Food   Tune into this episode with regulatory/food law specialist and science communicator Anna Rosales, RD, MJ to learn about: the role of food science in food and nutrition security how and why food processing is an essential part of the solution for sustainable, healthy diets processed foods, food waste and food packaging the White House Conference on hunger, nutrition and health resources for professionals and the public Full shownotes and resources at: https://soundbitesrd.com/228   

Tune in for a quick update on upcoming topics and my free Do M.O.R.E. with Dinner Resource Kit as well as other news and the announcement of the winner of the Amazon Gift Card. https://soundbitesrd.com 

Nine out of ten Americans are not getting enough fruits and vegetables, and despite recommendations to eat seafood at least two times a week, many people are falling short of that goal. In fact, according to a recent study in BMJ 68% of adults and 95% of children do not consume enough omega-3s to reach the Dietary Guidelines for Americans recommendations. Aquaponics is an innovative sustainable food production system that combines hydroponics (growing plants in water without soil) and aquaculture creating a recirculatory system that might just help us achieve nutrition and public health goals of increasing consumption of two of the healthiest foods lacking in the American diet – vegetables and seafood. Tune into this episode with Dr. Steven Summerfelt and Molly Stanek to learn about: 7 out of 10 people don’t feel very knowledgeable about sustainable seafood 68% of adults and 95% of children do not consume enough omega-3s to meet the DGAs recommendations 9 out of 10 Americans don’t meet the DGAs fruit and veg

Convenience stores serve many communities and can often be a key source of food for families. Consumer insights show that shoppers are looking for foods that taste great and are also convenient and affordable. By leveraging nutrition experts in strategy, policy, innovations and communications, C-stores can make a positive impact on the food environment. Offering a variety of choices that include healthier options while keeping flavor as a priority is one key strategy that is generating results.    Tune into this episode with LeeAnn Kindness MS, NDTR to learn about: Why C-stores can and should offer better-for-you options How C-stores are leveraging nutrition experts to combine science and insights to make progress in the food environment How consumer insights are driving product innovation and food policy How food policy and nutrition strategy play a role in C-stores product mix and menu development How food policy relates to product development, innovation, reformulation and discontinuations How C-stores ca

School-age children, including adolescents, fall short on consuming essential nutrients to support learning, activity and development. In fact, the latest Dietary Guidelines for Americans highlights how many children and adolescents aren’t getting enough high-quality protein, iron, zinc, choline and vitamins B6 and B12. These nutrient deficiencies are especially alarming given the significant growth and development that happens during this life stage. When you consider this and the additional risks of hunger and the long term consequences of food insecurity and nutrient deficiencies, it becomes apparent that we need to change the assumptions, mindset and conversation around childhood hunger. Tune into this episode to learn about: Nutrition, hunger and social responsibility The prevalence of food insecurity and risk factors for childhood hunger How the pandemic and rising food costs are impacting families with school age children Why childhood/adolescence is a pivotal time for proper nutrition yet nutrient de

Digestive or “gut” health is a hot topic today and understandably so. The National Institutes of Health estimates that approximately 60-70 million people are affected by digestive diseases. Additionally, the science surrounding the microbiome and how our digestion can potentially affect other aspects of our health and wellbeing continues to grow steadily. While proper diagnosis is important to determine the best care plan for those suffering from a specific digestive disease, we do know there is a lot that can be done to support a healthy digestive system through our personal meal habits. Being more aware of how we eat, maintaining enough fiber and adding fermented foods, including those from the dairy aisle, are all ways to give back to our gut. During this episode you will hear from Dr. Bob Murray, MD, Pediatric Gastroenterologist and Amanda Sauceda, RDN, lecturer at California State University of Long Beach and Owner of the Mindful Gut, LLC, on pre and probiotics, lactose intolerance versus milk allergy an

Postural Orthostatic Tachycardia Syndrome, or POTS, is the most common type of dysautonomia – a dysfunction of the nerves that regulate nonvoluntary body functions such as heart rate, blood pressure and sweating. POTS is characterized by symptoms in multiple organ systems and an abnormal increase in heart rate upon standing. Because POTS affects multiple organ systems, patients report a wide range of symptoms with approximately 90% reporting gastrointestinal distress. Front line management of POTS is diet and lifestyle, however medications may also be indicated. Tune into this episode with guest Cheryl Harris, MPH, RD, to learn about: Current research on dysautonomia and POTS Why POTS is often misdiagnosed and underdiagnosed Why POTS is associated and confused with anxiety, eating disorders and other The link between the autonomic nervous system and digestion Dietary considerations and recommendations including salt/sodium and fluid intake How some patients show a worsening of symptoms with high glycemic foo

The topic of food packaging is broad and complex, ranging from materials, functionality and sustainability to innovations, labeling and health claims. Tune into this episode with global R&D leader Dr. David Smith to learn about: Challenges and opportunities in food packaging The pros and cons of different food packaging materials The role of packaging in shelf life, decreasing food waste and other functions Packaging design to minimize waste, reducing “overpackaging” How packaging impacts shopping behavior and product satisfaction How consumer insights guide package innovations and trends How the pandemic impacted packaging trends and innovation What consumers can do to be better recyclers How companies are communicating with consumers about recycling The importance of understanding what your municipality offers and handles regarding recycling The clean label trend and tradeoffs Qualified health claims Full shownotes and resources at: https://soundbitesrd.com/222  

By the time dinnertime arrives, most of us are already experiencing a long day’s worth of decision fatigue. And if you’re like me, you’re always looking for that simple, yummy and healthy “go-to” recipe that will satisfy every family member and yet not require too much time in the kitchen or too many dishes to wash. Look no further because my friend, registered dietitian and author Jen Haugen, has solved the dinnertime dilemma for good with her new book “Dinner, Done!” I like to call this a “cookbook/workbook” because it is more than just a collection of recipes. In addition to the simple, tasty and healthy recipes, she shares her “forever dinner menu map” that literally puts an end to weekly meal planning. Tune into this episode to learn about: the “kitchen quiz” to help assess your individual needs and priorities family-friendly recipes that are fast and healthy the benefits of pressure cooking, air frying, smart grilling, one pot recipes and pizza night the forever dinner menu map that is a game changer f

It’s no secret that body image and self esteem are closely related and that many women (and men) feel dissatisfied with their body shape, size and/or weight. A person’s relationship with their body and with food can have a significant impact on quality of life. Body image disorders, eating disorders and disordered eating are too often the result of body dissatisfaction and chronic dieting. Tune in to this episode with guest Ilene Leshinsky, MSW, to learn about: the history and trends in weight and diet culture how a woman’s sizes relates to her “currency” the relationship between body image and weight, food and exercise why having “weight” as your primary focus keeps you stuck perspectives on whether intentional weight loss is healthy or not intuitive eating principles and how to begin implementing them staying on track with intuitive eating when it’s easier to rely on habits and autopilot how our bodies have innate wisdom that we can tap into to guide us on a healthful journey Full shownotes and resources

Micronutrient deficiencies are widespread globally, and not just in low- and middle-income countries. This is especially the case in population groups with increased needs and where diets are often inadequate in iron, zinc, folate, vitamin A, calcium, and vitamin B12. Current research is focusing on understanding the density of these micronutrients and their bioavailability across diverse foods. Tune in to this episode to learn about: how micronutrient deficiencies exist in every country in the world important concerns about dietary intakes in the U.S. and how they can be improved six specific micronutrients of public health concern strategies to achieve more diversity in our diets food sources that are rich in micronutrients we are often lacking the intersection of human health and planetary health how plant-based and animal-source foods have complementary nutrient profiles and contribute to healthy diets in different ways how all foods are capable of being produced sustainably when produced in the appropri

We often hear that dietary fat is bad for us, that there are good fats and bad fats, and that the ratio of omega 3 to omega 6 fats in our diets is important. However, current research on the topic is more complex and nuanced. This episode addresses questions regarding how much fat Americans are consuming, what fat intake requirements and recommendations are and the current research on omega 6 polyunsaturated fats and health outcomes. Tune in to this episode to learn about: Omega 3 vs omega 6 fats and the ratio of 3:6 Metabolic syndrome, adipose distribution and adiponectin what NAFLD is and why it’s important to address this condition dietary fats and inflammation research on PUFAs and health the role of oxylipins in fat metabolism and health the different types of dietary fat and common food sources fatty acid intake requirements and recommendations essential fatty acids, linoleic and linolenic acid data on U.S. fat intake how different types of fat intake impacts health outcomes Full shownotes and resour

Tune in to this episode to learn about: the many factors contributing to rising food prices trends in shopping habits tips for shopping healthy on a budget what consumers and retailers can do to decrease food waste meal planning and preparation resources how retailers are responding to consumer interest in health and wellness the role of the dietitian in the grocery store setting Full shownotes and resources at: https://soundbitesrd.com/217

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 resources visit: https://bit.