Sound Bites With Melissa Joy Dobbins

Despite understanding the complexities of obesity and efforts to curb obesity, rates continue to rise. Our current approach is inadequate with a siloed and mechanistic healthcare system, polarized perspectives on body acceptance and diet culture, and a lack of knowledge or access to treatment options and improved outcomes. This two-part podcast series addresses the science and social science of obesity with a goal of changing how we see, prevent and treat obesity by helping people with obesity see their weight and weight management differently, and helping physicians and other healthcare professionals gain a more robust understanding of obesity and talk with their patients about obesity differently.   Tune in to this episode to learn about: How semiotics – the study of signs and symbols and their use or interpretation – can inform the obesity conversation The impact of dominant and normalized images of obesity in today’s culture The influence of Implicit and explicit values The many factors contributing to t

According to sports nutritionist Nancy Clark: Food is fuel. Food is health. As humans, we are SUPPOSED to eat. Too many people try to "stay away" from food (especially "carbs") in their efforts to lose body fat. People need to know that food "works"; that what and when and how they eat matters in terms of enjoying high energy, feeling good, and performing well, whether you are an athlete, fitness exerciser or "just" a busy person. Tune in to this episode to learn about: The physiology of hunger Why and how to “listen to your body” The connection between weight and exercise (weight loss, weight maintenance, weight gain, disordered eating) How COVID-19 has impacted weight and exercise How menopause impacts weight and exercise Fueling your body for fitness, daily activities, and “performance” Why the fear of “carbs” could be interfering with exercise and weight management The four food “buckets” and protein “pacing” The importance of rest when it comes to exercise and weight The truth about “resting cardio” Com

Avocados are a good source of dietary fiber and provide monounsaturated fatty acids, nutrients that have been independently connected to metabolic health benefits and the gastrointestinal microbiota. A recent study published in the Journal of Nutrition evaluated the impact of avocado consumption on the gut microbiota and microbial metabolites and explored the relationship between the fecal microbiota, fecal metabolites and health markers. Tune into this episode with guest Marisa Moore MBA, RDN to learn about:  How fresh avocados, which are a good source of fiber, may play a beneficial role in gut health for adults with overweight or obesity How gut bacteria support nutrient absorption and why dietary fiber is the fuel your gut bacteria needs to flourish Why fiber is included as a “nutrient of concern” in the Dietary Guidelines for Americans Actionable tips for boosting fiber in snacks, helpful ingredient swaps and easy-to-make recipes your gut and your taste buds will enjoy Valuable resources to discover mor

There’s no evidence that withholding any allergen prevents food allergies, and the newly revised Dietary Guidelines for Americans reinforce that in order to reduce the risk of food allergies babies should be fed infant-safe potentially allergenic foods once they’ve eaten a few other complementary foods successfully – starting at around 6-months of age. This recommendation is particularly important when it comes to helping prevent peanut allergies.   Despite current research, recommendations and expert consensus, many families are still apprehensive. Yet, research shows that parents and caregivers are 47 percent more likely to introduce peanut products to their infant if it is recommended by their pediatrician or family doctor. Dietitians and other healthcare professionals have an opportunity to spread awareness of new evidence-based research in this area and help reduce parental stress around early infant feeding so that people are more likely to feed their babies in such a way that the likelihood of food al

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 Luis Gonzalez talking about the 30-Minute DASH Diet Cookbook: Fast and Easy Recipes to Lose Weight and Reverse High Blood Pressure Luis Gonzalez, MS, RD is an Account Coordinator at Eat Well Global where he uses evidence-based information to empower global change agents in food and nutrition. He is also the creator behind @nutritionbyphoto and enjoys creating delicious food photography for social media. Luis Gonzalez – Website | Instagram Do M.O.R.E. with Dinner Free Resource Kit For more information visit: www.SoundBitesRD.com/CC2 

The science behind anti-inflammation foods and diets, such as the Mediterranean Diet, is strong. But there are some common misperceptions and other barriers that might be preventing people from embracing this healthy diet and lifestyle. Research shows that inflammation is the root driver of many chronic conditions. An anti-inflammatory eating approach can provide important benefits for people, regardless of health status, age, or condition. Tune in to this episode to learn about: what inflammation is and what causes it signs and symptoms of chronic inflammation associated diseases or ailments the relationship between food and inflammation the top anti-inflammatory foods common misperceptions about the Mediterranean Diet healthy kitchen hacks and tips to start making changes today Full shownotes and resources at www.SoundBitesRD.com/173

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 diffe

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 provide

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

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: why the Menopause Diet Plan is not really a “diet” the three different “paths” of the MDP   the menopause diet “plate” diet vs. non-diet approaches the role of circa

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 d

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/pod

The United States Department of Agriculture and the United States Department of Health and Human Services update the Dietary Guidelines for Americans every five years. These guidelines serve as a source of guidance to inform food and nutrition programs and initiatives. They also support the development of science-based nutrition education messages and consumer materials for the general public.  Tune into this episode to learn about: the Dietary Guidelines Advisory Committee process and scientific report what aspects were new or different in this year’s report what the report addressed regarding nutrient density, protein quality, added sugars, alcohol and eating frequency how the pandemic might affect food and nutrition habits insight on how to improve the research process and how to put the research into practice Dr. Heather J. Leidy, MS, PhD, is an Associate Professor at the University of Texas at Austin in the Department of Nutritional Sciences and the Department of Pediatrics-Dell Medical School. She als

“Medical humanities can be defined as an interdisciplinary, and increasingly international endeavor that draws on the creative and intellectual strengths of diverse disciplines, including literature, art, creative writing, drama, film, music, philosophy, ethical decision making, anthropology, and history, in pursuit of medical educational goals.[2] The humanistic sciences are relevant when multiple people’s perspectives on issues are compiled together to answer questions or even create questions. The arts can provide additional perspective to the sciences.” (Wikipedia – accessed 12-2-20) Tune in to this episode to learn about: health is a malleable concept food has been tied to social status throughout history food insecurity and obesity are connected systemic deprivation influences food “choices” medical humanities can help inform and frame science and research public health recommendations and shaming silver linings in pandemics Today’s guest is Dr. Kari Nixon, an assistant professor at Whitworth Universi

The road to type 2 diabetes remission or reversal is not as simple as eating better and exercising more. Improving outcomes in diabetes is a much more complex system. The reported rates of remission are often different from what the research actually says. In this podcast episode, we hear from a diabetes care and education expert on where the research stands on diabetes reversal, and what we can learn about diabetes management. Tune in to this episode to learn about: current research on diabetes remission realities of long-term diabetes reversal stigma of overweight and obesity potential side effects of extreme diet and exercise measures misconceptions about diabetes medications   Today’s guest is Megan Muñoz, RN, MSN, CMSRN, CDES, the creator and host of Type2andYou with Meg, the first podcast by a Certified Diabetes Care and Education Specialist dedicated to people living with type 2 diabetes. Full shownotes and resources: www.SoundBitesRD.com/165

Diet has a significant role in disease development and protection, particularly when it comes to certain diseases like diabetes. More recently, the quality of carbohydrates and fats has been examined more closely for their impact on health. Epidemiologic studies have revealed that consumption of refined carbohydrate-containing diets and/or diets high in saturated fat may be associated with increased prevalence of type 2 diabetes and risk for coronary heart disease. Dietary patterns emphasizing certain nutrients, such as monounsaturated fats (MUFA), while decreasing other components, such as saturated fats or refined, readily digestible carbohydrates, may have favorable effects on cardio-metabolic health. Fresh avocados are a distinctive fruit characterized by their nutrient profile that includes MUFA, dietary fiber and several essential micronutrients and bioactive phytochemicals. A study published in the journal Nutrients (September 2018) investigated the strategy of incorporating fresh avocados into a break

Avocados are a nutrient-dense source of monounsaturated fatty acids (5g of MUFAs per one-third of a medium avocado) and other essential nutrients. They may have an additional LDL cholesterol lowering effect beyond that observed when their MUFAs are substituted for saturated fatty acids, especially on small, dense LDL particles, which are susceptible to in vivo oxidation and associated with increased risk of cardiovascular disease. A recent study, published in the Journal of Nutrition, investigated whether a healthy diet with 1 avocado daily decreased circulating oxidized LDL and related oxidative stress markers. This study was supported by the Avocado Nutrition Center as part of the Love One Today® education program. Tune in to this Sound Bites® Podcast episode with guest Patricia Bannan, MS, RDN, to learn about: the potential role of avocados in lowering cholesterol additional effects regarding antioxidant potential and oxidation of small dense LDL phytosterols and other bioactives in avocados simple heart-

Digestive health has been a priority trend for multiple years and is anticipated to keep evolving as scientific research expands and further uncovers solutions to help address consumer concerns. There are many factors that can affect our digestive health including family and genetic history, stress, and what we eat. Tune in to this episode to learn about: The scientific definition of probiotics Probiotics in foods and beverages vs. supplements What is required/not required on food labels How do probiotics and live-and-active cultures differ/compare Probiotic strains and CFUs What is a fermented food/beverage and what are the potential benefits What are prebiotics and what to look for on food labels Can probiotics and prebiotics help with and/or cause gas and bloating Specific products to look for in the grocery store     Dr. Elieke Kearns is a Principal Nutrition Scientist at PepsiCo where she provides nutrition support for KeVita and PepsiCo’s innovation incubator which is focused on developing and acceler

This year marks the 100 year anniversary of the ratification of the 19th Amendment to the United States Constitution granting women the right to vote in 1920. However, the battle for women’s suffrage lasted more than 70 years, beginning in 1848. When we hear about the suffrage movement in the media or read about it in history books, we usually hear about the loud and militant women, or the ones who paraded in great numbers. But the forgotten suffragists, the ones who went door-to-door with a cookbook under their arms, were just as important in winning the right to vote. Laura Kumin’s new book ‘All Stirred Up: Suffrage Cookbooks, Food, and the Battle for Women's Right to Vote’ includes recipes from the suffrage cookbooks, in their original form and also adapted for the modern cook. But this is just as much a history book as it is a cookbook. Tune in to this episode to learn about: An overview of the suffrage movement How the history of women’s right to vote impacts women today – especially in this election ye