Sound Bites With Melissa Joy Dobbins

It's well-established that nutrient adequacy in adolescence affects physical development and academic performance, as well as long-term health – yet research is woefully lacking for this life stage and dietary guidance lacks specificity for these unique needs. In fact, the 2020 Dietary Guidelines for Americans noted that the nutrient gaps among adolescents are so significant, that this “constellation of potential nutritional risk factors” is a public health challenge. To help address this gap, the National Cattlemen’s Beef Association, on behalf of the Beef Checkoff, partnered with Dr. Mario Ferruzzi and his team at the Arkansas Children’s Nutrition Center, one of 6 USDA national nutrition centers, to convene 50 leading nutrition scientists, physicians, registered dietitians, and public health experts. This podcast episode is a result of conversations with many of the esteemed experts who presented there.   This podcast episode is sponsored by The National Cattlemen’s Beef Association (NCBA), a contracto

Commercial support for this podcast has been provided by Avocados – Love One Today® Cancer is a complex disease that is influenced by many factors including genetics, environment, and lifestyle behaviors. According to the World Cancer Research Fund, emerging evidence suggests that people who eat very little or no fruits and vegetables are at the greatest risk for developing certain cancers. In this episode, we explore the relationship between lifestyle behaviors and cancer risk, highlight current research on diet and cancer risk reduction including new research related to avocado consumption and cancer, as well as strategies to help increase fruit and vegetable consumption and other habits that help to mitigate cancer risk.  Tune into this episode with Ginger Hultin, MS, RDN, CSO to learn about: ●       Gaps in awareness about the link between diet and cancer ●       New research about cancer prevalence and risk factors ●       Challenges and limitations in cancer/nutrition research ●       Risk reducti

Charcuterie boards have become very popular and are certainly a fun way to entertain guests – but did you ever think this creative concept might be a solution to healthy eating? Snack trays can be a fun way for kids and adults alike to explore new foods and flavors while making snack time (and even mealtime) less stressful and definitely more playful. This approach to feeding your family - or friends - encourages a healthy relationship with food, can help fill nutrient gaps, and can decrease food waste, too! Tune in to this episode with Frances Largeman-Roth, RDN, to learn about: ·       Snacking trends ·       Child nutrition insights ·       Why some parents are so stressed about feeding their kids ·       How a snack tray helps people try new foods ·       The “rules” of snack trays (hint: there are none!) ·       Practical tips for building a tray ·       Tips for a balanced, nutritious tray ·       The difference between a snack tray and meal tray ·       Considerations for building

Despite the extensive research available, there remains significant confusion amongst consumers regarding the health effects of soy on various population groups. In this episode, we delve into several misconceptions and examine the latest scientific findings on contentious issues including the relationship between soy and breast cancer, the impact of vegetable oils on cardiovascular disease risk, and the role of processed soy products in the diet. Tune in to this episode with guests Jill Castle, MS, RDN and Karen Collins, MS, RDN, CDN, FAND to learn about: ·       Four pervasive myths surrounding soy foods ·       Sensational headlines regarding seed oils, breast cancer, hormones and processed foods ·       Consumer and health professional insights about each myth ·       Current research on each myth ·       Practical takeaways and helpful resources for the public and health professionals Full shownotes, transcript and resources at:  https://soundbitesrd.com/273    

Pulses are the nutritionally dense, dry edible seeds of legumes including dry peas, beans, lentils and chickpeas. They are high in fiber, folate, potassium and plant protein, and contain several micronutrients such as iron and zinc. While many people may not be familiar with the term “pulses”, chances are they are familiar with the food itself. Nutritious, versatile and affordable, pulses are also a climate-friendly crop. This episode dives into all things pulses with a farmer/agricultural economist and a registered dietitian nutritionist.   Tune in to this episode to learn about: ·       what pulses are ·       what the difference is between pulses and legumes ·       why chickpeas are also called garbanzo beans ·       current intakes vs. recommended intakes ·       the nutritional profile of pulses ·       benefits of pulses beyond nutrition ·       tips for preparing pulses ·       swaps and recipes to try ·       what makes pulses a climate-friendly crop ·       what benefits farmers

New health, nutrition and weight loss trends are popping up daily on social media. Many of these fly-by-night trends are simply that, but a new study focusing on the platform TikTok found that these trends may have more of a hold on people than once thought. To expose the inaccurate information being extracted from TikTok, MyFitnessPal, the #1 nutrition and food tracking app, partnered with Dublin City University on a two-part research project called “Health and Nutrition Inaccuracies on TikTok”.  Part 1 looked at social media influencers and Part 2 looked at Gen Z TikTok users. Study findings ranged from determining that only about 2% of content being classified as accurate to Gen Z users trusting influencers more if they claim to be qualified dietitians. Tune in to this episode to learn about: ·       how and where Americans are getting their health information has changed ·       improving our digital literacy is necessary to make better choices ·       MyFitnessPal’s ‘Nutrition IQ’ surveys’ key them

Kids love cartoon characters so why not leverage that to entice them to try new foods and encourage healthy eating habits? That’s just what today’s guest has done in his new book, The Girls Who Lived in the Refrigerator! Whether a child is a picky eater or just isn’t interested in trying new foods, focusing on taste and fun first can make all the difference.  Tune into this episode to learn about: ·       statistics on fruit and vegetable consumption in children ·       nutrients of public health concern for children ·       the importance of taste and enjoyment regardless of age ·       increasing access to fruits and vegetables for kids and families ·       research regarding cartoon characters and food marketing ·       what types of messages resonate with children more than nutrition messages ·       the benefits of getting kids involved in the kitchen ·       the Family Meals Movement ·       a recipe for Fairy Salad Full shownotes, transcript and resources at:  https://soundbitesrd.com/270 Y

Commercial Support has been provided by the American Pistachio Growers The Science Behind Plant-Based Performance Nutrition & Strategies for Success Athletes continue to explore plant-based eating patterns to enhance athletic performance and more and more research shows the numerous benefits, including improved cardiovascular health, reduced inflammation, and maximized recovery. We explore the science behind being a plant-based athlete and discuss practical strategies for optimizing athletic performance. Tune into this episode to learn about: ●       different plant-based terms and definitions ●       definition of athlete ●       benefits of plant-based eating patterns for athletes and exercisers ●       potential challenges athletes might encounter ●       nutrient needs and concerns for athletes ●       foods to include for important nutrients ●       complete protein status of pistachios ●       how pistachios may help aid exercise recovery ●       tips for transitioning to a more plant

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 ·      

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

Weight loss medications are nothing new – they’ve been around for decades. However, newer injectable medications originally intended for diabetes treatment have made their transition into the weight management space. As their popularity has surged, so have discussions about their safety, efficacy, side effects, and even their accessibility including costs and supply chain issues. These medications have also brought some attention to an important aspect of weight management that is often overlooked - weight loss maintenance, or in other words – keeping the weight off. Tune into this episode to learn about: ·       Different terms used and different medications available ·       Efficacy and safety considerations ·       Research on potential benefits beyond weight management ·       Issues regarding accessibility and affordability ·       Appetite suppression and decreasing “food noise” ·       Adverse events/side effects ·       Considerations for staying on the medication long term ·       If there

There’s more to NASA than astronauts and engineers, and there’s more to “space food” than freeze dried ice cream. Retired NASA food scientist Vickie Kloeris shares a sneak peek into her space food career with entertaining stories and situations that defy gravity. Tune into this episode to learn about: ·       the food science involved in feeding astronauts ·       the psychological importance of food in space programs ·       different strategies and technologies utilized to make food safe, convenient and tasty in orbit ·       challenges, solutions and stories about dining microgravity style ·       the role of registered dietitians in space food ·       why dietary monitoring in space is important ·       food science as a career path ·       the Institute of Food Technologists Full shownotes, transcript and resources at:  https://soundbitesrd.com/265                

A written recipe must be accurate, readable, and reproducible – a set of instructions that translates the act of cooking into words. At last, there is a comprehensive professional resource book dedicated entirely to the subject of recipes. This book sets nutrition and editorial standards on developing, writing, and publishing recipes. And you don’t have to be a dietitian or a chef to benefit from this book! Whether you are a home cook or a culinary professional these recipe insights will help improve your kitchen confidence. Tune into this episode with dietitian and chef Raeanne Sarazen to learn about: ·       the purpose of a recipe ·       steps involved in the recipe development process ·       importance of celebrating and respecting global cuisines in recipe development ·       considerations for modifying recipes ·       how and why food safety is an important part of a recipe  ·       what to know about nutrient analysis ·       how dietitians, food bloggers and others can boost skills and serv

Research on the Mediterranean diet continues to show an association with various health benefits including reduced risk of heart disease, diabetes and cancer. Newer research shows that it is also associated with cognitive health and mental health benefits, specifically a lower risk of cognitive decline and neurodegenerative diseases such as Alzheimer’s and potentially reducing the risk of depression and anxiety disorders. Tune into this episode with dietitian coauthors of the newly released Smart Mediterranean Diet Cookbook, Serena Ball and Deanna Segrave-Daly, to learn about: ·       Current research on nutrition, diet and brain health ·       Specific foods such as spices, herbs and seeds to include in the diet and why ·       If/how the mediterranean diet can be affordable ·       How to fill your “smart” shopping cart ·       Pantry and freezer basics ·       Healthy kitchen hacks ·       Easy ways to incorporate the mediterranean diet into your lifestyle ·       Simple, delicious recipes and mea

There are many factors that impact gut health: diet, mental health, genes, exercise, and more. Many of these factors can be changed to improve overall health via the gut. Mental health and the role of stress is important to consider in the management of one's physical health and may become an important target of treatment.  Irritable Bowel Syndrome is a chronic GI condition that presents with abdominal pain and alterations in bowel habits and is diagnosed based on symptoms after ruling out other conditions such as Inflammatory Bowel Disease. GI conditions, such as IBS, often require medical management in addition to food, mood and lifestyle changes. The newly released book, Mind Your Gut: The Science-based, Whole-body Guide to Living Well with IBS is an evidence-based toolkit that will help readers understand the ins and outs of IBS, the available treatment options and key strategies that can be implemented right away. Tune into this episode with Dr. Megan Riehl and Dietitian Kate Scarlata to learn about: ·

The Ultra Processed Foods Debate: Are They Causing Negative Health Outcomes? Research on ultra-processed foods (UPF) has greatly increased over the past few years as has media coverage on the topic. The 2020-2025 Dietary Guidelines Advisory Committee (DGAC) will address the scientific question: “What is the relationship between dietary patterns with varying amounts of ultra-processed foods and growth, body composition, and risk of obesity.” Tune into this episode with Dr. Joanne Slavin to learn about: ·       The role of processed foods/food processing in the diet ·       Various definitions of UPF ·       DGAC’s process for addressing scientific questions ·       Why processing and UPF has emerged as an issue ·       Current, prominent research studies on UPF ·       Consumer attitudes and beliefs, realities of UPF in the diet ·       Expert recommendations for healthy dietary patterns ·       Food technology’s role in providing a nutritious, safe, sustainable food supply ·       Resources and re

This Sound Bites® Podcast episode is sponsored by the California Walnut Commission and Wendy Bazilian is a paid partner for the California Walnut Commission. Food trends ebb and flow but eating a plant-based diet has continued to trend and is likely to stick around for years to come. However, what exactly does a plant-based diet mean? What foods fit? And do people really understand how to implement it and reap the benefits? We will discuss the latest research on the effects that simple plant-based swaps can make on diet quality and overall well-being. Tune into this episode to learn about: ·       different terminology for plant-based eating ·       new research on plant-based dietary patterns ·       benefits of plant-based eating beyond adding produce to the diet ·       how people who include meat/animal products can benefit from plant-based eating ·       how partially replacing meat may potentially support health ·       health benefits of walnuts ·       tips for putting this new research into acti

From Seed to Spoon Part Two Disclosure: This episode is sponsored by The Quaker Oats Company. Steven Dominguez and Danielle Dalheim are employees of Quaker’s parent company, PepsiCo. This episode will explore Quaker’s oat milling technology as well as the culinary versatility of oats, encouraging listeners to think beyond the breakfast bowl.  Tune into this episode with guests Chef Steven Dominguez and Dietitian Danielle Dalheim to learn about: ·       an overview of the oat milling process ·       how different milling techniques impact texture, cooking time and culinary applications ·       the nutritional profile of oats and if that changes when milled into different forms ·       gluten-free milling technology ·       gluten-free claims, products ·       whole grain claims and other regulatory insights ·       tips for preparing oats in a variety of ways ·       culinary inspiration and savory oat preparation tips ·       innovations on the horizon Full shownotes, transcript and resources at: https:

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.c

Global communications consultancy Ketchum recently published a wide-ranging research study on the attitudes and beliefs of Gen Z about food. The report, “The Gen Z Say/Eat Gap,” expands on Ketchum’s legacy of food insights, intelligence and landmark research and provides guidance for food companies and communicators on how to connect with Gen Z successfully. Ketchum’s research also looked at Gen Z RDs and nutrition students and identified differences in motivations, preferences and behaviors of Gen Z RDs and nutrition students compared with other generations of nutrition professionals. Ketchum's report "Tomorrow's Dietitian: A First Look at Gen Z RDs" offers a preliminary look at 10 different areas that are important considerations for nutrition professionals across a wide range of professional settings. Tune into this episode to learn about: ·      Gen Z consumer insights o   the “say/eat” gap and factors that influence purchase decisions o   why Gen Z feels pressured about their food choices and the