Sound Bites With Melissa Joy Dobbins

New Research on Food Allergy Prevention Indicates Crucial Timing of Allergen Introduction Current research shows that how we feed babies during infancy can help reduce the risk of food allergies. However, feeding guidelines regarding allergens have changed radically in the past decade, so it’s important to make sure we’re not following outdated advice that doesn’t align with new research. In addition, infant feeding guidelines in general have also changed. To address these updated guidelines and help parents navigate all the latest research and the process of starting solids, Malina Malkani recently released an evidenced-based baby-led feeding guide and cookbook that makes it easy to feed your baby with confidence, introduce allergens early and consistently, and offer delicious, stress-free meals the whole family will enjoy. Tune into this episode to learn about: ●       Why food allergy prevention strategies are necessary for all babies, not just those at increased risk ●       What the current research

UMF™ Mānuka Honey is A Functional Food: Look for the Quality Mark New Zealand mānuka honey is a powerful functional food. For centuries, the unique and powerful healing properties of the mānuka tree (Leptospermum scoparium) have been understood by the indigenous Māori people of New Zealand. With more than 2,300+ natural compounds identified in New Zealand mānuka honey it has captured the attention of scientists and health professionals across the globe. Research has identified mānuka honey’s Unique Mānuka Factor (UMF™), a unique group of bioactive compounds, such as methylglyoxal (MGO) and leptosperin, which in synergy contribute to its science-supported antibacterial, antioxidant, and anti-inflammatory properties. Today, UMF™ quality rating system is the most comprehensive, independently certified and internationally recognized quality assurance system for New Zealand mānuka honey. It’s designed to validate mānuka honey potency, authenticity, purity, shelf life and freshness for honey producers, b

The International Food Information Council (IFIC) conducts consumer research focused on attitudes and behaviors surrounding nutrition, food safety and food production. Their popular annual Food & Health Survey provides information about how Americans connect  food and food purchasing decisions to physical health and overall wellbeing. Other consumer surveys IFIC conducts, called “Spotlight Surveys”,  focus on various topics and also inform federal regulatory decisions, provide members with insights into consumer values and behaviors and help to shape public communications and education initiatives.  Tune into this episode to learn about: ●       key takeaways on surveys focused on three trending topics ●       why IFIC wanted to do a survey on snacking ●       if snacking is becoming more prevalent ●       what constitutes a “snack” ●       what consumers are looking for in a snack ●       opportunities to leverage snacking for better nutrition ●       how sodium impacts our eating experience beyo

The public continues to have a strong interest in food and health information, yet media sources vary in their credibility. Health professional communicators help shape public knowledge and attitudes by translating complex information while facing the challenge of processing large and often complex amounts of information in order to provide clear guidance to audiences with diverse literacy levels. This transmission of information influences public health outcome trends, scientific understanding, and information-sharing. The International Food Information Council has created a scientific communication guide with the goal of enhancing communicators’ ability to interpret scientific publications, ultimately helping the public make informed food and health choices. Tune into this episode to learn about: ●       who consumers trust for food/nutrition advice ●       the difference between misinformation, disinformation and malinformation ●       what it is about the scientific process that makes communicating sc

There are many essential aspects of diabetes management, but it’s no surprise that one of the most common questions people have about diabetes is “What can I eat?” The American Diabetes Association’s nutrition philosophy is: “informed food choices are essential for living well” and there are 7 key meal patterns as well as the Diabetes Plate to help guide food choices. However, food is more than just simply nutrients – it plays an important role in our culture, communities and celebrations – and it’s only one of many factors that influence our health.  Tune into this episode to learn about: ●       seven key meal patterns for managing diabetes ●       the Diabetes Plate and who might benefit from using it ●       the ADA’s new sister organization focused on obesity ●       the ADA’s approach to “food as medicine” ●       diabetes distress and how it impacts behaviors and outcomes ●       fasting and diabetes ●       including cultural and celebratory foods into healthy meal patterns ●       lifestyle

Many parents feel enormous pressure to raise fit, slender children. According to the CDC, approximately 1 in 5 U.S. children and adolescents aged 2-19 have obesity, and approximately 4.1% were classified as underweight (in 2017-2018). As overweight and obesity rates are increasing, so are weight bias and stigma, especially regarding kids and teens. The “health at every size” movement and “anti-diet” approaches are becoming more popular – but can children really be healthy at any size? Is adopting healthy lifestyle behaviors truly an effective solution?   Tune into this episode to learn about: ●       what people get wrong about children with overweight or obesity ●       the key to helping kids with larger or smaller sized bodies ●       how to get beyond the basic advice and utilize practical strategies ●       the 8 pillars of wellness ●       the “learner, striver, thriver” concept ●       what a family manifesto is and why it is important ●       how to build intrinsic motivation ●       fosterin

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