Sound Bites A Nutrition Podcast

Sound Bites A Nutrition Podcast

Hosted by award-winning Registered Dietitian Nutritionist, Melissa Joy Dobbins, the Guilt-Free RD® - "because food shouldn't make you feel bad!" Join Melissa’s conversations with experts including researchers, academics, authors, dietitians and more as they delve into the science, psychology and strategies behind good food and nutrition. This podcast provides food for thought on a variety of topics ranging from fad diets to farming. Walk away with credible information to help you make your own, well-informed nutrition decisions based on facts, not fear. For more information visit www.SoundBitesRD.com.... Show More

Episodes

September 15, 2020

As more consumers approach health and wellness in a holistic way, functionality is being sought in a highly complementary way via supplements and functional foods and beverages. Historically, beverages were a more culturally acceptable vehicle for functionality, but now we see as much or greater interest in obtaining specific benefits from functional foods. While supplements used to be largely relied upon as "insurance" in ...

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While the forms of communication may be ever changing, the methods behind effectively communicating science-based nutrition information are evergreen. Knowing your audience and customizing communications through various platforms are skills that practitioners, students, and nutrition professionals of all degrees of experience can utilize in practice.

Today’s guest, Barbara J. Mayfield, is Founder and President of Nutrition Communic...

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“Individuals with overweight or obesity are at a greater risk for cognitive impairment. The purpose of this study was to examine the potential role of avocados on cognitive function and lutein status among adults with overweight and obesity.”– Marisa Moore, MBA, RDN

Emerging science links mid-life obesity to later cognitive decline, and while the exact mechanisms of the influence of overweight and obesity on cognitive health are no...

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While RCT (Randomized Controlled Trail) studies are the gold standard, there’s no perfect research study or methodology - every approach will have it’s inherent advantages and disadvantages. Despite some criticism, NHANES (National Health and Nutrition Examination Survey) offers a rich database of information surrounding health and nutrition. During this podcast, Yanni Papanikolaou, MPH, PhD candidate, covers the benefits, potentia...

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“My background bridges agriculture, trade, and nutrition, so I can help those that are looking to bulk up their ‘food literacy’. Where our food comes from, how to understand science, how we should actually choose what we feed ourselves and our families… These are the questions I have spent many years studying and thinking about. I help people redefine their reality with fact-based information that they were either missing entirely ...

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There is a growing awareness of the importance of body positivity and intuitive eating. More people are embracing the Health At Every Size (HAES) concept and the belief that weight status does not equate to health status. However, there are some who believe that any “intentional” weight loss is more dangerous than being overweight and that it’s also pointless, because “95% of people who go on diets regain the weight”. This 95% stat...

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Tune in to this episode to learn about the details of a new research study as well as an in-depth discussion about the strengths and limitations of different types of nutrition research including randomized controlled trials, observational studies and industry funded research.

Nearly half of all American adults are living with some form of cardiovascular disease and 10 percent of Americans have type 2 diabetes, making it more impor...

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The International Food Information Council (IFIC) is a not-for-profit science communications organization based in Washington, DC that addresses various food-related topics with its team of RDs, PhDs and communications professionals. They are dedicated to the mission of effectively communicating science-based information on health, nutrition and food safety for the public good.

As Senior Director of Nutrition Communications at IFIC...

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Big Data: The Opportunity for Food & Nutrition Professionals

All aspects of food and nutrition are impacted by Big Data and its analysis, and to this end, dietitians must possess a deeper understanding of this field as well as the full potential of using these technology advances within the profession. If nutrition professionals can tap into the flow of information, the wide availability of Big Data can unlock possibilities for...

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“When was the last time you changed YOUR mind?” - Tamar Haspel 

Tamar Haspel is a James Beard award-winning Washington Post columnist. She has been on the food and science beat for the best part of two decades and is knee-deep in the public food conversation. Tamar speaks frequently at venues where the debates about our food supply play out, including the National Academy of Sciences, food- and ag-related conferences, and SXSW. Whe...

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“The misperception that eating fat causes weight gain may lead consumers to avoid nutritious foods like avocados, which are primarily composed of beneficial monounsaturated fats.” – Marisa Moore, MBA, RDN

A randomized parallel-controlled trial of 51 healthy participants 20-60 years old and of BMI 27-35kg/m2 published in Current Developments in Nutrition demonstrated that including one Hass avocado daily in a hypocaloric diet not o...

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Crop One is an integral part of the future of farming. This vertical farm company is changing the way we think about agriculture, and how this type of growing system can play a role in food safety, sustainability, and land use.

Tune in to this episode to learn about:

  • The potential advantages and drawbacks to vertical farming
  • The role of a controlled environment farming system in food safety
  • How vertical farming technology can be used...
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    Tune in to this episode to learn about:

  • The connection between soy and breast cancer.
  • Soyfoods and men’s health.
  • The prevalence of soy allergies.
  • The bioavailability of nutrients in soy.
  • Whether or not soy protein impacts heart health.
  • Dr. Mark Messina, PhD, MS, is an internationally recognized soy expert, Executive Director of the Soy Nutrition Institute, President of Nutrition Matters, Inc. and Adjunct Associate Professor at the Scho...

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    There seems to be increasing criticism and negative publicity around meat production despite the fact that we have much fewer cattle in the U.S. today than in the past, and therefore the carbon footprint is smaller than before. With increasing concerns about climate change and the fact that cattle are ruminant animals which produce methane, the challenge is putting that into context with other important considerations for people an...

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    The AADE7® Self-Care Behaviors framework utilizes the best practice of diabetes education by measuring, monitoring and managing outcomes.

    The 7 behaviors are: healthy eating, being active, taking medication, monitoring, reducing risks, problem solving and healthy coping. These behaviors are widely recognized and used by healthcare professionals, professional organizations and governmental agencies.

    Much has changed since the AADE7 ...

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    The global health pandemic is making a big difference in our food system, and how consumers think about food. This shift in how we view food safety, value, and sustainability efforts will impact the future food landscape for years to come.

    Tune in to this episode to learn about:

  • Why the current food system can decrease consumer confidence in food buying.
  • How COVID-19 can impact consumer buying habits for the long-term.
  • How it can cha...
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    “Experts are advising food preparations should continue as normal, which includes washing produce under running tap water – no added soaps or detergents.  According to the CDC/FDA, there is currently no evidence to support transmission of COVID 19 associated with food or food packaging.” 

    Tune into this episode to learn about food, nutrition and coronavirus including:

  • how to handle food safely during the COVID-19 outbreak
  • safe ways ...
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    Each year, the average family of four wastes an average of 1,000 pounds of food at home, resulting in $1,500 lost. Contrary to popular belief, consumers waste more food than farmers and grocers - households are responsible for over 40% of the food wasted in the United States. Dairy products and vegetables are estimated to make up almost 40% of the food wasted by consumers. Fruit, grain products, and meat, poultry, and fish are the ...

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    Can We Really Eat Our Way Out of Climate Change?

    Tune in to this episode with Dr. Frank Mitloehner, professor at UC Davis, to learn about:

  • The global warming potential of methane vs fossil fuels
  • How does agriculture impact global methane emissions?
  • Why should methane be treated differently than “long-lived” greenhouse gasses?
  • What is: carbon sequestering, methane “sinks”, the biogenic carbon cycle and global “cooling”?
  • The carbon footp...
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    The heterogeneity of obesity dictates that one diet, one plan, one approach simply does not and cannot work for everyone. Obesity and overweight are complex and therefore cannot be adequately addressed without comprehensive and diverse approaches to care.

    Tune in to this episode to hear a thought-provoking discussion about:

  • Obesity care – what it is and why it is important
  • How obesity care and body positivity are not mutually exclus...
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