Sound Bites With Melissa Joy Dobbins

Eating Disorders, Disordered Eating & Dysfunctional Eating Behaviors When you hear the words “eating disorder” most people get an image in their mind of what that means and what that “looks” like. Unfortunately, that can lead to many missed opportunities to help people. If we use different terminology, such as disordered eating or dysfunctional eating behaviors, we can appreciate the fact that anyone who eats can have problematic eating behaviors. They don’t even have to rise to the level of an eating disorder to be an issue. There's no reason that someone couldn't or shouldn't get help just because they don't meet certain criteria or fit a certain stereotype. In addition, this approach can feed into some outdated treatment for eating disorders if the treatment is based solely on the outward symptoms. There are many different origins of disordered eating that can and should be taken into consideration during evaluation and treatment. Tune in to this episode with eating disorder expert Jessica Setnick to l

The term ultra-processed foods (UPF) has been increasingly cited in the media and social media, and there’s also been a dramatic increase in research on UPF in the past few years. But what are ultra-processed foods? Are they contributing to chronic diseases like obesity, diabetes and heart disease? Are we eating more of them than ever before? How can we better understand the complexity of this topic and better evaluate the health and nutrition aspects of these foods? Tune in to this episode with guest Dr. Mark Messina to learn about: The definition of UPF Recent research on UPF The NOVA classification system Tufts University Food Compass Score UPF association with adverse health outcomes such as obesity and diabetes Hyperpalatability and “Energy Intake Rate” The environmental impact of UPF Benefits of food processing Consumer insights about plant-based meat alternatives How soyfoods rate on various food rating systems Why “nutrient density” may not be the whole story Full shownotes and resources at: https:/

Emotions often inform and influence the attitudes and beliefs people have about many foods, beverages and ingredients. Findings from a recent study suggest that in order for negative perceptions to shift, dietitians and other healthcare professionals must use both rational and emotional appeals to encourage people to reconsider what they truly know.  Tune in to this episode with guests Dr. Jason Riis and Dr. Brandon McFadden to learn about: How we think about food and make food-related decisions What is “critical thinking” and why do people underestimate the frequency of critical thinking errors What is “affect heuristic” and how does it impact our judgement How “overconfidence” plays out in food stigma The Dunning-Kruger effect A recent study that provides insights into how to shift perceptions around foods and ingredients Full shownotes and resources at: https://soundbitesrd.com/204    

Protein may be the most popular yet most controversial of all macronutrients. From Paleo to Plant-Based Diets, consumers are confused. Emerging research is examining the differences in protein metabolism for adults versus children and the factors that impact protein turnover including protein quantity and quality, bioavailability, meal distribution and exercise. Tune in to this episode with guest Dr. Donald Layman to learn about: Current research on protein needs across the lifespan Differences in protein turnover for children vs. adults Sarcopenia – age related muscle loss Insights about the Dietary Guidelines protein recommendations Protein’s RDA, DRI and AMDR Food trends and distribution of calories in the American diet Quality and bioavailability in animal protein compared to plant-based protein Important “limiting” amino acids such as leucine Meal distribution considerations Environmental impact of animal protein Specific takeaways for consumers and health professionals Full shownotes and resources at:

Tune in to hear what's new on the podcast this year including bonus content in the episode outtros, a revival of Do M.O.R.E. with Dinner, transcripts in the shownotes, and specific topics and guests requested by listeners! https://soundbitesrd.com/podcast 

The physiological impacts of eating carbohydrate-containing foods are much more complex and individualized compared to dietary protein and fat; yet, there is still no globally accepted way to define ‘carbohydrate quality’. While some researchers often rely on the Glycemic Index as a leading marker for the quality of carbohydrate-containing foods, the research does not align with this approach. In fact, published studies continue to question the variability, reliability, and utility of the Glycemic Index, especially among the general population.    During this episode, you will hear from cardiovascular physiologist Sid Angadi, PhD, FACSM, and food and nutrition scientist Julie Miller Jones, PhD, CNS, CFS, as they take a deep dive into the latest science and recommendations surrounding carbohydrate-containing foods. Tune in to learn about the limitations with using glycemic index as a marker of carbohydrate quality and get up-to-speed on the research that’s currently underway to develop a new definition for qua

Feeding America estimates that 45 million people (1 in 7), including 15 million children (1 in 5), may have experienced food insecurity in 2020. Increasing rates of food insecurity pose additional challenges for people living with special dietary needs such as food allergies and intolerances because of poor access to suitable foods. Tune in to this episode to learn about: the difference between “hunger” and “food insecurity” the meaning behind “food related quality of life” food insecurity in the covid era how the pandemic has impacted the way food pantries provide services the #EndHungerPain Initiative recommended foods to donate to pantries for people with special dietary needs specific steps you can take to help make a difference Full shownotes and resources at www.SoundBitesRD.com/201   

The Science & Story Behind Kefir Kefir originated in the Caucasus Mountains region where Julie Smolyansky’s ancestors lived. When her family left the Soviet Union in 1976 they were refugees and immigrated to Chicago. A couple of years later, Julie’s mother opened the first Russian deli in Rogers Park. In 1985 while attending a trade show in Germany, Julie’s father bought some kefir and realized that the delicious dairy beverage was not available in the United States. The rest is history! Tune in to this episode with Lifeway CEO Julie Smolyansky to learn about: Lifeway Kefir’s story – from the basement to NASDAQ What is kefir and what products are available in store Key physical and health benefits associated with kefir A variety of ways to incorporate kefir into sweet or savory recipes The Kefir Cookbook Full shownotes and resources at www.SoundBitesRD.com/200  

After a series of avocado-centric podcasts with Love One Today® dietitian spokespersons, we are talking with Dr. Nikki Ford to discuss her role as Senior Director of Nutrition at the Avocado Nutrition Center. This episode covers Dr. Ford’s work directing the world’s only independent resource for comprehensive avocado nutrition research, provides updates on published and pending peer-reviewed research and highlights the steps that go into growing the body of evidence supporting the many ways fresh avocados may promote human health. Tune in to this podcast with guest Dr. Nikki Ford to learn about: Nutrition research initiatives and study designs being used to increase the scientific understanding of avocado consumption on human health, especially in relationship to cardiovascular health, weight management, type 2 diabetes and healthy living at all ages Translating novel research on avocados into meaningful evidence-based guidance in practice Practical and actionable ways to incorporate fresh avocados into a ba

Processed foods and beverages appear in almost every aisle of the supermarket and are a part of our daily eating occasions. A survey conducted by the International Food Information Council (IFIC) showed that while a majority of Americans had purchased processed foods or beverages and were likely to continue purchasing processed food items, they were also split on the level of concern they had for processed foods and beverages. This is an area that has been met with uncertainty and skepticism, but also presents an opportunity for health care professionals to help consumers gain a better understanding of the role that processing plays in our food supply chain and the food that we eat. Tune in to this episode with guests Dr. Bruce Hamaker and Dr. Tahnia Gonzalez to learn about: The definition of processed food and the many different types of processing The history of and benefits of processing How processing impacts nutrient quality, ingredients lists, shelf life Insights from a new survey about what RDNs and c

In this episode we take a deep dive into the Latino culture, getting a better understanding of the Latino community’s values, traditional foods, and meals. We also explore culturally driven ideologies about weight and strategies to help clients successfully manage their blood sugar. We discuss building nourishing, satisfying meals using traditional Latin ingredients with a focus on overall wellness that is inclusive of a healthy weight while also supportive of a positive body image. Tune in to this podcast episode with guest Krista Linares, MPH, RDN, to learn about: Integrating current research about fresh avocados to inform evidence-based guidance in practice. Practical and actionable ways to incorporate fresh avocados into culturally appropriate meals and snacks that support a balanced dietary pattern. The prevalence of type 2 diabetes and obesity, including risk factors for these chronic diseases, specific to Hispanic/Latino Americans. Strategies to effectively counsel Latino patients and clients to impro

Take the annual podcast survey and enter for a chance to win a $100 Amazon Gift Card by 12/15/21! Get other information and updates about the podcast! www.SoundBitesRD.com/podcast 

Obesity, Pre-Obesity, Health Disparities and the Importance of Early Treatment An unmet medical need exists in obesity and pre-obesity (overweight). While 80% of healthcare professionals recognize obesity as a “disease” only 65% of patients with obesity recognize its seriousness and only 38% of people with obesity reported discussing a weight loss plan with their healthcare provider within the past six months. Likewise, clinicians report a reluctancy to initiate conversations about weight management due to lack of time during visits and other health issues to address. The truth is this: if weight bias in healthcare, health disparities and access to treatment are addressed there are many credible treatment options available that can help the more than 70% of U.S. adults with overweight and obesity. Tune in to this episode to learn about: Why obesity is a “disease” and how both healthcare professionals and patients need to recognize this in order to maximize treatment Pre-obesity and why language matters in co

The nutritional complexities of infant formula are overwhelming to parents and deeply tied to feelings of guilt, shame and disappointment. The Centers for Disease Control report that seventy five percent of new parents will turn to formula within the first year of their newborn’s life. Yet two thirds of parents using formula report feeling guilty about that. In addition, there is a growing number of parents who are buying European formulas despite the fact it’s technically illegal to import them into the U.S. Healthcare professionals who work with parents and newborns have a responsibility to help parents feel confident in their choices and their baby’s unique feeding journey. Tune in to this episode to learn about: Statistics on breastfeeding and infant formula The guilt and shame factor associated with infant formula Survey insights about parents not being honest about their feeding choice The science and regulations behind infant formula The breakdown of macronutrients and micronutrients in infant formula

Nearly 90 percent of the U.S. population is not meeting the daily recommended intake for vegetables which is approximately 2-3 cups per day for most adults. Microgreens are young vegetable greens which generally contain greater amounts of health-promoting micronutrients than their mature counterparts. Although they are small, microgreens have delicate textures, distinctive flavors and various nutrients from vitamin A to zinc. Smart gardens are vegetable or herb gardens that are typically small, indoor units controlled by computer and/or manage their own lighting. ingarden is a simple indoor hydroponic smart garden for growing microgreens. Tune in to this episode with guest Natalie Paterson, food science graduate student and co-founder of ingarden, to learn about: what is “hidden hunger” micronutrient requirements and gaps what are microgreens and what nutrients do they provide how microgreens can help fill micronutrient gaps the story and innovation behind ingarden how ingarden works and what makes it unique

Pediatricians are faced with many challenges when it comes to educating families about food and nutrition. They have high patient loads and limited time during visits which are often packed with a multitude of questions and concerns from parents and families. In addition, there may be limited options for referring patients to dietitians – especially in rural communities - and some patients aren’t interested in visiting with a dietitian or have limited resources such as time and insurance coverage. Tune in to this episode with guest Dr. Nicole Keller, a pediatrician married to a farmer, to learn about: what pediatricians are taught about nutrition during medical school what Nicole learned about food and farming when she met her husband, a 5th generation family farmer questions and concerns about food, nutrition and farming that Nicole gets from her patients where Nicole gets information about nutrition to share with her patients what information and resources the American Academy of Pediatrics provides member

Good nutrition is essential for dancers to achieve desired body composition, ensure adequate energy to support growth, and optimize training. Successful dancers learn to view food as fuel, avoid dieting, and have sustained energy to power through class and performance. Dancers tend to under-eat and neglect long-term health, which compromises performance and contributes to injury. Pursuing a successful dance profession should not inflict chronic pain, perpetual stress, or diet confusion. Quality nutrition improves every aspect of dance training and performance, including physical strength and endurance, balance, flexibility, mental clarity and memory, emotional stability, and self-confidence. Nutrition needs are very individualized, so it is important that dancers seek specific dietary advice from a Registered Dietitian for dancers regarding calorie and protein needs. Tune in to this episode to learn about: the unique nutritional needs of dancers and other performance athletes guidelines on macronutrients, mi

Science continues to show that avocados are a heart-healthy fruit, and their 5 grams of monounsaturated fats per serving may help lower LDL (bad) cholesterol, which can lower the risk for heart disease and stroke. In this episode we continue to build on the knowledge that avocados are heart healthy and share strategies for people to put this science to action, specifically how fresh avocados can be part of a nutrient-dense snacking strategy that may support heart health. Tune in to this podcast with guest Patricia Bannan, MS, RDN to learn about: the latest research demonstrating the role of fresh avocados to support heart health practical and actionable ways to incorporate heart healthy avocados into nutrient dense snacks how to pick, prepare and safely store fresh avocados 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: LoveOneToday.com

The Biological Imperative to Regain Weight When it comes to losing weight we often hear: “You just need to eat less and move more!” This advice dates back as far as Hippocrates in the fourth century BC, and not much has changed since. Diets are based on this very foundation and despite their different approaches, they are all essentially the same. They set a caloric restriction and develop a set of arbitrary rules to create a fear of, or restriction of, certain foods to ensure you consume less. But whenever you restrict the number of calories you eat, powerful biological forces come into play to fight the resulting weight loss that causes you to regain the weight you lost, plus a little extra. Despite the hype associated with diets, very few people succeed on their weight loss journey long-term. Tune in to this episode with obesity researcher and clinician Dr. Nick Fuller to learn about: Key drivers of the obesity epidemic The reasons we fail on our dieting attempts The effect of weight loss on an individual

Overconsumption of added sugars continues to be a major concern in health maintenance and chronic disease prevention among Americans. The average American currently consumes 270 calories or the equivalent of 16 teaspoons of added sugars per day. Can low- and no-calorie sweeteners provide a safe and effective option to help people reduce their consumption of added sugars? Tune in to this episode to learn about: Current added sugars intake and recommendations Top sources of added sugars Americans consume Common myths associated with low- and no-calorie sweeteners Recent science on hot button topics related to low- and no-calorie sweeteners, such as weight control, glucose management and gut health The definition of Acceptable Daily Intake (ADI), how it is used in research and to assess safe consumption of low- and no-calorie sweeteners Insights regarding study design and methodology, confounding factors and reverse causality in research on low- and no-calorie sweeteners Differences between foods and beverages