Sound Bites With Melissa Joy Dobbins

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

According to a 2019 Gallup survey, 1 in 7 Americans said they personally use CBD-containing products, citing relief from pain (40%), anxiety (20%), insomnia (18%) and arthritis (8%) as their top reasons for using it. As more people turn to cannabis and CBD for their medicinal properties, it’s important to learn about the history and the science behind these products in order to better understand the myths and stigma surrounding them. Tune into this episode to learn about: Cannabinoids, cannabis and CBD History of use and origins of stigma Myths and misinformation What conditions may be alleviated How to find a quality product Various modes of administration Dosing considerations Potential nutrient or medication interactions Legal and regulatory issues Today’s guest is Janice Newell Bissex, a Holistic Cannabis Practitioner, Registered Dietitian Nutritionist, and cookbook author. After her father found relief from his pain using medical cannabis it became Janice’s mission to help others suffering from pain, a

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 case healthy eating regimens weren't enough, now more consumers use supplements for targeted benefits, and that's especially true of younger consumers. There's considerable room for growth in functional foods/beverages as there are much larger proportions of consumers who are interested in trying them for a variety of benefits than are currently using them for those benefits. On this podcast episode, Dr. Shelley Balanko shares new insights about supplements and functional foods, including the impact of COVID-19 on consumers' interest in benefits like immunity and digestion, based on a new r

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 Communicator, LLC and leads nutrition professionals to create compelling messages that are evidence-based, meaningful, memorable, and motivating. She is editor for the Academy of Nutrition and Dietetics Communicating Nutrition: The Authoritative Guide, published in August 2020. Written and reviewed by experienced nutrition communicators and educators, Communicating Nutrition: The Authoritative Guide, provides the knowledge and skills needed to develop and deliver all types of communication in a variety of settings. Students, interns, and practitioners alike will find this to be an indispens

“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 not yet fully understood, dietary lutein (which is a plant pigment known as a xanthophyll and found in green leafy vegetables, eggs and fruits such as avocados) has been associated with beneficial cognitive patterns in people who are overweight or obese. A new study titled “Effects of 12-week avocado consumption on cognitive function among adults with overweight and obesity” was recently published in the International Journal of Psychophysiology. This study was supported by the Hass Avocado Board as part of the Love One Today® education program. Tune in to this Sound Bites® Podcast ep

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, potential drawbacks, and ways we can strengthen nutrition research today, and in the future. Tune in to this episode to learn about: Yanni’s personal fitness “experiment” The pros and cons of nutrition research & epidemiology What NHANES is & what it is used for How we can strengthen research and studies The potential relationship between type 2 diabetes & cognition Industry-funded research   Yanni Papanikolaou is an accomplished, peer-reviewed author in scientific journals and book chapters, and has presented at domestic and international nutrition conferences. His current fo

“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 or had not been presented in an engaging way.” - Christine Cochran Tune in to this episode to learn about: The pandemic’s effect on the food industry and supply chains Did those empty grocery shelves represent a true food shortage? If not, what explains it? Grain’s journey from field to table and what challenges the pandemic has presented What long-term impacts might this pandemic have on grocery shopping and other behaviors How today’s wheat compares to that of the past A sneak peek at the Dietary Guidelines My guest, Christine Cochran, BS, JD, is the executive director of the Gr

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% statistic is repeatedly cited but it’s actually from a 1959 study who’s author claims it is outdated and overused. There also seems to be a growing divide within the field of dietetics with some practitioners drawing a line in the sand between “diets” and the “non-diet approach”.    Tune in to this episode for a discussion about dieting, weight loss, diet culture, behavior change and why some dietitians think there is more to agree on than disagree on when it comes to this topic. Guest Abby Langer has been a dietitian for twenty years and started her own business in 2012 with the goal o

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 important than ever that people have accurate, science-based nutrition advice to support a healthy diet. Relatively few studies have directly assessed the influence of specific foods, including red meat and beef, or dietary patterns on insulin sensitivity. Most recommendations have been based on observational studies, which do not illustrate cause and effect for these foods. New research, published in the Journal of Nutrition, compared the effect of following what the USDA defines as a Healthy U.S.-Style Eating Pattern to a modified version with an increased amount of lean beef. Then the

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, Kris Sollid, RD, leads their nutrition team in monitoring nutrition research making media headlines to analyze how nutrition science is conveyed and its impact on consumer attitudes, beliefs and trust in information related to food and health. Tune in to this episode to learn about key learnings and takeaways from IFIC's newly released 15th annual Food & Health Survey as well as two recent consumer surveys on COVID-19 behaviors and attitudes toward food including: Key factors driving food purchasing decisions Feedback on the use of mobile health devices and apps Snacking habi