Sound Bites With Melissa Joy Dobbins

Researchers continue to explore and build on existing knowledge regarding the role of the gut microbiome and food choices in the pathophysiology and management of numerous chronic diseases, including type 2 diabetes, cardiovascular diseases, gastrointestinal disorders, and even mental health disorders. This episode addresses the impact of food choices in shaping the gut microbiome, including what nutrients feed the gut microbiome, and the current science on the gut microbiome’s impact on health outcomes and disease. Guests on this show include a renowned endocrinologist who has spent his career in diabetes care and research focused on the role of the gut in diabetes management, and a registered dietitian nutritionist and certified diabetes care and education specialist who is well versed in this science, nutrition management and the use of probiotics. Tune in to this episode to learn about: the gut microbiome’s impact on various chronic diseases the impact of proper nutrition in shaping the gut microbiome, a

Changing the Dialogue Around Science From research related to COVID-19 to more sustainable foods, scientists are developing amazing new ways to build and support a healthier planet. But if the vast majority of the world’s population cannot access and benefit from these incredible innovations, their value is limited. Dr. Michelle McMurry-Heath, the head of the Biotechnology Innovation Organization, tells us that the distribution of scientific progress is the social justice issue of our age. She discusses how biotechnology can help solve food safety, sustainability and food access issues – and the importance of delivering these advancements into people’s lives no matter where or how they live. Tune in to this episode with guest Dr. Michelle McMurry-Heath to learn about: the intersection of science and social justice the important role that science, biotechnology and innovation play in human health, environmental stewardship and sustainable agriculture broadening access to scientific progress so more people fro

All parents want what is best for their child and that includes growing up strong, healthy, and enjoying a wide variety of foods. However, children may go through a period of “picky eating” which can start at any age, but it is most common in toddlers. The introduction of new tastes, textures, smells and temperatures can be frightening to a child. It’s important to provide parents with strategies and reassurance that picky eating is part of normal development. It’s also important for health professionals to assess if picky eating is influencing weight changes, nutrient deficiencies or ARFID (Avoidant Restrictive Food Intake Disorder) which is an extreme form of picky eating that impacts normal development. Tune in to this episode with guest Dr. Elizabeth Zmuda to learn about: the definition of picky eating how eating is learning, exploring and building skills responsive feeding and feeding with the 5 senses how parents bring their own stories and histories to the dinner table just because a child spits out a

Tackling Wellness One Step at a Time: Interconnectedness of Exercise, Nutrition, Sleep & Social Connection According to the CDC, about 80 percent of deaths from premature heart disease and stroke are preventable with lifestyle changes. When Ohio-based cardiologist Dr. David Sabgir had the realization that only 5 percent of his patients were meeting physical activity recommendations and he wasn’t enacting meaningful behavior change, he decided to change his approach. Listen in for an inspiring discussion about how he started an international movement to get people exercising more. Learn what inspired him and why he also incorporates heart-healthy foods like avocados, getting enough sleep, and social connection in his call to action.   Tune in to this podcast with guest Dr. David Sabgir to learn about: How an action plan that includes physical activity, nutrition, sleep, and social connection parameters can address preventable risk factors of cardiovascular disease. The nutritional attributes that make cer

There is a difference between animal welfare and animal rights. The term “animal welfare” refers to an animal’s current state of being, including whether the animal is healthy, calm and well-nourished. In contrast, the idea of “animal rights” is that animals should enjoy rights analogous to those we have as humans – including that they should not be used for food, regardless of how well they are cared for. Tune in to this episode with guest Hannah Thompson-Weeman to learn about: The many differences between animal welfare and animal rights Common misunderstandings about animal rights organizations Examples of animal rights organization activities such as pressure campaigns How the animal ag community handles and responds to these tactics How the public and health professionals can understand the animal ag industry better Where people can access accurate, balanced information about animal agriculture   Full shownotes and resources at: https://soundbitesrd.com/208    

History, Consumption & Dietary Guidance on Sugar, Sugars and Added Sugars “Despite claims and concerns that we are eating more sugar than ever before, consumption of added sugars is actually on a 30% decline in the last 20 years. The 2020-2025 Dietary Guidelines for Americans recommend limiting added sugars to less than 10% of calories per day, and we’re at 12.9% right now. Back in 1910 we were at 11% - probably because of all the various functions that sugar has in food beyond sweetness.” – Courtney Gaine, PhD There are many common myths and misunderstandings about sugar such as: sugar causes hyperactivity and diabetes, reducing sugar in foods always reduces the caloric content, and Americans consume more added sugars now than ever before. But there are many other narratives about sugar and added sugars that are taken at face value or taken out of context that warrant a closer look. Tune in to this episode with guest Dr. Courtney Gaine to learn about: The difference between sugar, sugars and added sugar

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

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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