210 episodes

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.

Sound Bites A Nutrition Podcast Melissa Joy Dobbins, MS, RD, CDE

    • Health & Fitness
    • 4.6 • 7 Ratings

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.

    Defining “Quality Carbohydrates” – The Latest Science & Recommendations – Dr. Siddhartha Angadi & Dr. Julie Miller Jones

    Defining “Quality Carbohydrates” – The Latest Science & Recommendations – Dr. Siddhartha Angadi & Dr. Julie Miller Jones

    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 quality carbohydrate-containing foods.
    Tune in to this episode to learn about:
    Consumer confusion about carbohydrates and their role in a healthy diet What the current nutrition guidance says about carbohydrates The complexities of carbohydrate-containing foods How the nutrition science community currently defines carbohydrate quality Resistant starch, fiber and other nutrients in carbohydrate-containing foods The evolving scientific literature on the Glycemic Index as a marker for carbohydrate quality Insights on how to best define quality carbohydrates moving forward The strengths and limitations of epidemiological research versus randomized controlled trials and the appropriate way to relay findings from both types of research Takeaways for the public, health professionals and the research community regarding carbohydrate-containing foods Resources and research on carbohydrates This podcast episode is a collaboration between Sound Bites® and Potatoes USA, the nation’s potato marketing and research organization, representing more than 2,500 potato farming families. Potatoes USA is committed to providing the nutrition science community with evidence-based information about the role of potatoes in healthy lifestyles. 
    Full shownotes and resources at: https://soundbitesrd.com/202

    • 1 hr 1 min
    The Intersection of Food Insecurity & Food Intolerance – Kate Scarlata

    The Intersection of Food Insecurity & Food Intolerance – Kate Scarlata

    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   

    • 41 min
    The Science & Story Behind Kefir – Julie Smolyansky

    The Science & Story Behind Kefir – Julie Smolyansky

    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  

    • 31 min
    Nutrition Science Insights: Behind the Scenes at the Avocado Nutrition Center - Dr. Nikki Ford

    Nutrition Science Insights: Behind the Scenes at the Avocado Nutrition Center - Dr. Nikki Ford

    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 balanced dietary pattern, including where avocado fits into the 2020-2025 Dietary Guidelines for American’s MyPlate food group recommendations. 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:  https://bit.ly/3F3hNPg 

    • 34 min
    What You Should Know About Processed Foods – Dr. Bruce Hamaker & Dr. Tahnia Gonzalez

    What You Should Know About Processed Foods – Dr. Bruce Hamaker & Dr. Tahnia Gonzalez

    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 consumers think about processed food Tips for healthcare professionals to educate the public on processed foods Important resources including a webinar and handout This episode is sponsored by PepsiCo’s Health & Nutrition Sciences Team
    Full shownotes and resources at www.SoundBitesRD.com/198

    • 36 min
    Empowering Latinos through Inclusive Nutrition Counseling with Krista Linares

    Empowering Latinos through Inclusive Nutrition Counseling with Krista Linares

    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 improve cross-cultural patient care. 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:  https://bit.ly/3obUjA2

    • 37 min

Customer Reviews

4.6 out of 5
7 Ratings

7 Ratings

Clark1108 ,

Loving it

I love this podcast - interesting guests, informative content and good company while I walk.

Kate_Agneww ,

KateAPD

Thanks Melissa - you are a superb communicator.
This podcast is informative and engaging for anyone who wants to learn more about nutrition - the details and the practical.
For other dietitians, it is a brilliant resource to review evidence from other professionals and learn others' stories and ways of approaching nutrition.

Small Business Blitz ,

Healthy Show!

If you want to know more about having a good food and nutrition, this show is for you! Excited to hearing next episodes!

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