50 episodes

Dietary guidelines have changed over the years as research becomes more accurate. Stay up to date on findings and get help sorting conflicting nutrition and diet advice.

Nutrition and Diet (Audio) UCTV

    • Medicine

Dietary guidelines have changed over the years as research becomes more accurate. Stay up to date on findings and get help sorting conflicting nutrition and diet advice.

    Boosting Bone Health to Prevent Injury and Speed Healing - Research on Aging

    Boosting Bone Health to Prevent Injury and Speed Healing - Research on Aging

    Bones are dynamic and continue to rebuild themselves, even as we age. Bone remodeling is supported by a healthy diet and by regular physical activity. Join Vicky Newman, MS, RDN to learn more about dietary choices that help calcium stay in our bones and out of our blood vessels to support both bone strength and arterial flexibility. Adequate calcium, vitamin D, vitamin K, and several trace minerals are all important, as is enough protein and alkaline minerals like magnesium. Our food, supplement, and activity choices help protect bone strength and structural flexibility to help prevent injury and speed healing. Series: "Stein Institute for Research on Aging" [Health and Medicine] [Show ID: 35100]

    • 55 min
    Eating Carbohydrates The Sugar and Insulin Dynamic

    Eating Carbohydrates The Sugar and Insulin Dynamic

    Insulin is necessary to utilize the energy we obtain from carbohydrates. Diabetes is characterized by a relative or absolute lack of insulin production. Dr. Sarah Kim explores the way the body digests carbohydrates and its effect on the pancreas and blood sugar levels.
    Series: "Mini Medical School for the Public" [Health and Medicine] [Show ID: 35069]

    • 3 min
    A Serving Size of Meat versus What You Get at a Steakhouse

    A Serving Size of Meat versus What You Get at a Steakhouse

    Katie Ferraro, registered dietitian, explains what food labels and doctors mean by a serving size of meat. Series: "Mini Medical School for the Public" [Health and Medicine] [Show ID: 34447]

    • 1 min
    Poultry Fat Content: It Depends on the Cut

    Poultry Fat Content: It Depends on the Cut

    Katie Ferraro, registered dietitian, discusses the fat content of the different cuts of poultry. Series: "Mini Medical School for the Public" [Health and Medicine] [Show ID: 34450]

    • 1 min
    Food Nutrition and Politics: A Conversation with Marion Nestle

    Food Nutrition and Politics: A Conversation with Marion Nestle

    Marion Nestle (NYU) and Laura Schmidt (UCSF) discuss nutrition policy and research, scientific conflicts of interest, the upcoming Dietary Guidelines, global food systems and more in this conversation about the food industry's influence on scientific research. Series: "Philip R. Lee Institute for Health Policy Studies" [Public Affairs] [Health and Medicine] [Science] [Agriculture] [Show ID: 34565]

    • 52 min
    Connecting the Dots: Linking Food Systems Locally and Globally - Hunger for Change: Food Insecurity Stress and Obesity 2017 COAST/SSEW Symposium

    Connecting the Dots: Linking Food Systems Locally and Globally - Hunger for Change: Food Insecurity Stress and Obesity 2017 COAST/SSEW Symposium

    Four leaders in food policy and law discuss troubling trends of food insecurity, poor diet, chronic disease and obesity along with novel strategies that can be implemented locally and globally. Panelists: Kelly Brownell, Duke University; Laura Schmidt, UCSF; Allison Korn, UCLA; Breanna Hawkins, LA Food Policy Council. Moderated by Emilie Aguirre, Resnick Program for Food Law and Policy at UCLA Law.

    Series: "UCSF Consortium for Obesity Assessment, Study and Treatment" [Health and Medicine] [Education] [Professional Medical Education] [Show ID: 33241]

    • 35 min

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