Bite by Bite: Nutrition for Life

Purdue University Extension - Health & Human Sciences
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Welcome to Bite by Bite: Nutrition for Life. A broadcast of Purdue University Extension, where we cut through the hype, explore the science behind food & nutrition, and provide practical tips for incorporating healthful strategies into everyday life.

  1. 28 ENE

    Beyond the Bathroom: Colon Cancer, Early Detection, and Women’s risk

    Colon cancer is one of the most preventable cancers, yetit’s often misunderstood, overlooked, or avoided altogether. This episode is for anyone who thinks they’re “too young,” feels fine but hasn’t been screened, or wants to better understand colon cancer from both a scientific and deeplypersonal perspective. Joined by colon cancer researcher Patricia Wolf and nurse practitioner Brittany Koopman, who is also living with colon cancer herself, we break down common myths, early warning signs, screening options, and why women in particular may be missed or dismissed.Listeners can expect an honest, approachable conversation that blends research, real-world clinical insight, and lived experience, plus practical takeaways on nutrition, prevention, and why keeping up with all cancer screenings couldsave your life.

    1 h y 7 min

  2. 17/12/2025

    Cardiovascular Health: Small Steps That Drive Big Change

    In this episode of Bite by Bite Nutrition for Life, Monica and Tonya break down why cardiovascular disease remains the number one cause of death in the U.S. and Indiana and what you can realistically do about it. Perfect for anyone feeling overwhelmed by health advice, this conversation cuts through the noise with practical, down-to-earth guidance on diet, exercise, stress, biometrics, and even the great beef-tallow-vs-seed-oil saga. Most importantly, you’ll learn how small, sustainable steps can make a real difference in your heart health. Tune in to get informed, get empowered, and start taking action one bite, one move, one small step at a time.

    1 h y 2 min

  3. 26/11/2025

    Inside Indiana’s ‘Make Indiana Healthy Again’ Executive Orders

    In this episode of Bite by Bite: Nutrition for Life, Tonya and Monica dig into key elements of Mike Braun’s “Make Indiana Healthy Again” initiative, nine executive orders signed in April 2025 that chart a new path for nutrition, public health, and welfare policy in Indiana. The changes to the state’s Supplemental Nutrition Assistance Program (SNAP) rules, a plan to ban candy and soft drinks from SNAP purchases. Efforts to tackle diet-related chronic disease via increased transparency around food dyes and additives, a comprehensive study of diet-based illness, and improved access to local farm-to-consumer foods.

    1 h y 6 min

  4. 22/10/2025

    Fads, Facts, and a Little Bit of Funk: Wellness Trends Unpacked

    Is your wellness routine based on science or just your “For You” page?Wellness trends are everywhere; beef tallow, colostrum supplements, apple cider vinegar shots, and sea moss gel smoothies. But are these rooted in nutrition science or just another round of social media hype? Tonya and Monica are joined by Purdue Dietetic Interns Karen and Prezlee to dig into the facts, myths, and maybe a little marketing magic behind these popular health crazes.

    1 h y 5 min

  5. 24/09/2025

    What Spit Can Tell Us: Inside Cordelia Running’s SPIT Lab

    Saliva isn’t just spit... it’s science. In this episode, we chat with Dr. Cordelia Running, director of the SPIT Lab (Saliva, Perception, Ingestion, and Tongues) at Purdue University. She shares her research on how taste and saliva influence what we enjoy, and don’t enjoy, eating and drinking. We dive into her work on encouraging people to eat more vegetables, often bitter and less liked, and reduce sugar-sweetened beverages, typically well-liked and overconsumed. From why some flavors appeal to some people more than others to practical strategies for healthier eating, this episode offers a fascinating look at the science of taste and behavior.

    1 h y 5 min

  6. 27/08/2025

    Food Dyes: Seeing Past the Color Hype

    From Red 40 to Yellow 5, synthetic food dyes are in everything from candy to sports drinks, and they’ve been sparking debate for decades. In this episode, Tonya and Monica are joined by Dr. Running where they dig into what dyes are actually approved in the U.S., how they’re regulated, and what the science really says about their health effects. Spoiler: the brighter the color doesn’t mean the bigger the danger. While we’re busy arguing over food coloring, we’re still falling far short on fruits, vegetables, whole grains, and legume, the true missing colors in our diet.

    57 min
  7. Safe to Eat: Understanding the U.S. Food Supply

    25/06/2025

    Safe to Eat: Understanding the U.S. Food Supply

    In this episode of Bite by Bite: Nutrition for Life, we’re digging into what keeps our food safe from farm to fork. We explore the responsibilities that U.S. growers and producers have in preventing contamination, how recalls are handled when things go wrong, and what systems are in place to protect consumers. Plus, we take a look across the ocean to compare how the European Union approaches food safety differently than the United States. Whether you're a curious consumer or just interested in food systems, you'll come away with a clearer understanding of what’s behind the label and who’s protecting your plate.

    49 min

  8. 28/05/2025

    GRAS Foods: Safe enough to snack?

    Ever glanced at a food label and wondered how all those ingredients got approved? In this episode, we’re talking about GRAS “Generally Recognized as Safe” a little acronym that plays a big role in what goes on your plate. From flavor enhancers to preservatives, we’ll walk through how certainsubstances earn the GRAS stamp, how the system works, and what’s being done to keep it trustworthy. It’s all about food safety, transparency, and helping you feel more confident in the choices you make at the grocery store.Fact Check: There are 2 types of antifreeze: Ethylene Glycol - Highly toxic to humans and animals, used in antifreeze for cars, taste sweet and can cause kidney failure, not allowed in food. Propylene Glycol - low toxicity, used in cosmetics, pharmaceuticals and food, considered GRAS because it is considered safe in small amounts. Used to hold in moisture and allows foods to be shelf stable. Sources: FDA GRAS Overview: https://www.fda.gov/food/food-ingredients-packaging/generally-recognized-safe-gras FDA, GRAS Notification: https://www.fda.gov/food/generally-recognized-safe-gras/how-us-fdas-gras-notification-program-works FDA GRAS Notification: https://www.fda.gov/food/generally-recognized-safe-gras/about-gras-notification-program GAO Report on GRAS Oversight (2010): https://www.gao.gov/products/gao-10-246 FDA Removal of Trans Fats (2015): https://www.fda.gov/food/food-additives-petitions/removing-trans-fatFDA Understanding how the FDA regulates FoodAdditives and GRAS: https://www.fda.gov/food/food-additives-and-gras-ingredients-information-consumers/understanding-how-fda-regulates-food-additives-and-gras-ingredients Is it really FDA approved? https://www.fda.gov/consumers/consumer-updates/it-really-fda-approved

    34 min
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Welcome to Bite by Bite: Nutrition for Life. A broadcast of Purdue University Extension, where we cut through the hype, explore the science behind food & nutrition, and provide practical tips for incorporating healthful strategies into everyday life.

Información

  • Creador
    Purdue University Extension - Health & Human Sciences
  • Años de actividad
    2023 - 2026
  • Episodios
    68
  • Clasificación
    Apto
  • Copyright
    © Purdue University Extension - Health & Human Sciences
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    Bite by Bite: Nutrition for Life