Yumlish: Diabetes and Multicultural Nutrition Shireen Abdullah

In this episode, we welcome Sabri Bromage, who’s a nutritional epidemiologist. His research centers on developing and expanding tools conducting large-scale nutrition surveys in low- and middle-income countries.He also investigates the  connections between human nutrition and the environment, including natural and food environments, and how nutrients move through various ecological systems.







Sabri is a nutritional epidemiologist whose research focuses heavily on methods for population-based assessment of diet and diet quality, and understanding relationships between nutrition, food environments, and food systems in low- and middle-income countries.







“Every atom and every molecule in your body came from something that you ate, and something that you drank at some point in your life”







On This Episode You Will Learn:

Food-based Interventions for Addressing Nutritional Deficiencies

The Relationship between Environment and Human Nutrition

Policies and Programs for Improving Dietary Habits







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In this episode, we welcome Dr. Brück Wolfram Manuel who shares his international perspectives on food and health microbiology. We’ll discuss infant nutrition and the unique field of 'Foodomics.' Expect to learn about new food trends such as sustainable proteins and turning food waste into something good for us and the planet!

Brück Wolfram Manuel studied microbiology in Minnesota and Manchester (UK). In 2003, he finished his Ph.D. with Prof. Glenn Gibson on the influence of prebiotic milk peptides on infant health. He joined the Institute of Life Technologies as head of the microbiology laboratories in 2014 and in April he directed a national competence center for research application on “sustainable diets and precision nutrition”.



On This Episode You Will Learn:

Research Regarding Infant Nutrition

Nutritional and Environmental Benefits of Bioactive Compounds

Personalized Nutrition Patterns from Country-to-Country





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In this episode, we welcome Antonella Dewell. We’ll discuss her experience helping clients with IBS, the role of nutrition in IBS, and effective methods to manage gut health.



Antonella is a Registered Dietitian passionate about helping people with IBS find relief from uncomfortable gut symptoms. She helps her clients pinpoint the foods that are triggering them so they can stop being anxious around food, eat with confidence, and live a full, vibrant life.



“What we need to understand about IBS is that it's a multifactorial disorder. And what that means is that there are different things that can trigger these symptoms.”



On This Episode You Will Learn:

Misconceptions about Irritable Bowel Syndrome

Daily Practices for IBS Relief

Strategies for Maintaining Long-term Gut Health



Click here for Antonella's free guide to better gut health!



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In this episode, we welcome registered dietitian Dr. Matthew Landry. Landry will discuss the three main points within his nutrition research and explain his journey into the field of dietetics. We’ll also discuss food insecurity, health disparities, and cultural food. Join us as we dive into pressing issues such as the lack of diversity within the dietitian community.

Matthew Landry is an Assistant Professor in the Department of Population Health and Disease Prevention at the University of California, Irvine. Landry has a PhD in Nutritional Sciences and is also a behavioral nutrition researcher currently focused on topics such as child food security and the cardiometabolic health of fathers.

"I love kale. I love quinoa. But those things don't belong in gumbo, no questions asked."

On This Episode You Will Learn:
Implementing Cultural Food Models for Health
Issues Within the Dietitian Community
Addressing Health Disparities as a Dietitian



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In this episode, we welcome Elizabeth Lee. We’ll explore the intersection of nutrition research and coaching, and the non-judgmental environment vital for holistic nutrition coaching. We will also discuss exactly what culturally inclusive nutrition coaching looks like.

As a registered dietitian, Lee has spent the last decade in various nutrition-related roles ranging from patient counseling to employee well-being programming to teaching. She is drawn to the many disciplines that share intersections with food, such as culture, sustainability, politics, and socioeconomics. She started Communal Table Wellness as a way to explore all those intersections in her work with individual coaching and organization consulting.



“…as an East Asian, rice is also big in our culture, so I would not advocate for my clients who are from those backgrounds to have to ditch the things that mean so much to them, that bring so much enjoyment to them.”



On This Episode You Will Learn:

Culturally Inclusive Nutrition Coaching

Non-Judgmental Approaches to Nutrition

Teaching, Research and Counseling Around Nutrition



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In this episode, we welcome Dr. Anne-Marie Gloster, who’s an Associate Teaching Professor at University of Washington in the Food Systems, Nutrition, and Health Program. Before entering academics full-time she spent thirteen years working  as a registered dietitian in corporate and medical environments. In her spare time, she does freelance work such as recipe testing, menu development, culinary demonstrations, kitchen design, and food systems management consulting. 



Dr. Anne-Marie Gloster discusses the importance of culinary education in promoting healthier eating habits and reflects on the influence of diverse culinary cultures. We also address common misconceptions about nutrition and how our guest, through her culinary practice, provides evidence-based guidance.



“ …I don't want us to, you know, be like in the movies in the future where we're having everything in a cup or everything in a pill or everything in a cracker. That's going to be functional for us. I know I want delicious. I'm chasing delicious, not functional…”



On This Episode You Will Learn:

Common Nutrition Misconceptions

The Influence of Culinary Cultures

Approaches to Menu Planning and Recipe Development



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