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

The Ultra Processed Foods Debate: Are They Causing Negative Health Outcomes?
Research on ultra-processed foods (UPF) has greatly increased over the past few years as has media coverage on the topic. The 2020-2025 Dietary Guidelines Advisory Committee (DGAC) will address the scientific question: “What is the relationship between dietary patterns with varying amounts of ultra-processed foods and growth, body composition, and risk of obesity.”
Tune into this episode with Dr. Joanne Slavin to learn about:
·       The role of processed foods/food processing in the diet
·       Various definitions of UPF
·       DGAC’s process for addressing scientific questions
·       Why processing and UPF has emerged as an issue
·       Current, prominent research studies on UPF
·       Consumer attitudes and beliefs, realities of UPF in the diet
·       Expert recommendations for healthy dietary patterns
·       Food technology’s role in providing a nutritious, safe, sustainable food supply
·       Resources and references 
Full shownotes, transcript and resources at: https://soundbitesrd.com/261                
 

This Sound Bites® Podcast episode is sponsored by the California Walnut Commission and Wendy Bazilian is a paid partner for the California Walnut Commission.
Food trends ebb and flow but eating a plant-based diet has continued to trend and is likely to stick around for years to come. However, what exactly does a plant-based diet mean? What foods fit? And do people really understand how to implement it and reap the benefits? We will discuss the latest research on the effects that simple plant-based swaps can make on diet quality and overall well-being.
Tune into this episode to learn about:
·       different terminology for plant-based eating
·       new research on plant-based dietary patterns
·       benefits of plant-based eating beyond adding produce to the diet
·       how people who include meat/animal products can benefit from plant-based eating
·       how partially replacing meat may potentially support health
·       health benefits of walnuts
·       tips for putting this new research into action
·       where to find more information and resources
Full shownotes, transcript and resources at: https://soundbitesrd.com/260 

From Seed to Spoon Part Two
Disclosure: This episode is sponsored by The Quaker Oats Company. Steven Dominguez and Danielle Dalheim are employees of Quaker’s parent company, PepsiCo.
This episode will explore Quaker’s oat milling technology as well as the culinary versatility of oats, encouraging listeners to think beyond the breakfast bowl. 
Tune into this episode with guests Chef Steven Dominguez and Dietitian Danielle Dalheim to learn about:
·       an overview of the oat milling process
·       how different milling techniques impact texture, cooking time and culinary applications
·       the nutritional profile of oats and if that changes when milled into different forms
·       gluten-free milling technology
·       gluten-free claims, products
·       whole grain claims and other regulatory insights
·       tips for preparing oats in a variety of ways
·       culinary inspiration and savory oat preparation tips
·       innovations on the horizon
Full shownotes, transcript and resources at: https://soundbitesrd.com/259

From Seed to Spoon Part One
Disclosure: This episode is sponsored by The Quaker Oats Company of which today’s guests, Kristin Stewart and Di Wu, are employees of its parent company, PepsiCo.
This episode will dive into Quaker’s agricultural science expertise and industry leadership to breed new varieties of oats that deliver on nutrition, taste and sustainability.
Tune into this episode with guests Dr. Di Wu and Dr. Kristin Stewart to learn about:
·       an overview of the nutritional profile, benefits and accessibility of oats
·       what plant breeding is and why it’s important
·       how breeding can impact the nutrition profile of oats
·       what biofortification is and its potential benefits
·       what beta-glucan is and its role in the diet
·       varieties of oats and the complex oat genome
·       the benefits of new varieties of seeds and plants
·       the sustainability of oat farming
·       key nutrition attributes
Full shownotes, transcript and resources at: https://soundbitesrd.com/258

Global communications consultancy Ketchum recently published a wide-ranging research study on the attitudes and beliefs of Gen Z about food. The report, “The Gen Z Say/Eat Gap,” expands on Ketchum’s legacy of food insights, intelligence and landmark research and provides guidance for food companies and communicators on how to connect with Gen Z successfully. Ketchum’s research also looked at Gen Z RDs and nutrition students and identified differences in motivations, preferences and behaviors of Gen Z RDs and nutrition students compared with other generations of nutrition professionals. Ketchum's report "Tomorrow's Dietitian: A First Look at Gen Z RDs" offers a preliminary look at 10 different areas that are important considerations for nutrition professionals across a wide range of professional settings.
Tune into this episode to learn about:
·      Gen Z consumer insights
o   the “say/eat” gap and factors that influence purchase decisions
o   why Gen Z feels pressured about their food choices and the sources of pressure
o   what leads to negative emotions about food
o   if they are cooking differently from their parents
o   if their childhood diet impacts their current eating pattern
·       Gen Z RD insights
o   career motivations
o   their interest (or lack thereof) in diet culture, plant-based and culinary nutrition
o   what earns their trust
o   generational tension and shared concerns
·    tips for communicating nutrition to Gen Z audiences
·      the RD’s SciVantage and 3 steps to a productive conversation
·       how to get more information and access the full report
Full shownotes, transcript and resources at: https://soundbitesrd.com/257                 
          

The Truth About Diet, Weight & Fertility  While there are many factors that affect fertility, diet is one of the few things that we can modify. Various nutritious dietary patterns have been linked to improved natural conception and fertility treatment outcomes, and none of those diets restricts gluten, soy, dairy, or specific food groups. For those who are trying to conceive, or who are pregnant, postpartum, breastfeeding or managing conditions such as PCOS and endometriosis, dietary and lifestyle changes may help support healthy outcomes. But what does the research show about weight and fertility outcomes? 
Tune into this episode to learn about:
·       Why nutrition for fertility matters
·       Research on weight and fertility outcomes
·       BMI cutoffs for egg retrieval procedures requiring anesthesia
·       Research on dietary patterns and fertility outcomes
·       Fertility and disordered eating
·       Benefits of a weight-inclusive approach
·       Why working with a dietitian with experience in fertility is important
·       Rachelle’s 1:1 services and online course
Full shownotes, transcript and resources at: https://soundbitesrd.com/256