Sound Bites With Melissa Joy Dobbins

“When was the last time you changed YOUR mind?” - Tamar Haspel  Tamar Haspel is a James Beard award-winning Washington Post columnist. She has been on the food and science beat for the best part of two decades and is knee-deep in the public food conversation. Tamar speaks frequently at venues where the debates about our food supply play out, including the National Academy of Sciences, food- and ag-related conferences, and SXSW. When she’s tired of the heavy lifting of journalism, Tamar helps her husband on their oyster farm, Barnstable Oyster, where they grow about 300,000 oysters a year in the beautiful waters off Cape Cod. Tune in to this episode to learn about: How and why Tamar started writing about nutrition Tamar’s opinion and insight about cultivating productive conversations about food and nutrition Tamar’s thought-provoking question that makes people stop and think differently about their own opinions and biases Why it’s important to appreciate the fact that personal experience has the ability to ov

“The misperception that eating fat causes weight gain may lead consumers to avoid nutritious foods like avocados, which are primarily composed of beneficial monounsaturated fats.” – Marisa Moore, MBA, RDN A randomized parallel-controlled trial of 51 healthy participants 20-60 years old and of BMI 27-35kg/m2 published in Current Developments in Nutrition demonstrated that including one Hass avocado daily in a hypocaloric diet not only supported weight loss efforts, but also offered additional potential metabolic and anti-inflammatory benefits. This study was supported by the Hass Avocado Board as part of the Love One Today® education program. Today’s guest is Marisa Moore, MBA, RDN, a nationally recognized registered dietitian nutritionist and communications and culinary nutrition expert. She helps busy people get on the path to lifelong health one morsel at a time. Tune in to this episode to learn key takeaways from this study about: body weight and composition satiety gut microbiome inflammation limitation

Crop One is an integral part of the future of farming. This vertical farm company is changing the way we think about agriculture, and how this type of growing system can play a role in food safety, sustainability, and land use. Tune in to this episode to learn about: The potential advantages and drawbacks to vertical farming The role of a controlled environment farming system in food safety How vertical farming technology can be used to boost plant nutrients and yield What planet-based eating is How nutrition professionals can be involved in the biotechnology industry Dr. Jenna A. Bell, PhD, RD, joined Crop One Holdings in 2019 as the VP of Nutritional Science. Prior to joining the Crop One team, Dr. Bell led food and nutrition communications as a Senior Vice President at Pollock Communications. For more information and links to resources visit the full shownotes at: www.SoundBitesRD.com/149

Tune in to this episode to learn about: The connection between soy and breast cancer. Soyfoods and men’s health. The prevalence of soy allergies. The bioavailability of nutrients in soy. Whether or not soy protein impacts heart health. Dr. Mark Messina, PhD, MS, is an internationally recognized soy expert, Executive Director of the Soy Nutrition Institute, President of Nutrition Matters, Inc. and Adjunct Associate Professor at the School of Public Health at Loma Linda University. For the past 30 years, Dr. Messina has devoted his time to the study of the health effects of soyfoods and soybean isoflavones.  For more information and resources visit: www.SoundBitesRD.com/148

There seems to be increasing criticism and negative publicity around meat production despite the fact that we have much fewer cattle in the U.S. today than in the past, and therefore the carbon footprint is smaller than before. With increasing concerns about climate change and the fact that cattle are ruminant animals which produce methane, the challenge is putting that into context with other important considerations for people and the planet overall.   Tune in to this episode to learn about: The benefits of cattle on the land - from production to making other foods more sustainable to ensuring we have a sustainable source of protein The “what ifs” of not eating beef – what would happen to the cattle, to the land, to the food waste that cattle consume and upcycle? What are consumer perceptions, attitudes and behaviors when it comes to sustainability, food technology and choices in the supermarket? Today's guests are Dr. Jennie Hodgen, a meat scientist with Merck Animal Health and Dr. Jayson Lusk, a food an

The AADE7® Self-Care Behaviors framework utilizes the best practice of diabetes education by measuring, monitoring and managing outcomes. The 7 behaviors are: healthy eating, being active, taking medication, monitoring, reducing risks, problem solving and healthy coping. These behaviors are widely recognized and used by healthcare professionals, professional organizations and governmental agencies. Much has changed since the AADE7 were last updated in 2011. Tune in to this episode to learn about:   Diabetes Care and Education Specialists have seen their role go far beyond self-management of blood glucose (SMBG) The role and use of technology has transformed the approach to diabetes self-care New tools for screening have been developed for social determinants of health, health literacy and numeracy New classes of medications and evolving algorithms have changed how we work with clients Models of care like population health have become integral for improved management on a larger scale Today's guest is Molly

The global health pandemic is making a big difference in our food system, and how consumers think about food. This shift in how we view food safety, value, and sustainability efforts will impact the future food landscape for years to come. Tune in to this episode to learn about: Why the current food system can decrease consumer confidence in food buying. How COVID-19 can impact consumer buying habits for the long-term. How it can change the way we value food. The potential shift in food waste and nutritional perception. The difference between local & global sustainability. Today's guest is Jack Bobo, the CEO of Futurity, a food foresight company that helps clients understand trends in food technology and consumer attitudes. He is a former senior adviser for global food policy at the U.S. Department of State. Jack is a regular speaker on global trends in agriculture, consumer perceptions of risk, science communication and the art of networking. For more information and resources visit: www.SoundBitesRD.c

“Experts are advising food preparations should continue as normal, which includes washing produce under running tap water – no added soaps or detergents.  According to the CDC/FDA, there is currently no evidence to support transmission of COVID 19 associated with food or food packaging.”  Tune into this episode to learn about food, nutrition and coronavirus including: how to handle food safely during the COVID-19 outbreak safe ways to wash produce tips for safe grocery shopping what's real about coronavirus and food packaging how to avoid immune-boosting food and supplement scams what you can do to safely support a healthy immune system My guest today is Dr. Taylor C. Wallace, PhD, CFS, FACN, Principal and CEO at the Think Healthy Group and an Adjunct Professor in the Department of Nutrition and Food Studies at George Mason University. Dr. Wallace’s background includes a PhD in Food Science and Nutrition from The Ohio State University.  For more information and helpful resources visit: www.SoundBitesRD.com/

Each year, the average family of four wastes an average of 1,000 pounds of food at home, resulting in $1,500 lost. Contrary to popular belief, consumers waste more food than farmers and grocers - households are responsible for over 40% of the food wasted in the United States. Dairy products and vegetables are estimated to make up almost 40% of the food wasted by consumers. Fruit, grain products, and meat, poultry, and fish are the other leading categories that contribute to food wasted by consumers. Tune in to this episode to learn about: The many factors that contribute to food waste How and why food waste is bad for the environment How confusion over food label dates creates food waste Tips to minimize food waste in your own home Resources to help you shop better, meal plan, store food properly and more The Sound Bites® Podcast is teaming up with the Food Bullying Podcast during March National Nutrition Month and National Agriculture Month to bring you information on Food Waste and Food Insecurity in a ba

Can We Really Eat Our Way Out of Climate Change? Tune in to this episode with Dr. Frank Mitloehner, professor at UC Davis, to learn about: The global warming potential of methane vs fossil fuels How does agriculture impact global methane emissions? Why should methane be treated differently than “long-lived” greenhouse gasses? What is: carbon sequestering, methane “sinks”, the biogenic carbon cycle and global “cooling”? The carbon footprint of plants compared to animals Some of the problems and concerns with the EAT Lancet report The carbon footprint of food today compared to the past Are plant-based proteins better for the environment? Using manure to generate electricity Frank Mitloehner, Ph.D., is a professor and air quality specialist in cooperative extension in the Department of Animal Science at the University of California, Davis. As such, he shares his knowledge and research with students at the undergraduate and graduate levels, with members of the scientific community and with those who work with a

The heterogeneity of obesity dictates that one diet, one plan, one approach simply does not and cannot work for everyone. Obesity and overweight are complex and therefore cannot be adequately addressed without comprehensive and diverse approaches to care. Tune in to this episode to hear a thought-provoking discussion about: Obesity care – what it is and why it is important How obesity care and body positivity are not mutually exclusive Why when it comes to diets and to people, one size does not fit all – and never will How body shape may play a bigger role in the determinants of health risk than body weight alone The necessity of personalized nutrition/diet The negative impact of weight bias and stigma Today's guest is obesity and health policy expert Ted Kyle RPh, MBA. Ted is a healthcare professional experienced in collaborating with leading health and obesity experts for sound policy and innovation to address health needs and the obesity epidemic in North America. For the past 10 years, Ted has dedicated

More than 4.8 million people in the U.S. visit the emergency room every year to be evaluated for concussions and brain injury. The two biggest groups at risk are the youth and elderly, but everyone is at risk. Tune in to this episode to hear an in-depth discussion about: What is a concussion and what causes it? How did omega-3 essential fatty acids in fish oil first become effective in treating concussions and more serious brain injuries? How much fish oil should a concussion victim take after experiencing head trauma? Why are omega-3 essential fatty acids important for brain health? How can listeners make sure they are getting enough omega-3s? Besides head trauma victims, who can benefit from taking omega-3 supplements? What is the role of CBD in the treatment of head trauma? Full shownotes and resources at www.SoundBitesRD.com/141

“There have been controversies about omega 3s in the last decade or so where many of the more recent studies have not demonstrated the same benefits as the studies done 30 years ago – but there have been some very recent studies that have been very impressive regarding omega-3s.” – Dr. Carl Lavie Tune in to this episode to hear an in-depth discussion about: Why are there seemingly mixed “reviews” on Omega-3s and CVD? What does the research really show about the impact of Omega-3s on cardiovascular health? How much Omega-3s do you need? From food? From supplements? Which fish sources are higher in Omega-3s? Is eating seafood twice a week enough? Can you meet your Omega-3 requirements through plant-based food sources and supplements? How to make sense of EPA & DHA on supplement labels If you are at higher risk for CVD do you need more Omega-3s than people who aren’t? Should you get your Omega-3 levels checked? How important is exercise compared to diet when it comes to cardiovascular health? Is one more im

Sustainability is a growing concern among consumers especially regarding their food and beverage choices. While historically U.S. consumers have believed individuals should be the source of solutions to our sustainability problems, there has been a big shift toward expecting governments and companies to be more responsible.  When it comes to sustainably produced food, consumers are coming to believe what is grown in a way that is better for the planet will ultimately be healthier for their bodies and it will be tastier. Key trends in this space include: regenerative agriculture and plant-based eating. Key motivations around plant-based eating aren’t necessarily environmental. Rather, sustainability benefits are merely reinforcements for plant-based eating choices that are motivated by other considerations. The plant-based halo is starting to show signs of tarnish. Full shownotes and resources at: www.SoundBitesRD.com/139

"Sweets, snacks and health overlap more than ever, making it easier for people to enjoy sweets and snacks while making smart choices." - Mindy Hermann, MBA, RDN Mindy Hermann is a food and nutrition communications strategist who provides services targeting food companies, trade organizations, and health professionals. She writes a series of trends reports for a global market research firm, Innova Marketing Insights. Innova Market Insights continuously analyzes global developments in food and beverage launch activity and consumer research to highlight the trends most likely to impact the food and beverage industry over the coming year and beyond. Full shownotes and resources at www.SoundBitesRD.com/138

I was invited to attend a Produce Safety Media Tour last August in beautiful Monterey California with the Alliance for Food and Farming. We visited many different fruit/vegetable fields including strawberries, romaine lettuce, iceberg lettuce, celery and artichokes. We learned about produce farming and production, food safety practices, pesticides/fertilizers, crop rotation and soil health, and innovation and traceability. Tune in for my conversation with Dr. Bob Whitaker, the Chief Science & Technology Officer for the Produce Marketing Association. He is responsible for food safety, technology, supply chain management and sustainability. Bob has a long history in the produce field! Prior to PMA, Bob spent 16 years in the biotechnology arena with DNA Plant Technology Corporation, and then worked 10 years at NewStar Fresh Foods and its subsidiary, MissionStar Processing in food safety, product development and as Vice President of Process Operations. Bob’s work has been widely published in several disciplin

It is scientifically proven that customized approaches in weight management lead to greater engagement and behavior change than generic approaches. WW, formerly Weight Watchers, has a new program called myWW that includes an evidence-based personalized assessment asking a range of questions to guide you to a scientifically proven, customized plan that aligns with your needs. Gary Foster, PhD, is the Chief Scientific Officer at WW, a psychologist, obesity investigator and behavior change expert who has authored more than 175 scientific publications and three books. In his role as CSO at WW, Dr. Foster oversees the science-based program, all clinical research initiatives, and continued program advances. Dr. Foster was previously the Director of the Center of Obesity Research and Education at Temple University and served as a faculty member at the University of Pennsylvania, School of Medicine. Tune in to learn more about how customized weight management supports behavior change, and get the full shownotes at ww

Manuel Villacorta is an internationally recognized, award-winning registered dietitian nutritionist and the author of five books with his latest release: The Essential Cookbook for Men – 85 Healthy Recipes to Get Started in the Kitchen. Manuel is a well-respected and trusted voice in the health and wellness industry and one of the leading weight loss and nutrition experts in the country.  The Essential Cookbook for Men is the book for guys who want to eat healthier (and cheaper!) but aren’t sure how to get started. This is more than a cookbook – it walks you through all the kitchen basics―stocking your pantry, creating shopping lists, reading recipes―and takes you from gourmet greenhorn to seasoned chef. From Latinx-Style Fried Eggs to Stir-Fry Beef Sandwiches, you’ll discover tons of perfect-for-beginner recipes that show you really can cook up some seriously delicious food that will also help keep you fit and trim. This book goes beyond other cookbooks for men with these features: Culinary crash course―It

Over 20 years of research has shown what parents have known for a long time: regular family meals lead to long-term benefits, including higher resilience, self-esteem, and grade-point-averages, and lower rates of substance abuse, teen pregnancy, eating disorders, and depression. Guest Brianne DeRosa, MFA, is the Content Manager for The Family Dinner Project and co-author of their new book, “Eat, Laugh, Talk: The Family Dinner Playbook.” As a freelance writer and consultant to nonprofit organizations, she has spent over a decade working in communications, program development and creative initiatives.  FDP's new book helps kickstart a habit of putting together fun family dinners, including: Conversation starters Quick and easy recipes Fun table games for everyone to play Tips for overcoming obstacles, setting dinnertime goals, managing busy schedules, and engaging everyone in the conversation With anecdotes from real families who have become a part of The Family Dinner Project’s growing movement, this book wi

Consumers have never cared more, nor known less, about how their food is produced. The next 30 years are the most important 30 years there will ever be in the history of agriculture. That's why we need to get it right. Tune in for a thought-provoking discussion about food technology and consumer attitudes, behaviors and trends with Jack Bobo, CEO of Futurity - a food foresight company. Full shownotes and resources at www.SoundBitesRD.com/132