Full shownotes, transcript, and resources here: https://soundbitesrd.com/319

Disclosure: This episode is sponsored by WK Kellogg Co. and offers 1.25 Free continuing education credits for RDNs. See more details below.

Fiber isn't exactly the most glamorous topic in nutrition but it may be one of the most important. Most Americans aren't getting nearly enough, and that shortfall could be affecting far more than digestive health. The good news? Closing the fiber gap may be easier than you think.

This episode explores the role of dietary fiber in supporting overall health, examining key fiber types, their food sources, and the science supporting their unique health benefits. The discussion also delves into why the fiber gap persists and practical strategies to help close the gap using everyday foods within realistic eating patterns.

Tune in to this episode to learn about:

• · the importance of dietary fiber and current intake statistics
• · the concept of fiber stacking and practical meal ideas
• · industry trends in reducing sugar and enhancing nutrient density
• · the role of cereals in closing the fiber gap and improving diet quality
• · understanding different types of fiber and their health benefits
• · the impact of food trends and consumer preferences on product development
• · strategies for incorporating more fiber-rich foods into daily routines
• · the concept of carrier foods and building healthy eating patterns

This episode awards 1.25 CPEU in accordance with the Commission on Dietetic Registration's CPEU Prior Approval Program.

Full shownotes, transcript, and resources here: https://soundbitesrd.com/318

Knowing what to eat is one thing. Finding the time, skills and ingredients to make it happen is another. In this episode, we explore how culinary nutrition turns healthy intentions into practical, delicious meals with time-saving shortcuts, versatile pantry and freezer staples, and simple cooking techniques. You'll also discover how teaching kitchens, medically tailored meals and grocery programs are helping make nutritious food more accessible in homes and communities.

Tune in to this episode to learn about:

• Simple shortcuts that save time without sacrificing nutrition, including frozen vegetables, rotisserie chicken, canned seafood, and pre-cooked grains
• Easy ways to use canned and frozen seafood
• Pantry and freezer staples that make breakfast, lunch, dinner, and snacks easier, including cereal, overnight oats, frozen waffles, and pancakes
• What teaching kitchens are and how they combine cooking education, community, food skills, and nutrition education
• What medically tailored meals and groceries are, and how they are designed for people with specific health or food access needs

Full shownotes, transcript, and resources here: https://soundbitesrd.com/317

Disclosure: This episode is sponsored by General Mills Bell Institute of Health and Nutrition and offers 1 Free continuing education credit for RDNs. See more details below.

The Whole Grain Gap: Benefits, Myths and Easy Ways to Eat More

Whole grain recommendations – and the science behind them – have remained remarkably consistent for decades, yet only two percent of Americans are getting enough. In today's wellness and social media landscape, carbohydrates and grain foods are often oversimplified, misunderstood or unfairly vilified. Yet, consumers are actively seeking many of the benefits whole grain foods support, including fiber intake, gut health, cardiometabolic health, satiety, and overall diet quality.

This podcast episode explores the disconnect between the perception of grain foods and the reality of what they offer, discussing the science behind recommendations, as well as the challenges people face when it comes to getting the recommended intake. Listeners will learn from nutrition experts on how they can help close the whole grain gap by leveraging insights and accessible strategies. Whether you're looking to understand the latest research or get practical tips for bringing whole grains back into the nutrition conversation (and your diet), this episode delivers evidence-based, real-world tips to transform your approach to whole grains.

Tune in to learn more about:

• definition of whole grains and their components
• health benefits of whole grains including disease risk reduction
• common misconceptions and confusion about grains
• how to understand food labeling
• strategies for increasing whole grain intake in daily life
• the impact of trends like low-carb and high-protein diets on grain consumption
• emerging research on gut health and antioxidants in whole grains
• practical tips for food shopping and meal planning
• resources for health professionals and the public

This episode awards 1.0 Free CPEU in accordance with the Commission on Dietetic Registration's CPEU Prior Approval Program.

Commercial support has been provided by General Mills Bell Institute of Health and Nutrition. Alex Turnbull, RDN, LD and Julie Miller Jones, PhD, LN, CNS, CFS, FAACCI, FICC have each received an honorarium for their time to participate in the podcast interview. Any opinions or scientific interpretations expressed during this episode are those of the guests and do not necessarily reflect the position or policy of General Mills.