Full shownotes, transcript and resources here: https://soundbitesrd.com/300

This episode is sponsored. Commercial support has been provided by Danone North America & OIKOS. Dr. Gitanjali Srivastava is a paid consultant to Danone North America. No brands are discussed or promoted.

This episode explores strategies for maintaining weight loss and overall wellness following the use of GLP-1 medications. Listeners will learn how behavioral, nutritional and clinical approaches can help patients sustain progress and build long-term healthy habits with shifts to their dosage or after discontinuing treatment.

Tune in to this episode to learn about:

• · the STEP and SURMOUNT 4 trial findings
• · the chronic pathological state of obesity
• · how GLP-1 meds curb food noise and disordered eating
• · how GLP-1 meds are intended to be used for weight loss
• · the crucial role of behavior change
• · statistics about how and why people plan to stay on or go off the meds
• · key behavior changes that GLP-1 users can adopt to maximize their success
• · the importance of structured exercise
• · how "clock genes" play a role in metabolic function
• · the power of fiber, protein and fluids in dietary habits
• · the three pillars: protein, portions and patterns
• · various reasons that people stop taking GLP-1s
• · what happens when people stop taking GLP-1s
• · stigma and bias with weight loss medications
• · the many challenges in maintaining weight loss
• · how dietitians are an essential part of the care team
• · the importance of communicating with patients about side effects
• · how to support patients who are pausing, cycling or microdosing their GLP-1s
• · resources for health professionals and the public

This episode (GLP-1 Meds and Then What? Turning Weight Loss into Lifelong Wellness) awards 1.0 CPEUs in accordance with the Commission on Dietetic Registration's CPEU Prior Approval Program.

Visit https://soundbitesrd.com/300 to access the CPEU activity.

Full shownotes, transcript and resources here: https://soundbitesrd.com/299

This episode is sponsored. Commercial support has been provided by Danone North America & Light + Fit. Constance Brown-Riggs is a paid consultant to Danone North America. No brands are discussed or promoted.

This episode explores how culturally relevant, patient-centered nutrition strategies can support Type 2 Diabetes (T2DM) risk reduction. Through an evidence-based lens, it highlights the role of flexible eating patterns and nutrient-dense foods in promoting sustainable dietary change across diverse populations.

Tune in to this episode to learn about:

• · why culturally relevant care matters
• · what can happen when nutrition guidance doesn't align with cultural foodways
• · what the science says about flexible eating patterns in T2DM
• · what the science says about the role of yogurt in supporting T2DM risk reduction
• · the qualified health claim regarding yogurt and T2DM
• · how RDNs can help patients navigate barriers to change
• · the role of patient centered care and communication
• · tips for empowering patients to adopt flexible eating patterns
• · how to emphasize achievable and enjoyable habits vs. restriction
• · building trust and supporting sustainable changes
• · how to approach culturally relevant conversations more confidently
• · resources for health professionals and the public

This episode (Food, Culture, and Care: Type 2 Diabetes Risk Reduction & Management) awards 1.0 CPEUs in accordance with the Commission on Dietetic Registration's CPEU Prior Approval Program.

Full shownotes, transcript and resources here: https://soundbitesrd.com/298

This episode is sponsored. Commercial support has been provided by Danone North America & Activia. Dr. Hannah Holscher is a paid consultant to Danone North America. No brands are discussed or promoted.

Gut health and the gut microbiome play an important role in overall wellbeing, including digestion and immunity. This episode explores the latest research and practical strategies for promoting gut health through nutrient-rich dietary patterns, lifestyle factors, and the inclusion of probiotic and fermented foods.

Tune in to this episode to learn about:

• · why the gut is such an important foundation for overall health
• · what the gut microbiome is and how diet shapes it
• · key roles of the digestive tract and how the microbiome factors in
• · how long it takes for the microbiome to respond to dietary changes
• · research on how diet quality and variety impact the gut microbiome
• · how plant-based foods and fermented foods impact microbial diversity
• · definitions of prebiotics, probiotics, synbiotics and postbiotics
• · strain-specific probiotic effects
• · lifestyle factors that impact gut health
• · practical steps to support gut health
• · how dietitians can simplify the science for clients
• · resources for health professionals and the public

This episode (Support Gut Health and Holistic Wellbeing with Science-Based Strategies) awards 1.0 CPEUs in accordance with the Commission on Dietetic Registration's CPEU Prior Approval Program. Visit https://soundbitesrd.com/298 to access the CPEU activity.

Full shownotes, transcript and resources here: https://soundbitesrd.com/297

We know that there is not one single treatment approach that works for every person with obesity, however there is one type of approach we can use when discussing weight with every person: trauma-informed care (TIC). TIC is an approach that recognizes the possibility that many people may have a history of trauma exposure, and how this past or ongoing trauma such as abuse, neglect or food insecurity can shape a person's relationship with food, body and health behaviors.

Data show that 64% of adults in the U.S. reported they had experienced at least one type of adverse childhood experience (ACE) before age 18 and nearly one in six adults reported they had experienced four or more types of ACEs. Compared to women with 0 ACEs, women with 4+ ACEs are 62% more likely to have obesity, 41% more likely to report a hypertension diagnosis, and 36% more likely to report a diabetes diagnosis.

Tune in to this episode to learn about:

1. · why TIC is so important
2. · how TIC is different from motivational interviewing
3. · benefits of TIC to patients and practitioners
4. · the obesity-trauma connection
5. · weight stigma and diabetes distress
6. · adverse childhood experiences
7. · shared decision making
8. · resources for health professionals and the public

Full shownotes, transcript and resources here: https://soundbitesrd.com/296

Are processed foods truly undermining our health, or are they an essential part of a safe, nutritious, and affordable food supply? Should the way we classify foods based on processing outweigh decades of national dietary guidelines—or are these systems flawed from the start? And what happens to public health policy when decisions hinge on classifications that may not be scientifically sound?

Tune in to this episode to learn more about:

· how UPFs are defined

· the NOVA classification system

· how much of our diet is UPF

· benefits of UPFs in the diet

· how and why the current public discourse on UPFs is "superficial"

· growing global distrust of science

· how the food industry is responding to criticisms around UPFs

· actions the food industry has taken to improve products

· how the food industry gains insights into consumer preferences

· the roles and responsibilities of food companies to educate and inform consumers

· collaboration between the food industry and policymakers

· what the future of UPFs might look like

· resources for more information

Full shownotes, transcript and resources here: https://soundbitesrd.com/295

In this episode, we explore the FoodMinds Conscious Consumption Index, revealing insights into consumer sentiment on healthy and sustainable food systems. Despite growing familiarity with the topic, less than half of consumers report purchasing healthy, sustainable options regularly. What's driving this gap between awareness and action? Join us as we explore how people are thinking about healthy, sustainable foods. We'll discuss how definitions of sustainable foods are evolving, the generational differences in engagement, and the main drivers and barriers to purchasing. Discover why price, taste, and skepticism about marketing claims are significant obstacles, and learn how stakeholders—from companies to individuals—can help transform our food systems.

Full shownotes, transcript and resources here: https://soundbitesrd.com/294

Make America Healthy Again (MAHA) is a public health-oriented slogan and initiative aimed at addressing the health challenges facing Americans led by the Secretary of Health and Human Services, Robert F. Kennedy, Jr. Scientists, medical professionals and public health officials have criticized the movement, citing concerns about Robert F. Kennedy Jr.'s past remarks and views regarding vaccines and public health.

Tune in to this episode to learn about:

● a nutrition and public health expert's reflection on the first 6 months of MAHA

● funding cuts to various nutrition programs, research and landmark trials such as the Diabetes Prevention Program

● the administration's focus on food dyes, seed oils and the FoodPyramid

● how health professional societies are responding so far

● opportunities for meaningful changes in public health nutrition

● what the new DGAs might look like

● resources for more information

Full shownotes, transcript and resources here: https://soundbitesrd.com/293

Food ethnographer Lucy Woods has spent the last several years diving deep into the evolving landscape of protein consumption. Lucy's expertise lies in uncovering the "why" behind the ways people eat, with a specific focus on protein – from red meat and poultry to plant-based options and protein-packed snacks. Her recent research revealed that 61% of Americans increased their protein intake in 2024, compared to just 48% in 2019. She's been on the ground, listening to consumers share their motivations, from wellness and fitness goals to convenience and indulgence.

Tune in to this episode to learn about:

● new ethnographic research on protein consumption trends

● shifts in identifying as flexitarian, omnivore or carnivore

● 3 key trends identified in this research

● different motivations for eating protein

● why people are including and/or increasing protein intake

● the types of protein people are seeking

● which types of protein rank highest for flavor, nutrition, convenience

● what people look for on protein food labels

● social micro cultures and their impact on protein trends

● snacking insights and product innovations

● how consumers are navigating higher grocery prices

● how to access the full report