Dietitians
The heart of the wheat kernel: Episode 125
“If a food is free from something, then it must be healthy, right?” Wheat breeder Dr. Brett Carver talks gluten, extensive research, GMOs, and nutrition.
Read MoreThe art & science of farming citrus: Episode 124
Rich in vitamin C and flavonoids, many citrus varieties have earned their place on our breakfast tables, squeezed into our water (and cocktails), and in our favorite American recipes. There is both art and science in growing citrus that is in demand as part of our nutrition.
Read MoreA.I. in your food (cattle, not computers): Episode 122
Discover how AI enhances feed efficiency, reduces environmental footprints, and contributes to a more sustainable food system, while gaining insights into supporting local agriculture for a transparent and impactful meat-buying experience.
Read MoreFood labels & nutrition choices driven by dollars: Episode 121
What’s the relationship between front-of-package food labeling and consumer choice, and how can it potentially impact grocery prices? Policies can discourage consumption of less nutrient-dense foods (such as taxation) versus those that focus on access (making more nutritious food more accessible and less nutritious food less accessible), as well as the potential confusion caused by nutrition facts panels, says Dr. Chen Zhen.
Read MoreBuilding up data for dietitians: Episode 120
“You can’t talk about what’s on the plate if you don’t know how it got there.”
As the founder of Build Up Dietitians, Leah McGrath has created a space in which dietitians at all stages in their careers (including students), can learn more about just that – and provides avenues for evidence-based practitioners to gain a better understanding of agriculture practices.
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