Posts Tagged ‘healthy food’
Sweet strawberry safety: Episode 107
“The biggest misconception comes in when organic options are pushed as healthier than conventionally-grown fruits and vegetables.” This farmer hopes dietitians can help break that myth and talks about how they grow strawberries in Florida on this episode of the Food Bullying podcast. As operations manager for her family’s strawberry farm in Florida, Michelle Williamson…
Read MoreGrowing cranberries and sustainability: Episode 66
Cranberries! One of the stars of autumn tables evokes beautiful images, wonderful scents, and a distinct taste. We discover how cranberries are grown and harvested sustainably in this episode, plus why we shouldn’t be afraid of the “sugar” in these nutritious berries. We also learn how a cranberry bog in Massachusetts looks different than a cranberry bog in Wisconsin.
Read MoreWhat’s the context of your nutrition choices? Episode 57
Have you ever had an authority figure make you feel bad about your food choices? Are you drawn in by people selling sensation rather than by facts around food? We talk peanut allergies, low-FODMAP diet, health literacy, chocolate with our guest Sherry Coleman Collins. She’s an award winning Registered Dietitian Nutritionist who is passionate about making the delicious choice the healthy choice and converting the science of nutrition into bite-size nuggets.
Read MoreFeeding kids with confidence: Episode 54
Food shaming puts undue stress on parents, especially as kids go back to school. Amy Reed is a pediatric dietitian who teaching parents how to advocate for the needs of their kids. Whether your child is labeled as a “picky eater” or has significant challenges receiving nutrition, parents who aren’t confident in what they feed their kids are susceptible to food shaming and bullying. As a pediatric dietitian, Amy evaluates how well a child is growing and how their nutritional status is helping or hurting their growth.
Read MoreSustainability trade-offs on Earth Day: Episode 38
Did you know the term “sustainable” is used in food marketing to achieve price advantage, without any science backing the claim? In this Earth Day episode, Dr. Alison Van Eenennaam, a livestock geneticist at University of California, Davis, sheds light on why genetics is an important component of sustainability. She also warns that anytime breeding innovations are taken off the shelf (e.g., GMOs), the tradeoff a less sustainable food production system.
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