Sound Bites A Nutrition Podcast
Health & Fitness:Nutrition
Diet culture emphasize thinness over health and equates weight loss and thinness as superior - both physically and morally - which leads people to spend time, money and mental effort towards achieving the “ideal body.” A healthy relationship with food on the other hand is free from diet rules about what to eat, when to eat and how much to eat and allows you to eat all foods in a way that feels good for your body. This balanced and flexible approach to food fits perfectly in the flexitarian lifestyle.
This 3-part podcast series discusses the benefits of flexitarian eating and its intersection with promoting a healthier relationship with food and planetary health through sustainable zero waste cooking efforts.
Tune into this second episode in the series to learn about:
· examples of diet culture and the negative consequences associated with it
· what a healthy relationship with food looks like
· how flexitarian eating can provide opportunities to improve your relationship with food
· 7 flexitarian pathways that can help create a better relationship with food
· what food freedom is and how to achieve it
· ways to increase awareness of how you think about food and the dialogue in your head
· tips for how to challenge and release negative thoughts
· focusing on what to add to your plate to help yourself feel good
This series is sponsored by Danone North America and has been submitted to the Commission on Dietetic Registration for 3 hours of continuing professional education credits for RDNs, NDTRs and CDCESs.
Full shownotes and resources at: https://soundbitesrd.com/238
245: Blood Pressure, Behavior Change & New Technology – Dr. Jay Shah & Angel Planells
244: New Research on Brain Health: Glutathione & the Dairy Matrix – Dr. Chris Cifelli
243: Mis- and Disinformation in Nutrition: Science, Ethics & Critical Thinking – Dr. Cami Ryan & Connie Diekman
242: Three Key Nutrients for Blood Sugar Balance – Mary Ellen Phipps
241: Reconsidering “Healthy” Eating: Embracing Cultural Foods & Flavors – Maya Feller
240: Obesity Research: Rigor, Reproducibility & Truthful Communication – Dr. David Allison
239: How Flexitarianism Can Reduce Food Waste & Save Money – Rosanne Rust, Dawn Jackson Blatner & Amanda Blechman
237: The How & Why of Flexitarian Eating – Dawn Jackson Blatner & Amanda Blechman
236: Menopause, Muscle & Mindset – Jenna Braddock
235: Teen Eating Behaviors: From Adolescence to Independence – Jill Castle
234: Plant-Based Cooking, Fermentation & A Plateful of Nourishment – Terry Walters
233: Fueling for Healthy Weight Gain & Performance – Nancy Clark
232: Lean Pork: Nutritious, Accessible & Culturally Relevant – Kara Behlke-Ungerman
231: Carbohydrate Food Scores & Culturally Diverse Diets – Dr. Adam Drewnowski & Dr. Judy Rodriguez
230: The Psychology of Fitness: Shame vs. Enough-ness - JC Lippold
229: Current Research & Recommendations: Clearing Up the Confusion About Eggs & Cholesterol – Dr. Mickey Rubin
228: The Role of Food Science & Technology in Sustainable, Healthy Diets – Anna Rosales
Bonus Episode: News & Updates for 2023
227: Aquaponics: The Future of Sustainable Food – Dr. Steven Summerfelt & Molly Stanek
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