Claim OwnershipFocus on Nutrition and Nutrition Science
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Ever-increasing evidence points to the importance of nutrition in preventing and managing disease. Through a thorough examination of metabolic and physiological responses of the body to diet and nutrition, we seek to highlight current topics, research and best practices in this field.
79 Episodes
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Guest: William W. Li, MD
Can fending off disease really be as simple as changing your diet? Tune in as Dr. William Li, President of the Angiogenesis Foundation and author of the New York Times bestselling book Eat to Beat Disease: The New Science of How Your Body Can Heal Itself, shares highlights from his book about how different foods affect the body.
1Host: Linda Bernstein, Pharm.D.
Allergic reactions to peanut are unpredictable in occurrence and in how they present, with some individuals experiencing severe reactions from even trace amounts. Fortunately, there’s now an FDA-approved treatment option available that—when used in conjunction with peanut avoidance—can help reduce the risk of these allergic reactions in children with peanut allergy, as pharmacist Dr. Linda Bernstein explains.
Host: Maurice Pickard, MD
Guest: Christy Harrison, MPH, RD, CDN
Fad diets are extremely popular and widely used when it comes to losing weight, yet there’s often no scientific evidence to support them. That’s why Christy Harrison, author of Anti-Diet: Reclaim Your Time, Money, Well-Being, and Happiness Through INTUITIVE EATING, is here to dive into diet culture, fads, and intuitive eating.
Host: Matt Birnholz, MD
Guest: Daniela Rosa, MD
To learn more about the effects of dietary interventions after early breast cancer treatment and the current gaps that exist in systemic reviews that assess those effects, Dr. Matt Birnholz sat down with Dr. Daniela Rosa at the 2019 San Antonio Breast Cancer Symposium.
Host: Andrew Wilner, MD, FACP, FAAN
Guest: Colin Zhu, DO
Everyone loves eating, but what if we told you that eating specific foods could be used as a primary treatment? Dr. Andrew Wilner is joined by Dr. Colin Zhu to discuss the combination of culinary arts and the science of medicine along with how he educates the healthcare community about culinary medicine.
Host: Kelly Issokson, MS, RD, CNSC
Guest: James D. Lewis, MD, MSCE
After the “Nutritional Therapy for IBD: From Theory to Your Practice” session at the second annual Crohn’s & Colitis Congress in Las Vegas, dietician Kelly Issokson and Dr. James Lewis recap the key takeaways, how you can implement those takeaways into your practice, and the benefits of recruiting dieticians and other healthcare professionals to provide your IBD patients with nutritional therapy.
Host: Kelly Issokson, MS, RD, CNSC
Guest: James D. Lewis, MD, MSCE
After the “Nutritional Therapy for IBD: From Theory to Your Practice” session at the second annual Crohn’s and Colitis Congress in Las Vegas, dietician Kelly Issokson and Dr. James Lewis recap the key takeaways, how you can implement those takeaways into your practice, and the benefits of recruiting dieticians and other healthcare professionals to provide your IBD patients with nutritional therapy.
Host: Lu Ann Cahn
Guest: James D. Lewis, MD, MSCE
Whether they’re not getting enough calories or not eating a balanced diet due to disease restrictions, patients with IBD often have difficulty maintaining a healthy diet. So how can you help them navigate these diet and nutrition challenges? Filmed live at the 2018 Crohn's and Colitis Evening of Hope, Dr. James Lewis from the University of Pennsylvania discusses strategies you can implement in your practice.
Host: John J. Russell, MD
Guest: Aaron Carroll, MD
Over the years, the world of food has taken drastic swings, such as the demonization of butter in the '70s and today’s obsession with gluten-free foods to cut out carbs. Dr. Aaron Carroll, author of The Bad Food Bible: How and Why to Eat Sinfully, dives into the myths surrounding nutrition and why common sense might just be the answer to eating healthy.
Host: Brian P. McDonough, MD, FAAFP
Guest: Tanya Altmann, MD
To investigate the concerning rise in both asthma and allergies in children, Dr. Brian McDonough is joined by Dr. Tanya Altmann, pediatrician and Editor in Chief of the American Academy of Pediatrics parenting books, to discuss why a missing component of the gut microbiome may be the potential cause and how nutrition and probiotics play a vital role in a child's growth and development.
Host: Brian P. McDonough, MD, FAAFP
Guest: Tanya Altmann
To investigate the concerning rise in both asthma and allergies in children, Dr. Brian McDonough is joined by Dr. Tanya Altmann, Pediatrician and Editor in Chief of the American Academy of Pediatrics parenting books, to discuss why a missing gut microbiome may be the potential cause and how nutrition and probiotics play a vital role in a child's growth and development.
Host: Kathy King, RDN
Guest: Kristin Kirkpatrick, MS, RDN
Fatty liver disease affects more than thirty percent of Americans, most of whom go undiagnosed due to the typically asymptomatic early stages of the disease. Joining Dr. Kathy King is Dr. Kristin Kirkpatrick, author of Skinny Liver and Lead Dietitian at the Cleveland Clinic Wellness Institute. From diagnosis to long-term effects, Dr. Kirkpatrick discusses how fatty liver disease has become an epidemic among the American population and the role of nutrition and lifestyle guidelines.
Host: Kathy King, RDN
With over 720,000 beef producers in the United States, the cattle industry has a huge economic impact on our society. However, many patients have questions regarding beef production and safety. Dr. Sarah Place, Senior Director of Sustainable Beef Production Research at the National Cattlemen's Beef Association, joins Dr. Kathy King in discussing the balancing act of economic, environmental, and social awareness inside the industry.
Host: Kathy King, RDN
Diet fad or bonafide therapy? A growing number of physicians seem to be asking this question in regards to intermittent fasting. Kathy King is joined by registered dietitian and health counselor Teresa Pangan. With over thirty years experience, Ms. Pangan reviews what intermittent fasting is, where it comes from, and how it could work for your patients.
Host: Barnett Mennen, MD
Guest: Sarah Hallberg, MD
Carbohydrates are our main source of energy and provide important nutrients for good health. However, they are also the main culprit behind elevated blood sugar and are problematic for diabetic patients trying to control their blood sugar levels. Host Dr. Barry Mennen sits down with Dr. Sarah Hallberg to talk about carbohydrate restriction as a key to successful weight loss programs. She prescribes that adherence to a low-carb, high-fat diet is vital to patients for controlling their diabetes, with the possibility of being able to come off medications over time. Dr. Sarah Hallberg is the Medical Director at Virta Health and Founder of the Indiana University-Arnett Health Medical Weight Loss Program in Lafayette, Indiana.
Host: Brian P. McDonough, MD, FAAFP
There is nearly a 20% chance that each of us will suffer a concussion this year. More concerning yet, over 30% of those concussions will lead to a long-term, potentially permanent disability. Many studies have explored how the use of Omega-3 fatty acids may add some measure of resilience within the brain to withstand injury in those at significant risk. Host Dr. Brian McDonough chats with Dr. Michael Lewis, founder of the nonprofit Brain Health Education and Research Institute about how the utilization of Omega-3 fatty acids may facilitate the concussion healing process and relieve symptoms.
Host: Brian P. McDonough, MD, FAAFP
According to the United States Department of Agriculture, the average American consumes between 150 to 170 pounds of refined sugars every year. Excessive sugar consumption is linked to a long list of health problems, from obesity and cardiovascular disease to joint inflammation and ADHD, but most of us can’t seem to be able to stop eating sugar no matter how hard we try. Joining Dr. Brian McDonough to address the growing threat of sugar addiction is health educator and wellness expert Dr. David Magnano.
Host: Brian P. McDonough, MD, FAAFP
Every year, 1 in 6 Americans get sick from eating contaminated food. USDA Food Safety expert Sarah Lichtman joins host Dr. Brian McDonough to discuss ways to safely handle food, prevent food poisoning, and minimize risk of foodborne illnesses.
Host: Brian P. McDonough, MD, FAAFP
The Mediterranean Diet, rich in plant-based foods, is associated with a variety of health benefits, including a lower incidence of dementia. Extra-virgin olive oil, a specific ingredient used abundantly in this diet, is now speculated to help protect people against cognitive decline. Host Brian McDonough talks with Domenico Pratico, Professor in the Department of Pharmacology and Microbiology at the Center for Translational Medicine at the Louis Katz School of Medicine at Temple University, about how consumption of olive oil can preserve memory and cognitive ability and potentially reduce the risk of developing Alzheimer's Disease.
Host: Kathy King, RDN
Lyme disease is one of the most puzzling illnesses on the planet. Anyone who has suffered from its debilitating symptoms knows the frustrations of trying to find a cure. Joining host Kathy King is Dr. Bill Rawls, physician and author of the book Unlocking Lyme: Myths, Truths and Practical Solutions for Chronic Lyme Disease. Dr. Rawls, who overcame Lyme disease himself, gives a comprehensive, practical review of clinical approaches.
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Nutrition and nutrition science are important fields of study that focus on understanding the relationship between food, nutrients, and human health. Nutrition science is a multidisciplinary field that encompasses the study of food and nutrients, as well as their effects on the human body, and the role of nutrition in disease prevention and treatment. Some key areas of focus in nutrition and nutrition science include: Nutrient requirements: The study of the essential nutrients needed for optimal human health and the amounts required to maintain health and prevent nutrient deficiencies. Food composition: The study of the composition of foods and the nutrients they contain, as well as the effects of food processing and storage on nutrient content. Digestion and metabolism: The study of how nutrients are digested and absorbed by the body, and the role of enzymes, hormones, and other factors in nutrient metabolism.