Full shownotes, transcript, and resources here: https://soundbitesrd.com/320

When we talk about nutrition, health, and wellness, we often assume that everyone has the same opportunities, abilities, and experiences. But for the more than one billion people worldwide living with a disability, the reality can be very different. Misconceptions, stigma, inaccessible environments, and communication barriers can all impact health outcomes and the ability to access nutrition care.

In this podcast episode, we're discussing empathetic nutrition counseling for the disability community. We explore some common myths about disability and mental illness, share practical disability etiquette tips, and discuss the role of adaptive cooking, adaptive fitness, and health literacy in supporting healthier lives.

Tune in to this episode to learn about:

• · empathetic nutrition counseling
• · understanding how disabilities impact health
• · myths about disabilities and mental health
• · barriers to physical activity
• · adaptive fitness and sports
• · adaptive cooking tools and techniques
• · the role of convenience foods
• · disability etiquette and awareness
• · how to be an ally to the disability community
• · resources for health professionals and the public

This episode awards 1.0 CPEU in accordance with the Commission on Dietetic Registration's CPEU Prior Approval Program.

Full shownotes, transcript, and resources here: https://soundbitesrd.com/319

Disclosure: This episode is sponsored by WK Kellogg Co. and offers 1.25 Free continuing education credits for RDNs. See more details below.

Fiber isn't exactly the most glamorous topic in nutrition but it may be one of the most important. Most Americans aren't getting nearly enough, and that shortfall could be affecting far more than digestive health. The good news? Closing the fiber gap may be easier than you think.

This episode explores the role of dietary fiber in supporting overall health, examining key fiber types, their food sources, and the science supporting their unique health benefits. The discussion also delves into why the fiber gap persists and practical strategies to help close the gap using everyday foods within realistic eating patterns.

Tune in to this episode to learn about:

• · the importance of dietary fiber and current intake statistics
• · the concept of fiber stacking and practical meal ideas
• · industry trends in reducing sugar and enhancing nutrient density
• · the role of cereals in closing the fiber gap and improving diet quality
• · understanding different types of fiber and their health benefits
• · the impact of food trends and consumer preferences on product development
• · strategies for incorporating more fiber-rich foods into daily routines
• · the concept of carrier foods and building healthy eating patterns

This episode awards 1.25 CPEU in accordance with the Commission on Dietetic Registration's CPEU Prior Approval Program.

Full shownotes, transcript, and resources here: https://soundbitesrd.com/318

Knowing what to eat is one thing. Finding the time, skills and ingredients to make it happen is another. In this episode, we explore how culinary nutrition turns healthy intentions into practical, delicious meals with time-saving shortcuts, versatile pantry and freezer staples, and simple cooking techniques. You'll also discover how teaching kitchens, medically tailored meals and grocery programs are helping make nutritious food more accessible in homes and communities.

Tune in to this episode to learn about:

• Simple shortcuts that save time without sacrificing nutrition, including frozen vegetables, rotisserie chicken, canned seafood, and pre-cooked grains
• Easy ways to use canned and frozen seafood
• Pantry and freezer staples that make breakfast, lunch, dinner, and snacks easier, including cereal, overnight oats, frozen waffles, and pancakes
• What teaching kitchens are and how they combine cooking education, community, food skills, and nutrition education
• What medically tailored meals and groceries are, and how they are designed for people with specific health or food access needs