dietitians

In this episode, Courtney discusses the recent workshop topic from the Clinician Crew - how to use Google Workspace to run your entire private practice. Learn how to make the most out of your Google Workspace subscription and even run all aspects of your private practice using the apps included in Google Workspace.

*Nothing mentioned in this podcast is meant to be legal advice.

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Looking to draw in more clients and extend your worldwide network with minimal marketing? 

Todays guest, Lindsey, a clinical dietitian with a passion for patient care in Calgary. She's a dog enthusiast, outdoor explorer, and the driving force behind the Dietitian Directory, your go-to source for RDs in North America. 

Whether it's sports nutrition, pregnancy, heart health, or more, Lindsey's vision is to connect people with the perfect dietitian. 

Visit www.dietitiandirectory.com and enjoy 12 months of free access by using promo code '2023Free' 

 If you are an RD, RD2B or nutrition coach interested in learning more about how you can start and grow your nutrition business, we’d like to invite you to join us in our Facebook group where you can receive additional resources and trainings to help you on your journey. Click the link to join: https://thepracticerevolution.co/groupo

Additional information:
If you are tired of trying to figure out this game of business, marketing, and sales, all on your own, and  you are ready to just implement what's already proven to work, rather than reinventing the wheel, schedule a COMPLIMENTARY game plan call with us by heading over to the link below right now and there you will find over $7,000 worth of trainings, resources, and coaching available only for our followers of this show.
https://thepracticerevolution.co/gameplanp

Stay up to date with The Practice Revolution for upcoming events by following us on Instagram @thepracticerevolution
https://www.instagram.com/thepracticerevolution/

Tuesday 7th Febuary 2023              

Dietetics Digest           

Diverse ingredients with Dr Megan Rossi RD

Dr Megan Rossi, highlights the importance of diverse ingredients, in collaboration with PepsiCo Health & Nutrition Science. To find out more on PepsiCo’s product innovation and renovation work through the health and nutrition sciences team: www.pepsico.co.uk

Twitter / Instagram

If you enjoyed the podcast, please can you support us by: 

• Write a review on Apple Podcasts.
• Follow us on social media ( Twitter / Instagram ) 
• Please share this podcast with a friend!

Thank you for your support!

This is the safefood Food Safety for SMEs podcast series presented by James McIntosh, chief toxicologist with safefood, which looks at the factors that shape the food industry on the island of Ireland. In this episode, we look at the topic of food intolerances, how they differ from food allergies as well as how they affect many people in Ireland today.  We are joined by dietician and nutritionist, Sarah Keogh. For almost 20 years, Sarah has run 'Eat Well', a food and nutrition consultancy for the food industry and the public. Sarah also works closely with the Coeliac Society of Ireland. 

Do you know the most important part of your practice?

In this week's episode, I will be joined by Jerry Durham. Through The Client Experience Company, Jerry helps healthcare practices and businesses to create greater patient and business success by leveraging and understanding the patient’s entire life cycle within their practice. He helps you attract patients who arrive, pay, stay, and do your marketing for you so you have fewer headaches and spend more time doing the things you love....all with no new marketing.

In this episode, we talked about why your front desk is important? The 3 roles of your front desk. What is the impact your front desk has on your metrics? Identifying your metrics for success. How do you know your business is healthy?

Additional information:

If you are an RD, RD2B or nutrition coach interested in learning more about how you can start and grow your nutrition business, we’d like to invite you to join us in our FREE Facebook group “Business Growth Secrets for Dietitians and Nutrition Coaches" where you can receive additional resources and trainings to help you on your journey. Click the link to join: https://urlgeni.us/facebook/healthcarebusinessuniversity

If you are tired of trying to figure out this game of business, marketing, and sales, all on your own, and  you are ready to just implement what's already proven to work, rather than reinventing the wheel, schedule a COMPLIMENTARY game plan call with us by heading over to the link below right now and there you will find over $7,000 worth of trainings, resources, and coaching available only for our followers of this show.
https://thepracticerevolution.co/gameplanp

Stay up to date with The Practice Revolution for upcoming events by following us on Instagram @thepracticerevolution
https://www.instagram.com/thepracticerevolution/

As the founder of MNT Associates and an experienced long-term care dietitian, Esther Gutman hires, trains, and provides dietitians to long-term care facilities. 

Dietary is often disregarded as glorified catering when, in fact, it is one of the most prominent facets of a facility. 

It is the one area of service that every resident and every family member can understand and look forward to. For this reason, Esther always tries to bring excellent standards to the kitchen. 

In order to fully comprehend the reality of what staff must deal with, dietitians should spend time in the kitchen. This will allow them to make informed orders that staff will be able to carry out. 

Esther states that personality and attitude are 75% of a dietitian's success and they should seek to be team players and establish rapport with staff, especially CNAs.

Obtaining weights may be one of the biggest problems that dietitians face. Rather than dealing with it on their own, they should hold team meetings around weights so everyone can understand the complex issue. 

LEARN MORE ABOUT ESTHER AND MEDICAL NUTRITION THERAPY ASSOCIATES!  

• LinkedIn 
• Website 

RELATED EPISODES

• Ep. 49: Better Care Coordination; Real Patient Choice
• Ep. 17: Staffing, Retention and Vendor Relations with 3rd Generation Operator; Mark Kaszirer
• EP. 2: Recruitment and Staffing in Long Term Care with Alvin Kahn

This is the safefood Nutrition podcast presented by Dr Aileen McGloin, safefood’s Director of Marketing and Communications, which looks at key issues like obesity, weight stigma, sustainability and health in the media. In this episode, we talk to Dr Mimi Tatlow-Golden, Senior Lecturer in Developmental Psychology and Childhood, at The Open University (UK) and Mr. Chris Macey, Head of Advocacy at the Irish Heart Foundation.  We look at the marketing of unhealthy food to children, with emphasis on digital media. We’ll examine the evidence on the extent, and impact, of marketing of unhealthy food to children, as well as how it’s currently being tackled in the UK and Republic of Ireland.

This is the safefood Nutrition podcast presented by Dr Aileen McGloin, safefood’s Director of Marketing and Communications, which looks at key issues like obesity, weight stigma, sustainability and health in the media. In this episode, we talk to Professor Donal O'Shea, consultant endocrinologist based in St. Vincent’s University Hospital and St. Columcille’s Hospital and  Professor Corinna Hawkes O’Reilly, Director for the Centre of Food Policy at City, University of London. We look at the link between COVID-19 and Obesity, and discuss the evidence that obesity increases the risk of poorer health outcomes from COVID-19. We look at what this means for patients living with obesity and question whether obesity has risen on the political agenda as a result. 

This is the safefood Nutrition podcast presented by Dr Aileen McGloin, safefood’s Director of Marketing and Communications, which looks at key issues like obesity, weight stigma, sustainability and health in the media. In this episode, we talk to Ursula O’Dwyer, Health Promotion policy advisor at the Department of Health and Dr Marian O’Reilly, Chief Specialist in Nutrition at safefood, about the new healthy eating guidelines for 1-4 years in Ireland. 

In this episode we dive deep into myths behind diets and cookie cutter diet plans 

we also discuss the importance of doing the right thing by your body and not following the trends. 

Find out what really works to help you shed pounds 

This is the safefood Nutrition podcast presented by Dr Aileen McGloin, safefood’s Director of Marketing and Communications, which looks at key issues like obesity, weight stigma, sustainability and health in the media. In this episode we talk to Dr Grace O’Malley, who leads the obesity research and care group in the University of Medicine and Health Sciences; patient advocate Susie Birney from European Coalition for People Living with Obesity; and media trainer and former BBC journalist Sarah Travers. During the episode Sarah refers Fat is a Feminist Issue by Susie Orbach and Susie refers to the video Ytisebo and obesity – what’s the difference? 

This is the safefood Nutrition podcast presented by Dr Aileen McGloin, safefood’s Director of Marketing and Communications, which looks at key issues like obesity, weight stigma, sustainability and health in the media. In this episode we talk to Kitty Holland, social affairs correspondent for The Irish Times, and Dr Megan Blake, senior lecturer at University of Sheffield, about food poverty. In this episode, Megan refers to the Twitter profiles Milly - @Milly_caspaces, Jack Monroe - @Bootstrapcook and Ewan Gurr - @EwanGurr. Kitty refers to the Ken Loach film, I David Blake.

Monday 8th June
Dietetics Digest
Eating Disorders, Diet Culture & Trauma feat. Jessica Crawley

In this episode, we have Jessica Crawley. Jessica is a Highly Specialist Eating disorders dietitian. In this episode:

• Why Jessica decided to become a specialist in eating disorder recovery.
• Shares and reflects on her experiences along the way.
• Shares some different aspects of ways that we can care and support others.

Resources Mentioned:

• The Enlightened Gardener by Sydney Banks 
• Missing Link, The: Reflections on Philosophy and Spirit by Sydney Banks 
• The Inside-Out Revolution by Michael Neill
• The Little Book of Big Change by Amy Johnson 
• Recovery from Within by Rebecca Perkins and Beatrice Arscott
• The Mindful Dietitian Podcast by Fiona Sutherland
• Intuitive Eating: A Revolutionary Program That Works by Evelyn Tribole 

If you enjoyed the podcast, please can you support us by: 

• Write a review on Apple Podcasts.
• Follow us on social media ( Twitter / Instagram ) 
• Please share this podcast with a friend!

This podcast is supported by an unrestricted eduction grant from Nutricia.

Thank you for your support!

Farmer's Markets https://mfm.com.au/ 

Get in touch

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equiries@oncorenutrition.com

When it comes to dieting everyone is always looking for a quick fix.

Effectiveness of diets long term 

Interesting study https://www.bmj.com/content/bmj/369/bmj.m696.full.pdf

• It looked at “Comparison of dietary macronutrient patterns of 14 popular named dietary programmes for weight and cardiovascular risk factor reduction in adults: systematic review and network meta-analysis of randomised trials”
• Randomised trials that enrolled adults (≥18 years) who were overweight (body mass index 25-29) or obese (≥30) to a popular named diet or an alternative diet.
• Outcome measures included change in body weight, low density lipoprotein (LDL) cholesterol, high density lipoprotein (HDL) cholesterol, BP (systolic blood pressure & diastolic blood pressure), and CRP at 6 and 12 month follow-up.
• 121 trials made the cut (21,942 patients) - huge study
• Dietary intervention group assessed based on macro breakdown were:
  • Low carb (e.g. Atkins, south beach, zone)
  • Moderate marcos (e.g. Biggest Loser, DASH, Jenny Craig, Mediterranean, Portfolio, Slimming World, Volumetrics, Weight Watchers)
  • Low fat (Ornish, Rosemary Conley)
• Control group
  • Control diets included: maintain usual dietary habits, dietary advice (eg, received brochures, dietary materials including dietary guidelines, or consultation with a professional dietitian by email or telephone), and low fat diet (≤30% fat with or without advice about lowering calories). 
• Results:
  • Positive weight loss improvements at the 12 month follow-up diminished.
  • Improvements in cardiovascular risk factors largely disappeared except for Mediterranean diet for LDL reduction
  • Differences between diets are, however, generally trivial to small, implying that people can choose the diet they prefer from among many of the available diets to adhere to what works best for them.
• Bottomline: no matter if you like low carb, high carb, low fat, etc… diet’s are not effective in reducing weight and keeping it off.

Other large scale reviews confirm that diets simply don’t work 

Grade A evidence - NHMRC Clinical Practice Guidelines For The Management Of Overweight And Obesity In Adults, Adolescents And Children In Australia

• Weight loss following lifestyle intervention is maximal at 6–12 months. Regardless of the degree of initial weight loss, most weight is regained within a 2-year period and by 5 years the majority of people are at their pre-intervention body weight.
• Our suggestion: The intervention should never stop! 

Grade A evidence

• Modest weight loss improved CVD, T2DM risk factors and grade B evidence for sleep apnoea, joint issues, graed C for musculoskeletal problems, GI and urinary, self esteem, depression and QOL 
• For adults who are overweight or obese, strongly recommend lifestyle change—including reduced energy intake, increased physical activity and measures to support behavioural change.
• 6 For adults who achieve initial weight loss, strongly recommend the adoption of specific strategies, appropriate to their individual situation, to minimise weight regain
• NHMRC Guidelines  file:///C:/Users/Loz/Downloads/n57-obesity-guidelines-%20(1).pdf 

Also Scientific research that ideal BMI for longevity is 25-30kg/m2

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4855514/

https://www.bbmt.org/article/S1083-8791(05)01413-8/abstract

Why don’t diets work? 

A combination of physiology and psychology

For the physiology behind why it doesn't work Listen to Episode 18 

Interesting paper here https://www.ncbi.nlm.nih.gov/pubmed/23911805?dopt=Abstract

Dieting cycle

Biology: (listen back to ep18)

• Short term: 
  • Anyone who is below their set point (too thin for them) will experience many physiological symptoms, similar to that of starvation. 
  • What is important to know is that it doesn't matter what weight you start at, but rather what is normal for you.
  • Experience feeling of extreme hunger, metabolism suppressed so your body burns less energy, muscles use less energy during PA, feel cold, lethargic and obsessive over food - normal sx’s of your brain saying ‘alarm bells, food is needed’
  • Biological pressure to restore body weight gets stronger as weight loss increases.  https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5764193/pdf/nihms904015.pdf
  • 
     
• Long term:
  • Some people will be heavier than when they started and others will develop disordered eating patterns

Psychological impact of dieting/weight stigma 

• Disordered eating patterns -greater emotional eating, uncontrolled eating, and loss-of-control eating
• Body image and self esteem concerns
• Psychological stress 
• Relationship breakdown
• Increased anxiety and depression

Summary 

• Weight is not tied to health and health looks different to everyone
• Lifestyle habits predict health better than weight alone
• If a ‘diet’ has a start and an end point - it’s unlikely to work. 
• There are some factors we don’t think of when it comes to health, e.g poverty, loneliness, hormones, low levels of physical activity.
• So much energy is wasted on trying to change weight, when we should focus on making other health improvements, e.g. exercise goal - start somewhere e.g. walking and progress, improved relationships with friends and loved ones, cook more 
• https://www.jabfm.org/content/25/1/9.full
• Willpower as a finite resource

What you can actually do

• Reduce decision fatigue
• Do it for YOU - explore your deep reasons why. We do this quite a lot with our clients. It may present as ‘the wedding’ or ‘reunion’ or to ‘feel better in my jeans’ or ‘fit into that dress’ but why is that actually important to you? Will it impact your self efficacy? 
• Use positivity. Research demonstrates that the feeling of success is more likely to drive positive change than actually achieving your goal 
• Emotions create habits 
• Micro goals - e.g change ‘exercise more’ to 2 squats per day, change ‘eat more veg’ to eat 1 carrot every 2 days. Can do more if you want, but you don’t have to. Beyond that is extra credit!
• Anchor your desired activities to things you already do, e.g. brushing teeth or showering. 

Common cancer nutrition myths

Sugar feeds cancer

More info here 

Juicing 

No evidence to support it’s use 

Can lead to deficiency in valuable nutrients, weight loss, protein energy malnutrition 

Antioxidant load can be potentially detrimental during radiotherapy and certain chemotherapy regimens. More information here. 

Alkaline diet

More info here

Organic 

• Studies on the foods themselves in terms of nutritional content, levels of chemicals and resistant bacteria
• Studies on the health of humans long term 
• When we look at organic vs non-organic there may be slightly higher concentrations of antioxidants in organic produce. This is only in general, as organic milk has been found to have lower mineral content, and varies depending on the source. 
• When we look at chemicals and pesticide residues, organic produce may reduce exposure to these but important to note that the levels of toxins in non-organic produce is generally well below safe limits
• When we look at health overall, in particular long term health of individuals that eat organic vs non organic produce, the benefits are far less clear. 
• No difference in cancer risk (studies of >600,000 women)
• Huge systematic reviews show no difference
• Some studies that report a difference need to be careful of other confounding factors. If we think about the profile of someone who may eat organic - they have chosen to and have the means to do so. In general,this often means they are more likely to be of a higher SES/income, better living environments, higher education level, health conscious therefore choose more fresh produce overall, get regular health check ups and screen for chronic diseases. It’s really difficult to attribute health benefits to the organic produce when there’s a whole bunch of other health-promoting behaviours, environmental and lifestyle factors contributing. 
• Bottom line: if you’ve got the means and it’s a priority for you - by all means! If you don’t - just keep aiming for your 5 serves of veggies and wash them well.

Soy

• Legume - soybeans or edamame - eaten whole or processed in numerous ways - fermented to produce tofu, tempeh, miso, natto. 
• Rich - rich in phytooestrogen ‘Isoflavens - which act like a weak oestrogen in the body. 
• Since many breast cancers need oestrogen to grow, it would stand to reason that soy could increase breast cancer risk. However, this isn’t the case in most studies.
• Most studies linking soy consumption to an increased risk of breast and other forms of cancer are 
• done in laboratory animals. But because humans metabolize soy differently than rodents, these findings might not apply to people.
• Most observational studies indicate that consumption of soy products may reduce the risk of hormonally driven cancers such as breast, prostate, or endometrial (lining of the uterus), and there is some evidence it may lower the risk of certain other cancers. This might be because the isoflavones can actually block the more potent natural oestrogens in the blood.
• Exposure early in life is beneficial and a change in soy intake in either direction, may be responsible for change in risk 
• Additionally, soy has been linked to a longer lifespan after breast cancer diagnosis.
• In a review of five long-term studies, women who ate soy after diagnosis were 21% less likely to have a recurrence of cancer and 15% less likely to die than women who avoided soy.

Dairy

• Dairy has been associated with reduced risk of colorectal cancer, but an increased risk of prostate cancer. Individualised advised, tailored to you, is key, 

Fasting

ESPEN Nutrition guidelines 

Anti-cancer diets 

There is no diet or food that has been proven to prevent or cure cancer

ESPEN Nutrition guidelines 

Other resources

https://www.wcrf-uk.org/uk/recipes/diet-cancer-myths-debunked

http://www.espen.info/wp/wordpress/wp-content/uploads/2016/11/ESPEN-cancer-guidelines-2016-final-published.pdf

Nil show notes. Contact us at enquiries@oncorenutrition.com with any questions, comments or requests.

40 meaningful things to do when stuck at home in a pandemic

1. Keep a routine

• Stick to a schedule. If you used to have a lunch break at 12:30, try to do the same. Factor in snack and tea breaks as well!
• And don’t forget to drink
• Position yourself somewhere that’s hard to get to the kitchen!

2. Check in with yourself. 

• There are so many reasons we eat beyond hunger and nutrients
• Why are you heading to the cupboard or fridge? Bored, procrastinating, stressed, emotions. Suss this out.
• Won't happen every time. But doing it sometimes might help reveal with honesty some patterns around your eating behaviours.

Strategies:

• Hunger fullness scale
• 10 minute challenge
• Put a wedge in
• During the meal - put your knife and fork down.
• Speed bump

3. Eat mindfully

• We can often find ourselves eating on autopilot, munching into a meal while our attention is on our screens,to-do lists, multi-tasking or wandering around the kitchen or house.
• Give yourself an opportunity to eat without distraction
• Serve your food for yourself how you would serve it to a special someone.
• Serve how much you want - rather than eating vita weats or crackers fresh out the packet, serve the 4, 10, however many you want on a plate! Prepare it.
• Sit down. Not at your desk. Grab a knife and fork or a drink.
• Switch off your devices, sit down uninterrupted.
• Give yourself the time and space to savour your eating experience and feel truly satisfied.
• Respect your food and yourself.

4. Just don’t buy it!

• If you struggle to stop at 1 or 2 tim tams and just end up feeling crap about it, don’t buy them!
• If you were trying to quit smoking would you have packets of cigarettes in the cupboard and fridge, in your desk drawer?
• Don’t dangle the carrot, it’s just cruel to yourself
• Nice vs kind
• Mindful eating starts well before you eat.
• Don’t shop hungry
• Review your goals - what you really want vs the quick high
• Check in at the shelves too!
• Research has shown that visual exposure to high calorie foods stimulates the striatum, a part of your brain that modulates impulse control, which may lead to increased cravings and overeating.
• Deprivation is not the answer. It is ineffective for long term weight loss and incredibly damaging to our relationship with food and our bodies.

5. Creative cooking!

• If you were fortunate enough to bulk purchase tinned tomatoes, now's your time to shine
• Home cooking vs take away = 20% fewer calories for the exact same meal
• Study of over 11000 ppl found that those who ate home cooked meals more than 5 x per week and better body comp (25% less likely to have excess body fat) and ate more veg and fruit.

6. Combat boredom

• Put a wedge in first: Walk to the letterbox, paint your nails, pat the dog, do 10 pushups...BEFORE you head to the kitchen.
• Consider why you’re bored on a larger scale.
• Online course, puzzle, book, create something (number paintings, ikea furniture), plants or home garden
• Our next episode we’ll be talking all about using your time to fuel your fire

40 meaningful things to do when stuck at home in a pandemic

This is the safefood Nutrition podcast series presented by Dr Aileen McGloin, safefood’s Director of Marketing and Communications, which shares research and knowledge on key issues like obesity, food poverty, social prescribing and community food initiatives on the Island of Ireland. In this episode, we chat to Margaret O'Neill from the Health Service Executive (HSE) and Tony Doherty of Social Prescribing Network Ireland, about the role of social prescribing in changing the current healthcare practices.