Reexamining Nutrition Podcast, Part 1: Talking Points Worksheet

In April 2015, Deborah Goldstein interviewed Jodi Weinstein about the nutrition basics that can help us all live healthier lives. Jodi has a Master’s Degree in Food & Nutrition from NYU, is a Registered Dietitian and a Certified Dietetic Nutritionist. She spent 10 years at Mt Sinai Medical Center in NYC working in the inpatient and outpatient cancer centers. She is the author of a book on how to eat during cancer treatment called Tell Me What To Eat Before, During and After Cancer Treatment. Jodi has also been the leader of a weight management group at her gym. The two-part podcast of the interview delves into the topics of disease prevention through diet, the dynamics of the new “Food Pyramid”, the story of fats, the truth about carbs, the gluten debate, and the real inside scoop on modern diet trends.

How to Adapt This Worksheet:

-Ponder the big picture questions, and jot down some notes. This exercise will help you zero in on how to adjust your diet and think proactively before making certain food choices.

-Use the time markers listed after the segment titles for quick reference audio searching on that specific subject matter.

Podcast One:

-Food marketers are brilliant at convincing us that what’s in our shopping cart is good for us, even when it’s junk food. Have you ever been convinced that you’ve made a healthy food choice simply because the product was marketed as organic? (00:47)

-Why is nutrition so important, even when we don’t already have a disease like cancer? A deep question to ask yourself: How many preventable diseases can you think of that a poor diet can play a role in? (03:28)

-The American approach to disease has been to treat the symptoms rather than prevent them. What are the disadvantages associated with taking a pill instead of establishing a proper diet and exercise regimen in the first place? (03:54)

-A Classroom Challenge: As we age, what are some of the nutrients/vitamins that we need to decrease our intake of? Which should we begin to increase? Can you think of specific reasons why?  (05:09)

-Get With The Times: The classic Food Pyramid has now become My Plate, which is seen as more user-friendly. How familiar are you with My Plate? Which food types does My Plate suggest that you increase your consumption of proportionally over the old model? Link to My Plate for the answers, and then compare the recommendations with your current diet. (06:44)

-Food For Thought: Fruit is particularly high in sugar. Should we eliminate fruit as a result? What do you think the recommended number of daily fruit and vegetable servings is today? (09:00)

-Did You Realize?: How do serving sizes differ for raw vegetables vs cooked? What about for whole fruit vs juice? (11:50)

-The Skinny On Fats: When it comes to fat, there’s the good and the bad. Can you name the corresponding fat types, and can you distinguish which foods fall into which category? What makes a “good fat” healthy for you? (13:04)

-Modern diet trends have people rethinking the role of carbohydrates. What is the real value of a low-carb/no-carb diet? What are the misconceptions? The right alternatives? What role does sugar play in the carb argument? (15:51)

-Rootin’ Against Gluten: What are the real facts about gluten intake and the relationship of a gluten-free diet to weight loss? What is sugar’s place in the gluten equation? (19:53)

Don’t forget to listen to the 2nd-half of Deborah’s interview with Jodi, and to refer to the corresponding Talking Points Worksheet.