Reexamining Nutrition Podcast: Talking Points Worksheet Part 2
Podcast Part Two:
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. Jodi is also the author of a book on how to eat during cancer treatment called Tell Me What To Eat Before, During and After Cancer Treatment. She has also been the leader of a weight management group at her gym. Part Two of her interview, contained in this podcast, covers the topics of nutrition density, fiber, portion control, the hidden sources of salt & sugar in our diets, and the awareness of our own emotional eating habits.
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.
The Talking Points
-The Real Story about Prepared and Processed Diet Foods: You know the ones….they’re “lean” and they’re “cuisine”, and they’re mostly found in the frozen section. Did you ever ask yourself what makes them “diet” foods? What makes them taste so good? How about why you should steer away from these “meal replacements”? What hidden surprises does “fat-free” indicate? (03:32)
-Seeing The “Whole” Picture: Have you considered the true meaning of “whole foods”? Once you do, it becomes pretty simple to identify them, revealing what you should really be eating. (07:03)
-A Baseline on Salt: Do you know the recommended maximum amount of salt you should be consuming per day? Aside from the number, do you know what that amount of salt looks like? Where does your diet fall on the salt spectrum? Have you considered the hidden sources of salt in your diet? (07:55)
-Nutrition Density: What is the relation between calories and contents? In other words, what are the best ways to consume your daily calorie allowance? (11:24)
-Not All Sugars Are Created Equal: There are healthy sources of sugar. What are some examples? How can you identify a food or food product with added sugar vs intrinsic or natural sugar? What is the recommended daily allowance of sugar, and where do you fall on the sugar consumption spectrum? Have you considered how you might be consuming hidden sugars each day? (12:06)
-Fiber—The Unsung Hero: We aren’t getting enough fiber as Americans. Can you think of a simple and delicious way to increase your fiber intake? Hint: Taste the rainbow. Another hint: Keep it whole. And yet another: Brown is the new white. (15:22)
-Portion Control: Beware of “supersizing” at home. Do you know precisely how much cereal you consume each morning compared with the recommended serving amount? How about when you eat chips straight from the family-sized bag? What’s the most effective way to police your portion amounts? (21:24)
-Emotional Eating: Often we eat when we’re not even hungry. What are some of the reasons this is so? What can a personal food diary reveal? What is a quick and simple litmus test to find out if you’re truly hungry at a particular moment? If you’re hungry between meals, what types of nutrient-dense foods are surprisingly satisfying? (26:32)