Welcome to Nutrition Science Bites with your host, Professor Clare Collins! Clare's expertise in nutrition research and science communication makes her the perf...
Do you need a Healthy Microbiome in Pregnancy? with Dr Nina Meloncelli
In this episode of Nutrition Science Bites I talk with Dr Nina Meloncelli about her innovative research on gut health during pregnancy, particularly gestational diabetes. Our discussion covers how she first got interested in the gut microbiome during pregnancy, the design and implementation of the Healthy Gut Diet study, and importance of co-designing dietary interventions with women. The conversation highlights the important dietary changes the women were able and implications of these findings for all pregnant women. This emphasizes the role of nutrition and medical nutrition therapy from the dietitians via telehealth in supporting women during pregnancy. Hosted on Acast. See acast.com/privacy for more information.
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Why are women, kids and teens commonly iron deficient? with Associate Professor Amanda Patterson
I chat with Associate Professor Amanda Patterson about the complexities of iron deficiency and anemia, particularly in women. Amanda explains the differences between iron deficiency and anemia, the causes of iron deficiency, and the types of iron found in food. The conversation also covers symptoms, diagnosis, and the consequences of untreated iron deficiency, especially in children. We discuss the importance of dietary strategies and supplements for treatment and maintaining iron levels, while also sharing personal insights and a family recipe. Hosted on Acast. See acast.com/privacy for more information.
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36:23
Wholegrains? Should you eat or avoid them? with Professor Eleanor Beck
In this episode of Nutrition Science Bites, I talk with Professor Eleanor Beck about the importance of whole grains and their health benefits. Prof Beck explains the difference between whole grains, refined grains, and challenges of getting information about them from food labels. We talk about practical tips for selecting various types of wholegrain products, including ancient and lesser-known varieties and how to include more in your daily eating patterns. The conversation also covers wholegrains and risk of chronic diseases such as diabetes and heart disease. Hosted on Acast. See acast.com/privacy for more information.
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34:04
What if hospital patients could get 'room service' instead of hospital food? with Sally McCray
Who could have guessed that 'hospital food' could be so interesting! In this episode of Nutrition Science Bites, I talk with Sally McCray, a dietitian leading an innovative food service program at the Mater Hospital Group, Queensland. We discuss implementation of a patient-centered 'room service' model in hospitals, its operational challenges, and the positive impact on patient satisfaction, nutrition outcomes, food waste and cost. Sally shares research findings that demonstrate the importance of food as a critical component of patient care. In this conversation, we discuss the complexities of hospital nutrition, focusing on the importance of patient-centered care, the role of data analytics in nutritional assessment, and the impact of innovative food service models on patient satisfaction and health outcomes. We share some personal stories and a Mater recipe from Luke Mangan.Find Sally's Mater Zucchini and Basil soup by Luke Mangan HEREFollow Sally McCray on LinkedIn and Instagram @sally.mccray1Follow Luke Mangan on LinkedIn and Instagram @lukemanganFollow the Mater on LinkedIn and Instagram @materqld The podcast is on the NMNT site here https://nomoneynotime.com.au/ebooks-meal-plans-more/nutrition-science-bites-with-prof-clare-collins-and-guest-sally-mccray Hosted on Acast. See acast.com/privacy for more information.
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Food, nutrition, your microbiome and health with Dr Heidi Staudacher
In this episode of Nutrition Science Bites Prof Clare Collins discusses the microbiome and its role in digestion and overall health with guest D. Heidi Staudacher. Heidi explains the importance of short-chain fatty acids produced by gut bacteria, dietary fiber and the impact of dietary choices on gut health for microbiome diversity. The conversation also covers the impact of medications, particularly antibiotics, on gut health as well as irritable bowel syndrome (IBS) and its relationship with the microbiome. We discuss the intricacies of the Low FODMAP diet and particularly in individuals with IBS and the three phases of the Low FODMAP diet and its effects on the microbiome. The conversation also explores the Mediterranean diet's potential benefits for mental health and its feasibility for people IBS. Research findings indicate that dietary interventions can lead to improvements in both gut and mental health, emphasizing the need for further studies in this area.Check out Heidi's favourite Spag Bol recipe at No Money No Time https://nomoneynotime.com.au/healthy-easy-recipes/15-minute-vegan-lentil-bolognese Hosted on Acast. See acast.com/privacy for more information.
About Nutrition Science Bites with Prof Clare Collins
Welcome to Nutrition Science Bites with your host, Professor Clare Collins! Clare's expertise in nutrition research and science communication makes her the perfect dietitian to translate cutting-edge nutrition science, into what to eat and drink (and the foods to put in your supermarket trolley). The driver behind the website, No Money No Time, and writer for The Conversation, Clare's practical and informed advice rises above noisy nutrition myths to bring common sense to the important question - What’s for dinner? Hosted on Acast. See acast.com/privacy for more information.
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