Full shownotes, transcript, and resources here: https://soundbitesrd.com/311

We hear a lot of bold claims about food and eating behavior: certain foods are "addictive," ultraprocessed foods are driving obesity, and eating something sweet only makes you crave more sweets. We're also told we can retrain our taste buds for things like salt and sugar, but is that really true? With the rise of GLP-1 medications and growing conversations around "food noise," it's becoming clear that appetite, cravings, and weight regulation are far more complex than many people realize. So what's really driving our eating behaviors? How much is shaped by biology versus our environment or psychology? And what factors influence hunger, fullness, food preferences, and ultimately—how much we eat?

Tune in to this Sound Bites® Podcast episode with Dr. Rick Mattes to learn about:

• the concept of palatability and hyperpalatability
• the truth about "addictive" foods
• the role of appetite in GLP-1 medication effects
• the importance and generality of hedonic shifts
• various aspects of appetite regulation
• sensory science, taste function, texture and food form
• food noise vs. food cue reactivity
• brand new research on protein and satiety

Full shownotes, transcript, and resources here: https://soundbitesrd.com/310

Convenience without Compromise: What Really Matters When Choosing Frozen & Processed Foods?

Are convenience foods a problem, or could they actually be part of the solution? When it comes to frozen meals and processed foods… are we asking the wrong questions? Let's take a look at how frozen and convenience foods can fit into a balanced, plant-forward way of eating – without compromising on nutrition. Because healthy eating doesn't happen in a perfect world – it happens on busy weeknights, with tight schedules, and in real-life routines.

Tune in to this Sound Bites® Podcast episode with Food & Nutrition Expert Maya Feller to learn about:

• Common perceptions and misperceptions about frozen foods
• The moral hierarchy around food
• What to consider when choosing frozen and convenience foods
• What to look for in meals compared to other types of products
• How frozen foods can help people get more plants in their diet
• How to limit fat, saturated fat, sodium and sugar content in your frozen food choices
• How to increase fiber, protein and other nutrients in your frozen food choices
• resources for health professionals and the public

This episode is NOT sponsored. Maya Feller is a paid consultant to Amy's Kitchen.

Full shownotes, transcript, and resources here: https://soundbitesrd.com/309

Access to dietitian services is evolving, and so is the way we think about nutrition care. In this episode, we're diving into how and why more people can (and should) work with a registered dietitian, especially when the focus goes beyond food advice to meaningful behavior change. We'll unpack what's shifting in the RD landscape, from referrals to insurance coverage, and what that means for both the public and nutrition professionals. If you've ever wondered how to actually access dietitian services, make the most of your benefits, or why this field is often misunderstood and underutilized, this conversation will connect the dots and offer practical, real-world insights.

Tune in to this episode to learn about:

• how and why the field of dietetics is undervalued and underutilized
• how the dietitian services landscape has changed over the past few years
• that many insurance companies are covering preventive nutrition services
• how to increase referrals to dietitian services
• what makes the dietitian "coach" approach different from the "expert" approach
• how to get beyond the meal plan requests and really make a difference
• how dietitians can get support to start their own practice
• pros/cons to telehealth
• challenges and opportunities facing the field of dietetics
• how personal stories can inspire more people to become dietitians
• resources for health professionals and the public