Sound Bites A Nutrition Podcast
Health & Fitness:Nutrition
Reducing food waste at home has multiple benefits: you’ll stretch your food budget to save money, time, and potentially even boost your nutrition, all while supporting a healthy planet. A flexitarian eating style can help reduce food waste because you have more flexibility to eat and enjoy all types of foods and to use up leftover foods in a variety of creative ways.
This 3-part podcast series discusses the benefits of flexitarian eating and its intersection with promoting a healthier relationship with food and planetary health through sustainable zero waste cooking efforts.
Tune into this third episode in the Sound Bites® Podcast series to learn about:
· where food waste happens and how it impacts the environment
· how reducing food waste saves time and money
· how flexitarianism provides opportunities to reduce food waste
· strategies to reduce food waste at home
· food planning vs. meal planning
· flexitarian fridge clean-out meal ideas
· repurposing ingredients and recipes to reduce food waste
This series is sponsored by Danone North America and has been submitted to the Commission on Dietetic Registration for 3 hours of continuing professional education credits for RDNs, NDTRs and CDCESs.
Full shownotes and resources at: https://soundbitesrd.com/239
268: Nutrition Insights Inform How to Help People Improve Health – Kris Sollid
267: Headlines in Perspective: How to Better Translate Nutrition Research – Karen Collins
266: Injectable Weight Loss Medications: Can They Help Keep the Weight Off? – Dr. Jim Hill
265: Space Bites: Reflections of a NASA Food Scientist – Vickie Kloeris
264: Key Ingredients for Success: How to Develop, Write, Test & Modify Recipes – Raeanne Sarazen
263: The “Smart” Mediterranean Diet: Protect Your Mind & Boost Your Mood – Serena Ball & Deanna Segrave-Daly
262: Mind Your Gut: Manage IBS with Food, Mood & Lifestyle – Dr. Megan Riehl and Kate Scarlata
261: Ultra Processed Foods & Dietary Guidance: Where is the Research to Date? – Dr. Joanne Slavin
260: Plant Based Diets: New Research on Benefits & Ideas for Simple Swaps – Dr. Wendy Bazilian
259: Nutrition Claims & Culinary Versatility: Quaker Oats from Mill to Table – Steven Dominguez & Danielle Dalheim
258: How Agricultural Practices Influence Nutrition: Quaker Oats from Field to Mill – Dr. Di Wu & Dr. Kristin Stewart
257: A Look at Gen Z: Their Relationship with Food and the Dietitian of Tomorrow – Jaime Schwartz Cohen & Michele Murray
256: Weight-Inclusive Fertility Care: What Does the Research Show? – Rachelle Mallik
255: Avoid the Hype: Employ Critical Thinking About Food & Farming – Michelle Miller aka Farm Babe
254: The Truth About the Mediterranean Diet: Debunking Common Misconceptions – Pam Fullenweider
253: Intermittent Fasting & Time Restricted Eating: Research and Applications – Dr. Krista Varady
252: Living with T1D for Over 65 Years: A Personal Story – Jeanine Crouse
251: Mental Health, Brain Health & Diabetes: What Does Omega-3 Research Really Show? – Dr. Kaitlin Roke & Elana Natker
250: Preventing Undernutrition & Improving Global Ag – Dr. Adegbola Adesogan
249: Food Allergies, Tests & Elimination Diets – Sara Glanz
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