Untitled Notes

Dr. Leah Cub and Dr. Chris Carol introduce themselves and their backgrounds in nutrition.
Discuss the aim of the session: answering commonly asked questions from their experiences.

Undergrad in Business, later pursued a career in exercise science and physiology.
Degree focus on exercise physiology: studied how the body reacts to stress.
15 years in biological stress responses, particularly in athletes.
Interest in nutrition sparked by the complexity and integration into health and chronic conditions.
Expresses a desire for deeper understanding of nutrition—a fascination with what is not yet understood.

Undergrad in biology and dietetics at Concordia, Moorhead.
Completed clinical residency at the Mayo Clinic and became a clinical dietitian.
Worked with high-acuity patients in inpatient settings.
Obtained a Master's in nutrition science focusing on nutrition education.
Taught at a traditional Chinese medicine school with a Western nutrition perspective.
Doctorate research focused on physical exams for vitamin and mineral deficiencies.
Currently teaching at Bethel University.

No specific grocery stores recommended, but lean towards natural foods.
Preference for whole foods: meats, nuts, vegetables, fruits.
Importance of seeking real, minimally processed foods over highly processed options.
Example of peanut butter: ground peanuts versus jars with multiple ingredients.
Promotes careful examination of food labels: density and ingredient complexity.
Discusses the issue with processed foods and what they contain versus real food alternatives.

Ingredients listed by weight: heavier ingredients = more quantity in the product.
FDA regulations on common terms (e.g., organic, gluten-free) for consumer guidance.
Recent label updates, especially the addition of added sugars, making nutritional information clearer.

Supplements not regulated by the FDA for content/purity but third-party testing exists.
Need to identify deficiencies before considering supplementation.
Example: fat malabsorption situations require careful management of fat-soluble vitamins.

Focus on individual nutrient needs in clinical settings versus a more generalized approach in sports.
Discussion on protein and creatine supplements—initial needs to be identified first before use.
Importance of establishing three fundamentals: consistent training, diet, and lifestyle before considering supplements.

Inflammation: not inherently bad; it's a normal bodily response to stress or injury.
Chronic inflammation linked to conditions like heart disease and diabetes.

High sugar and processed foods contribute significantly to chronic inflammation.
Discussion on antioxidants to combat oxidative stress from metabolic processes.
Omega-6s versus omega-3s: typical Western diet shifts ratios toward inflammatory effects.

Phytochemicals in plants can drastically reduce overall inflammation and promote health.
Concerns regarding iron absorption from plant sources vs. meat options.
Need for thoughtful planning in plant-based diets to ensure nutrient adequacy.

Increased interest in plant-based diets in the athletic community but with caution regarding protein completeness.
Importance of examining marketing claims about plant-based substitutes—some may be heavily processed.

Variable responses to diets like ketogenic and intermittent fasting; not one-size-fits-all.
Potential benefits of these diets for some individuals, but they must be carefully evaluated.

Risk of misinformation from social media; individual physiological responses are crucial for success.
Need for clear definitions and understanding of what constitutes these diets.
Extreme dietary strategies can be risky; discussion of the need for professional oversight for individual situations.

Emphasize on individuality in nutritional care and recognizing shifting needs throughout different life stages.
Acknowledge the breadth of considerations when approaching diet to promote health and well-being.