Fit2BTide S09.E06: National Nutrition Month

[00:00:00] Speaker A: Wvuafm, tuscaloosa. Happy Sunday, y'. All. You are listening to Fit to be tied with Sheena and Nika on 90.7 the Capstone and Nika, when this episode airs, it is officially March. [00:00:21] Speaker B: March Madness. [00:00:24] Speaker A: Truly. Okay. So you know that obviously March Madness is a thing personally for you in, you know, life as mom and then also life as a faculty member on campus. Do you think it. It lives up to its name in your life? March Madness. [00:00:38] Speaker B: Yeah. So you have the. The halfway point of the semester. So you have students that are trying to decide if they want to withdraw the class, want to stay. But then, you know, when I used to advise that peak advising time, because that's when registration for classes. [00:00:57] Speaker A: Yeah. [00:00:58] Speaker B: And then we kind of throw spring break in there, so you have all this momentum, and then you come back and you're kind of like, for everyone, I think students and faculty and staff, we're just like, [00:01:14] Speaker A: yeah, it's weird, you know, the. Where we have our spring break, you know, specifically here at ua. And I think that, you know, there's some. Some consistency across the state of Alabama. It's really interesting, the timing of it, because, you know, clearly on the front end of it, it's like, man, like, this is perfectly timed. You know, I needed this. But then there's still a lot of life that needs to be lived right. And accomplished after spring break to really land the plane on this semester. [00:01:43] Speaker B: There's a lot of material that still has to be tall, and we got to keep that. We got to keep that. That excitement going, and it's hard for everybody. Yeah. Like you said, you've had a taste of some rest. I know. [00:01:55] Speaker A: It's the craziest thing now I'm trying to remember for you. Do you. You know, with spring break, do y' all typically travel or do anything? Do you use it for some spring cleaning? What is your spring break style? [00:02:10] Speaker B: Historically, it's been to try to catch up. Yeah. You know, in all areas. The house, you know, running some errands, but then also trying to get some stuff graded and plan ahead. And what about you? [00:02:26] Speaker A: You know, it can be a hodgepodge of things. Sometimes we'll break up the week if there, you know, if opportunities arise to do a little bit of travel. Sometimes I like to do that on the front end of spring break, and then I can use the back end of the break to clean house, get my life right. Because I hate when you go on a trip and then you feel like you need a vacation from your vacation. [00:02:48] Speaker B: I Hate that. [00:02:49] Speaker A: That's probably. That's the one thing that will really internally set me on edge. Like, maybe people external to me, well, pr, kids and husband know that it irritates me, but, you know, just internally I'm like, dying inside. [00:03:00] Speaker B: I'm like, no, yeah, yeah, yeah, you gotta have some downtime to gear back up for the semester resuming. [00:03:09] Speaker A: Yeah, absolutely. I know. And you know, also too, with spring and with March. March is really such a hodgepodge in terms of temperatures because it's still fair game for a blizzard. But it also could be warm weather, which, you know, warrants people going to the beach for spring break. So I just never know what to do in March especially. It comes to putting up certain types of wardrobe items. You know what I mean? And you're kind of like flipping that closet of like, okay, do I still keep the winter stuff out? [00:03:38] Speaker B: And you have to be. You have to get your storm hat back on as well as, you know, we have tornado warnings and stuff sometimes in March, so you have to be weather aware. So we have all the seasons. I know. In the month of March. I really do feel like we do that. [00:03:56] Speaker A: Okay. So you had truly given me like, new perspective on March. March Madness. Because it really is March Madness. It is. [00:04:03] Speaker B: Everything about March is mad. [00:04:06] Speaker A: It really is. [00:04:07] Speaker B: Mad Hatter. We're all mad here. [00:04:09] Speaker A: Yes. Which, speaking of that, so recently my 5 year old, you know, as I'm, you know, getting them to peruse, you know, what, what they can watch, my 5 year old has really been into the live action Alice in Wonderland. So, like the Johnny Depp, who's the Mad Hatter, and like Helena Bonham Carter who is like Queen of Hearts, you know, it's a Tim Burton movie. It's. It's weird. [00:04:36] Speaker B: It's dark. [00:04:37] Speaker A: It's so dark. My husband is so weirded out and I'm like, baby, can we watch the cartoon? He's like, no, I want to see this one. And I'm like, this is why you have nightmares, sir. [00:04:47] Speaker B: Yeah, yeah. This is why adults have nightmares. I love me some Tim Burton, but he's a flavor that not everybody enjoys. [00:04:54] Speaker A: Yeah. So I don't know, you know, I'm just like watching Johnny Depp as, as the Mad Hatter, which, you know, he always brings an element of just kookiness, for lack of better words. But anyways, y', all, we've got. Thankfully, we've got to go on a break. You know, we've been talking about marches, you know, March Madness, all of the things. But March is also a very good time of the year. That's going to be my teaser because we've got some great guests today on our topic. But, y', all, we gotta take a quick break. You're gonna grab a beverage, get hydrated, run to the restroom, do what you gotta do. You are listening to Fit to be Tied with Sheena and Nika on 90.7, the capst. Wvuafm tuscaloosa. [00:05:48] Speaker B: Welcome back, listeners. You are listening to Fit to be tied with Sheena and NAECA on 90.7, the capstone. [00:05:53] Speaker A: That's right. And if you are just now joining us, in our opening segment, we were talking about the fact that it is March, you know, a little March Madness. However you want to interpret that, we had our own take on it as people that work in higher education and also as moms. But you know what? The thing that we also like about March is that. Na. Did you know that March is National Nutrition Month? [00:06:17] Speaker B: I actually did know that, but, you know, I. I kind of geek out about that. Yes. [00:06:22] Speaker A: And that's why you are my people. And so that is what we were talking about today, you guys. So, you know, anytime we have guests, we brag about how they are stellar and the best of the best. And today is no exception. Today for National Nutrition Month, we actually have 2 nutrit have Ms. Isabel Johnston, who is a graduate student in nutrition, and Ms. Emma Proctor, who is a senior undergraduate student in nutrition. And so we thought it would be great to hear from them today. You know, ask them why did they choose the capstone? Why do they choose nutrition? What is end game for them when it comes to career? And so in this first segment, you guys, you know, we're always trying to get to know a little bit more about our guests. So, Isabel and Emma, thank you guys so much for joining us today. [00:07:09] Speaker C: Yeah, thank you so much for having us. [00:07:10] Speaker A: Yeah, absolutely. So we'll let y'. All, you guys take turns with sharing more about yourself. So, Emma, can you tell us a little bit about your hometown and why the interest in nutrition and what made you choose ua? [00:07:24] Speaker D: Yeah. [00:07:24] Speaker C: So I'm from a town right outside of Memphis, Tennessee. I chose ua. I grew up an Alabama fan. My family's an Alabama fan. Both my parents went to the University of Memphis, so there's a little rivalry with UT Knoxville. My family hates UT Knoxville, and those feelings were kind of heightened when I came to Alabama, so it kind of just all worked out. I remember when my dad was in school, they played each other in football in Memphis And Tennessee and Memphis beat them, and they stormed the field, and they took down the golden, and then they threw it in the Mississippi River. So that's. [00:07:58] Speaker A: That's hashtag poor memory right there. Yeah. [00:08:03] Speaker C: But I have an interest in running. I run a lot. That's my main outlet for my hobbies. I like going to the gym. I love all things outdoors. I love hiking, traveling when I can, that kind of thing. And then I also love making new recipes, which I find it really fun. There was actually one I made last night, and it's super easy. I don't know why I haven't tried it before, but you just take a block of feta cheese, cherry tomatoes, olive oil, the Italian seasoning, all the seasonings that you want, you put it in the oven for, like, 20, 25 minutes, 400 degrees, and then you pair it with pasta, and you have, like, a nice little pasta dish. [00:08:36] Speaker A: Okay. So, you know, there's not too many people that I've known that have, like, done that. Like, I've seen some different takes on that on social media. So did it actually make a good, decent sauce? [00:08:45] Speaker B: It did. [00:08:46] Speaker A: Okay. [00:08:47] Speaker C: Really did. I did buy. It was called, like, a creamy feta, so it wasn't, like, a crumbly type feta. [00:08:51] Speaker A: Okay. [00:08:52] Speaker C: Once it cooked, it was really good. And then I added little, like, cayenne pepper to it because I love spice. And it was. It was really good. [00:08:58] Speaker A: Okay. [00:08:59] Speaker C: It paired nicely. [00:09:00] Speaker A: Okay. Very well. Now I'm hungry. So there you go. And then Isab Isabel, tell us a little bit about you. Yes. [00:09:07] Speaker D: Well, I'm originally from Grand Rapids, Michigan, so I'm a northern baby, but I've lived in Georgia for almost 10 years now. So I'm from Cumming, Georgia. It's north of Atlanta. And I came to Alabama just because I was interested in kind of the medical field, but not necessarily nursing or. I was actually pre dentistry before I switched my major to nutrition. Um, but I really liked nutrition because of the program here, the coordinated program where we can do our internship hours with our master's degree in our undergrad. And I love the football aspect of Alabama Greek life and just how beautiful the campus was. And it's only three and a half hours from my house, so not too far from home. But I was okay with traveling a little bit and not being super close to my parents. But, yeah, that's why I chose alone Alabama. [00:09:58] Speaker B: So I know you. You like cooking, and you wanted to do something medical field, but what keeps your attention and just kind of has nutrition just kind of you know, steals your heart. What is it about nutrition that you just are like, this is. This is what I'm supposed to do in life. [00:10:17] Speaker C: Yeah. So I want to go into the healthcare field after I graduate and specifically preventative health. And I feel like nutrition is just one of those preventative tools in health care that is super underrated. People don't usually think about that. There's a lot of chronic conditions that are lifestyle related. And knowing that, and knowing that I want to be on the preventative side of health care rather than just the treatment side of health care. I thought that nutrition was a great foundation to have to go that route. [00:10:46] Speaker A: Yeah. And Emma, you know, I know that your major is nutrition, but tell us, what are your next steps after graduating in May, as far as the graduate, what programs you're looking into and the actual type of clinician you want to be? [00:11:01] Speaker C: Yeah. So right now I am looking for research jobs, specifically nutrition research, if I can, or clinical research. And then after I work for a year or two, I'm applying to get a master's in the science of anesthesia. And so then I would be an anesthesiologist assistant for a couple years. And then hopefully long term, I'm hoping to go the more preventative route and kind of do preventative health. [00:11:23] Speaker A: Yeah. No, I love that you share that, just because I know, Isabel, we're about to jump to you and we're about to jump to you and you know, Isabel, you are going in the trajectory of becoming a registered dietitian. So I think that's actually probably one of the really great things about having the two of y' all on the show today is that you're both within the nutrition field academically. But as far as what endgame looks like for the two of you, I think it's different but similar at the same time where you're both using nutrition as that foundation. [00:11:59] Speaker D: Yes. Yes. So I graduate in May, and then I'll be sitting for my RD exam, which I'm really excited for. But the one thing that I love about nutrition, especially going the registered dietitian route, is that it's very patient centered. Everything that we do is about the patient and the well being of the patient and what that. What they can do in meeting them, where they're at. And that's the one thing I love about dietetics in general. [00:12:22] Speaker A: But, yeah, no, I, I don't know, Nika, if you were to go back in time and think about like a career that you would want to do because, you know, how sometimes it's like, okay, I. You feel like, okay, I love what I'm doing right now, but if I could go back in time and I could get some time back to pursue another academic degree, are there things that you would be interested in doing? [00:12:46] Speaker B: Well, you know, my minor was in nutrition, and I kind of wanted to flip it, but they were like, well, you're really going to be behind, like, really, really behind because you gotta, you know, do all these other things. I said, no, I don't. I don't have any money to continue to be here for six, seven years. So. [00:13:05] Speaker A: Right. [00:13:05] Speaker B: I was like, we'll just stay the course. But I've always found I'm preventive as well. And I just. The building blocks of our health is what we eat. And I just. I'm like you. I just feel like there's not enough emphasis put on it still. And it's just, to me, very interesting. You know, everything comes together. Sleep, exercise, diet. But what's the one thing that we all do every day? You would say sleep, but not everybody sleeps very well, but everybody eats. Right. And so I just find it fascinating, the science behind it and how we can, you know, food can heal or it can kill, Right? [00:13:52] Speaker A: Absolutely. And I think I mentioned this on the front end of this segment. You know, March is National Nutrition Month, and it's a really great way to highlight a lot of really great nutrition recommendations, kind of put it at the forefront of people's minds. Just in the same way that last month, Nika, we talked about February being American Heart Month and kind of putting cardiovascular disease on the forefront of people's minds. So same thing there. And then also educating people about the different nutrition resources that are out. Out there. I know we're about to have to take a break, but on the other side of the break, we're going to be talking about college students and their nutrition. And we definitely want Isabel and Emma to weigh in on that. But you guys, we are going to take a quick break. You are listening to fit to be tied with Sheena and NA on 90.7, the capstone. Wvuafm Tuscaloosa. [00:14:55] Speaker B: Welcome back, listeners. You are listening to Fit to be tied with Sheena Amica on 90.7, the Capstone. And today we are talking about March being National Nutrition Month. And we are joined by two phenomenal guests. We have Isabel Johnston, who is a graduate student in nutrition here at the university, along with Emma Proctor, who is a senior undergraduate student in nutrition at ua. [00:15:18] Speaker A: That's right. And both Emma And Isabel shared earlier on, you know, why they chose nutrition. They also shared that the two of them have different paths that they are going to be taking with that nutrition education. So it's been really great to have that conversation today. And I'm gonna flip things a little bit and get us to talk a little bit through some roundtable discussion. Guys, why do we feel like eating healthy feels so complicated for college students these days? [00:15:49] Speaker D: What. [00:15:49] Speaker A: What's Yalls take on that, especially as college students now, you know, Isabel, I know you are technically a graduate student, but you know what I mean. [00:15:57] Speaker D: Yes. So I definitely think that time is probably a big consideration to why people think that it's so complicated to eat healthy, especially as a college student. I know on our campus especially, you can eat at your sorority house, we have two different dining halls. We have the student center. But I think a lot of people think that healthy eating is based on what you cook at home. And a lot of people don't have time to cook at home or they don't have the. The utensils or they don't have the things to cook at home. So I think time is definitely a big reason. [00:16:29] Speaker C: Yeah, I would agree. I think college students are put under a lot of pressure. They have a lot going on between classes and jobs and internships and everything. And then also a lot of them are on a budget. They can't afford all of that stuff. [00:16:40] Speaker D: Stuff. [00:16:41] Speaker C: I think another factor would be there's a lot of conflicting information out there now. Like, one day carbs are good for you, and the next they're bad for you. So that can kind of confuse a lot of college students. But I think it's really important to just take the time, slow down and realize, like, healthy eating isn't supposed to be perfect. It's not supposed to be a perfect type thing. [00:16:59] Speaker A: So, yeah, I, you know, I. Nika, I don't know if you get this sense, but I think that sometimes too, especially with our society, the way that people eat and eating styles, they see it as part of their identity in the same way as they see it as like a fashion sense for them. So, you know, whenever people are starting a new workout regimen or the way that they eat, it's kind of part of their identity. It's like, oh, I'm known as being vegetarian or vegan, or I'm known as that CrossFit person. Like, you know, it's held to such an esteem internally for individuals. I think that that is really interesting. So then when everybody, when. Whenever somebody is Thinking about the concept of wanting to eat healthy, they're using that comparison trap of it has to be this picturesque version of healthy eating versus just going back to the basics where, hey, maybe that plate of food that you're actually making is technically very healthy for you. It's got the nutrients that you need, but she ain't a pretty plate. You know, it's not this avocado. [00:18:03] Speaker B: It's not. [00:18:04] Speaker D: Yeah. [00:18:04] Speaker A: It's not this avocado toast or this, you know, salad and a Mason jar jar. [00:18:09] Speaker D: Yeah. [00:18:09] Speaker B: I feel like people can't find a good middle ground. It's either they got. They. They label it as I'm being virtuous today, or they label as I'm being shameful. And it's like it can land in the middle. [00:18:23] Speaker C: All about balance. [00:18:24] Speaker B: Yeah. [00:18:25] Speaker A: Yeah, absolutely. And, you know, I think that even if we're, you know, talking to somebody about, you know, making a sandwich, you know, something as basic as that, it's like, is that healthy? And it's like, it really is. You know, I think that oftentimes, you know, we see these different eating trends on social media or wherever we may be getting our information, and it's telling people what to eat, but it's not telling them the why. So then it makes it more difficult for people to make independent decisions about food or to be able to discern independently at the grocery store if something is, quote, unquote, good for their body or not. [00:19:02] Speaker B: Right, exactly. They don't know the science behind it. [00:19:04] Speaker A: Yeah, I know. It's so crazy. And so, you know, we talk about, quote, unquote, healthy eating. What do we think are some of the misconceptions about the term or concept healthy eating? [00:19:14] Speaker D: I was gonna say that a big misconception that I hear a lot, especially among college students, would probably be that healthy eating needs to be or is expensive where necessary. It's not necessarily expensive. It is expensive to buy food at this point in time, but it's not expensive to choose things that are. That are good for your body or fuel your body. Because we have canned vegetables, canned fruit, frozen vegetables, frozen fruit, and we have deli meat, we have bread. And I don't nes. I think that that's a huge misconception, especially on campus. [00:19:47] Speaker C: Yeah, I would agree. Another one I hear is a lot of people think that it has to be restrictive, so they're going to think, oh, I got to take an entire food group out just to be healthy. When, like, what I said earlier, it's not supposed to be perfect. It's not supposed to be restrictive. It's supposed to be balanced. And you're not supposed to restrict anything. [00:20:04] Speaker B: Yeah, yeah, yeah, yeah. Or that it's bland. [00:20:08] Speaker A: Yes. [00:20:09] Speaker B: That it's boring and no fun. Yeah. It's all the foods that you didn't like as a child. Okay, guess what? That's everything you're gonna need to eat. And that's not necessarily the truth. [00:20:20] Speaker A: Yeah. Or that it, like, healthy means it has to be low calorie. There. I have a core memory, a nutrition class, and I can't remember if it was a Nutrition 101 course or something else, but the instructor at the time, they put a picture of celery on the screen and they said, okay, is this healthy? Why or why not? And it was a really interesting conversation because, you know, you had half the room that was like, well, yes, you know, there is like fiber and water content to this. You know, it's low calorie. And then somebody else on the other side of the room was like, well, I don't necessarily think it's quote unquote healthy because what macronutrient is it going to provide? Is it going to give me energy to fuel my brain to do xyz? So I was like, what a perfect example of how healthy is going to be is going to mean different things to different people at different times and priorities. [00:21:18] Speaker C: Right? [00:21:18] Speaker A: Yeah. [00:21:19] Speaker C: So there's not a mold for healthy eating. I mean, it's all about fueling yourself in a sustainable way and that looks different for everybody. There's not one way to do it. [00:21:27] Speaker B: Yeah, yeah. [00:21:27] Speaker D: I was going to say day to day, even too. Like, some days you may be way more hungry than other days and you just have to respect that and respect your body. And that's. That is what you do to eat healthy, is that you respect your body and what you want to eat. And I was also going to say, connecting back to what Sheena said, that I think the education from your parents as well kind of is what makes misconceptions happen as well, because they cook for you and they provide the food, but they don't tell you why it's good for you or why you should eat it or why you need to do this or that. And I feel like that also ties into social. Social media as well, because I feel like a lot of people don't get that education from their parents. So they go to social media or they go online and kind of do their own research, which can be kind of difficult. [00:22:10] Speaker C: Social media can be very good or Very bad. [00:22:13] Speaker B: Yeah, yeah, yeah. [00:22:15] Speaker A: Well, you know, Isabelle, bringing up what you mentioned, you know, just as far as parents, Nika, thinking about the way that you grew up and just, you know, messages about food, you know, I don't know. Were there a lot of food conversations at home for you? [00:22:32] Speaker B: Not really. But I will say I grew up in north Alabama. It's rural, and both of my grandfathers always had a garden. And so my mom, I've said it many, many times before, she's a fabulous cook. But I grew up with every vegetable that you could grow in Alabama on the table, you know, and I. I liked it, you know, and I never thought any different of it. My children are totally different. Sure. So I'm still making a lot of the things that I grew up eating, and they're like, we're not doing that. And I will say they love a llama bean, but, you know, I grew up with eating the black eyed peas and the corn on the cob and all the stuff, you know, the tomatoes and everything we grew in the garden, the onions and. And they're like, no. So I don't know where I went wrong, where my mom went. Right. I try to really mimic her style, but my kids are not as open and adventurous to the vegetables. Yeah. As I was. What about you? [00:23:41] Speaker A: We're just in a different time, you know, And I think. I think for me, probably one of the, like, wild card factors for me is that the cuisine that we had at home was different from what I was exposed to at school. Because, you know, in Asian cultures, you know, you have white rice at breakfast, lunch and dinner, and that's not necessarily what you're getting in the lunchroom at school. And one of the things that I have typically told parents whenever I worked with pediatric populations is that it just takes multiple exposure to some of the same foods before someone may even feel adventurous enough to try it. So, you know, I'll tell parents, I'm like, hey, you may think that it's not helpful to, you know, put those green beans on your child's plate and they're not going to be eating them. But if they recognize those green beans and then they see them in the lunchroom at school, there's a greater chance that they could try them, because I doubt they're gonna wanna try green beans for the first time in the lunchroom if that's like the first time that they're seeing them and kind of getting that exposure. So, you know, just thinking about that. But I think definitely in our house, I grew up in a clean plate club kind of situation where there was that expectation of cleaning your plate. And then it's hard to be that intuitive eater when you're trying to honor your hunger and fullness cues. Because, you know, our parents had that good intention of. They want to make sure that we're full or whatever else. But I think sometimes it's hard for parents to gauge what are appropriate portion sizes for a child versus an adult. So I always think that that's interesting, too. [00:25:18] Speaker B: Yeah, Parenthood really humbled me, you know, because, I mean, I remember sitting in my nutrition classes and being like, well, my kids will do this and I will do that. And then, you know, my kids came along and they're like, try again. But I do have to agree with you because I. About what you just said about offering it up. There's been many times that I've made stuff at home and they won't even, you know, it comes back and it's the only thing that's not touched. And then we'll go somewhere and they'll. They'll say something and I'm like, wait a minute, you've never touched that? And they'll say, oh, we tried it at school. I'm like, so I have to put my pride away and be like, so you would try the school's green beans, but not mine. But then I had to think, I'm just so thankful that you were adventurous and you tried them. [00:26:05] Speaker A: Oh, yeah. [00:26:06] Speaker B: Like, we're opening doors. So, yeah, I have to. I have to agree with what you say. It. It's happened, dude. In my own experience with my kids, [00:26:13] Speaker A: kids, you know, just that funnel food exposure. But, y', all, we've got it. We're going to keep this conversation up, but we've got to take a quick break. Y' all are listening to Fit to Be. T, Y'. [00:26:23] Speaker B: All. [00:26:23] Speaker A: You guys are listening to Fit to Be tied with Sheena and NA on 90.7 the capstone. Wvua fm tuscaloosa. [00:26:44] Speaker B: Welcome back, listeners. You are listening to Fit to Be Tied with Sheena and Nika on 90.7 the Capstone. [00:26:49] Speaker A: That's right. And this episode has been so fabulous. We have been talking about National Nutrition Month with Isabel Johnson, who is a graduate student nutrition, and Emma Proctor, who is a senior undergraduate student in nutrition. And, you know, earlier on, we were talking about some of the misconceptions related to the term or concept of health, healthy eating. You know, why do we think that healthy eating for college students can feel so complicated? And I Don't think we. We touched base on this a little bit, but I want to kind of talk about it a little bit more head on right now. What do we think social media's effect has been on people making food choices? You know, and I would say, Emma and Isabel, I feel like y' all have lived a life where social media has kind of always just been around. You know, Nika, for you and I, we could probably speak a little bit more to those stark differences, like pre social media and post social media, but [00:27:50] Speaker B: you had to read a magazine to see what the newest fad was. Yeah, that's how. That's how you got your information was like, you know, whatever, you know, teen magazine or, you know, just everybody got magazines in the mail. [00:28:06] Speaker A: Yes. That was. [00:28:07] Speaker B: That was our form of media. [00:28:08] Speaker A: Yes. Or, you know, standing in line at the checkout counter at the grocery store, and then, like, you'd see the magazines that were on display. It would be like the Women's World or Women's Day and, you know, what, the Reader's Digest and all that stuff. And then it would talk about some of those different eating styles. And, you know, Atkins was the thing for a while, and Mediterranean diet and everything else, but now it is a complete, completely different beast, y'. [00:28:35] Speaker B: All. Yeah. [00:28:36] Speaker A: So, you know, how do y'. [00:28:39] Speaker B: All. What is some of the, like, basic. You know, you got 30 seconds in an elevator to tell someone how to spot shady recommendations on social media. When it comes to eating, I would [00:28:54] Speaker C: say when they're being very vague, if someone is just like, you need more protein, eat more protein, and it's like, that's it. And then they're trying to, I guess, sponsor something, then it's probably they're just trying to get paid for that. But if they're going into detail about why you need the protein, how it breaks down in your body, how it helps your muscles to repair better, then I think they're being a little bit better with it. But you can also go onto their. Their profile, and you can see whether they're a registered dietitian or whether they're just someone getting their information from ChatGPT or something. [00:29:26] Speaker D: Yeah, I was definitely gonna say, like, I see a lot of tiktoks with, like, the. I don't even know what it's called but some type of drink, and they're like, this is how my waist went from this to this. [00:29:35] Speaker C: Oh, yeah. [00:29:36] Speaker D: And I just think a lot of it where it's like, you need this in order to be healthy. This is what's going to make you lose that stubborn £20. I think anything that starts off like that, like you need this exact thing [00:29:47] Speaker B: is definitely like they're, they're the gatekeeper to the big secret that nobody knows. But if you follow them or buy their product, then they'll give you the secret. [00:29:55] Speaker D: And that's where I think a lot of things on social media kind of go crazy, is that, that people will really try to emphasize one specific thing, like more protein. Like they're really honing in on more protein or less carbs. I think if they're cutting out a food group as well, that's kind of a red flag. If they're like, I ate 200 grams of protein and nothing else besides protein is kind of like a red flag that you'll see on social media, like [00:30:18] Speaker C: how I went from this to this and how you can do the exact [00:30:21] Speaker D: same thing, the body checking, like if it's a picture of them at the beginning and it's like, like this is how I keep this physique, this is how I eat to look like this. I think that's really unrealistic. [00:30:31] Speaker C: Yeah, misinformation can definitely spread quickly, which just would then cause unrealistic standards. [00:30:37] Speaker A: So, yeah, yeah, very dangerous. And it's tough when the fitness and wellness and weight loss industry is a trillion dollar industry worldwide. You know, and Nika, you could, you probably have observed this from your vantage point as well. But I know that, you know, while social media has been around for a while, there was moment in time. You know, I wish I could pinpoint the year, but I feel like for quite some time, you know, a lot of clinicians, medical providers, registered dietitians, you know, were resistant to making the transition to reaching their target population on social media. It's like, no, no, no, I don't do that. I'm going to continue to put my information on my website or on my blog. People will find me for that credible information and then we realize, realize, oh, everyone is on social media and if we're truly going to want to reach our target population, our target patients, we're going to have to, we're going to have to go to them to make sure that we can be that credible entity that's on there. And so it's so crazy now thinking like, oh, there are all of these trained medical professionals that are on tick tock. Like for me to say that out loud now and that be very normal is so funny because if, you know, you were to have told me that a few years ago, be like, no. [00:32:01] Speaker B: Right. And I think you're. We're still battling that because people see social media influencers as being young and when you're old, it's like, get off of our space. Like, you get, get, you know, get. But let me tell you something. It's the older people that have the training and the years and the science to tell you the right thing. [00:32:23] Speaker A: Right. [00:32:24] Speaker B: You know, I do love when I see somebody say, like there's a 20 year old saying, you know, look at, I look at this, I have no wrinkles. And then you see somebody that's our age pop on and go, it's because you're 20. Yeah. And use that product on someone like me and. And then do the before and after. [00:32:45] Speaker A: Yeah. [00:32:45] Speaker B: And then I might buy it, you know, so it's like, who are you getting your information from? I like how you say, go to their bio and say, what are your credentials? What kind of, you know, work did you put in to understand the science behind it so that you can lead other people to a healthier path and not down the wrong path. [00:33:03] Speaker A: Yeah, absolutely. But yes, definitely look at those credentials. Because I feel like, you know, there's so many individuals that are on social media that do a good job of making their content very aesthetically pleasing. And, you know, these are folks that have that background in PR or marketing or graphic design, and then they just happen to have this casual interest in nutrition and it's like, oh, this is going to be the avenue that I kind of monetize my presence on social media. So. So I think that the things that Emma and Isabel, you have shared as far as what can be considered red flags is really helpful for our listeners. [00:33:40] Speaker B: Oh, yeah. [00:33:42] Speaker A: Now kind of making the shift since I know that, you know, our time with you guys on this episode is ending. I want to your brains just in terms of the wisdom that you would give either your younger self or a younger student when it comes to getting plugged in on campus, making friends, you know, Emma, you are a senior. Isabel, you are a graduate student. So knowing what you know now, what would you want to tell our, our freshmen and sophomores as they're still trying to find their place on campus? [00:34:16] Speaker C: Just do it, like, do the little things that you don't want to do. My mom told me when I was coming here, like, if someone asks you to go to Target, you don't really need anything from the store. You don't want to go. Just go, like spend that time with them. It's going to be 30 minutes to an Hour max. You'll get to know them better. You might make a lifelong friend there. You'll build relationships. [00:34:36] Speaker D: Just do it. [00:34:37] Speaker C: Do the little things that you might not want to do. And it helps a lot. It goes a long way. [00:34:41] Speaker B: I like that. [00:34:42] Speaker D: I definitely wrote the same thing on the paper as well. I said, say yes to everything. Say yes to everything. Say hi to people next to you. I wanted to share a quick little story about my sophomore year when I was in food service, which all of our nutrition peeps, you know. You know, food service. And I was saying hi to the people next to me, and they were my friends in my sorority, and there was two girls sitting right behind me. And I was like, I really wish I could make some new friends. And, like, just people that aren't so close in my circle. I want to meet new people. So I turn around to them, I say hi. And one of the people that I said hi to is actually now my roommate three years later, and she's one of my best friends. So just saying hi to all the people around you and just being super nice to everybody because you never know, you might make a new friend. And I said to try new things as well. So, like, you miss 100% of the shots you don't take. So applying for that exact position on campus that you're wanting to do, even if you don't think you're going to get it, you could get it. And then you're involved in a new club or applying for a membership for a club, and then you meet new people through that as well. [00:35:45] Speaker C: And then I think the university does a good job with, like, get on board day. Like, you can just walk around, see all of what they have to offer, offer all the clubs. There's a club for everything. Like I said earlier, I'm really into running. That's my biggest outlet for my hobby. And there's a run club. I mean, I got involved with the run club, and it was great. I made a lot of friends in that club. So just getting involved and walking around and doing everything that the university has to offer, too. [00:36:06] Speaker D: I would also say really emphasizing, like, your hobbies, like, really connecting in those niches. I love to golf. There's not many girls that like to golf. I also love to do yoga. So meeting people that have the same [00:36:18] Speaker A: niches, you as well, I like that, you know, And I think you guys bring up a really good point of, like, there's something for everyone and you don't have to be involved in every single thing. But if you can plug yourself into the things that align with your passions, your morals, and your similar interests. Nika, do you feel like that? [00:36:36] Speaker B: Yeah. Oh, yeah. Yeah. You'll find your people, but you have to be willing to go. You know, it's. I like how you say your mom's like, just say yes. Just. Just go. Just do it. You never know. You may meet the love of your life in Target at the checkout. Hey, never your roommate in class or the person that offers you an internship. You just don't know. [00:37:03] Speaker A: You never know. [00:37:04] Speaker B: Yeah, I love that. I love that. [00:37:05] Speaker C: I know. [00:37:06] Speaker A: Well, you guys, we have got to take another quick break. Hopefully Isabelle and Emma are open to staying with us in our closing segment. Ladies. But you guys, we're going to take that quick break. You are listening to Fit to be tied with Sheena and Nika on 90.7, the capstone. Wvuafm tuscaloosa. [00:37:36] Speaker B: Happy Sunday, y'. [00:37:37] Speaker A: All. [00:37:37] Speaker B: You are listening to Fit Through Tide with Sheena and Nika on 90.7, the Capstone. [00:37:41] Speaker A: That's right. And today we have been talking about National Nutrition Month with Isabel Johnston, graduate student in nutrition, and Emma Proctor, who is a senior undergraduate student in nutrition. And we've had. We've had a pretty good time this afternoon. [00:37:54] Speaker B: I think I've enjoyed it. [00:37:56] Speaker A: Yes. You know, kind of picking everybody's brain about the concept of eating healthy, social media, all the good things. But now this is the time in the show where we kind of go rogue and we ask our guests a random question. You know, sometimes guests are lucky, and it's just a continued conversation of things we were talking about before. But, y', all, my random question is, and Nika knows that this is one of our standard random questions that we ask our guests. So what celebrity would you want to play you in a movie or a TV show about your life? So if you had to pick a celebrity, who would it be? And it doesn't necessarily have to be your somewhat doppelganger. It could just be somebody that you really like that you would like to play you. I know you're both looking at each other like, oh, my gosh, what do I say? [00:38:52] Speaker C: Okay, good celebrity. [00:38:53] Speaker D: I was gonna say while I think about this, Sheena, do you have somebody? [00:38:57] Speaker A: Uno, reverse. So Nika and I, we have answered this a few times before. Nika, I feel like Reese Witherspoon has been. Has been an answer for you. I have felt like, you know, you know, there's not too many Filipino actor, actors, actresses out there, so at times, I Have said Mindy Kaling, who played Kelly on the Office. And, you know, just. We both have that quirky humor. So I feel like I might. I might choose her or maybe some up and coming person that just. I don't know about yet, you know? But yeah. So how about you ladies? [00:39:39] Speaker D: Okay, I had to pull this one up. So someone told me a long, long, long time ago, this was forever ago, that I. I resembled an actor in Dolphin Tale. I don't know if y' all have ever seen Dolphin Tail. It's this little girl and she has freckles. [00:39:52] Speaker A: Oh, wow. [00:39:53] Speaker D: Her name is Hazel Haskett. Okay, so I guess her. [00:39:56] Speaker A: Okay, okay. [00:39:58] Speaker D: Just because she resembles me. [00:39:59] Speaker A: Okay. [00:39:59] Speaker D: Is. [00:40:00] Speaker A: Now. Is that like an older photo of Hazel As. Like, do we know what she looks like as. As an adult now? [00:40:06] Speaker D: Let me see if I can look it up. Who do you think I would say maybe Courtney Cox? [00:40:14] Speaker C: I don't think we resemble each other at all. But I love Friends and I love Monica and Friends. She's very type A and I feel. [00:40:21] Speaker B: Yeah. [00:40:21] Speaker C: Can be like that sometimes. [00:40:22] Speaker A: Yeah, yeah. No, I totally see that now. I will say, Emma, you know, looking at you, I. You're kind of giving Jessica Beal to me. [00:40:31] Speaker C: Really? [00:40:31] Speaker B: Yeah, yeah, yeah, I can see it. [00:40:33] Speaker A: Yeah, Yeah, I could see some Jessica Beal. Emma, I've gotta. I've gotta think of somebody good for you. Yeah, I could totally see that. Yes. [00:40:41] Speaker D: A little. [00:40:42] Speaker A: The freckles. [00:40:43] Speaker C: Let me see. [00:40:43] Speaker A: But there's somebody else. I will think of it. It. And I mean, you know, it may have to be something that I share. Like in a future episode, I'll be like. The name came to me now. But now, also, just in our last few moments together, if there were to be a movie about your life, would you want it to be like a rom com? Like a comedy, a dramedy. You know, obviously, nobody wants their. Their. The movie of their life. Like a psychological thriller. [00:41:13] Speaker B: Right. We don't want Tim Burton. [00:41:15] Speaker C: No. [00:41:15] Speaker A: No, we don't want Tim Burton. No. [00:41:17] Speaker B: No. [00:41:17] Speaker D: I would say probably like a. Like a drama movie. Like the Ups and the downs. [00:41:22] Speaker A: Yeah. [00:41:23] Speaker C: I don't know. [00:41:23] Speaker D: Like the Trials and tribulation. [00:41:24] Speaker B: Yeah. Like a feel good. [00:41:26] Speaker A: Yeah. Like a feel good drama. [00:41:28] Speaker D: Yes. [00:41:29] Speaker B: Yeah. [00:41:29] Speaker A: Okay. [00:41:30] Speaker B: Yeah. [00:41:30] Speaker A: Okay. [00:41:31] Speaker C: Like a good comedy. [00:41:33] Speaker A: Yes. Okay. [00:41:34] Speaker B: Okay. Yeah. It depends on the day for me. [00:41:37] Speaker A: No, I totally get. [00:41:38] Speaker D: How about you? [00:41:39] Speaker A: I think the same. Yeah, it would probably like. It would be a dramedy. [00:41:44] Speaker B: Yeah, I like that. Yeah. [00:41:46] Speaker D: So that. [00:41:46] Speaker B: That's. It would have to have comedy in it, though, because I just love. I just love laughter. But yeah, it had. It would have to have some seriousness in it. Yeah, yeah. [00:41:57] Speaker A: Because we can't laugh all the time. [00:41:58] Speaker B: No, it's not. Yeah. [00:42:00] Speaker A: No, because it makes me think of, you know, the old movie like Mrs. Doubtfire. Like, you know, with Sally Field and Robin Williams. Like, you know, she's like, we can't be silly all the time. Like, I need to have some serious moments with you. [00:42:13] Speaker B: Exactly. [00:42:14] Speaker A: You know. [00:42:14] Speaker B: Yeah. But struck a good balance. [00:42:16] Speaker A: Yeah. But with that said, y', all, we will stop our rambling. Isabel, Emma, thank you guys so much for being on the show with us today. [00:42:23] Speaker C: Thank you for having us. [00:42:24] Speaker D: Yes, thank you. [00:42:24] Speaker A: Absolutely. Well, you guys, happy National Nutrition Month to our listeners. You guys have been listening to Fit to Be Tied with Sheena and N 90.37, the capstone. Wvuafm Tuscaloosa.