Fit2BTide S08.E18: What is healthy eating?

[00:00:00] Speaker A: Getting a flu shot is one of the most important things you can do to stay healthy this year. Flu shots are available and free to University of Alabama students at sites across campus and at the UA Student Health center and Pharmacy. Check out our schedule at CCHS UA EDU flu shot. Call 205-348-6262 for a flu shot appointment at the Student Health center or walk [00:00:23] Speaker B: up Monday through Friday from 4 to 4:45pm WVUAFM, Tuscaloosa. [00:00:36] Speaker C: Happy Sunday, y'. [00:00:37] Speaker D: All. [00:00:37] Speaker C: You are listening to Fit to be tied with Sheen and Whitney on 90.7 the Capstone. And I feel so lame every time I do this at the beginning of a month, but I'm like, oh, it's March. [00:00:45] Speaker E: It is March. And I have my first bug bite to prove it. Cause as we came in, I was like, man, I think I got bit by a mosquito. Cause they are, like, alive and cracking. [00:00:53] Speaker C: Yes, they are. The weather recently has been weird. Okay. Cause, well, obviously, like, everything happening in Alabama. But then there was, like, snow blizzards in California. What? Yes, I saw a video. I think it was in Pasadena. There was this, like, family trying to figure out how to get their car out of the snow. It was weird. That's crazy. [00:01:15] Speaker E: See, I've kind of taken a back seat to anything national news. I'm just gonna say I'm purging, so if it's not local news, I don't know what's going on. [00:01:23] Speaker C: That's fair. That's fair. [00:01:24] Speaker E: Ignorance is bliss, right? [00:01:26] Speaker C: Yes. And, you know, I was thinking about. I was like, what are we gonna talk about in this first, you know, little, like, intro segment that we normally do? Cause, you know, we kind of go in weird motions. Yes. But on the drive over to the studio, I had this epiphany and I was like, I'm gonna talk to Whitney about this because we're the same age and I don't know if your high school has already coordinated this, but I remember that I had not bought tickets yet for my 20 year high school reunion. [00:01:52] Speaker E: See, here's. [00:01:54] Speaker C: It's happening in June, and I just. I have all the feelings and I don't know. And then I asked Terry a couple weeks ago if he wanted to go with me, and he said no. So for any of my. [00:02:04] Speaker E: Ooh, that would really throw everyone for a loop. [00:02:07] Speaker C: Yes, they would. [00:02:07] Speaker E: Yes, it would. [00:02:08] Speaker C: But. Okay, so what are your thoughts? [00:02:10] Speaker E: Well, here's the thing. I didn't go to my 10 year. And then I don't think we have, like, a 15 year. Yeah, but see, I'm not on Facebook. Yeah. And so everything. Now, I do have friends that would probably text me and be like, hey, are you going to go? You should probably do this. [00:02:22] Speaker C: I'd be like, you know, I don't know. [00:02:24] Speaker E: I would maybe go to 20 year. I think 20 year is kind of cool. I think 10 year is like that moment where you're. I mean, like, either, you know, you've made it big or you have it. I don't know. That's how I think about it. [00:02:33] Speaker C: Like a movie. [00:02:33] Speaker E: But like 20 year, we're all kind of at the same point where we're like. We're just getting through life at this point. [00:02:37] Speaker C: Yes. [00:02:38] Speaker E: You know what I mean? So I feel like 20 year. I would maybe go to that. [00:02:42] Speaker C: Okay. [00:02:43] Speaker E: I would maybe go to that. But I'm not on Facebook, so I'm not gonna know if it happens. [00:02:46] Speaker C: Well, see, and the thing is, like, social media kind of ruins it. Cause there's no surprise of what anybody's up to. Cause I can't have this whole. [00:02:53] Speaker E: I'm just kidding. [00:02:54] Speaker C: True. I can't have this Romy and Michelle high school reunion moment where, you know, I make something up that I'm doing. They're like, actually, no, I saw on Facebook that you're doing XYZ instead. [00:03:05] Speaker E: Yeah, I mean, it's. Right. Yes. I just. [00:03:09] Speaker C: I thought about that and, you know, you and I were both married to our older men. And my older man had his 25 year reunion. Maybe it was last year. I can't remember. He did not go to that. He didn't. He was his class president. Did not coordinate it. And other things. [00:03:29] Speaker E: I don't know. I don't know why talk about that. I mean, we're not really into all that kind of stuff. But I would go to 20. [00:03:33] Speaker D: Yeah. [00:03:34] Speaker E: So if you're listening and we went to high school together, send me a [00:03:37] Speaker C: text and I'm okay. If my husband doesn't, I'd love for him to go because I just want to be like, look at my fancy man. But then I don't want him standing there having to listen to me talk about lame things. High school. [00:03:51] Speaker E: I don't remember much really, about high school. I just don't. It's been so far away, like, long ago that I'm just. I remember more about college, I think. But sure, I'd go. Yeah. [00:04:01] Speaker C: Yeah. [00:04:01] Speaker E: I don't even know if I'd recognize people, to be honest. [00:04:04] Speaker C: No. I think just the whole, like, 20 years sounds really scary. And then you also hear about, like, different movie anniversaries that I don't consider to be old movies. And I'm trying to think of, like, some different ones. [00:04:17] Speaker E: I feel like American Pie is one of those. Like, of course, that was a little bit before our time, like, I think, but I feel like it's one of those classic movies that you watch when you're, like, in high school. Cause Jason loves that movie. That's, like, one of his favorite scenes. Yes. He's such a. Yeah, yeah. Anyway, I don't know about Terry, but Terry might keep it a little cleaner with the movies that he watches. I don't know. Anyway, what a great show. [00:04:43] Speaker C: Yes. Okay, so we're not talking about teenage raunchy comedies today, nor anything else related, high school, school lives, or whatnot, but we do have a great show for you today. [00:04:56] Speaker E: Yeah, we do. [00:04:57] Speaker C: March is always a big significance when it comes to our show programming. And I'm just gonna teach y' all for a second, because we've got to take a break, and then when we come back, we will introduce our guests, introduce our topic, all the Things But Y'. [00:05:12] Speaker E: All. [00:05:12] Speaker C: You're listening to Fit to Be Tied with Sheena and Whitney on 90.7 a capstone. [00:05:20] Speaker B: Wvuafm Tuscaloos. [00:05:30] Speaker E: Welcome back. You're listening to Fit to Be Tired with Sheena and Whitney, and I got Sheena cracking up, and it's great. I love it. It's really funny when you laugh. [00:05:38] Speaker C: Well, you know, and that makes me nervous because I've listened to us a couple of times through the podcast and live radio where I'm laughing and I'm like, ooh, that just does not sound the prettiest. But that's okay. [00:05:52] Speaker E: But at least you're not like me. I do like a Beavis and Butthead laugh where I literally go, have you ever noticed I do that? So anyway, just to put that out there, just keep everybody on their toes. [00:06:03] Speaker C: But, yes. Okay, so we got our giggles out. We'll probably be laughing some more. But we're talking about serious things, so. Serious thing coming up. So March is National Nutrition Month. So for me, as a dietitian, that's always kind of my bread and butter in terms of programming. All the things. I'm kind of off of this high of Body Appreciation Week, National Eating Disorders [00:06:23] Speaker E: Awareness Week, which is great, by the way. [00:06:25] Speaker C: Thank you. [00:06:26] Speaker E: I mean, you did a great job. I enjoyed teaching yoga to our small, little, small but mighty group at Gorgas Library. It's always fun to do yoga in Gorgas. [00:06:35] Speaker C: It was fabulous. No, the programming was good. We had a lot of different things going on. And one of the bigger events that we had, it was sponsored by university programs in the counseling center. And it was this self care event at the student center. We had over the course of four hours, over 300 students that stopped by and did the stations and all the things. So that's always fun. So I appreciated that. But now we're in nutrition month and so we wanted to make sure that we brought on a nutrition specific guest today. And you know, Whitney and I, if you've been listening to us this semester, you may have noticed it. Also in the fall, we've been doing a little less guests on the show. We've been very strategic with it. So when we are bringing guests, we're very intentional with it. And we also really like to have student guests with us. And so one of the things that I wanted to do today was bring on one of the nutrition students who is currently in rotation with me, Mr. Dalton Hall. Dalton, thank you for joining us today. [00:07:40] Speaker D: Thank you for having me. [00:07:41] Speaker C: Absolutely. Now, Dalton, you know what we always do for all of our guests? We kind of use this time frame to ask, who is Dalton? [00:07:49] Speaker E: Who is Dalton? [00:07:50] Speaker C: Yeah, like, where are you from? Why'd you pick nutrition? Like, let's just start with the basics that you want us to know. [00:07:55] Speaker D: Okay. So my name is Dalton Hull. Like Sheena said, I'm from Athens, Alabama. So it's about 30 minutes south of Tennessee, but also 30 minutes north of Huntsville. So it's about two and a half hours away from Tuscaloosa. My major is nutrition and I have a minor in psychology. [00:08:16] Speaker C: Cool. [00:08:17] Speaker D: Because I thought that was super interesting. But then my very first class in college, she told me, don't ever get a bachelor's in psychology because you'll never get a job. [00:08:26] Speaker E: Great. [00:08:27] Speaker C: You're like, awesome. What a pep talk. [00:08:32] Speaker D: Some of the things I like to do, I like to work out a lot. I like to go to the steam room. I go to the sauna all the time at the rec center. I used to. But the apartment I have. [00:08:44] Speaker E: I don't know if I can ask you what apartment, but like, I'm kind of curious. We'll talk during the break, but okay. Very cool. [00:08:50] Speaker D: Well, to kind of go off that. I'm moving to Wisconsin in a few months and so I'm trying to look at apartments that have a sauna. [00:08:57] Speaker E: Oh, that's awesome. [00:08:58] Speaker D: That's how much I love going to the sauna. And I'm trying to make sure it's all connected because, you know, I'm not trying to go in between where I live and the sauna and It'd be like 12 degrees outside. [00:09:07] Speaker E: Yes, very smart. [00:09:09] Speaker C: This is true. Well, you know. And now Whitney, I saw your face kind of perk up when he mentioned Athens. Cause like, just thinking. So Whitney is also from the 256 as well. [00:09:18] Speaker E: I am, I'm from Huntsville. Yeah. My sister in law lives in Athens. I go up there all the time. But like, are you raised. Born and raised in Athens. [00:09:25] Speaker D: That's a good question. Because sometimes I run into people on campus and they're from Athens. Like, for real. For real. And I'm not for real from Athens. [00:09:32] Speaker E: No. I was about to say, what's this accent I hear? [00:09:35] Speaker D: Well, I mean, I am born here. [00:09:36] Speaker E: You're from Alabama? [00:09:37] Speaker D: Yeah. [00:09:37] Speaker E: Okay, you've got a little like, I don't even know how to place it, [00:09:40] Speaker C: but you got a little like, there's [00:09:41] Speaker E: some regional, like, like Jersey ish, possibly New York ish type of feel. [00:09:47] Speaker D: Yeah, I've heard of a bunch of northern places that people think I'm from. But one time I was at the dining hall here and someone did say they thought I was from Australia. [00:09:56] Speaker E: Okay, that's. [00:09:57] Speaker D: I think about that. My roommate is from the uk, so I don't think he was there. But something was going on. I was like, there's no way you [00:10:05] Speaker E: thought I was from Australia accent at all. I will say that you don't really. You don't have an Australian accent. It's kind of like Jim Carrey and put another shrimp on the bob. That's like what I feel like. It was like a miscommunication there, but anyway. Yeah, you don't have a southern accent. Anyway. Okay, so from Athens, but you're moving to Wisconsin. That's crazy. Are you going to grad school or are you just changing up things? [00:10:26] Speaker D: I just got a job before the fall semester, so it was nice going into my senior year, not having to worry about what I'm doing after I graduate. [00:10:33] Speaker C: Yeah, he has like a dream scenario. I don't even. Exactly. You told me what you were doing and then honestly, I kind of zoned out in the office. So I need you to tell me and our listeners. [00:10:45] Speaker D: So it's with this company called Epik. And I hope no one that works at Epic is gonna hear this. I always preface this by saying it doesn't sound like the most exciting job. So it's a company that provides Healthcare software, so they apparently provide it for, like, 75% of the country. So it's, like, a little bit over. Like, 200 million people use this software, so that's cool. [00:11:08] Speaker E: Well, congratulations. I mean, you're graduating in your set, so, I mean, what more could you ask for? And you're moving to Wisconsin where they have cheese. I hear. [00:11:16] Speaker C: Yes, yes, yes. [00:11:17] Speaker D: And I'm worried about their accents, because I've heard it a few times on shows where I hear their accents, and I start making fun of it, and then I'm like, I'm gonna be surrounded by people with real accents. [00:11:26] Speaker E: I had a co worker, and she was from Wisconsin, and she had that heavy accent and very loud. It was kind of funny. It was almost like how people kind of like it. You know, northerners will make fun of, like, someone with a Southern accent. That's how, like, I viewed it in my head with her accent. I was like, man, I'm just being so stereotypical right now. But it was kind of funny. But, yeah, okay, so you like to work out. What do you do to work out? Like, what's your. What, like, what are you into? [00:11:50] Speaker D: Just normal weightlifting. I have this kind of philosophy where I do things that are fun, so I'm not, like, on any sort of program. [00:11:59] Speaker E: Love it. [00:11:59] Speaker D: But I also make sure to keep a healthy balance with still challenging myself. Like, I'm not doing things that make me not want to go to the gym, or, like, this next set is gonna make me want to leave, like, super bad. So the second I stop enjoying myself, I'm gone. [00:12:13] Speaker E: I feel like more people could adopt that type of, you know, workout or, you know, philosophy, because I feel like sometimes, at least because I'm in the fitness world, people get so burned out because they make it such an obligation that they have to go do this thing when really it should be something that enjoyable physical activity. So I like that. I like that. [00:12:33] Speaker C: I like that a lot. And I know, Dalton, you mentioned your minor being in psychology and then kind of getting that feedback about, you know, don't get your bachelor's in psychology. So what exactly made you choose nutrition or got you interested in that or discovered that that could even be a major? [00:12:49] Speaker D: So I came from a community college, and so I knew I was going to come to outbound, but I had no idea for what. And so I. I was lucky, and I got a full tuition scholarship, so. Because at that time, I was also thinking about, like, do I even want to keep going to college? I kind of want to start, like, just Traveling and just having fun in life. And so I was like, well, I gotta make use of this scholarship. So what I'm gonna do is I'm going to smart guy, choose a major or a degree that you have to go to college for. Cause like business is interesting. Advertising, marketing, stuff like that's interesting. But people can get into it, you know, like without a degree. So I wanted something that is blocked. [00:13:30] Speaker C: Yeah. Like it's college degree specific. [00:13:33] Speaker E: Yeah. [00:13:33] Speaker D: And you always have to eat. So it doesn't matter what I do because I have a bunch of different goals in life. I think I'm gonna bounce around. I don't think I'm gonna do anything for a long time. And so I wanted something that wasn't gonna be, you know, I don't want to use the word, but I guess useless. Cause like if you go to different fields and your degree doesn't really apply anymore, it's kind of like, what's it here for? So, yeah, like I said, you gotta eat and everybody's gotta eat. [00:13:55] Speaker C: That's right. You chose something that's relevant. And you know, I keep looking at the time of the segment because I questions for you. And so one question I do want to ask before we do go on a break. You know, being a nutrition major, has that shaped your own personal eating habits? Like, I don't know if like from the get go, you've always been like a certain style of eater and it's continued to be the same or if your eating has really evolved as you've gotten this nutrition knowledge from like the classroom setting. [00:14:25] Speaker D: Yeah, it's changed things. Once again, major thing I do now with. I've never been a person that eats breakfast, so instead of skipping breakfast now I just only eat fruit. So it's really easy to just get that in. And I usually work out early in the morning too, so it's really easy to digest and it's real light. And I know this will sound like it's not a big deal, but I eat vegetables now. [00:14:45] Speaker E: That's a major deal. [00:14:46] Speaker D: I've been living with my roommate for three years and last week he saw me cutting up a cucumber and was like, I've never seen you do this in three years. So now I make sure I actually check out the produce section. [00:14:57] Speaker E: So you like it? So you didn't eat vegetables before? [00:15:00] Speaker D: It was more of like I'd get a can of green beans and heat them up. I didn't buy anything fresh. [00:15:06] Speaker E: Anything fresh. Yeah. [00:15:07] Speaker C: Well, I like that you have that perspective. I Know that the job you're going into in Wisconsin isn't necessarily something where you're going to be doing this one on one nutrition counseling or whatever else, or at least not right now. But I think you coming from a place of like, hey, I've been a picky eater before, but I saw the line, found a way to strategically incorporate produce. That goes a long way because I think a lot of times patients are looking for some type of commonality with their practitioner, feeling like the practitioner really understands where they're coming from. So you can speak to that. But I have all these questions. I'm sure Whitney has all of these questions that are bubbling up too. But y', all, we gotta take a break. Go grab a sip of water, Run to your cucumber. Yes, a cucumber. Very hydrating, like 99% water. All the things you were listening to Fit to Be Tied, Sheena and Whitney on 90.7 capstone. [00:16:04] Speaker B: Wvuafm tuscaloosa. [00:16:13] Speaker E: Welcome back, friends. You're listening to Fit to be tied on 90.7, the capstone, and we're talking about food, which I enjoy talking about because fitness, you know, that's what I do. I get kind of bored sometimes. That's all I do. So I love it when we have the nutrition talk because I always learn something and I love to eat. It's just fun and keeps you alive. [00:16:30] Speaker C: And when we bring students on, I feel like, I don't know, we just kind of take some of your youth and energy and non jadedness about life. You know, we take all of that. But you know, Dalton, before the break, you shared a lot about yourself, hometown, what got you in the nutrition major. You were trying to capitalize on a scholarship, very good business decision, all of the things. And then also how you kind of got enlightened by vegetables. Well, that's a great segue. Kind of thinking about this segment in particular because one of the things we wanted to focus on was really one first question I want to ask is why do you feel like healthy eating or eating healthy feels so complicated for college students these days, Just in your opinion as a nutrition major and a college student? [00:17:20] Speaker D: Well, I think over time it's gotten better. So I think in the past few years, it's definitely a lot easier. So people are emphasizing on providing healthy snacks all the time. But one reason I can think of why it's so complicated is just the typical. We're just always packed with stuff to do. So, like, even with those psychology classes, I have class from 9 to 4. So how am I gonna get something for lunch when I have class like before that and after that I have 15 minutes and it's a 14 minute walk to my next class so I have to kind of pack things and just do what I can. And then also sometimes me and my girlfriend will go to yoga classes at the rec. So then that's like another thing where I'm like, alright, I got out of class at 4, but then there's yoga at 5:30, so then I'm real hungry. So how am I gonna cook a meal between this time and then how am I gonna do yoga if I'm so hungry? And so it's all about just having things prepped and there's just so much that goes into it. [00:18:18] Speaker C: Yeah. Now I think from your answer, I know what this answ. Are you the type of person that likes to primarily prepare your own meals or do you rely often on like convenience items out and about because your schedule is so busy? [00:18:34] Speaker D: I usually prep my own stuff. So I don't go the hardcore like meal prep like seven days or something. But like when I cook dinner I cook enough to I know I'm gonna have like three or four servings cause I also get hungry again pretty quick. So I usually eat dinner and then kind of eat it again about three hours later. [00:18:48] Speaker C: Yeah. [00:18:49] Speaker D: And then once the next day. So yeah. [00:18:52] Speaker C: Okay. Okay. I like that because I think, you know, for students that are like you that can make this a little bit easier because they do have that preference to make things on their own, they're going to be a little bit more proactive. But we also know like a good majority of our students that aren't that way and then they are having to rely on those convenience items. And I feel like something about the healthy convenience items. They're there but not always. So obviously I think and especially if we're not being responsible with our hunger and we're kind of in hangry mode, those impulsive choices end up erring on the side of, you know, kind of picking with our eyes versus our stomach or whatever else. I don't know, what are yalls thoughts on that? [00:19:35] Speaker E: Well, I was just thinking about, you know, you being in college and you know, going to a yoga class, going to regular class, working out, doing all these things, like what's your go to thing? I totally just like disregarded what you just said in my head. I was like, I just decided I wanted to ask this question but like what do you like to cook? Like what are your go to meals to cook to, like, kind of help you stay sustainable. And, you know, I mean, you have, like, a favorite thing I do. [00:20:03] Speaker D: It's not the healthiest thing that I'm supposed to do. [00:20:04] Speaker E: That's okay. [00:20:04] Speaker D: I mean, you know, it's my favorite thing is tater tot casserole. I learned that from my mom. [00:20:10] Speaker E: Could you do veggie tots? [00:20:12] Speaker D: No, I could not. I'm sorry. [00:20:13] Speaker E: So we don't go that far with our veggies. [00:20:15] Speaker C: Okay. I need to know what goes in your tater tot casserole. I feel like I have have seen, like, videos and reels of people making these things. So what's in your tater tots? [00:20:25] Speaker D: So I keep mine real simple. That's why it's my favorite meal as a college student. I just cook some ground beef and then mix it with some cream of celery and just coat it with a layer of shredded cheese, whatever flavor you want, and then just some tater tots. And it's just in the oven for 35 minutes. So, again, it's perfect as a college student because it's really easy. It's really fast. When I tracked it, I think it's around 2,000 calories and, like, 80 grams of protein. And then while it's cooking, 35 minutes in the oven, I have time to go take a shower. Everything is very nice. [00:20:56] Speaker E: I like that. I like that. [00:20:57] Speaker C: I feel like you're the realest nutrition student we've had on. And I will say that we predominantly had females because a lot of times I feel like the personality of some of our female nutrition students, it's been, oh, I make this, like, perfect salad in the masonry jar, like, packed and ready to go, and then these overnight bowls. But, you know, but I think also, too, you know, what I'm hearing from your answer is that convenience. You're thinking about time. It's probably cost effective as well. So I think those are all wins. And when we think about being practical in our nutrition, you're hitting all those components, you know? [00:21:30] Speaker E: Did you find that? Well, no. You said your mom used to do that for you guys. So is that on social media? Is that, like, a thing too? Like, where people make these casseroles that are, like, super? Because I know casserole is, like, in the South. That's just what we do. It's like, we just throw stuff in, pop in the oven, like, oh, you got a meal, and then it's, like, done. But, like, is that. Is there, like, casserole recipes right now? Like, trending on the social medias, I'm [00:21:53] Speaker C: not on the TikTok, but then I hear people say like, oh, I just made like that tick tock spaghetti last night. And I'm like, I don't know what makes a spaghetti a TikTok spaghetti? [00:22:02] Speaker E: What's trending right now? [00:22:03] Speaker D: Yeah, I know the. I don't know if it's the TikTok spaghetti, but there's some Gigi Hadid like vodka pasta or something. I know that was blowing through TikTok and everybody that I know that has tried it says it's amazing. [00:22:17] Speaker E: Really? [00:22:17] Speaker C: Okay. [00:22:17] Speaker E: I have to figure out what that is because I love pasta. And if it's the vodka cream sauce, I really do love that. It's not like the best sauce for you, but it's pretty tasty. [00:22:25] Speaker C: And I've seen another one where you put it all in a baking dish and then it's like little grape tomatoes, the blocks of feta. [00:22:34] Speaker E: That's good. I made that noodles. [00:22:36] Speaker C: Was it good? [00:22:36] Speaker E: It's very good. [00:22:37] Speaker C: Okay. [00:22:37] Speaker E: Well, the only thing about it is feta is so salty, you don't have to salt it. Like literally, you get your tomatoes, you put your guacafetta in, you do like garlic and whatever spices, usually like Italian spices, you don't need any salt. And then once it's done, you mix it up and then you put your. It's really, really, really good. Like once you mix it up, you just, you make your noodles. You pop the noodles in, mix it up, put in the oven for a little bit longer. And I've made that before. And that's kind of. So, like I'm a vegetarian. My husband eats meat. He's eating more vegetarian food now because, like we're just there. Okay, so it's happening. But that was one recipe that I had that I found that someone shared with me from social media. And they were like, this is great. And you can get, you know, some tomatoes in there and it's a little bit more, I guess a healthier, ish version of, I don't know, some kind of pasta dish because it's not from the jar with all the extra sugar. So. Yeah, that was kind of nice. [00:23:27] Speaker C: Well, I mean, I think just based on what we're talking about, you know, this is on, on point with what we were trying to focus on because one of the other questions that we wanted to talk about or topics in general was just that role of social and the media in general when it's been coming to food and nutrition information. And I feel like with cable channels like Food Network and all the cooking competition shows. [00:23:50] Speaker E: Those are fun. [00:23:51] Speaker C: Yes. It's made food, like very cool. Cool and trendy. And then I hate the phrase, like, food porn. Like that drives me insane. But, you know, like, that's a thing. I don't know, just all the things. [00:24:04] Speaker E: It is a lot cooler now to, like, cook and like, even guys, because, like, a lot of times, like, it was always like, oh, you know, girls mostly cook. But now, like, there's a lot of, like, male representation in Food Network and cooking. I think it's cool that you cook things and it's just like, you gotta make food. [00:24:18] Speaker C: Yeah. Do you and your girlfriend cook together? [00:24:21] Speaker D: We do. It's awesome because I take the meat portion of the meal, which I like to do, and she takes the dicing of vegetables and stuff, which I don't like to do. I was just about to say I'm still trying to venture into. If I see a recipe that says dice this or slice this up that, I don't keep scrolling because usually I'm not gonna mess with it. When we get to like five, six, seven ingredients, I'm like, alright, we're going too in depth for me. [00:24:44] Speaker C: Yeah. [00:24:46] Speaker E: I did buy a mandolin, like one of the slicers. [00:24:48] Speaker C: Did you? [00:24:48] Speaker E: I've used it once. [00:24:50] Speaker C: I have a former co worker. Do you remember Walter Colis? His wife, she recently chopped part of her finger with a mandolin. [00:25:00] Speaker E: See, I don't use it. Makes me nervous. [00:25:02] Speaker C: Yes, yes. Anyway, they're living in Atlantis. I don't know if they listen to the show. [00:25:06] Speaker E: Sorry. [00:25:06] Speaker C: They could listen to the podcast, but. Sorry, Jessica. But yes, but I feel like it would be so helpful. Okay, Dalton, I'm gonna get back on task. So thinking about just your experience and knowing that there are some obstacles to eating healthy, what would be your elevator pitch to another student? Just to kind of get them started on, like, dude, I just want to start eating healthier. How do I start? What would kind of be your number one one piece of advice? [00:25:35] Speaker D: So some of the things I tell friends is that of course, get the fruits and vegetables. But one of the main things to keep in mind with that is the more colors, the better. One thing, or in addition to that is I also tell them, if you're going to focus on any one thing, I would say green leafy vegetables are really good. Because a lot of research has shown that stuff like spinach and kale and lettuce have a lot of good effects for your brain and stuff. And I also tell them to actually measure it out. Like, it's one thing to look at it and think that's a cup, but when you really put a cup of vegetables on your plate, like, you don't have room for a whole lot else. And you're supposed to be having like three or four servings of that and fruit a day. And so, like, really just having to be able to visualize that it's a lot more food than you think. [00:26:18] Speaker C: Yeah, no, yeah. Bringing that awareness. I really like that because I think, you know, we do kind of eyeball portion sizes and then they could be totally off. And so those are great. I mean, I couldn't do better with those recommendations. So thank you. But now it's time for a break. So you're listening to Fit to Be Tied. And we will catch you on the flip side. [00:26:42] Speaker B: Wvuafm tuscaloosa. [00:26:51] Speaker E: Welcome back, everybody. You're listening to Fit to Be Tied with Sheena and Whitney. And we have our new friend Dalton here, who is a. Yeah. Who is a student, a senior, actually, who already has a job and graduation has even hit. [00:27:03] Speaker C: So he's ahead of the game. [00:27:05] Speaker E: He's ahead of the game. But, yeah, we're talking about nutrition and just being a student in that field. And you really enlighten us on some of the things you like to cook and your outlook and your views on nutrition. And so I know on our little cheat sheet here we have that obviously we are celebrating National Nutrition Month and the theme. Guys, this is cool. Fuel up for the future. [00:27:25] Speaker C: Yes. So I thought at this point I would give our listeners a little historical perspective about National Nutrition Month. Y' all know how I like to, or at least Whitney knows how I like to kind of kill some trees by printing all the things. And so I did not realize this, but this is the 50 year anniversary of the celebration of National Nutrition Month. And really it's an annual campaign that was created in nineteen 1973 by the Academy of Nutrition and Dietetics, really, just to raise awareness about healthy eating habits, but also to make mention of physical activity habits too, because even the Academy of Nutrition and Dietetics realizes that we want those things to go hand in hand in terms of the eating and the physical activity. And so, like you said, Whitney, this year's theme is Fuel for the Future. I was telling our nutrition students last week, including Dalton, that when I first heard about this theme, Fuel for the Future, I honestly was thinking of like, performance nutrition stuff. Like, I was thinking like exercise nutrition, like all the things. But it's actually with A message of sustainability for like the planet and you know, thinking about global warming and you know, all that kind of stuff. So I was like, oh, this is a little like more cerebral than I was thinking. [00:28:46] Speaker E: My first thought was Elon Musk when you said fuel for the future. I was like, okay, Elon Musk, what you doing now? [00:28:51] Speaker C: Yeah, I see where you got your foot in this time. Cool though. [00:28:56] Speaker E: I like that. [00:28:57] Speaker C: But yes. So as you know, we were preparing for today's show. I wanted to print off notes for everyone and I was looking at the Academy's website about kind of what their focused themes are for each week. And I noticed that one of the first things they wanted to kick off within March was a message of eating with the environment in mind. So thinking about more plant based meals and snacks, you know, thinking about purchasing things with minimal packaging. So I just kind of wanted to open that up to y'. All. Like, do you feel like that is part of Yalls thought process when you think about food choices or grocery shopping or whatever else? I'm just gonna kind of open the floor to that. [00:29:39] Speaker D: I will say as a college student, I will be honest, it is not on the forefront of my mind choosing things that that might cost more or I'm having to search harder to get to might have to travel further. That's not on the top of my priority list when I'm going to the grocery store. [00:29:56] Speaker E: Yeah, yeah, that's fair though because I don't think it was for me either and like I don't think it still is for me now. But one thing that stuck out on this little week one eat with the environment in mind is because we're having so many issues with like not being able to get certain things into stores and there's just things going on with the economy. I really like the idea of like growing my own food, especially being vegetarian. Like that's one thing I'm gonna do this summer is try. I've done it before but I didn't sustain it. But try to grow things that I eat often so I don't have to go get it from the grocery store so that I can control what's actually the pesticides are going on it because I'll try to buy organic but there's [00:30:31] Speaker C: sometimes it just costs more and so [00:30:33] Speaker E: I choose what organically. I'm gonna buy like an avocado. Not probably not, but like grapes. Yeah, probably so. So I like that idea. But I do think, I mean it is really hard even for like non college students like me. I Go to the grocery store, and things are so expensive right now. We don't get fed a whole lot, you know, And I'm just saying. And we go, we want to try to eat healthy. It's really hard to pick foods that if I go to the store and actually buy what I wanted to eat, I'd be at Whole Foods like, every day, and I'd be spending hundreds and hundreds of dollars. But I can't do that. [00:31:04] Speaker C: Yeah, no. One thing that you mentioned, Whitney, would just kind of acknowledging the fact that organic can be so much more expensive. One of the big tips that I often will tell students or other clients that I have is, if you are interested in buying produce that is utilizing organic practices, go to the farmer's market and actually have conversations with the farmers about their use of pesticides. Because the process to become recognized by the USDA as an organic farm can be very expensive. Expensive. So for your smaller, like, mom and pop establishments, they may be doing organic practices. They just can't necessarily sustain having that title. So they might say, well, actually, we do the same thing that such and such a couple stalls down does. That's organic. But we just have chosen not to get that labeling. But these are our farming practices. So that's, you know, a little hashtag pro tip in there. But you're right. You know, a lot of things are expensive right now. On my way to the studio, my husband was like, sheena, I don't know when it's gonna start, but soon enough, I need to start growing our own tomatoes. He's like, I just. I think it needs to happen. And I was like, okay, cool. [00:32:17] Speaker E: So I was like, we'll get some. [00:32:19] Speaker C: We'll get some chickens in the backyard for our animals. [00:32:21] Speaker E: Oh, yeah, yeah. [00:32:23] Speaker D: So. [00:32:23] Speaker C: But anyways, also, I will say this. [00:32:27] Speaker E: The packaging on foods, like, why is everything in plastic? I know it's cheap, but, like, literally, what we know, plastic is not good for us. Why is everything in plastic? [00:32:37] Speaker C: Yes. [00:32:37] Speaker E: Okay. Sorry. [00:32:38] Speaker C: Yes. No. And. And have y' all noticed water bottles? You know, they've definitely evolved in terms of the amount of plastic that she's like, now it's, like, so thin, like, and it's, like, very crackly. [00:32:49] Speaker E: The public. Oops, sorry. I don't know if I can say that. But, like, there's the store in the region, Their color is green, and the water bottles are very, very thin. [00:32:59] Speaker C: Yes, yes. But, yeah, it's just. Just the observations that we notice. But I think that if I were to be more intentional with this, especially with the Minimal packaging. I'd probably go to the reusable Ziploc bags that are like the silicone or whatever they're made of, versus constantly using the disposable ones. I've been trying to find alternatives with Ziploc bags, and we use so many paper towels. I don't know if it's because I have a two year old and a four year old and I've seen like, the reusable paper towels. And then I have some of, like my green mom folks that use a lot of, like, microfiber cloths and then they just wash them. [00:33:37] Speaker E: You should look into shop towels, like the blue shop towels that you use in the garage. They actually are. It's like a dollar a roll almost. But they're more heavy duty really. And so I don't think people really use them because you don't think of them as like paper towels. But I keep those on hand. So, like, if the cat throws up, you just like, clean it up with that. [00:33:53] Speaker C: Yeah. [00:33:54] Speaker E: Also, this sounds really gross, but after I like, use a paper towel and I wipe my hands off, after I wash my hands, I'll just like, leave it on the counter. [00:34:01] Speaker C: Yeah. [00:34:01] Speaker E: Like, I know it sounds weird, but I'll like, let it sit there because if I know I'm gonna wash my hands again, why can't I just wipe it off on that same paper towel? [00:34:07] Speaker C: You know? And if you used good hand washing practices, it shouldn't be dirty. [00:34:11] Speaker E: It shouldn't be dirty. That's right. [00:34:12] Speaker C: Okay. Okay. Well, moving on, I just kind of. We don't have to go through all of these, but just to kind of give a rundown, you know, some of the recommendations are, hey, go see a registered dietitian nutritionist, like, find out what that is. You know, during National Nutrition Month. That might be the first time someone's ever heard that title before. They might have only gotten nutrition information from, like, an influencer on TikTok and not a healthcare professional. And then also staying nourished and saving money. So, you know, trying to get people to be intentional with shopping sales, using coupons, you know, planning ahead so that you can kind of bulk purchase and do all the things, eat a variety of foods from all food groups. Just like Dalton was talking about, you know, having as many colors as possible and then also just being intentional with making tasty foods at home. So instead of having this mindset of, oh, I'm gonna stop eating out as much, maybe it's a goal of, I want to start cooking at home more. And you Have a more positive mindset to what that looks like for you. [00:35:16] Speaker E: Or make it like an experience. Like, I have a co worker and we're like, I love Asian food. And we were talking about, like, she mentioned if you go get like sushi at Publix, how expensive it is, and you're like, literally, why am I paying this much for sushi? And I was like, just make it yourself. And she goes, really? And I was like, it's so much cheaper. Make it yourself or do like a rice bowl yourself. I think when you're kind of empowered to know that you can actually make those things yourself, it's pretty cool. Cool. [00:35:38] Speaker C: Yes. [00:35:38] Speaker D: I started doing that with margaritas instead of going and getting a whole picture at the restaurant. I was like, you know, I can go buy all this stuff myself for 20 bucks. That'll give me like five margaritas. [00:35:47] Speaker C: Yeah. [00:35:48] Speaker E: And probably it's a lot better if you're making it yourself, you know? [00:35:51] Speaker C: Yes. So we have like all the tips right now, but no, I think, you know, in terms of National Nutrition Month, as a college student, you know, we always try to think of ways to put this nutrition, nutrition information out there that's going to be relevant to them. So one thing I will say about that is that I have Dalton and our other students working with me on how can we get some of these tips for National Nutrition Month into the eyes and ears of our college students. So thinking about social media, I'm relying on them to do the fun reels and the recipe videos because I don't know if they want to be seeing me with my gray hair, you know, talking about all the things, you know, we gotta find the trending audio and all that stuff. But I don't know, it just. I geek out this month because, you know, it's about my profession and so and all the things. But anyways, I think it is time for another break. Dalton, you've been fabulous with us. We want to keep you on for one last segment. So if you're okay with that, we're gonna take a break, guys. You're listening to Fit to Be Tied with Shannon Whitney on 90.7 Capstone. [00:36:58] Speaker B: Wvuafm tuscaloosa. [00:37:06] Speaker E: Welcome back. You're listening to Fit to Be Tied and yet another great show. And can we just mention that spring break is coming up? Yes, and I am so ready for that because I have a lot of yard work I gotta do. [00:37:16] Speaker C: No, I was gonna ask what you have plans for. Mine are. My plans are home based as well. [00:37:20] Speaker E: I am like Jason's building a shed. I'm, like, outside on the flower beds. It's gonna be. It's happening, people. [00:37:26] Speaker C: Oh, man. Okay. Well, Dalton, I doubt your spring break is gonna be as awesome as ours, but what are you doing? Spring break? [00:37:36] Speaker D: So one thing I'm doing is about that job that I have. They're actually paying for me to come visit. So this will be my first time going up to Wisconsin, so I'll be doing that half the week and then going to see my mom for the other half of the week. [00:37:47] Speaker E: Very cool. [00:37:48] Speaker C: Now I have to rewind back to our first segment and something you said. So you said you're not for real. For real from Athens, Alabama. So where are you? [00:37:56] Speaker D: For real of, like, a limestone county closer to, like, a harvest type area. So I went to high school in Ardimore, which is how I always describe that to people, is it's so close to the state line that the main street of Ardimore, one side is Alabama, and you're passing somebody in Tennessee, so it's all the way up there. So then I moved to Athens, like, at the end of high school and after I graduated. So that's why I claim Athens. But when I run into people that are actually from Athens and they start asking stuff, I'm like, okay, okay, wait, wait, wait. [00:38:27] Speaker C: Like, let me just clarify things. Hold on a second. [00:38:31] Speaker E: Athens, because it's like, there's just so much land up there. It's not like Huntsville, where, like, Huntsville has so much going on, which is great. But, like, if you want to live, like, build a house, you need to build an Athens, because then you can drive into Huntsville and you got all that space. But that's just my two. [00:38:45] Speaker C: And you got the BUC EE's. We've talked about that. And my husband even said, do you need anything from the Athens Buc EE's? Because I've got to go up there for work several times this week, and it's more accessible than the other BUC EE's in the state. And he explained to me how or why, and I was like, okay, cool. But, yes. So, yeah, we're all, I think, Buc ee's lovers at this table. [00:39:06] Speaker E: I do. It's fun. It's great. [00:39:07] Speaker D: I remember one time, and I felt like I was in one of those Christmas movies where people are trying to get gifts at the last moment. Everywhere I looked, there's a, like, four people coming this way and five people here, and I can't move forward. I can't move to my right. [00:39:18] Speaker C: Yes. [00:39:19] Speaker D: So there's just people rushing around everywhere. [00:39:20] Speaker E: Yeah. Yeah. It's like Disney World. Almost worse. [00:39:23] Speaker C: Yeah, like Disney World, nascar, Palme Love. [00:39:28] Speaker E: Yeah. The people watching is pretty great at BUC EE's, I will say. [00:39:31] Speaker C: Yes, it is. So, Dalton, we have a little tradition of asking our guests, like, a random question at the end. And we were trying to remember what we asked Charles, our guest, last week. So I think we had asked him if he had any goals for 2023. So, like, into New Year's resolutions. Do you have any New Year's resolutions? [00:39:56] Speaker D: I don't. I don't typically make goals from year to year. I just keep my goals going, I guess. And I kind. I think it might kind of go back to that thing I was saying about my philosophy on working out. I just do things that I enjoy. So I'm not, like, setting any hard barriers, setting any hard things in stone. If I have to do this, I have to do it like that. Like, I have places, obviously, I want to work towards, but I'm not gonna set anything up that's gonna become rigid in my mind. Everything's fluid. Everything can change. [00:40:27] Speaker E: That's cool. Okay, here's our other question, because we've asked this last semester, but I feel like if we haven't had a guest on that, hasn't had this question, we should just ask it. What gets you hyped? Like, it can be like before you go to, like, I don't know, out somewhere before you, like, do a big presentation. Presentation or whatever. [00:40:46] Speaker C: Like a song. It could be like a movie. It could be just, I don't know, something. [00:40:53] Speaker D: So I know this is better. Sound really dorky. But I started getting into car classical music a little bit. So have you guys ever seen Interstellar? [00:41:03] Speaker C: Yes. [00:41:04] Speaker D: So it started with hearing the music from that. From, like, Hans Zimmer and just hearing his name all the time. So I was like, there's got to be some other people. Like Pirates of the Caribbean. Hello. [00:41:14] Speaker E: I'm pretty sure that's Hans Zimmer. [00:41:15] Speaker C: Yes. [00:41:15] Speaker D: And then there's one that. It's this once. I think it's called Lux Aeterna or something. Apparently it's from Requiem for a Dream. I don't know the movie. Apparently that's a big movie. But that song, like, if I really need to get going, I just put that on. And like I said, I know it's dorky that it's classical, but, like, it really gets me going. [00:41:32] Speaker C: I think Requiem for a Dream does have some pretty good intense music that movie is. It is out there and super weird. So I'm not endorsing it anyway on the radio. But yes, soundtrack is amazing. Interstellar soundtrack is amazing. Yeah. So I like that. Okay. [00:41:48] Speaker E: So that, like, gets you, like, instead of listening like metal, you're just like, classic hall. [00:41:53] Speaker D: Yeah. My girlfriend hates sharing AirPods with me when we work out. [00:41:56] Speaker E: Oh, really? Do you work out to that kind of music? Okay. [00:41:59] Speaker D: Because I don't need anything to, like, get me going for real. I'm just enjoying myself, just enjoying the moment. [00:42:04] Speaker C: Okay. [00:42:05] Speaker D: Just need to hear cool noise. [00:42:06] Speaker E: Very cool, very cool. [00:42:08] Speaker C: Well, Whitney's giving me, like, the wrap up fingers. But I have a question. Do you know Whitney? What kind of music does Jason listen to when he's working out? [00:42:16] Speaker E: Just like five finger death punch. [00:42:17] Speaker C: Okay. [00:42:18] Speaker E: Five finger death punch. But I will say, like, I mean, I'm just like the real intense music when he's working out. [00:42:23] Speaker C: Yeah. [00:42:23] Speaker E: And like, disturbed and like, that kind of stuff. But he is a Tupac at heart fan because he, like, growing up, that was when, like, he was Tupac all the way. Bone Thugs, in Harmony, like, all that. I mean, he's just. And he also kind of likes Lil bts because. Sure, sure. [00:42:40] Speaker C: But anyway, I just had to ask because I was thinking, I was like. [00:42:44] Speaker E: But working out five figure death plan. Yeah. [00:42:48] Speaker C: My husband can appreciate some Tupac, but honestly, if you were to probably get his earbuds, it would be a Christian worship music while he's lifting weights. [00:42:57] Speaker E: Yes. [00:42:58] Speaker C: So love that about him, but. Okay, y', all, we're gonna stop this show now. We hope you have a fabulous week. You have been listening to Fit to be tied with Sheen and Whitney on 90.7, the capstone. [00:43:13] Speaker B: Wvuafm Tuscaloosa.