Public Health Nutrition from Foodies in the Field

• Foodies in the Field is taking a (short) break

  TRANSCRIPTHi, Sophie here as usual. This is just a very short piece of audio to let you know that the Foodies podcast will be taking a bit of a holiday until the later half of this year. As keen listeners will know, I’m undertaking a PhD at the moment as well as working a part time job. The PhD is coming to the pointy end which means my time and brain are almost at full capacity. Being able to do this podcast means the world to me and I want to be able to do it justice and give it the energy it deserves. But don’t worry, I hope to be back in your ears soon enough with more exciting episodes on all the community and public health nutrition work out there. Having you all listen in and engage with the podcast always brings me so much joy. So until then, take a chance to catch up on any episodes you haven’t already listened to, share it with those who you think might be interested and keep up all the amazing work you do in this space. CONTACT USSend us your thoughts or questions about the episode or the podcast in generalVia Instagram @fromfoodiesinthefieldVia Twitter @foodies_fieldVia email [email protected] we’d love it if you left a review of the podcast CREDITSHost: Sophie Wright-Pedersen The Foodies in the Field podcast would like to acknowledge the traditional owners of the land on which this podcast was made, the Turrbal and Yuggera people of Meanjin, as well as the lands from where you may be listening from today. We pay respects to elders both past and present and acknowledge that Aboriginal and Torres Strait Islander people were the first foodies of this nation where food systems, knowledge and practices have always been deeply embedded in this country long before colonisation.Support the show

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• Ultra-processed foods are killing us and the planet, with Kim Anastasiou

  In this episode Kim Anastasiou, a Research Fellow at the Stretton Health Equity Institute of the University of Adelaide, unpacks the impact that ultra processed foods are having not just on our health but also our environment and what this means for the work we do and the world we live in.Kim is an advocate for the transformative changes needed to create healthier and more sustainable food systems. Previously, Kim has held the roles of ‘Young Scientist’ for the UN FAO’s World Food Forum (2022-23) and ‘Youth Liaison’ for the 2021 United Nations Food Systems Summit (2021). She formerly worked at the CSIRO as a Research Dietitian on public health nutrition research projects. Current projects include analysing the health and environmental impacts of Australian food policies (University of Adelaide) and reviewing interventions which improve the quality of life of food system workers (part of EAT-Lancet 2.0). For further information, check out Kim's researcher profile; and Linked In and Twitter (X) page.  Key links related to this episodeNOVA Classification scheme Australia Dietary Guidelines reviewCONTACT USSend us your thoughts or questions about the episode or the podcast in generalVia Instagram @fromfoodiesinthefieldVia Twitter @foodies_fieldVia email [email protected] we’d love it if you left a review of the podcast CREDITSHost: Sophie Wright-PedersenWith thanks to Kim Anastasiou for her time and thoughts The Foodies in the Field podcast would like to acknowledge the traditional owners of the land on which this podcast was made, the Turrbal and Yuggera people of Meanjin, as well as the lands from where Kim was speaking from and where you may be listening from today. We pay respects to elders both past and present and acknowledge that Aboriginal and Torres Strait Islander people were the first foodies of this nation where food systems, knowledge and practices have always been deeply embedded in this country long before colonisation.Support the show

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• Dr. Fiona Willer on reducing weight stigma in community health

  Dr. Fiona Willer is an Advanced Accredited Practising Dietitian and Fellow of the Higher Education Academy renowned for her advocacy of weight-neutral practices in healthcare. Throughout the podcast episode, Fiona shares insights on why a weight neutral approach is necessary to progress population wellbeing, and how community health and food practitioners can identify weight stigma within programs and policies to challenge the obesity-centric language often used in these contexts. With a rich background in university lecturing, private practice, and clinical dietetics, Fiona's expertise extends across diverse domains, including dietetic private practice benchmarking and Health at Every Size (HAES) integration into dietetics. As the founder of Health Not Diets, Fiona pioneers professional development training and workshops aimed at integrating HAES principles into clinical practice.For further information, check out Fiona's website, researcher profile at QUT,  Linked In, and X profiles. Key links:Willer F. The Weight Stigma Heat Map: A tool to identify weight stigma in public health and health promotion materials. Health Promot J Austral. 2023. Fiona's Podcast: Unpacking Weight Science Book: If not dieting, then what? by Rick KausmanThis episode touches on topics that you may find distressing, including weight stigma and disordered eating. Please check who’s listening in and take a break if you need to. If you are in distress and need help 24/7 in AustraliaLifeline (131114)13 Yarn (139276) for Aboriginal and Torres Strait Islander listeners Emergency services (000)If you need to talk to someone about an eating disorder The Butterfly Foundation (1800 33 4673, not a crisis line)CONTACT USSend us your thoughts or questions about the episode or the podcast in generalVia Instagram @fromfoodiesinthefieldVia X @foodies_fieldVia email [email protected] we’d love it if you left a review of the podcastCREDITSHost: Sophie Wright-PedersenWith thanks to Dr. Fiona Willer for her time and thoughtsThe Foodies in the Field podcast would like to acknowledge the traditional owners of the land on which this podcast was made, the Turrbal and Yuggera people of Meanjin, as well as where you may be listening from today. We pay respects to elders both past and present and acknowledge that Aboriginal and Torres Strait Islander people were the first foodies of this nation where food systems, knowledge and practices have always been deeply embedded in this country long before colonisation.Support the show

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• 'Yhunger' a food literacy program for youth by youth, with Rowena Yamazaki

  Rowena Yamazaki is an Accredited Practicing Dietitian from YouthBlock - a specialist youth health service in Sydney. For the last 17 years Rowena has led the Yhunger program which aims to strengthen young people's food literacy skills and improve their food security status. Rowena talks about involving youth throughout all elements of food and nutrition programs.This episode touches on topics that you may find distressing, including the violence, abuse and neglect of children, eating disorders and food insecurity. Please check who’s listening in and skip over these sections or take a break if you need to. Refer to the list of support services below if you need to reach out.For further enquiries about the resources, evaluation and online training, email Rowena ([email protected]) or call Youthblock (+61 2 9562 5640)Key links related to this episodeYHunger WebsiteCrawford et al. (2014) Sustaining dignity? Food insecurity in homeless young people in urban AustraliaCrawford et al. (2015) Is something better than nothing? Food insecurity and eating patterns of young people experiencing homelessnessYhunger ‘My Food Stories’ co-produced with young peopleYhunger in youth services (case studies) here and hereTrauma informed care resources mentioned Blue Knot Foundation Butterfly FoundationInside Out Institute e-learning STARTTSYouth Health and Wellbeing in NSW HealthYouth Mental Health First AidOther organisations mentionedCuriousWorks – community youth arts organisation in Western Sydney NSW Refugee Health ServiceYouth Action – peak body for youth services and young people in NSWYfoundations – peak body for youth homelessness in NSWIf you are looking for support services for a young person in crisisAsk Izzy websiteIf you are in distress and need help 24/7 in AustraliaKids Helpline (1800 55 1800)Lifeline (131114)13 Yarn (139276) for Aboriginal and Torres Strait Islander listeners Emergency services (000)CONTACT USSend us your thoughts or questions about the episode or the podcast in generalVia Instagram @fromfoodiesinthefieldVia Twitter @foodies_fieldVia email [email protected] we’d love it if you left a review of the podcastSupport the show

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• Is Australia really the lucky country? The who, what, why and how to address food insecurity, with Dr. Sue Kleve

  Dr. Sue Kleve is a public health nutrition researcher and senior lecturer with the Department of Nutrition, Dietetics and Food at Monash University. Sue has over 20 years’ experience working across community and public health nutrition settings in Australia. In this episode Sue provides insights into why more and more Australians are experiencing food insecurity in Australia and mechanisms to address the underlying determinants of this wicked problem.   For further information, check out Sue's researcher profile at Monash University, and Twitter (X) page.  Key links related to this episodeAustralian Household Food Insecurity Information Hub (including the S.H.A.R.E collaboration)Cardinia Food Movement and Strategy The Community Grocer'Responding to food relief needs' factsheet CONTACT USSend us your thoughts or questions about the episode or the podcast in generalVia Instagram @fromfoodiesinthefieldVia Twitter @foodies_fieldVia email [email protected] we’d love it if you left a review of the podcast CREDITSHost: Sophie Wright-PedersenWith thanks to Dr. Sue Kleve for her time and thoughts The Foodies in the Field podcast would like to acknowledge the traditional owners of the land on which this podcast was made, the Turrbal and Yuggera people of Meanjin, as well as the lands from where Sue was speaking from and where you may be listening from today. We pay respects to elders both past and present and acknowledge that Aboriginal and Torres Strait Islander people were the first foodies of this nation where food systems, knowledge and practices have always been deeply embedded in this country long before colonisation.Support the show

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