Hello and welcome to Sigma Nutrition Radio. This is episode 370 of the podcast. And as always, I am your host, Danny Lennon.

Today, I'm delighted to be in conversation with Dr. Jake May, who is a nutrition researcher

based at the Pennington Biomedical Research Center, where he is a postdoc research fellow.

Dr. May is also a registered dietitian, and he has a PhD in human nutrition and kinesiology from the University of Illinois at Chicago.

Dr. May was previously on this podcast back in episode 242 of the podcast, where we dived into the details around

how much sugar is too much and trying to put some definitions and quantify some things

in relation to that question. And that was received very positively. So I'm delighted to have him

back on the podcast. And in this

discussion, we're going to focus on some broad areas generally related to how do we take

our findings and conclusions from nutrition research and apply that into food-based advice

and food-based recommendations to people,

either at a public health level or at an individual level.

So we're going to discuss some of those ideas early on, at least in this conversation,

thinking about dietary guidelines,

thinking about implementing actionable food-based advice,

as opposed to talking in grams of macronutrients or

micrograms of micronutrients. But we'll also dig into some details specifically related to

dietetics, the field of dietetics, how that can be improved, and some of the barriers that both

dietetic patients face, but also some of the barriers

that dietitians face in terms of implementing evidence-based recommendations and following

evidence-based practice to the standard that we'd all ideally like to get to. And so whilst there is

plenty there for everyone, I think hopefully some of those elements will

...