Sunny Side Up Nutrition

Episode 100: Reboot Your Meal PlanningWe made it to 100 episodes! Wow!! We’re grateful to you all for being here and supporting our work to challenge diet culture and make family nutrition less stressful.In our latest episode, we’re celebrating with a topic that comes up a lot—meal planning. But not the Pinterest-perfect kind (no judgement here if you love that kind of meal planning). Anna and I are talking about realistic, flexible planning that supports you instead of stresses you out.We share our personal routines, what “go-to meals” mean in our homes, and how diet culture can sneak into the way we think about food and planning. Whether you’re a an avid list-maker or more spontaneous, there’s something in here for you.What are your “go-to meals”? If you’re interested in a deeper dive into all the aspects of feeding your family, from navigating sweets, meal planning, assessing your child’s growth, to supporting your picky eater, join the Sunny Side Up Nutrition Membership: Take the Frenzy Out of Feeding. Links we mention in this episode:* Our Feeding Framework* Easy Black Beans and Rice* Spinach Lasagna* Sweet Potato and Black Bean Tacos* White Bean, Sausage & Kale Soup* Black Beans, Corn, and Tomatoes —A 15 minute recipe 7 different ways* Pinney Davenport Nutrition (DC Area)* Lutz, Alexander & Associates Nutrition Therapy (Raleigh, NC)* Photo by Gabrielle Henderson on UnsplashTranscriptElizabeth: Hi, Anna. So welcome, everyone. We are here today to chat about rebooting your meal planning. So, Anna, I'm just going to jump right in with the first question slash topic.Elizabeth: Feeding Framework Step #1 is to provide structure, not perfection. In our previous podcast episode, we talked about the feeding framework—and we'll link to it in the show notes in case you didn’t have a chance to listen. How does that connect with our meal planning philosophy? And how does diet culture interfere with meal planning?Anna: That’s two really important questions! I think a lot of people hear “meal planning” and immediately think it has to look a certain way. Like there’s a right way to plan and a right way to follow the plan. A lot of folks also associate meal plans with dieting. But the way you and I think about meal planning is more about support. It’s a structure that helps feeding ourselves and our families feel less chaotic.Elizabeth: Yes—exactly. I always regret it when I skip meal planning. Everything feels more chaotic.Anna: Totally. But diet culture can really mess with how we think about meal planning. On social media, you see these perfect plans that take forever to make, or these rigid schedules where every meal is pre-determined. There’s this assumption that you have unlimited time and resources. But that’s not how we define it. Everyone’s meal plan will look different.Elizabeth: Absolutely. I mean, almost every week I end up making something different than I planned. Life happens.Anna: Yes! And one more thing—we share meal ideas every week in our Substack newsletter. Five lunches, five dinners, three breakfasts. The goal isn’t to be perfect or different every day. It’s to make life easier.Elizabeth: Right, we don’t make seven different breakfasts every week! That sounds exhausting.Anna: We also say all the time: meal planning only needs to take 10–15 minutes. Let me walk you through what I do.Anna: I start by looking at our evening activities for the week—soccer practice, concerts, things like that. Then I plan about four dinners. I don’t usually assign them to specific nights, but I try to think ahead to busy nights and plan something easy.Anna: Next, I make a list of the ingredients I need and then check the fridge, pantry, and freezer for staples—like milk, bread, eggs, lunch stuff. Then I place a grocery order online, usually on Sunday.Elizabeth: My method isn’t as structured! I go to the store more often and I’m lucky to have a farmer’s market nearby. I get meat, fish, and produce there in the warmer months. I also enjoy trying new recipes, so sometimes planning takes longer because I want to cook something new.Anna: That’s what works for you! I’ll also do a Costco or Trader Joe’s run once a month. It’s a big day when I do both. I joke that I’ve been hunting and gathering all day!Elizabeth: I feel that. And having frozen or prepared foods from those stores makes weeknights easier. I also plan four dinners and rely on my go-to meals to fill in the rest. Speaking of which—let’s talk about go-to meals.Anna: A go-to meal, for me, is something I usually have the ingredients for and can make in 15–20 minutes. One of mine is Black Beans and Rice—it’s super simple. We’ve made it for years. You use canned beans, cumin, salsa or tomatoes, and rice. Great for leftovers too.Elizabeth: Yes, for me it’s similar—easy ingredients I have on hand. Everyone’s go-to meals will look different. The key is they shouldn’t stress you out.Anna: Exactly. We also both rely on the “cook once, eat twice” idea. If I’m making a bigger dinner on Monday, I want it to be something we can use for another night or lunches. Spinach lasagna is one—great for lunchboxes. Or grilled chicken becomes BBQ chicken salad or pizza. Everyone can build their own bowl.Elizabeth: I do something similar with black beans and corn and tomatoes. It turns into burritos, rice bowls, even a topping for chicken. We also do Sweet Potato and Black Bean Tacos—I double the batch and use the extras for bowls with pre-cooked rice.Anna: Love that. Soups and pasta dishes work well too. I like anything that helps with lunches.Elizabeth: If someone only has five minutes, what’s one thing they can do this week to feel less stressed about meal planning?Anna: Make a list of your go-to meals. Just write them down—stream of consciousness. Then you can build from there and even make a list of pantry staples to keep on hand.Elizabeth: Yes! I always check my go-to list when I feel stuck. Anything else we should add?Anna: Just remember: there’s no right way to do this. You don’t have to make black beans and rice. Find what’s easy and accessible for you.Elizabeth: So true. What are you making tonight?Anna: Actually, we have a school dinner event. But next time I cook, it’ll probably be tacos. Always a favorite in my house.Elizabeth: I’m making coconut rice with roasted chicken thighs, carrots, purple broccoli from the farmers market, and a peanut sesame sauce. It’s a few components, but not a ton of work. The Lundberg coconut rice is already cooked and microwaveable. (not sponsored)Anna: That sounds amazing.Elizabeth: Let us know what you’re cooking! You can comment on Substack, DM us on Instagram, or email us at hello@sunnysideupnutrition.com.Both: Happy meal planning! Bye! This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit snutrition.substack.com

Diet culture loves to tell parents exactly how to and how not to feed their kids. What happens often is well-intentioned parents abandon their parenting style(s) and find themselves swinging on a pendulum between permissive feeding practices and urging their kids to “take 3 more bites, or no dessert”! In this latest podcast episode, Anna and I explain how feeding is parenting, how diet-culture creates misalignment, and simple shifts you can make to create calm mealtimes.Takeaways* Consistency is key: Kids do well when the support and boundaries they experience at bedtime and homework time are also part of mealtimes.* Authoritative feeding vs. short order cooking — Learn how you can shift away from short order cooking. * Learning doesn’t happen all at once- Gradually give tweens and teens planning, prepping, and packing instead of handing over all the responsibilities all at once. * Notice the mismatch — If your food rules feel more harsh, or you find you’ve abandoned any structure, that may be a clue to experiment with a small shift toward a more supportive parenting style. Resources & Links* Take the Frenzy Out of Feeding – Our 12-module membership that walks you through stress-free family feeding step-by-step.* Instagram – DM us your questions: @sunnysideupnutritionists* Email the show: hello@sunnysideupnutrition.comFull TranscriptElizabeth:Welcome to Sunny Side Up Nutrition a podcast created by three moms striving to bring you evidence-based information to help support you and the children in your life. Your hosts are Anna Lutz and me Elizabeth Davenport, both registered dietitians, and Anna Mackay, a dietitian-to-be and certified personal trainer. Anna Lutz co-owns Lutz, Alexander & Associates Nutrition Therapy in Raleigh, North Carolina, and I co-own Pinney Davenport Nutrition in the D.C. metro area. Anna Mackay is in the process of completing her dietetic internship. Just a note that this podcast is for informational and educational purposes only. Thanks for being here.Elizabeth: Hi, Anna. It's so exciting to be here again recording our now third episode back into podcasting.Anna:Yeah.Elizabeth: So, today we are going to talk about what we mean when we say feeding is parenting. It's easy to think of mealtime struggles as separate from how we parent, but the truth is they're very interconnected. Diet culture often pulls us out of alignment with the kind of parents we want to be, so today Anna and I are going to chat about how to identify what's working, what's not, and what small shifts you can make to reduce the stress around feeding as parenting.Anna: Absolutely—that was great!Anna:One of the things we say a lot is feeding is parenting. So let's unpack that, because listeners may be thinking, what in the world are you talking about? We can also share examples of how diet culture interferes in parenting.Anna:In the introduction you said it so well: the messages parents get about how to feed children can push us to feed in a way that’s completely different from the style of parenting we use for everything else. Someone who’s normally supportive and structured—bedtime, homework, learning new skills—might suddenly feed in an authoritarian way because diet culture is very good/bad, right/wrong. That misalignment creates anxiety.Elizabeth:Yes! The parent might wonder, Wait, this isn’t what I believe—why am I doing this around food? And all the online feeding advice may not align with how they actually parent, so they’re left questioning whether they’re doing a good job. It’s a lot to navigate.Anna:Exactly. For example, telling a child, “You must eat all your broccoli before dessert.” That’s an authoritarian rule. Yet in other areas this same parent may be collaborative and supportive—like helping a shy child ease into a birthday party instead of forcing them inside. If we step back and apply that supportive style to food, we’d offer the broccoli, let the child decide to smell it, taste it, or not, and trust that over time they’ll learn to eat it without the hammer coming down.Elizabeth:Makes total sense. Listeners, send us questions if anything feels unclear! Another place diet culture collides with parenting is the pressure to give tweens and teens full responsibility for their food—packing lunches, making dinner—without any structure. Kids are still growing and busy; they need scaffolding.Tweens, Teens, and ScaffoldingAnna:Feeding oneself is a developmental task. We want kids to leave home able to feed themselves well, but we can’t yank away all support in fifth or sixth grade. Instead we build autonomy gradually:* Elementary: You plate the snack, or give two choices.* Middle school: They prepare the snack; you nudge balance (“grab a fruit with that granola bar”).* High school: They pack their own food, but you ask, “What’s your plan for snack before soccer?” and check that they actually have one.Elizabeth: And every child develops at their own pace. Some high-school seniors still benefit from a packed lunch. I make my senior’s lunch because her schedule is packed. She sees what I pack, makes her own lunches on weekends, and will be fine in college.Anna: Exactly. Bottom line: “no lunch” isn’t an option. If the parent truly can’t help in the morning, brainstorm a Plan B—school lunch, or pre-packed foods like Uncrustables, chips, fruit, yogurt—so a balanced meal is always there.Short-Order Cooking & Parenting StylesElizabeth: Another common pitfall is short-order cooking—making a separate meal when a child refuses dinner.Anna: Right. That’s permissive feeding. The child misses exposure to new foods and struggles later at a friend’s house or the college dining hall.Anna:Think of the parenting-style continuum:* Authoritarian: “Clean your plate or no dessert.”* Permissive: “Fine, I’ll make mac & cheese instead.”* Authoritative (goal): Structure and flexibility—serve one family meal with at least one familiar food, no pressure to clean plates.Ask yourself: Where am I now? What small step nudges me toward authoritative? Maybe you stop short-order cooking by ensuring a preferred side dish is on the table; over time you can phase that backup out.Elizabeth: And sometimes you will make the alternate meal—life happens—just aim for the overall pattern to support skill-building.Wrapping UpAnna: Notice any misalignment between your overall parenting style and feeding approach, then take one small step toward alignment. We’d love your questions—DM us on Instagram, comment on Substack, or email hello@sunnysideupnutrition.com.Elizabeth: Thanks for listening, and until next time!Anna: Bye.Anna: Thank you for listening. If you enjoyed this episode, please rate it and write us a review wherever you listen. Go to Sunny Side Up Nutrition Podcast in your podcast app and scroll down to the stars. Also, we’d love for you to join our 12-module membership Take the Frenzy Out of Feeding. Visit sunnysideupnutrition.com and look for the Membership tab to join today. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit snutrition.substack.com

Anna and I are back with Podcast Episode 98! In this latest episode, we share our Sunny Side Up Nutrition Feeding Framework—our five-pillar framework at the heart of feeling more confident about feeding your kids. You’ll walk away with actionable steps you can take today to stress less about meal times. * Support Yourself: Simple ways to reduce your own mealtime stress.* Foster a Positive Environment: Practical tips to destress meal times. * Trust: Trust your child to eat and grow. * Respond: Why we encourage tuning out diet-culture and tuning into and responding to your kid’s cues. * Model Behavior: How your own beliefs about food impact your child’s relationship with food.Resources & Links* Take the Frenzy Out of Feeding Membership:Get full access to all 12 modules, power tools, scripts, and more * Feeding Framework Blog Post:Want to read more about our feeding framework?* Pinney Davenport Nutrition, PLLC* Lutz, Alexander & Associates Nutrition TherapyJoin the conversation—leave a question or comment below.Thanks for listening! Be sure to share this episode with friends, family, and colleagues. Podcast Transcript[00:00:43] Host: Hi, Elizabeth. Hi, Anna. I’m excited to be here.Elizabeth: I am too. I’m so excited.Anna: Today we’re talking about our Sunny Side Up Nutrition Feeding Framework. As a reminder, we took a little hiatus from recording the podcast, and now we’re back—starting off with a sneak-peek at some of the topics in our Take the Frenzy Out of Feeding membership. One of our modules covers this framework, so I wanted to ask you, Elizabeth: why did we develop it in the first place?Elizabeth: I love it because it organizes everything we teach—both for parents and for us as providers—into five simple keywords. With so much noise out there about how you “should” feed your kids, this gives a quick go-to list moms and dads can pull up on their phone: Support, Foster, Trust, Respond, Model.Anna: Exactly. We actually discovered these five themes while writing our modules—each one wove through every lesson. And if parents ever feel overwhelmed, they can just pick one keyword to focus on at a time.1. Support YourselfAnna: This one feels like the foundation. If feeding your family feels stressful to you, it’s going to feel stressful to them. You don’t have to tackle all five elements at once—just start by thinking, “What do I need to make meals less overwhelming?”2. Foster a Positive Mealtime EnvironmentElizabeth: Think about what makes mealtimes pleasant for everyone. Maybe one child needs to stand or fidget quietly. Maybe you set a 15- to 20-minute timer so they don’t feel stuck at the table forever. Avoid tense topics or food commentary while you eat—especially with selective eaters.Anna: Ask your kids what helps them feel safe: a favorite toy, a weighted lap blanket, even a quiet corner if smells are hard for them. Mealtime doesn’t have to be a picture-perfect family dinner—it can be breakfast, a snack, or even a sandwich on your lap.3. Trust Yourself & Your ChildAnna: We’re bombarded with messages that we’re responsible for our kids’ weight or that picky eating never ends. But most children instinctively eat what they need to grow—if we can tune out the outside noise and trust both ourselves and them, feeding gets easier.4. Respond to CuesElizabeth: Every child has their own eating style. Some have big appetites; some hardly notice food. Respond by offering what they need: more structure for one kid, more freedom for another. Just like you’d accommodate a sensory-sensitive child at a loud party, you can make simple tweaks at the table to help them succeed.5. Model a Positive Relationship with Food & BodyAnna: Kids learn by watching us. If we label carbs “bad” or obsess over diets, they will too. Showing a balanced, flexible attitude about food and bodies teaches them to respect theirs.Elizabeth: You might notice that none of these pillars actually say what to serve—that’s intentional. What matters most is how we feed, not just what we feed. The right environment and mindset will naturally support kids in trying more foods and eating enough.Anna: Parents who use this framework often tell us mealtimes feel calmer, fights about food happen less, and picky kids expand their plates—without any extra pressure from mom or dad.Elizabeth: That’s exactly why we started Sunny Side Up Nutrition—to cut through diet-culture stress and help families trust themselves and their kids again. If you want to dive deeper, check out our Take the Frenzy Out of Feeding membership—twelve modules packed with tools, scripts, and power tools to help you feel truly supported.Anna: Thanks so much for listening!Elizabeth: Thanks, Anna—this was fun. Bye, everyone! This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit snutrition.substack.com

Episode 97: Understanding Your Child’s GrowthWe're back! After a year-long break, Anna Lutz, MPH, RD/LDN, CEDRD-S, and Elizabeth Davenport, MPH, RD, LD, return to the Sunny Side Up Nutrition Podcast with an important conversation about how to support your child’s growth in a body-positive, evidence-based way.In this episode, we talk about:Tips to prepare for pediatrician visits and advocate for your child.Why the 50th percentile is not the “ideal” plot point on a growth chart.What does it mean when your child crosses percentiles?The importance of focusing on each child’s own, individual growth history.How body diversity plays a role in interpreting growth.Why height and weight data on growth charts are just information.Resources and Links: Sample letters to pediatricians (developed with Dr. Katja Rowell)Our 12-module membership course: Take the Frenzy Out of FeedingBlog Post: Understanding Your Child’s Growth and What to Ask of Your PediatricianPinney Davenport Nutrition, PLLCLutz and Alexander & Associates Nutrition Therapy This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit snutrition.substack.com

Anna, Anna, and Elizabeth discuss how setting a positive example of a healthy and balanced relationship with food can have a huge impact on our children’s body image and relationship with food, and helps prevent the development of eating disorders. We talk through some specific steps someone can take towards shifting behaviors when it comes to food, the way we view bodies, and the way we talk about food and bodies. This episode marks the end of season 4, and the beginning of a short break from podcasting. We will be around mid-2024 with fresh new episodes!  We would be very grateful if you could leave a rating and a review. Thanks for listening! Links:  Virginia Sole-Smith’s book Fat Talk Virginia Sole-Smith’s Article The People Who are Afraid of Food Maintenance Phase podcast Christy Harrison’s book The Wellness Trap Laura Thomas’s Can I have Another Snack substack Regan Chastain’s Weight and Healthcare substack Sunny Side Up Nutrition Podcast  Lutz, Alexander & Associates Nutrition Therapy Pinney Davenport Nutrition https://thirdwheeled.com/ https://m8.design/ https://www.sonics.io/ This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit snutrition.substack.com

Anna Lutz chats with Livia Sara, an autism eating disorder recovery coach. They discuss why we often see people with autistic traits develop disordered eating behaviors, and why the way in which we talk about food is especially important among people with autism. They also discuss protective ways parents and teachers can talk to all children about food.  Links:  Livia’s Website Livia's Books Website  Livia’s Instagram Livia’s Podcast Sunny Side Up Nutrition Podcast  Lutz, Alexander & Associates Nutrition Therapy Pinney Davenport Nutrition https://thirdwheeled.com/ https://m8.design/ https://www.sonics.io/ Livia is an autism advocate and eating disorder survivor that now helps others overcome their own mental barriers through her courses, coaching programs, and books. She is the creator behind the blog livlabelfree.com and the host of The Liv Label Free Podcast.  This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit snutrition.substack.com

Anna L. and Elizabeth chat with Marsha Dunn Klein, a Pediatric Occupational Therapist and expert in the field of feeding children. They discuss how pressure and other factors such as the sensory aspects of eating affect our children's relationship and connection to food. They explore strategies parents and caregivers can use to feel supported in their efforts to feed their children, and ways to help children feel safe and regulated at mealtimes. Links:  Get Permission Institute Sunny Side Up Nutrition Podcast  Lutz, Alexander & Associates Nutrition Therapy Pinney Davenport Nutrition https://thirdwheeled.com/ https://m8.design/ https://www.sonics.io/ Marsha Dunn Klein is a pediatric occupational therapist with over 53 years of experience.  She has been a clinician, an author, an inventor and an educator.  She co-authored the first pediatric feeding book, PreFeedingSkills in 1986 with Suzanne Evans Morris.  They revised that book in 2000 and also co-authored Mealtime Participation Guide and Homemade Blended Formula Handbook. She co-authored Feeding and Nutrition for the child with Special Needs with Tracy Delaney. Her most current book is Anxious Eaters, Anxious Mealtimes: Practical and Compassionate Strategies for Mealtime Peace. Marsha designed the TeetherHeart and Duospoon, both available through Special Supplies.  (Use code marsha20 for a 20% discount).  Marsha co-founded the Get Permission Institute as an online teaching platform  with courses for professionals and parents.  Check out "Dear Parent", a free class for parents of picky eaters! Currently Marsha presents nationally and internationally on feeding challenges with children. She loves to cook, eat and travel, all the while, celebrating food! This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit snutrition.substack.com

Anna L. and Elizabeth chat with Jenna Werner, a Registered Dietitian (RD), who runs a virtual ​​nutrition coaching practice. They discuss the diet culture-fueled experiences people often face during the holidays, and tips for navigating these moments. They also explore some advice specifically for parents to help navigate scenarios such as feeling guilty about the foods we eat instead of focusing on enjoying them, and how to handle other adults who make negative comments about food and weight within earshot of children. Links:  Happy Strong Healthy RD What the Actual Fork Podcast Sunny Side Up Nutrition Podcast  Lutz, Alexander & Associates Nutrition Therapy Pinney Davenport Nutrition https://thirdwheeled.com/ https://m8.design/ https://www.sonics.io/ About Jenna: I am a food-loving, diet-hating, Registered Dietitian, online nutrition coach and mama. Happy Strong Healthy™ is not your average virtual nutrition coaching practice. It’s built on the foundation that nutrition should not be a source of stress in your life. Food should make you feel good. Eating should be fun. And learning how to nourish your body with a “forever” mindset should be on your to-do list. My life’s purpose is to help you quit dieting and fall in love with the way food makes you feel. Other than my 15 years of experience as a Registered Dietitian, I’m qualified to help you because I was you. I obsessed over “wellness”  and tried every diet. I worked out for hours on end. I hated my body. Until I learned to eat to nourish my body, not to make myself smaller. And to love myself in that process. It’s possible for you too. That’s why we’re here — to help you become your happiest, healthiest, and strongest self! This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit snutrition.substack.com

Anna L. and Elizabeth chat with Sammy Previte, a Registered Dietitian (RD), Certified Intuitive Eating Counselor, Certified Personal Trainer, and the Founder of Find Food Freedom®. Find Food Freedom® is a virtual private practice where Sammy and her team are dedicated to their mission of helping humans make peace with food and their body.  They discuss why Halloween can feel so stressful to parents, some of the common pitfalls, and share some advice for parents as they navigate Halloween this year. Links:  Find Food Freedom What the Actual Fork Podcast Sunny Side Up Nutrition Podcast  Lutz, Alexander & Associates Nutrition Therapy Pinney Davenport Nutrition https://thirdwheeled.com/ https://m8.design/ https://www.sonics.io/ Sammy Previte is a Registered Dietitian (RD), Certified Intuitive Eating Counselor, Certified Personal Trainer, and the Founder of Find Food Freedom®. She is also lover of all things media, hosting the Find Food Freedom® Podcast, co-hosting of the What The Actual Fork™ Podcast. and featuring in many segments including CBS Mornings & The Drew Barrymore Show! She earned her Bachelor’s of Science at Penn State University and then went to Adagio Health in Pittsburgh, PA to earn her RD credential. After completing traditional schooling, she went on to gain additional certifications in Intuitive Eating & Body Image which is where she found her true passion and Find Food Freedom® was born. Find Food Freedom® is a virtual private practice made up of a team of Intuitive Eating Professionals dedicated to their mission of helping humans make peace with food and their body. Find Food Freedom® is a fierce team of women who are committed to bettering the lives of everyone they reach. The Find Food Freedom® team: Believes that food was made to provide our bodies with nourishment and pleasure. Treats each client with individualized care based on their specific needs. Does not support the $72 billion diet industry. Is rooted in Intuitive Eating and Health at Every Size (HAES). Believes that all humans deserve fair, unbiased health care regardless of the size of their body. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit snutrition.substack.com

Anna M. and Elizabeth chat with Dr. Mary Himmelstein a professor and researcher in psychological sciences at Kent State University. Mary is the director of the SWAG Lab, a social and health psychology lab where she examines biopsychosocial mechanisms which influence health and disease processes, and conducts research broadly on identity, stress, and coping processes in weight stigma and masculinity.  They discuss: Weight stigma and the different ways people can experience it. How negative body-related feelings affect our perspectives and the way we move through the world, and how this also affects the way we parent. The kinds of conversations parents should be having with their children about weight stigma and masculinity, and some helpful ways to frame the way we talk about body size and social identities. Research findings from the SWAG Lab work on masculinity, social identities and barriers to health. Links:  About Dr. Himmelstein Dr. Himmelstein’s SWAG Lab Sunny Side Up Nutrition Podcast  Lutz, Alexander & Associates Nutrition Therapy Pinney Davenport Nutrition https://thirdwheeled.com/ https://m8.design/ https://www.sonics.io/ Dr. Mary Himmelstein earned her PhD in social psychology and intradisciplinary health psychology from Rutgers, New Brunswick in 2016.  She is currently an Assistant Professor of Psychological Sciences at Kent State University. She has published over 50 peer reviewed papers primarily on weight stigma or masculinity as they relate to health. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit snutrition.substack.com