Dr. Annie Fenn is the founder of the Brain Health Kitchen and, in partnership with the University of Texas at Dallas Center for Brain Health, she talks to host Krys Boyd about brain-friendly eating patterns, understanding how “good” and “bad” fats affect us, and offers simple recipe ideas for incorporating these foods into every meal.
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Dr. Annie Fenn is the founder of the Brain Health Kitchen and, in partnership with the University of Texas at Dallas Center for Brain Health, she talks to host Krys Boyd about brain-friendly eating patterns, understanding how “good” and “bad” fats affect us, and offers simple recipe ideas for incorporating these foods into every meal.
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Dr. Uma Naidoo is founder and director of the Nutritional Psychiatry Service at Massachusetts General Hospital and on the faculty at Harvard Medical School. She joins us to talk about how science shows foods like blueberries –-and sadly, not cookies — are keys to mental health and cogitative function.
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This hour, we’ll visit Uganda, India, Guatemala – and places in the U.S. – to hear how children in disadvantaged households are thriving thanks to programs focused on early-childhood nutrition with Roger Thurow, senior fellow for global agriculture and food policy at the Chicago Council on Global Affairs.
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This hour, we’ll talk about strategies for dealing with anxiety, low appetite and other challenges children face with University of Texas at Dallas expert Jenny McGlothlin.
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This hour, we’ll talk about the place that fats have on our plates with Nina Teicholz, author of “The Big Fat Surprise: Why Butter, Meat and Cheese Belong in a Healthy Diet.”
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