Advertise on podcast: Nutrition and Diet (Video)

Circadian timing shapes how we sleep, feel, and function each day. Satchidananda Panda, Ph.D., Salk Institute, describes what the ideal circadian rhythms of a day look like. Dr. Panda explains that keeping daily light, meals, movement, and sleep in step with the body’s internal clock supports alertness, metabolism, and recovery. Series: "Stein Institute for Research on Aging" [Health and Medicine] [Show ID: 41210]

In this excerpt, Dr. Natalie Marshall responds to a question about taking nutritional supplements. Dr. Marshall speaks on the importance of getting vitamins through natural foods. Series: "Osher WISE: Well-being and Integrative Science for Everyone" [Health and Medicine] [Show ID: 41185]

Intermittent fasting isn’t just about calories—it’s about timing. Michael J. Wilkinson, M.D., F.A.C.C., F.N.L.A., explains how time-restricted eating aligns daily food intake with the body’s natural circadian rhythms. He shares insights from animal studies, clinical trials, and UC San Diego research showing how consolidating meals into an 8–10 hour window can improve glucose control, blood pressure, and metabolic health. Wilkinson highlights why earlier eating windows may work best, what makes studies succeed or fail, and how these findings point to practical strategies for preventing cardiometabolic disease and supporting healthy aging. Series: "Stein Institute for Research on Aging" [Health and Medicine] [Show ID: 41184]

Michael J. Wilkinson, M.D., F.A.C.C., F.N.L.A., explains how aligning when we eat, sleep, and move with our body’s natural circadian rhythms can profoundly affect metabolic health. Drawing on research from UC San Diego and the Salk Institute, he explores how disruptions in daily patterns—late-night eating, less movement, artificial light—contribute to obesity, diabetes, and fatty liver disease. Wilkinson shows why *when* we eat may be as important as *what* or *how much* we eat, and how time-restricted eating offers a practical, biology-based strategy for preventing cardiometabolic disease and promoting healthy aging. Series: "Stein Institute for Research on Aging" [Health and Medicine] [Show ID: 41187]

Michael J. Wilkinson, M.D., F.A.C.C., F.N.L.A., responds to the question, "How long does it take to get used to Intermittent Fasting?" Series: "Stein Institute for Research on Aging" [Health and Medicine] [Show ID: 41183]

Circadian timing shapes how we sleep, feel, and function each day. Satchidananda Panda, Ph.D., Salk Institute, explains that keeping daily light, meals, movement, and sleep in step with the body’s internal clock supports alertness, metabolism, and recovery. Panda notes that evening light and late eating can make it harder to fall asleep and may work against healthy glucose control, while thoughtful timing of activity can improve energy and rest. He highlights that when we take medicines matters because the body’s response changes across the day. Travel and shift work challenge these rhythms, but simple habits with light exposure, meal timing, and sleep can ease the strain. Panda also describes ongoing efforts testing practical routines, including limited daily eating windows paired with light and activity strategies. Series: "Stein Institute for Research on Aging" [Health and Medicine] [Show ID: 40733]

Healthy aging starts with physical resilience, the body’s ability to withstand and recover from stress. Maile Young Karris, M.D., defines the concept and sets the stage for practical strategies that match real-world needs. Ryan J. Moran, M.D., M.P.H., recommends simple routines such as wall push ups, posture alignment, and chin tucks, and he links posture and vision to fall prevention; social connection helps people stick with movement. Theodore Chan, M.D., F.A.C.E.P., F.A.A.E.M., explains that age alone is a poor predictor of outcomes in acute care and that functional resilience strongly influences decisions. Gail Levine emphasizes accountability, community, and balanced nutrition. Moran highlights protein needs of about 1 to 1.2 grams per kilogram plus calcium with possible vitamin D, and he favors plant focused eating with limited processed foods. Series: "Stein Institute for Research on Aging" [Health and Medicine] [Show ID: 40960]

Stanley Chodorow, Emeritus Professor of History at UC San Diego, traces the evolution of food preservation, preparation, and production from ancient times to the modern era. He explores early methods such as drying, salting, and ice cellars, advances like iceboxes, refrigeration, and flash freezing, and innovations in cooking technology from open fires to gas and electric stoves. Chodorow examines the domestication of animals, the development of agriculture, and transformative tools like the wheeled plow and horse harness. He highlights the rise of industrialized food, refrigerated transport, and global trade in products such as sugar, chocolate, and processed foods. Concluding with the health impacts of dietary changes since the shift from hunter-gatherer to agricultural societies, he offers a sweeping view of how technology has shaped what—and how—we eat. Series: "Osher UC San Diego Distinguished Lecture Series" [Health and Medicine] [Science] [Show ID: 40966]

Michael J. Wilkinson, M.D., F.A.C.C., F.N.L.A., explores the science and clinical evidence behind intermittent fasting and its role in promoting cardiometabolic health. He explains how aligning eating patterns with the body’s natural circadian rhythms can improve weight, blood pressure, glucose regulation, and other risk factors, especially in individuals with metabolic syndrome or type 2 diabetes. Wilkinson highlights promising results from time-restricted eating studies conducted in collaboration with UC San Diego and the Salk Institute, where narrowing the daily eating window led to improved metabolic markers and potential benefits beyond weight loss. He also outlines practical tips for safely adopting this lifestyle approach and stresses the importance of ongoing research. Series: "Stein Institute for Research on Aging" [Health and Medicine] [Show ID: 40319]

In this program, Dr. Sean Spencer explores the healthy way in which carbohydrates are digested throughout the body. To understand this concept Dr. Spencer discusses the difference between digesting simple sugars and complex carbohydrates.   Series: "Osher WISE: Well-being and Integrative Science for Everyone" [Health and Medicine] [Show ID: 40774]

Dr. Sean Spencer talks about the vast microbial world that lives within our guts — known as the gut microbiome — and how it supports our health. Dr. Spencer emphasizes the importance of a high-fiber diet in creating a healthy gut microbiome which increases overall health. Series: "Osher WISE: Well-being and Integrative Science for Everyone" [Health and Medicine] [Show ID: 40761]

How can you make choices today that could help you live longer and feel better? Gordon Saxe, M.D., Ph.D., explores the ways to slow the aging process and live a healthier life. Series: "Stein Institute for Research on Aging" [Health and Medicine] [Show ID: 40601]

How can you make choices today that could help you live longer and feel better? Gordon Saxe, M.D., Ph.D. explores lifestyle choices, including diet, that can prevent, or slow, chronic diseases and improve overall health. Series: "Stein Institute for Research on Aging" [Health and Medicine] [Show ID: 40600]

A healthy microbiome can prevent disease and obesity. Dr. Sean Spencer discusses how a diet rich in fiber supports our health in various ways. Series: "Osher WISE: Well-being and Integrative Science for Everyone" [Health and Medicine] [Show ID: 40458]

Join us for a dynamic panel discussion where experts explore the contributions of Indigenous practices to modern agriculture. The conversation highlights traditional ecological knowledge, addresses gaps in food access, and proposes strategies to promote food sovereignty. Panelists examine how Indigenous wisdom and contemporary innovation create equitable, sustainable food systems, amplify Indigenous voices, and inspire collaboration for a resilient future. Series: "Future Thought Leaders" [Health and Medicine] [Agriculture] [Show ID: 40171]