Episode 6: Plant-Based Nutrition Transcript
[00:00:05.400] - Kayla
Hi everyone, welcome to Nutrition Navigator's podcast, Bringing Nutrition and Wellness to you. Together, we learn from a variety of health professionals about their stories and how they contribute to the world that is wellness. This podcast is an extension of our campus health program, Nutrition Navigators Spotlight Series Presentations. We are a monthly podcast where we interview health professionals in the field about health and wellness topics for college students. This is our opportunity to grow and build community with University of Arizona students.
[00:00:36.540] - Kayla
My name is Kayla. I'm the student coordinator for nutrition navigators. Ashley Munro is my co-host and one of the nutrition counselors at Campus Health and the advisor for Nutrition Navigators. And our third co-host is here as well. She's an awesome volunteer for Nutrition Navigators. Gurbeen! Gurbeen, would you like to introduce yourself?
[00:00:56.280] - Gurbeen
Yes. Hi everybody. My name is Gurbeen Dadiala. I'm currently a sophomore at U of A and I'm majoring in microbiology with a minor in Spanish. So I decided to join the Nutrition Navigators because I've been interested in nutrition for a long time now. And I know that in my couple of years of college, not many people really paid attention to it. And it's such a small thing, but it really makes a difference. So I joined to help other college students get more educated and understand nutrition better.
[00:01:27.460] - Kayla
Awesome.Thank you so much for introducing yourself Gurbeen. I'm super excited to have you here for today's podcast. Let's get started. On today's episode, we have the great and knowledgeable Dr. Duke Duncan from our very own University of Arizona campus. He will be sharing more about the amazing study he was a part of regarding plant based diets. Now let's welcome Dr Duncan!
[00:01:55.460] - Kayla
All right, so our first question for you, Dr. Duncan, is just to please let our listeners know who you are, where you are from and what it is that you do.
[00:02:06.530] - Dr. Duncan
My name is Duke Duncan. I'm a pediatrician by trading and work with children with disabilities for almost my entire career, which spanned, I guess, a half a century or so. I tried to retire maybe six or seven years or so ago, and that lasted for about two days, three days maybe. I couldn't take it. So, I was fortunate to get a teaching job at the College of Public Health. It is a whole different career for me. I mean, it was clinical work, primarily with kids with disabilities, working with students and pediatric residents.
[00:02:49.370] - Dr. Duncan
And I love that, love the kids that are obviously insightful. And they taught me a tremendous amount. And now it's a whole different thing with the classroom full of very eager, energetic students, who challenged me all the time and make me think and keep me going, and hopefully preventing the plaques from developing, and getting dementia. I love what I do, and have all my career. You know, it's a joy to get up in the morning and get off to work.So I just I love the interchange and the activity and the stimulation that the students give me.
[00:03:38.270] - Ashley
That's so great. And what I always think it's really. Probably such a rich experience to have a very strong clinical background and then translate that into the classroom. Do you find that that gave you some good perspective when going into teaching, having had this vast experience in the clinical world?
[00:03:59.130] - Dr. Duncan
Absolutely, you bring a lot of the clinical stuff learned during the clinical years into the public health arena. And again, it's a whole different situation. You know, in the clinical field here with your child and then his parent or her parents.
[00:04:17.280] - Dr. Duncan
And this is this is a whole different thing, but absolutely tremendously enjoyable for me and challenging. I read a lot more books and certainly not as many articles, but a lot more books and hopefully I can bring something to the students that will stimulate them and get them to enjoy what they're doing. Learning has to be enjoyable if it's stressful and pushy and you've got to get an A in this course, that's not good, right?
[00:04:52.340] - Dr. Duncan
I have stopped believing in quizzes. I just think that students will often read the assigned stuff to try to guess what the quiz is going to be about. And that's not the thing that they're going to do. You know, they've got to learn, I think, by what they want to want to get out of it. I switched from quizzes each week, to reflections. What I wanted students to do is to read the assignment.
[00:05:26.350] - Dr. Duncan
And then write me a one page reflection, and the first part of that page is what they knew before they read these assignments. What is their background knowledge? What do they know about it? Secondly, what they've learned from the readings that relate to what they already knew. It's a matter of building on that structure of what they knew to add on to it, new information. And that's the quiz, you know, they do that on their own and turn those reflections in.
[00:06:04.790] - Dr. Duncan
They're substituted for quizzes, which I may be wrong, but I think that the students get more out of that, and hopefully they learn more because they're pulling out of the readings, things that are of interest to them. My whole approach to that has changed over the years. I have no information as to whether or not that's more effective or less effective or not, anyway...
[00:06:36.300] - Ashley
Yeah, and you mentioned the quiz and the curriculum. Can you talk to us a little bit about the course? Today we're going to talk about plant based nutrition. Can you talk to us a little bit about the course that you teach in the public health department to students about plant based nutrition?
[00:06:55.560] - Dr. Duncan
Sure. I teach a class called Biology and Public Health. And when I was asked to teach this course, I really didn't know what that title meant. I didn't know what to do with it. It was a course that had been taught previously. And I looked at the syllabus and the textbook and I wanted to kind of redo it, which we did. And I worked with a psychologist at the College of Medicine, and we worked out a course. What we did was a three unit course for upper level undergraduates and graduate students and it meets once a week for three hours. And so I thought to myself, three hours? Can I really keep these students active and interested for three hours?
[00:07:51.840] - Dr. Duncan
But we decided to do the following. We're going to have this life cycle thing. Each week we'll talk about a different condition and we'll start with pregnancy and go through aging. Early pregnancy, early childhood development, chronic conditions in childhood, child abuse, chronic or infectious diseases and immunizations, mental health, autoimmune disease, obesity, diabetes, cardiovascular disease, aging. So, each week we have one of those topics. In the first hour, we have a person with that condition come in and tell their story.
[00:08:43.140] - Ashley
I love that.
[00:08:44.340] - Dr. Duncan
I want the students to understand what it's like. I have that condition. I've told the people who come in with their condition to talk to the students about, number one, what it's like to have it yourself. What effect does it have on your family? And what effect does it have on society or how is society affected by it?
[00:09:11.720] - Dr. Duncan
That's a public health aspect of it. The second hour is a discussion about the biology. What is the biology of obesity, for example? We will hear a lot about the epidemiology of obesity, but what's the biology of it? And is there anything you do about the biology to make it better or to prevent it from happening? The third hour is the students in their groups. There'll be four or five students assigned or elected to be in one of these conditions, and they then get together as a group of four or five and discuss the readings.
[00:09:51.460] - Dr. Duncan
How does it affect them? What they learn from it? And then they come back and tell us what their reflections are about this course? Well, that is kind of the format of the course.
[00:10:05.740] - Ashley
That's so great, it's like a lot of collaborative learning and this kind of insight into, not just the textbook awareness of the condition, but the real life experience of a person with the condition, so it's very person first mentality around health. I don't know if I've ever heard that in any other course.
[00:10:31.590] - Dr. Duncan
Well, it's interesting because the people who come in, they're really candid. These are 60 students that they've never seen before and they tell some very personal things. Very personal, and you get a chance to ask them questions about what it's really like. I mean, some of the stuff is really, you know, kind of eye opening in terms of what it's all about. One of my students in the class, who has OCD, she volunteered to come back and give her story.This is kind of an equal age person coming in saying what it's like to have anxiety and OCD, and some of your students probably have that. I think it opens up a lot of things to the students may be thinking about and then it brings it to their attention.
[00:11:31.830] - Ashley
I wonder if that, like, neutralizes some stigmas around certain conditions, too, like mental health conditions. Like it neutralizes stigma and kind of puts that personal perspective on it. And does, like makes you think like, oh, that's actually a lot different than some of my own assumptions about that condition.
[00:11:51.870] - Dr. Duncan
Exactly. The other thing I believe very strongly is that we learn by experience. With the course I teach, we introduce two things that are experiential in addition to having the person who has a condition come in. That's kind of experiential as well. From a separate person if you will. I tell the students we are going to talk about a number of chronic conditions and many of those chronic conditions have some genetic base.
[00:12:27.790] - Dr. Duncan
You're all born with genes that you didn't have any choice about getting, but you got them. But you do have a choice about what happens to them. You can turn them on or you can prevent them from getting turned on. So in this course we're going to talk about two things, that I think are very essential in turning on or upping the risk of these conditions. One is chronic stress. Acute stress is wonderful. You know, you've got to run away from the lion. But chronic stress, which all of you have all the time, isn't good for you.
[00:13:05.220] - Dr. Duncan
But it turns on your your pituitary adrenal system, so we get cortisol raised up and that's not good for your body. And the other thing, it turns on your sympathetic nervous system, your adrenaline comes up and that's not good for you. So we've got to do something to help your chronic stress you have in your life and you will probably do something. I don't care what it is, but you got to do something, whether it's running or singing or dancing or something you've got to do.
[00:13:42.060] - Dr. Duncan
But for pragmatic reasons. In this course, we're going to meditate We have a gal come in and talk about mindfulness, mindfulness meditation. And then every session we have, we begin the session with five minutes of meditation.
[00:14:01.050] - Ashley
That's so great.
[00:14:01.050] - Dr. Duncan
I want the students to tell us. Does it work? Is it helpful? And hopefully, if it is, you incorporate some of that into your daily life and decreases chronic stress to help.
[00:14:16.180] - Dr. Duncan
The other thing I tell them is what is influential in at least five or six of these chronic conditions is what you put in your mouth. And we're going to push a plant based diet. And our textbook is a China study, this book.
[00:14:33.250] - Ashley
OK, we'll have to. We'll put that! We'll have to link to that. I don't know if everyone's heard of the China study book.
[00:14:40.180] - Dr. Duncan
It's it's a phenomenal story. It's written by Colin Campbell, who is a nutritionist from Cornell and with his son, who's a physician. And it talks about the benefits of a plant based diet. And I tell them, I've been a vegetarian for twenty five years now. I'm an old guy. You know, I'm having a good time. I'm very active.
[00:15:36.430] - Dr. Duncan
I'm 87 years old and I love what I do and I'm surviving. And a lot of it, I think, is because of what I eat and the activity.
[00:15:49.030] - Dr. Duncan
And I tell them that, you know, and it's OK, you know, it's up to you. In the experiential part of it. I tell them the following, that Thomas Campbell is the moderator of a documentary called Plant Pure Nation. It's very much like Forks Over Knives, and what he did, he tried to get the Kentucky legislators to put one little sentence in one of the bills that says plant food is good for you. And the legislators would not do it.
[00:16:27.320] - Dr. Duncan
You know, Colonel Sanders came along and said, you can't do that. And so he said, I'm going to see how good this stuff is. So he goes to a small town in North Carolina, you know. And gets 15 people to go on a plant based diet for 10 days. He does biometrics on them, a baseline and on the 11th day, lipid profile and the change is dramatic in just about one hundred and fifty people. I told the students, we're going to do this in class and we will have volunteers.
[00:17:01.110] - Dr. Duncan
Anyone who wants to do this, we'll provide lunch and dinner for you. We will get Urban Fresh to make the meals. And I will pay half the cost. You pay the other half and we'll do biometrics on you, baseline 11th day and see what happens. And so this is kind of the experience of eating a plant based diet for 10 days. Some of the students say, I was still hungry. I needed more food. Others say, God, I've never felt better.
[00:17:31.890] - Dr. Duncan
Yeah, you don't feel so sluggish. I can get up and move a lot better and stuff. And so obviously, there's the differences among. The people's biology is different. There's not one thing fits everybody.
[00:17:46.050] - Ashley
Right.
[00:17:47.440] - Dr. Duncan
You know, some people need it. Yes, some people need the Mediterranean diet.
[00:17:52.840] - Ashley
Which includes like a little bit, just for anyone who doesn't know who's listening, what a Mediterranean diet is, it has a little bit of animal products in it. I love what you said, though, because I think that's so important to point out, the base of your diet has plants in it. So it's not like everyone has to be vegan or raw or it doesn't have to go to that extreme.
[00:18:17.140] - Ashley
It sounds like a lot of this is just understanding that if base has more fresh fruits and vegetables and grains and leans towards plants that that can be a big enough change for someone's diet to see a lot of benefit.
[00:18:36.030] - Dr. Duncan
Exactly. You know, we spent some time also on labels. I have the students go into the grocery store and look at labels. And I know years ago when I looked at food, buy food in grocery store, I would look at two things, the calorie count and the price. There was a lot more on those labels than that.
[00:18:58.060] - Dr. Duncan
And so I decided and heard that you could see more than five ingredients, put it back on the shelf. So even some of the things in the students present that at one of the sessions we have, they get up and talk about, you know, reading labels and what it does.
[00:19:15.580] - Kayla
I think those are great tips that, you know, you've talked about so far. Dr. Duncan, I absolutely like you talking about your class that you have. I think your class sounds amazing, first of all. I would love to be a part of that class, and I really love that. It sounds like the theme of your class, and how you do your work and in your life, it sounds like the overall theme, as is very inclusive, which I think is awesome.
[00:19:47.890] - Kayla
For example, when you teach your class, you don't have the quiz, but you have it where they reflect and they're able to connect personal things to how they learned. And I think that's so great along with when you mention the plant based diet, you know, not everyone can handle doing a fully plant based diet. So it's great in moderation, you know, as some people do need the fish or the meat. And I think that's so, so great.
[00:20:19.360] - Kayla
I love that inclusivity and so and you did mention that the the China study talks about the benefits of a plant based diet. So when someone so say someone is wanting to start a plant based diet, how do you how would you suggest someone goes about approaching it,
[00:20:41.020] - Dr. Duncan
Kind of jumping in rather than doing things incrementally. But I think you also go to get a cookbook that tells you how to cook plant based food because you're not just heating up the beans and eating them. You've got to make the stuff delicious and you've got to make it attractive, or you're not going to like it. So I guess, first of all, you could go to a restaurant that specializes in plant based food. And try out the menu. And see what they like. And if it was very distasteful to them, then maybe it isn't for you. To try that first and then if it looks like it's going to be OK and you liked it, then I would get a very good plant based vegetarian cookbook. So that's kind of the way I would do it.
[00:21:40.590] - Ashley
I think the cookbook idea is a really good idea. We bought, because our family tries to do like one more plant forward dinner a week or whatever. I think it's America's Test Kitchen:Vegetarian Cooking is what we we bought. Because it tells you, like, if you've never cooked a vegetarian dish before, it separates it into how much time you have. So if you have very little time like these are some great vegetarian dishes, if you have more time here, some other options, just because some of the preparation can be time consuming. We can link to that cookbook, if people are interested. And I think cooking on campus does some vegetarian options quite often just because I think vegetarian dishes tend to be lower cost than non vegetarian options, or a plant based option.
[00:22:36.900] - Dr. Duncan
When I first went on a vegetarian diet. One of the things on the menu was get a side dish of beans and rice that was kind of it. But now there are some options, usually more than one or two options on the menu that you can choose from. So I think it's catching on as well. One step at a time.
[00:23:04.390] - Kayla
Right. Like, I think the fact that you mentioned that resource, Ashley, because, I didn't even I don't even I didn't even think that resources like that exist, even though they obviously do. I think that would be a great resource for people who have no idea about plant based diet. And I mean, I think for us it's different because we come from nutrition backgrounds.
[00:23:29.110] - Kayla
So it's like, oh, like a plant based diet, this plant based diet that. But even sometimes,I hear of new things and if I see it in the store, I'm like, how do you even make that? I think that that's great that, you know, the times are changing in that restaurants have those options and we can experiment those things.
[00:23:50.260] - Ashley
I guess that's a good point. And like how students can approach including a couple more plants in there, like college students. How can college students approach, including a couple more plants in their week, in their day and not feel paralyzed, with like this is not the right kind of plant. You know what I mean? How do you tell the students to even go about, when they're done with the ten days, like if they want to continue it in their life, how to go about it in a way that's flexible and practical for someone living on campus? Do you guys talk about that in the class at all?
[00:24:29.600] - Dr. Duncan
No, we don't really. That's a good idea to to include in that. You know, I don't cook very much, so I'm not good at this sort of thing. You know, when my wife died about seven years or so ago and, you know, I had to kind of readjust my life and one of it was cooking. And so I talked to my daughter who lives in Cincinnati and she said, well, I'll teach you, I said, how can you do that? Oh, get on face talk or face chat, whatever it is.
[00:25:05.440] - Dr. Duncan
And so every Tuesday, she would send me a list of ingredients. I had no idea what it was going to be. What are we going to make into? And Wednesday evening, around four or five, we'd get on face talk together and she'd say, dad, go in and get a pan. I said, where is it? And she told me where it was. I'd bring it back. No no, that's too small, get the bigger one. So I'd go back and get it.
[00:25:33.530] - Dr. Duncan
And then she walked me through cooking this meal. The ingredients she had given me to do. It was a wonderful time to spend with my daughter.
[00:25:44.290] - Ashley
Oh, Love that.
[00:25:46.800] - Dr. Duncan
It was a great working relationship. I still needed a lot of information and better learning, but that helped a lot.
[00:25:57.200] - Ashley
Absolutely.
[00:25:59.300] - Dr. Duncan
You know the Internet going on here before COVID came along.
[00:26:06.470] - Ashley
You were ahead of the times, because we just switched our cooking on campus program, just switched to virtual cooking classes and so students can learn from Christy Wilson, the other dietitian, who does all of the cooking classes with the students. And I think, I think you're right and you've never done it. I think starting with a guide, whether it be a cookbook, a restaurant that you feel you order something that's plant based at a restaurant, you feel inspired by those tasty flavors and you go home and try to replicate it.
[00:26:37.490] - Ashley
Or maybe you just keep going to that restaurant or you you reach out to a cooking class that can kind of give you just one idea on how to kind of get things going. Because to be honest, we have favorite plant based dishes we make at home and we don't always adventure out. We just have a really tasty one that we make quite often. It's, it's honestly, it's a Mexican burrito bowl and we make it and we make it a lot and we change it a little bit every time. But that's kind of what feels good for us right now.
[00:27:09.950] - Ashley
Gurbeen, did you have a question for Dr. Duncan?
[00:27:11.900] - Gurbeen
Yeah, I actually do. Could you just quickly differentiate for people who don't know, the difference between being vegetarian and plant based diet, because they're all kind of like meld together for people who don't understand what they are.
[00:27:24.140] - Dr. Duncan
First of all, the vegetarian, the vegan, the vegetarian is plants. But if you're a complete vegetarian, it's plant and produce, vegetables and fruits. If you're vegan, then you have to eliminate all animal products and the strict vegan will even eliminate honey because it's made by a bee, but all the dairy you have to get rid of, no cheese, no milk, no eggs. Well, that's kind of the differentiation between the vegan and the vegetarian.
[00:28:03.570] - Gurbeen
OK, and then what about the plant based? Is it like in the middle between big and vegetarian or like vegetarian, like just a regular, like eating style? Or is it just like more including plants centered, like eating habits?
[00:28:20.000] - Dr. Duncan
The plant based is simply based with plants, if you throw in fish. It's like the Mediterranean diet. OK, fish and vegetarian.
[00:28:35.300] - Dr. Duncan
Plant based means that it's the fundamental aspect is plant. Usually fish thrown in, and a lot of people feel fish is extremely important. It's got the omega 3s in it which, you know are extremely anti-inflammatory, which is good. I eat a lot of nuts. And I used to really pretty much concentrate on almonds. Almonds are Omega-6s, which are inflammatory. So now I kind of eat a walnut with a almond. The walnuts are omega 3s, so it kind of balances out.
[00:29:17.060] - Ashley
I feel like people always ask me, like, which nuts are the best nuts? And I'm like a variety of all of them. They can give you different stuff, right? Like, yeah, I'm going to get different stuff from a walnut or Brazil nuts are really high in selenium and almonds have some monounsaturated fats that are really good. So I love that example that Dr. Duncan is saying is like some variety because you're going to get different stuff from different foods, which I think is really cool.
[00:29:44.410] - Ashley
You know what I wanted to just mention, which I think is kind of like the umbrella of what we're talking about, too, is a plant based diet or the meal pattern that Dr. Duncan is even putting these students on for ten days, fruits and vegetables and grains and all of those foods have carbohydrates in them. So I think it's so fun to hear all of those foods and to see that they have such health benefits, because I think right now carbohydrates get a real bad wrap and people talk about pushing protein and getting more meat.
[00:30:23.010] - Ashley
And someone yesterday told me about a carnivore diet that where all you eat is meat and you eat no vegetables. So I just think it's so important. This is a plant based diet, and it's got mostly all carbohydrates and it makes people feel amazing and there's all these health benefits. So it's like taking bits and pieces of what works for your body. I don't know. Do you get that push back sometimes, Dr. Duncan, like these are carbohydrates?!
[00:30:49.380] - Dr. Duncan
I do. You think we have to talk about carbohydrates in two different ways. We got simple carbohydrates and we've got complex carbohydrates. The simple carbohydrates raise your glucose very rapidly and so our insulin comes in and attacks high glucose and that can really lead to diabetes. Complex carbohydrates are more slowly metabolized. Some aren't even broken up at all really, or digested at all. THey go to your colon and they become the prebiotics. Not the probiotic, but the prebiotics. The prebiotics are the foods that feed the probiotic. And these come from the complex carbohydrates.
[00:31:45.590] - Dr. Duncan
So I know that people talk about the carbohydrates, but it's got to be separated into what are you talking about? Is it the simple stuff. You know, the simple carbohydrates are sugar. You know, corn, some of those things are very easily digested. Throws up your glucose rapidly and the complex carbohydrates are not. They also fill you up better.
[00:32:08.060] - Ashley
I was just about to say that I was like I think people noticed that even when they eat it, like the difference that you feel if you want to go do an activity, if you have like, if you have something that's more complex than whole grain versus if you have something that's more quick and it might not just keep you satisfied as long.
[00:32:27.920] - Ashley
And I think people, people are really good about noticing that in their bodies that that kind of increased and then the crash versus like just increase in energy and stability that you're talking about with those complex carbohydrates. You get a nice kind of level blood sugar, steady.
[00:32:45.000] - Dr. Duncan
If you run a marathon, you're probably want to want some simple carbohydrates, because you need that burst of energy very rapidly going to go off and take that and throw it to your muscles. Where the energy is needed.
[00:32:59.840] - Ashley
You think it's important to to make sure folks know the difference and that there is a difference.
[00:33:06.557] - Dr. Duncan
Exactly
[00:33:07.610] - Gurbeen
So, Dr. Duncan, I just have one more question for you. What is a good resource for students to educate themselves more about a plant based diet?
[00:33:17.000] - Dr. Duncan
Well, again, the textbook I use is the China study, another one is the Okinawan program. This has to do with the blue zones.
[00:33:35.870] - Ashley
I have heard of those. Our boss Lisa has a cookbook about the Blue Zones.
[00:33:39.920] - Dr. Duncan
There are seven places in the world where they have the highest percentage of people who live over 100 years of age and Okinawa is one of the places. And the ingredients of a long life is one, what to eat, staying active, decreasing the stress in your life by meditation or yoga or something like that, and thirdly, social support. And those four ingredients were extremely important in longevity and not just living long but being active.
[00:34:21.270] - Ashley
Yeah, they all play together for sure.
[00:34:24.200] - Kayla
Those are such great resources. Thank you so much for educating us on that. Before we end, we do want to wrap up by asking you our rapid fire questions. So, hopefully you were able to look those over. Our first question for you is, if you could only have three foods ever again, what would they be?
[00:34:53.000] - Dr. Duncan
They'd would be nuts, beans and probably butternut squash.
[00:35:01.640] - Ashley
Roasted or light, how do you is do you like it roasted or steamed?
[00:35:05.950] - Dr. Duncan
Roasted.
[00:35:11.030] - Kayla
Next one is breakfast or dinner.
[00:35:15.210] - Dr. Duncan
Dinner, because I have social occasion, breakfast of family by myself, so I like this version of the great reason.
[00:35:25.260] - Kayla
Next one is crunchy tacos are soft tacos.
[00:35:28.830] - Dr. Duncan
Well, I like the crunchy ones.
[00:35:31.710] - Kayla
Like that crunch, all right. And last question is, if you could have dinner with any three people dead or alive, who would they be?
[00:35:41.940] - Dr. Duncan
Mahatma Gandhi. Nelson Mandela and Martin Luther King,
[00:35:52.620] - Kayla
Awesome, those are all good.
[00:35:55.500] - Ashley
Good dinner party, good conversation.
[00:36:01.110] - Ashley
Thank you so much, Dr. Duncan, for spending time with us this morning and sharing all of that great information and your class really sounds amazing. I think students who don't know about it might be, you know, coming in droves to sign up for it.
[00:36:17.430] - Dr. Duncan
Have a great time. The internet thing, has been OK.
[00:36:24.750] - Ashley
The beauty of the human experience, I feel like is folks are are adaptable and they are adapting. Well, I think like especially the students, I've been so impressed with the adaptability of the students moving on to the online format and all you great instructors that are willing to kind of translate your programs to an online platform. So we just appreciate you so much and the work you do. We are honored to have you today.
[00:36:55.320] - Dr. Duncan
You have to put up with me and listen a bit. And the exchange has been very good. And I appreciate your asking me.
[00:37:12.140] - Ashley
Awesome. That's our show. Thank you so much for listening. Please share with your friends and connect with us on all our campus health social channels. And you can also e-mail us at CHS-Nutrition Navigators (at) Email (dot) Arizona (dot) edu, to you to submit your questions and comments about the show. We are so excited to be bringing you monthly content to spark curiosity and further empower you to feel your best. So please subscribe to the podcast. And if you haven't already, we would love if you could leave a reading and review so it's easier for folks to find us.
[00:37:43.130] - Ashley
And also so we know how we're doing. We're sponsored by Campus Health and our program in health promotion and preventive services. We want to thank Dr. Duncan so much from the College of Public Health for coming on the show and taking the time to talk with us about plant based diet and ways college students can work that into their everyday lives. We'd also like to thank our sound engineer and editor, Brian Paradis, for coordinating this show. He is from undergraduate recruitment at admissions. Until next time, BE WELL Wildcats!