What keeps us happy and healthy as we go through life? If you think it’s fame and money, you’re not alone – but, according to psychiatrist Robert Waldinger, you’re mistaken. As the director of 75-year-old study on adult development, Waldinger has unprecedented access to data on true happiness and satisfaction. In this talk, he shares three important lessons learned from the study as well as some practical, old-as-the-hills wisdom on how to build a fulfilling, long life.
Category: Health & Wellness
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10 Healthy Morning Habits
Watch this video and learn of the 10 health morning habits that can help you with a stress free day….
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Why fitness is more important than weight
In her talk, Leanne will argue that striving for a perfect, skinny appearance is not the answer to obesity. Instead, the focus should be on functional fitness and incorporating exercise in our daily lives for all the benefits it brings, not just weight management.
Leanne Spencer is an entrepreneur, speaker and bestselling author. Born in Dorset, she spent 17 years working in the City of London before suffering burnout and leaving to establish her business and to follow her true purpose, which is to campaign for gender equality and the promotion of positive female role models for young people. Leanne now spends her time giving talks on the importance of positive female role models (“you can’t be it if you can’t see it”), and why we all need to change our attitudes towards food, fatness, fitness and most importantly, how we look.
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The Surprisingly Dramatic Role of Nutrition in Mental Health
This talk was given at a local TEDx event, produced independently of the TED Conferences. In this critically important talk, clinical psychologist Julia Rucklidge explores a range of scientific research, including her own, showing the significant role played by nutrition in mental health or illness.
Julia J Rucklidge, PhD is a Professor of Clinical Psychology in the Department of Psychology at the University of Canterbury, Christchurch, New Zealand. Originally from Toronto, she did her training in neurobiology (McGill) and Clinical Psychology (University of Calgary). Her interests in nutrition and mental illness grew out of her own research showing poor outcomes for children with significant psychiatric illness despite receiving conventional treatments for their conditions. For the last 6 years, she has been investigating the role of micronutrients in the expression of mental illness, specifically ADHD, Bipolar Disorder, anxiety and more recently, stress and PTSD associated with the Canterbury earthquakes.
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Losing weight the ‘cool way’
“I want you to understand that it is good to feel chilly,” Patrick Rensen says. Though there are different ways to burn calories, Rensen argues there is a fairly straightforward way to achieve this: lower the room temperature.
“Activating brown fat to burn 200 kcal per day,” says Rensen, “can translate to about three kilograms of weight loss per year. We are now investigating whether nutritional and pharmacological interventions may be effective as well.”
As a Professor of Endocrinology at Leiden University Medical Center, Rensen studies the role of sugar and fat metabolism in diabetes and heart disease. In particular, Rensen is investigating something called ‘brown fat’ which is different from the all too familiar ‘white fat’ that tends to collect around our middles. “We know that babies are born with brown fat,” says Rensen, “but we thought it disappeared after a few years…”
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The Art of Letting Go
How might your life be better with less? Joshua Fields Millburn and Ryan Nicodemus, known to their 4 million readers as “The Minimalists,” are the executive producers of MINIMALISM, the #1 indie documentary of 2016. They spoke at TEDxFargo about the benefits of letting go and living a meaningful life with less. For more info about The Minimalists visit http://theminimalists.com
Joshua Fields Millburn and Ryan Nicodemus, known to their four million readers as “The Minimalists,” have written four books, including the bestselling memoir, Everything That Remains. They write about living a meaningful life with less stuff at TheMinimalists.com. Their new film, Minimalism, is currently the #1 documentary of 2016.
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Food for thought: How your belly controls your brain
“Have you ever had a gut feeling or butterflies in your stomach? Has hunger ever changed your mood? Our bellies and brains are physically and biochemically connected in a number of ways, meaning the state of our intestines can alter the way our brains work and behave, giving a whole new meaning to ‘Food for thought’.
As a nutritionist, microbiologist and neuroscientist, Ruairi Robertson is passionate about the link between our bellies and brains. His research is examining how our intestines and the microbes within them can influence both physical and mental health, and most importantly how our diets influence this relationship. Ruairi has traveled the world researching food, and believes it is the key to global public health. Ruairi is a PhD student in University College Cork in Ireland and current Fulbright Scholar (2015/16) to Harvard University.
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You Are How You Eat
Emilie Baltz is a non-traditional creative who works at the intersection of education, design, performance, and the visual arts to create experiences that provoke new connections between the senses. As a personal passion, she uses the eating experience as a lens for cultural reflection and creation, working to reframe, re-question and remind us of the fundamental place food occupies in our lives. Baltz holds a B.A. in Film Studies from Vassar College and an M.I.D from Pratt Institute. She is an inaugural member of New Inc, an initiative led by the New Museum designed to support creative practitioners working in the areas of art, technology, and design. Emilie is part of the founding faculty of the School of Visual Arts Products of Design program and founded the Food Design Studio at Pratt Institute. In addition to her artistic practice, she works as a Strategic Creative Director, teaches innovation workshops, and lectures on the sensory experience. Baltz is also the author of L.O.V.E FOODBOOK and Junk Foodie: 51 Delicious Recipes for the Lowbrow Gourmand.
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Eating For Real Change
This talk was given at a local TEDx event, produced independently of the TED Conferences. Most of us know we should eat better, but we don’t do it. We are increasingly confused over nutrition with so many conflicting views, and we give scarce thought as to how we eat or our relationship with food. We can only bring about real change when we end this confusion and bring the joy back to food.
Adopted by the nation as an honorary Aussie, Dr Joanna McMillan’s ever-growing following is the result of her high profile within the media, health and fitness industries, and through her roles as Vice President of the Australian Lifestyle Medicine Association (ALMA), Ambassador for Diabetes Australia, and Ambassador for Australian Pineapples (to name a few).
As a teenager Dr Joanna discovered that the way she ate and how much she exercised significantly impacted on her energy levels, mood, self-esteem, appearance and, consequently, her outlook on life. She initially studied psychology but her love of exercise resulted in a 15-year career as a fitness instructor.
Having completed a Bachelor Degree in Science with First Class Honours in Nutrition and Dietetics, Dr Joanna moved to Australia and won a scholarship to complete her PhD with The University of Sydney in 1999.
Today, Dr Joanna is the founder of Get Lean, a regular on the Nine Network and the official nutritionist for TODAY. She is also the author of several books, has a weekly column in Sunday Life and a blogger for Woolworths Baby & Toddler Club.
Dr Joanna is a busy working mother, a tautology that provides her with an unwavering drive to teach people how to live a healthy and nutrition-filled life – yet one that doesn’t require obsessive or unrealistic attention in order to achieve it.
The philosophy of this down-to-earth Scot is simple. She believes that having a good healthy relationship with food is just as important as eating nutritious foods, and she regards food as more than the nutrients it contains; rather, it is part of our social connection, our culture and a great source of pleasure in life.
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Eat healthier and Save The Environment
This talk was given at a local TEDx event, produced independently of the TED Conferences. Environment and health conscious entrepreneurs explain how eating healthy can save the environment as well. This married couple has spent their careers devoted to health, nutrition and the environment, working together as a duo developing many mission-driven organizations.
FIU alumni Brian Machovina ’91, MS ’94, and Eileen McHale ’93 are the inventors of Yonanas, a kitchen appliance that turns frozen fruits into a treat that looks and tastes like soft-serve ice cream, now sold in over 50 countries. The married couple has spent their careers devoted to health, nutrition and the environment, working together as a duo developing many mission-driven organizations. As founders of Nui, they developed healthy beverages for children, published an eco-nutrition fictional chapter book, and promoted the youth-oriented healthy-lifestyle brand through a variety of media and marketing programs. At Guayaki Sustainable Rainforest Products they helped develop new products and marketing efforts that supported a rainforest-grown tea become a leader of “market-driven conservation,” positioning the company as one of the hottest selling brands in natural foods. The duo co-developed a charity, Oasis Preserve International, which preserved rainforests in Latin America, guiding a board of directors consisting of leaders in the entertainment, foundation, and scientific communities. McHale is the creator and host of Dish with Eileen, a healthy foods cooking show sponsored by Yonanas broadcasting to students in schools and youth centers nationwide on the HOPSports Network. McHale attended culinary school in Los Angeles and is a former caterer and private chef, with a focus on healthy, creative, and delicious foods. Machovina is now completing a doctoral degree in biology at FIU where he studies ecological issues related to food security.