BFM Podcast by Prof Winnie Chee, Dean, School of Health Sciences and Professor, Centre for Transformative Nutrition & Health, IMU

There is a perception that Malaysian food, where rice features prominently, can be quite unhealthy. So how can we maintain a balanced diet and enjoy all our favourite Malaysian staples like nasi lemak and banana leaf rice?  Professor Dr Winnie Chee of IMU explains.

Listen to the Podcast here: https://www.bfm.my/podcast/marketplace/mp/imu-how-to-eat-healthier-the-malaysian-way-pt-2-professor-dr-winnie-chee

BFM Podcast by Prof Winnie Chee, President, Malaysian Dietitians’ Association; Dean, School of Health Sciences and Professor, Centre for Transformative Nutrition & Health, IMU

Eating healthy is expensive. That’s what a lot of us think, but is it necessarily true? With the recent introduction of RM5 meals through Menu Rahmah, many are wondering: is it still possible to eat a balanced meal amidst rising food costs? Is cheap always bad? On our monthly open clinic segment, Prof Dr Winnie Chee, President of the Malaysian Dietitians’ Association joins us to answer all your questions about eating healthy on a budget.

Listen to the Podcast here: https://www.bfm.my/podcast/bigger-picture/health-and-living/ask-a-doctor-eating-healthy-on-a-budget

BFM Podcast by Prof Winnie Chee, Dean, School of Health Sciences and Professor, Centre for Transformative Nutrition & Health, IMU

Is there such a thing as eating too much rice? Can this lead to diabetes? Professor Dr Winnie Chee of IMU shares some insights on the link between rice and diabetes and if Malaysians should forgo rice in their diet.

Listen to the Podcast here: https://www.bfm.my/podcast/marketplace/mp/imu-does-rice-cause-diabetes-professor-dr-winnie-chee

BFM Podcast by Prof Winnie Chee, Dean, School of Health Sciences and Professor, Centre for Transformative Nutrition & Health, IMU

When it comes to diet and nutrition, we tend to think that it’s what we eat, and how much, that matters. While that is important, there’s also the sequence of foods to consider. Prof Winnie Chee, Dean, School of Health Sciences and Professor, Centre for Transformative Nutrition & Health, International Medical University (IMU), joins us to discuss the principles of food sequencing, its effects on blood glucose, as well as what are some right and wrong practices.

Listen to the Podcast here: https://www.bfm.my/podcast/bigger-picture/health-and-living/sequence-of-food-does-it-matter

Osteoarthritis (OA), a common cause of disability, especially among the elderly, has remained a major public health concern worldwide in recent years. A weight loss study trial in Copenhagen recently turned out to be a huge success as participants not only lost weight and maintained the weight loss, but were also healthier.

There is an urgent need to update and improve the accuracy and accessibility of the glycemic index (GI) of Malaysian foods.

Carbohydrates are broken down to sugar during digestion and are absorbed into the blood. This then affects our blood sugar levels. GI is a number that indicates the quality of carbohydrates in foods. The higher the GI of a food, the higher and more rapidly it raises blood sugar when consumed.

Type 2 diabetes mellitus was once thought to be an incurable chronic disease. Clinical evidence is showing that it is possible to stop diabetes in its tracks, and even reverse its progress.

A structured lifestyle intervention plan helps type 2 diabetes mellitus patients adhere to changes and improves diabetes and weight control.

The right management of diet and lifestyle can improve the quality of life of individuals living with diabetes. Strong evidence suggests that diabetes remission is possible by weight loss and maintenance via proven dietary approaches.