WHAT’S TRENDING IN FOOD AND NUTRITION

As a Registered Dietitian I like to keep abreast of what is trending in the field.  I love to experience new foods and try out new ideas.  My husband often needs some coaxing in trying new things though as is true with much of the public – it’s kind of like a toddler who is going through the stages of “picky eating” and “food jags”.  I use the same principles – offer a new food with other favorite foods, ask for a “no thank you” bite and don’t make an issue of food choices – just offer a variety of healthy foods to choose from!

Ancient grains are “in” again. They’re back and nutritionally superior than many modern-day, refined grains. Some to check out this year include quinoa, kaniwa, wheat berries, and millet

.

Kale and chia seeds are the craze. Kale and chia seeds are unarguably two of the hottest superfoods as of late.  Just look at these health benefits of chia seeds!

Belief in the “wheat belly”Regardless of the conflicting evidence to support wheat-free and gluten-free diets for weight loss, Paleo and gluten-free diets will remain the most popular among those looking to control their weight. Gluten-free diets also help those suffering from inflammatory diseases like rheumatoid arthritis.

We’re using MyPlate to fill your plate. Thank goodness the Food Pyramid finally crumbled because quite honestly it was confusing even for us dietitians. This year we’re all about using the USDA’s MyPlate to help teach you how to fill your plate with more nutritious foods.

my plate 1

Local & sustainable foods are favorable. These were the two most trendy terms among consumers shopping for groceries.

Being more comfortable the weigh you are. The number of consumers who are comfortable with being an “unhealthy” weight seems to be on the rise this year.  Many people remain healthy even while carrying extra body weight – maybe the “big bone” theory has some credence!

All 11st.jpg

The low-fat trend is finally fading. Consumers are adding more fat back to their diets since recent studies have shown that “low fat” doesn’t necessarily lead to less body fat.

Breastfeeding is on the rise – YES!!  Women are overcoming the mass media of huge formula companies pushing their product and going with the natural and best way to feed their babies.

images6

Fruits and veggies first. Eating more servings of fruits and veggies was ranked the most important diet tweak to improve overall health this year.

Using low carbohydrate squash in place of pasta.  Spaghetti squash and zucchini make wonderful “noodles”.

Adapted from 14 Food & Nutrition Trends for 2014 at http://blog.myfitnesspal.com

Advertisements

5 EVERYDAY INGREDIENT SWAPS FOR HEALTHIER EATING

SWAP - QUINOA

Quinoa for Rice

Replace a carbohydrate-rich staple like rice with nuttier quinoa seeds to give you more flavor and nutrients. One cup contains eight grams of protein and plenty of calcium, phosphorus, magnesium, and iron. Serve with vegetables and even more protein for a full meal.

 

SWAP - GREEK YOGURT

Greek Yogurt for Sour Cream

Greek yogurt has one-fifth of the fat and a similar texture and taste and can be used as a substitute in baking, dips, baked potatoes, tacos, and chili.

 

SWAP - AVODADO

Avocados for Mayo

For sandwiches and salads like egg salad and tuna salad, avoid the artery-clogging fat of mayo, and mash half of an avocado to use as a spread instead. On top of the extra flavor, you’ll get a shot of heart-healthy monounsaturated fat, vitamin E, and other nutrients.

 

SWAP - OATMEAL

Oatmeal for Bread Crumbs

For recipes that call for bread crumbs, you can use vitamin B–rich oats instead. Use them for dredging chicken and salmon, yielding satisfyingly crunchy results, or add them to meatball and meat loaf mixes as a binding agent.

 

SWAP - CHIA

Chia Seeds for Eggs

Combine one tablespoon of ground chia seeds with three tablespoons of water, and let the mixture sit for five minutes, until it turns goopy. Use it to replace eggs in baking, and enjoy the extra fiber, antioxidants, other minerals, and good-for-you fatty acids.  This trick is used by strict vegans.

HERE ARE TWO SITES TO PURCHASE CHIA SEEDS:

http://www.walmart.com/ip/Nutiva-Organic-Chia-Seed-12-oz/26968734

http://www.amazon.com/HealthWorks-Chia-Seeds-2-Pounds/dp/B000WV0RW8

Chia seeds may be available in local supermarkets too – I’ll let you know.  One word of warning I noted while researching on the internet is to avoid chia seeds from china – stick to USA seeds like those from Bob’s Red Mill.  http://www.walmart.com/ip/Bob-s-Red-Mill-Chia-Seed-16-oz-Pack-of-4/17339994

Adapted from:  http://www.takepart.com/photos/healthy-kitchen-swaps/chia-seeds-for-eggs?cmpid=foodinc-fb