Each year, the Dairy Council of California releases their top nutrition trends, as identified by a 12-member nutrition task force made up of registered dietitians. While some trends this year are not surprising, all are interesting to consider. Here they are:

Plant-based eating patterns are on the rise. Until recently, plant-based eating patterns were mostly promoted for their health benefits and adopted by a small number of consumers. Now, the popularity of these patterns is growing due to factors beyond health, such as cost, animal welfare and environmental concerns.

Food choices are increasingly driven by factors beyond taste, cost and nutrition. Personal values about food as it relates to a higher cause— such as animal welfare, world hunger and the environment— are increasingly driving food choices. Many consumers believe that what they eat is a reflection of who they are.

Perceptions and recommendations around “negative” nutrients are changing. As research collects around the health effects of cholesterol, fat, saturated fat, sodium and sugar, and in some cases contradict traditional theories, recommendations are slowly changing.

The quest for protein intensifies. Protein continues to be the “nutrient of the decade” as its list of health benefits grows beyond muscle-building to include weight-management benefits, blood-glucose control, bone health and healthy aging.

Snacking is on the rise across all demographics. Statistics show that snacking is more the norm than the exception, with 91 percent of adults snacking at least once a day. The numbers are even higher for certain age groups, with many millennials snacking at least four times a day.

Sustainability movements go beyond production practices. Consumers are increasingly concerned about the environment and want to make a difference individually. Efforts to improve the sustainability of food-production practices have expanded to include factors such as reducing waste, minimizing water usage and using packaging materials that are recyclable or biodegradable.

Holistic, community-based approaches are being adopted to improve health outcomes. A broader definition of health— one that encompasses good nutrition and includes proper sleep, stress reduction and improved mental health— is being embraced by many stakeholders. Many believe this approach will help lead to sustainable, long-term behavior change.

Delivery channels for nutrition education interventions are changing. Paper-and-pencil nutrition education programs are no longer the standard for teaching healthy eating habits. Time-stressed consumers expect information to be readily available when and where they want it and packaged in short bytes that are quick to understand.

Programs addressing health disparities linked to socioeconomic status are being implemented by more providers. These health disparities have been on the rise for several decades. Examples are obesity, type 2 diabetes, lipid abnormalities and mental health issues.

Growing distrust of science, government, and the food industry has consumers building their own nutritional path. Friends and family, bloggers and websites, celebrity figures and self-proclaimed nutrition experts have become sources of nutrition advice. Distrust of government-based dietary recommendations leads consumers to disregard the science and research behind nutrition recommendations. Consumers need to be reminded of the importance of the scientific process.

Janine Rywak is the director of Anson County Extension Office.

Rywak
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Janine Rywak

Contributing Columnist