237: The How & Why of Flexitarian Eating – Dawn Jackson Blatner & Amanda Blechman

Part 1 of 3: The Flexitarian Diet is a Lifestyle, Not a “Diet”   The average American diet is low in vegetables, fruits, and dairy, and high in saturated fat, sodium, and added sugars, which is a significant public health issue. Switching to a flexitarian eating pattern, which contains both plant-based and animal-based foods in a balanced approach, can help encourage a healthy lifestyle, and with possible benefits to the planet, too. This 3-part series discusses the benefits of flexitarian eating and its intersection with promoting a healthier relationship with food and planetary health through sustainable zero waste cooking efforts.  Tune into this first episode in the series to learn about: ·       how the flexitarian concept was born ·       the prevalence of flexitarianism ·       the components of flexitarian eating ·       the health and nutrition advantages of adopting a flexitarian eating pattern ·       tips to become more flexitarian including meal examples ·       how animal protein foods fit into this eating style ·       common misconceptions about the flexitarian ‘diet’ ·       how to shop and plan for flexitarian eating on a budget ·       flexitarian protein swaps  This 3-part series is sponsored by Danone North America. This series has been submitted to the Commission on Dietetic Registration for 3 hours of continuing professional education credits for RDNs, NDTRs and CDCESs. Full shownotes and resources at: https://soundbitesrd.com/237