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