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