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

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