This grilling season avoid becoming one of the 76 million Americans that fall victim to foodborne illness each year and be prepared by following these 5 easy tips to food safety:

1. KEEP HOT FOODS HOT AND COLD FOODS COLD

Sounds simple enough, right? But what exactly qualifies as a safe temperature for cold foods and hot foods? The answer: follow the 40/140 rule. Keep cold foods below 40° Fahrenheit and hot foods above 140° Fahrenheit and you’ll cut down the chance for harmful bacteria to grow significantly. In order to ensure this food safety range use a thermometer as well as other necessities (coolers, ice, thermal containers, etc.) to keep hot and cold foods at their proper temperatures, especially if you’re traveling long distance with food.

2. WASH YOUR HANDS…THOROUGHLY

Another easy way to cut down on the chance of contaminating your food with harmful bacteria! But don’t just settle with a quick rinse with some luke warm water. Use soap, warm water, and be sure to wash your hands for at least 20 seconds. Try singing the ABCs in your head while your wash as a good measuring stick towards reaching the 20 second mark.

3. DON’T LET THE LEFTOVERS LINGER

It’s easy to forget about the leftovers shortly after eating a large meal, especially when hunger is no longer a concern and post-meal festivities occupy your thoughts. But this is often the time where bacteria gets its best opportunity to spoil the night (and your food). That’s because within a few hours many foods can fall within 40-140 degrees, a danger zone in which most bacteria thrive. Unfortunately, a few hours after a meal is also typically the time when people tend to pick at food for second helpings and that could lead to trouble so be sure and put the leftovers in the fridge 1-2 hours after serving to keep harmful bacteria at bay.

4. KEEP CONTACT SURFACES CLEAN

Countertops, cutting boards, plates, bowls, utensils and other containers should always be kept clean when preparing food items. In the case of raw food items, keep them as well as the containers they’re in separate from cooked or ready-to-serve items to avoid cross-contamination.

5. WHEN IN DOUBT, THROW IT OUT

If a certain food item looks, smells, or tastes suspicious don’t take any chances – just toss it. It’s much better to be safe than sorry.

WANT MORE FOOD SAFETY INFORMATION?

For more great food safety information and tips, visit these other great sites specifically aimed at fighting foodborne illness:

• http://www.homefoodsafety.org/

• http://www.foodsafety.gov/

THE NUTRITIVE VALUE OF EGGS

While many only focus on the cholesterol content of eggs, it really has so much more to offer and certainly packs a nutritious punch.  A healthy diet that includes eggs can aid in weight management, muscle development, healthy pregnancy, and brain and eye function.  A single egg, at only 70-80 calories provides 6 grams of high quality protein and 13 essential vitamins and minerals including B-vitamins and vitamin D. That’s a ‘shell’ of a nutrition profile if you ask me.

Eggs and Protein

As mentioned, a single large egg provides 6 grams of high quality protein. This means it is easily utilized by the body keeping you energized and it can even make you feel fuller longer, which can help you maintain a healthy weight. In fact, some research has shown that eggs eaten at the beginning of the day can reduce overall daily caloric consumption.

Eggs and Pregnancy

Choline, an essential nutrient found eggs contributes to fetal brain development and helps prevent birth defects. A single egg provides approximately 25% of the recommended daily intake for pregnant and breastfeeding women.

Eggs and Brain Function

The term “egg head” refers to an intelligent person, and rightly so. That’s because choline also aids in adult brain function by maintaining the structure of brain cell membranes. It also helps play a key role in relaying messages from the brain to other parts of the body.

Eggs and Vision

Eggs contain two antioxidants, lutein and zeaxanthin, that have been shown to help prevent macular degeneration, a common condition among people age 50 and older.

SOME EGG-STRA INFO

If you’re interested in learning more about egg nutrition, check out another great resource at www.enc-online.org.

Did you know?

• It is a common misconception that ALL the protein is in the egg white, however, nearly half is located in the yolk.
• Many people shy away from eggs due to their cholesterol content. But more and more research shows that eggs can be included in a healthy diet without significantly impacting cholesterol levels, or the risk for heart disease.
• The latest USDA data shows that eggs are lower in cholesterol (185 milligrams per large egg on average, which is 14% less) than previously recorded. The USDA data also shows eggs are now higher in vitamin D.
• Dietary guidelines suggest Americans consume less than 300 milligrams of cholesterol per day. One large eggs contains about 185 milligrams.
• May is National Egg Month.

JUST WHAT IS A REGISTERED DIETITIAN?

A Registered Dietitian (RD) is an expert in the field of nutrition. Their years of education and knowledge received from accredited universities and programs help promote healthier lives by educating others regarding food and nutrition. RDs do this by interpreting scientific data pertinent to nutrition and translating it into useful solutions for individuals seeking healthier lives through food and nutrition. RDs are an invaluable member of the health care team in clinical settings and in many other roles as well. You can find RDs in various lines of work such as public health, foodservice management, acute and long term care facilities, and entrepreneurial positions.

WHAT CAN A RD DO FOR ME?

As the saying goes, “you are what you eat.” Food is such an integral part of everyday life and because of its vital role it should have priority when making  decisions regarding your health. That’s where a RD can be so important. From digestive problems, weight loss, pregnancy, to eating disorders, athletic performance, and diseases like cancer or diabetes there are so many areas a RD can help by providing sound and proven nutrition therapy and education.

FOR MORE INFORMATION

If you’d like to know more about Registered Dietitian Day, RDs, or how to contact one please visit the Academy of Nutrition and Dietetics official website or post a comment below for a response from [NL]. Have a happy RD Day!

THE THEME

This year’s theme is “Eat Right, Your Way, Every Day” which encourages personalized eating plans based on individual preference, lifestyle, cultural and ethnic traditions while encompassing recommended Dietary Guidelines.

CELEBRATE YOUR PLATE

There are many different ways to “Eat Right, Your Way, Every Day” and celebrate a healthier lifestyle through proper nutrition. Here are just a few recommendations:

Make Half Your Plate Fruits and Veggies

Eating a variety of fruits and vegetables can give you the energy, fiber, vitamins and minerals needed to sustain a healthy lifestyle. Remember to incorporate a variety of color such as red, orange, green, and purple as well.

Go for Whole Grains

When eating breads, cereals, pastas, crackers, and rice try to make at least half of what you’re consuming WHOLE grains. To be sure check the ingredients list to make sure the word “whole” is included.

Stick to Low-Fat or No-Fat Dairy

Fat-free and low-fat milk contain the same amount of calcium and other essential nutrients as whole milk, but with FAR fewer calories and fat. If You are lactose intolerant, you can try lactose-free milk or a calcium-fortified soy beverage instead.

Vary Your Protein

Seafood, nuts and beans, as well as lean meat, poultry and eggs are all excellent protein sources. Be sure to vary the ways you get your protein by switching it up within these categories. Be sure and try to have a seafood protein twice a week for additional heart-health benefits provided by omega-3s.

Cut Back on the Added Sodium, Sugar, and Fat

Compare foods and choose those with lower numbers for sodium, sugar, and fat. Find healthier alternatives to adding flavor to your food such as seasoning your foods with herbs and spices instead of salt. Switch from solid fats to healthy oils like olive and canola oil. Replace sugary drinks with water and choose fruit for dessert.

Control Your Portions

Always be aware when your eating a meal or snack. Avoid mindless munching that often leads to overeating and unnecessary calorie consumption. Focus on your meals and STOP eating when you are satisfied. Use smaller plates, bowls, and glasses as an added measure.

Be Active

Adults need at least 2 hours and 30 minutes of physical activity each week. So go for a walk, bike, or jog. Go shoot some hoops, throw a pigskin around, just get out and move!

WANT TO KNOW MORE?

For more great tips and information on how YOU can “Get Your Plate in Shape” and celebrate National Nutrition Month, visit the Academy of Nutrition and Dietetics National Nutrition Month website.

Dinner invitations and chocolate-infested work places can easily distract us from our daily healthy eating plans. In light of the American Heart Health month Nutrition Lately has put together a heart healthy action plan to help lighten the load, literally, this Valentine’s Day.

WHAT MAKES A HEART HEALTHY?

Heart disease is the number one cause of death for the American population. This is because the disease is often tied to several other health risks such as high cholesterol, diabetes, and high blood pressure.

The American Heart Association recommends a combination of good nutrition, physical activity, smoking cessation, and stress management to be truly armed against this disease. Here are some staples of the heart healthy DASH (Dietary Approaches to Stop Hypertension) diet:

• Consume less than 2,300 mg of sodium a day
• Consume 6-8 servings of grains a day. Make half of the grains whole grains.
• Consume 4-5 servings of both fruits and vegetables a day. Get a variety!
• Consume 2-3 servings of dairy a day. Choose low-fat options.
• Choose lean meats, poultry and fish.
• Add nuts, seeds, and legumes to your meals.

[NL] VALENTINE’S DAY ACTION PLAN

Start out with a healthy breakfast…

You’ve probably heard at least once before that breakfast is the most important meal of the day. Well, it’s the truth. Eating a nutritious, protein and fiber-packed breakfast not only starts our metabolic engines, it helps us to avoid over eating later in the day which is especially important on a day like St. Valentine’s Day.

[NL] Tip: Start V-Day nutritiously: We recommend a delicious bowl of oatmeal. Oatmeal is packed with soluble fiber which binds like a gel to cholesterol to help flush it out of our bodies  We like One Hungry Mama’s suggestions for turning oatmeal into an appetizing way to start the day.

Dining Out…

Dining out is often fun and romantic part of Valentine’s Day. Unfortunately, because someone else is preparing our food, we do not know exactly what is going into the preparation. Restaurant food often has hidden artery-clogging saturated fats, trans fat and cholesterol.

[NL] Tip: Choose the right restaurant: Avoid restaurants that offer all-you-can-eat buffets because this often leads to over-consumption of fat and calories.

[NL] Tip: Decode the menu:  Words like au gratin, fried, sautéed and buttered should be clues that your meal will be prepared in fat. Opt for menu options with the words grilled, broiled, or roasted. Also, ask your server how foods are prepared and what ingredients they contain. Most restaurants are happy to prepare food to order to keep your business.

[NL] Tip: When all else fails, share. Sharing is caring, especially when it comes to matters of the heart. So this Valentine’s Day if you must indulge in high calorie dining options, such as steak or chocolate cake, share with the table. An easy way to keep portions in check is to start with dinner salads and share a main entrée and/or dessert.

SWEET TREATS OR HEALTHY INDULGENCES?

Whether it’s the lingering candy bowl at the office, dinner out or our own home-baked treats, less-than-healthy temptations have us surrounded on Valentine’s Day. Here’s our heart healthy advice on common indulgences:

• Chocolate: Though chocolate has a bad rep for being high in fat and sugar, research has linked cocoa and the flavonoids in dark chocolate to heart health. Opt for the darker pieces in that box of chocolates.
• Alcohol: It is important to avoid over consumption of alcohol because it can raise the levels of some fats in the blood stream called triglycerides. However, studies have shown that there are potential benefits to the heart found in red wine called antioxidants. Skip the cocktails and choose a cabernet or merlot.
• Baked Goods: Are you the type who likes to bake goodies for your loved ones? We suggested some healthy alternatives to some popular recipes. Check out these recipes for baby tiramisu, chocolate bliss marble cake, and Strawberry Schaum Torte.

Whether you’re a seasoned health pro or just kick-starting healthy lifestyle changes, it’s important to know the facts that will protect you and your family against heart disease. Visit www.heart.org up-to-date resources for weight management, healthy eating, and physical health.  Have a happy, healthy Valentine’s Day!

WHAT EXACTLY IS FOLIC ACID?

Folic acid, also known as folate, is one of several B-vitamins. It is needed for production and maintenance of new cells as well as for DNA and RNA synthesis. This particular B vitamin is especially important for women of child-bearing age, those considering becoming pregnant, or already pregnant. This is because folate is vital for proper development of a fetus’ brain and spine and the prevention of neural tube defects (NTDs), most commonly anencephaly and spina bifida.

WHAT IS ANCEPHALY?

Anencephaly is a disorder that results when a neural tube fails to close creating an absence of a portion of the brain and skull, leaving a portion of the fetus’ brain tissue exposed. The occurrence of this NTD can significantly be reduced with sufficient folate intake.

WHAT IS SPINA BIFIDA?

Spina bifida is the other common NTD resulting from insufficient intake of folate before and during pregnancy, among other complications. This birth defect results in an exposed portion of the spinal cord and abnormal function due to vertebrae not being fully formed and fused.

SOURCES OF FOLIC ACID

Good food sources of folate include mushrooms, green vegetables (spinach, Brussels sprouts, broccoli, asparagus), peanuts, legumes (lima and kidney beans), citrus fruits and liver. Fortified breads and cereals are also good sources. Raw forms of these food sources are typically higher in folate due to the effects of heat processing which can rid food of most of its folate.

HOW MUCH DO I NEED?

It is recommended that all women of child-bearing age consume 400 micrograms of folate each day.

OTHER HEALTH BENEFITS/RISKS

Besides significantly reducing the risk of birth defects in infants folate has also being linked with potential benefits in dementia, in which folate appears to effect memory and abstract thinking. Poor folate status has also been connected to the development of some cancers, especially colon cancer.

WANT MORE?

For more information please visit the National Council on Folic Acid website for Folic Acid Awareness Week.

Check it out!

4. Odds are Organic

While Millennials tend to be more price conscious than Baby Boomers, they are willing to pay more for specific attributes they value which include convenience, freshness, health, variety and natural/organic.

Organic foods are made in a way that limits the use of synthetic materials during production. For instance, an organic vegetable would be grown on a farm without pesticides, herbicides and synthetic fertilizers. When it comes to natural/organic products, for example, 58 percent of Millennials said they are willing to pay more for natural/organic products, compared to only 43 percent of Baby Boomers who said the same. 

According to Scott Mushkin, Managing Director of Food and Drug Retailing at Jefferies, “Millennials, generally speaking, are not a one issue generation. Natural and organic, flavor, and convenience mean a lot.” Perhaps this is why 30% of Millennials eat foods that are certified organic, compared that to the 21% of Gen X-ers and 15% of boomers.

Furthermore, when rating food quality in a Techomic survey, respondents said they consider which ingredients were from local, sustainable and organic sources. They preferred descriptors like “free-range” or “grass-fed”.

Nutritional Impact: Millennials understand the health aspects of organic foods. The non-exhausted list includes:

• No Pesticides/Herbicides- We like to ‘pick our poison’, just preferably not in our vegetables
• No Hormones – How we like our men: Buff, yet steroid- free
• No Antibiotics-  I’ll save these for when I get sick, thank you
• High Nutrient Levels – Like on Christmas, I’ll take the smaller package if the value of what is inside is higher.
• No Artificial Coloring- Ever buy a red, seemly juicy tomato…that wasn’t even ripe?

3.  Store Snobs and Selective Shoppers

I’m not going to lie; I’m a huge Aldi fan. They keep it simple and simple is good to me. They have a cute saying that I enjoy that reads, ‘You can’t eat frills…so why pay for them?” I don’t think I’m the only #balleronabudget that feels this way. But the point to my Aldi rant is that Millennials are selective about where they shop for food, for good reason, and they’re not afraid to say why.

Unfortunately, the industry tends to find Millennials as an unworthy cause when it comes to meeting our shopping needs. Bill Bishop, chief architect of Brick Meets Click, which consults with clients on how technology is influencing shopping says “[Millennials] are not the best shoppers; they aren’t that potent. In some respects, Millennials have been hung out as an opportunity, when in fact there is not enough business there.”

So, how do Millennials respond? The way they always do; by creating their own paths. Research indicates that Millennials are 18% less likely to shop at traditional grocers and given their readiness to explore additional channels, grocers need to make changes to entice them. Millennials will buy online and shop at multiple venues rather than purchasing everything at a typical ‘one-stop-shop’.

And some stores are responding to Millennials. For instance, Whole Foods maintains over 60 boards on Pintrest with titles such as “Who Wants Dinner?” and “Eat Your Veggies”, all aimed at meeting the Millennials needs. Trader Joe’s embraces Millennials by offering ideas for how to use their diverse and capricious nutrition preferences. Every Trader Joe product is labeled and guaranteed to contain no artificial colors, no flavors or preservatives, no MSG, no genetically modified ingredients or artificial trans fats. It’s like music to a dietitian’s ears! They also came out with this handy product list to help aid shoppers in making the best possible choices.

“Despite its 45-year history, Trader Joe’s appears to have a unique and admirable appeal with many Millennials, and our early adopter participants who offered insights on the grocer largely perceive the chain as catering to their own generation,” said Ann Bahr Thompson, founding partner of Onesixtyfourth.”Trader Joe’s feels like it’s theirs. Its food offerings are inexpensive, interesting, and delicious, and most importantly, the brand is hip and cool in that elusive offbeat and alternative way.”

Nutritional Impact: Choice is a good thing when it comes to shopping, and because of the Millennials demand for choice and information in shopping, many cities are now surrounded by grocery stores such as Trader Joes and Whole Foods that have found fun ways to promote and stock healthier options.  Data  from Jefferies Group showed that the purchase of fresh fruits, vegetables, meat and seafood was very important to Millennials. These stores showcase their salad bars, healthy hot meal options and on-the-go nutrient dense snacks. Locally grown produce is also a growing trend within these grocery stores. When Millennials lead the way with healthy demands and grocers follow, everyone benefits.

2. Educated Eaters

“Although they are better educated, more tech-savvy, and quicker to adapt than those who have come before them, they refuse to blindly conform to traditional standards and time honored institutions. Instead, they boldly ask why?” (Eric Chester- “Employing Generation Why”)

We are educated and we like to share what we know. “Millennials are more likely to recommend products and start trend. They are more involved in pop culture and other activities that would compel them to try new products and recommend them to friends” (Mintel Word of Mouth and Viral Marketing). And we’ve been called ‘the most diverse and educated generation in history.”  Furthermore, 51% of Millennials consult four or more sources of information when making brand purchase decisions (8095).

Because Millennials were brought up in an educational system that utilized group work more than individual study, we are programmed to work with peers and solicit feedback. We’d rather shop with friends than alone. And we’re more likely to use technology like phone apps or barcodes to find out more about the nutritional value of products before we purchase them.

Nutritional Impact:

There is a story behind our food and we are looking to learn about it. How is it made? What is in it? Eight in ten Millennials say they like to hear ‘behind the scenes’ commercials for foods they consume because they want to know more about how their food is produced. Millennials don’t feel that brands disclose enough information about their food products. This is what puts Millennials ahead of the food game! Generation X tends to be less interested, and Boomers are also less engaged than Millennials. Knowledge is power…and health!

1. Health Heroes

Alas, number one. Millennials are kind of the ‘health heroes’ of the nation! Research shows that more than any other generation, Millennials care about the health and general well-being of themselves and their families.  And perhaps some of that awareness is due in part to the help of their boomer parents. “Millennials grew up in healthier homes than previous generations so have a greater awareness for health-enhancing ingredients”, says John Gehbaur, marketing manager for BASF. So thanks, mom and dad!

In spite of some setbacks, for the most part Millennials still put health first. As we continually stress on Nutrition Lately, health is not just about good nutrition. Being a ‘health hero’ to us means adopting a balance between good nutritional choices, savvy shopping, economic health, daily fitness routines, and stress reduction.  Let the stats show you how Millennials are kickin’ butt and takin’ names:

• Research has showed that Millennials are increasingly cost conscious, according to 8095, there are certain products that Millennials are willing to pay premium for, and health-related items come out on top at 81%.
•  A company called Brand Amplitude studied Millennials and found that the generation is much more likely to “focus on healthiness and presence of preservatives when evaluating food options.”
• “They are concerned about blood pressure and cholesterol along with weight management, immunity and digestion. Compared to other population segments, they are also more concerned about tiredness, stress, cancer and depression.” (BASF)
• Millennials are 23% more likely to be committed to working out twice a week (aaaa.org)
• Millennials are 36% more likely to follow a healthy eating plan (aaaa.org)

Nutritional Impact: When we look ahead, the cost of health care will be mostly borne by Gen Y. It is important that we do what we can now to offset the cost of healthcare in the future.  Millennials understand this because they’ve lived it. They’ve watched their boomer parents suffer from heart disease and they know what it feels like to have extreme economic constraints. Most importantly, Millennials understand more than any other generation that prevention is the key.

And in the years ahead, Millennials food preferences and values on a nutritional lifestyle will affect more than themselves. Since many will form families of their own and some are boomeranging back home, Millennials affect the household food purchases of parents, siblings, and grandparents. This in turn affects the health of not just our generation, but generations before us and to come.

In the past, Millennials have been criticized for being ‘Generation Me’. What we’ve shown in this series is that when it comes to nutrition, Millennials should be called ‘Generation We.’  We’ve given 15 reasons leading up to number one, crowning Millennials as ‘Health Heroes’ of this nation.

So, how are Millennials #winning the food game? Well, doesn’t the hero always win?

Thanks for joining!

Sources:

http://studybreakscollegemedia.com/2012/the-power-of-millennials-to-the-food-service-industry/

https://www.npd.com/wps/portal/npd/us/news/press-releases/pr_110906a/!ut/p/c5/04_SB8K8xLLM9MSSzPy8xBz9CP0os3g3b1NTS98QY0MLtyBjA0_LMBNjY4swD_8AE_1I_Shz3PKm-gXZgYoAu-KTgg!!/

http://www.symphonyiri.com/portals/0/articlePdfs/eMarketer_Millennials_in_Aisle_20-Keeping_Young_Supermarket_Shoppers_Engaged_With_Brands.pdf

http://www.cornucopia.org/natural-versus-organic/?gclid=CJ3b94rUrLQCFaGPPAodSWMAQQ

http://www.jefferies.com/CMSFiles/Jefferies.com/files/PressReleases/2012/TroubleinAisle5_062712.pdf

Here’s four more:

8. Serial Snackers

Millennial 1: “Did you eat slunch today?”

Millennial 2: “No, but I plan on having a very big brinner.”

Millennials are serial snackers and are said to spend a higher percentage of their total foodservice dollars on snacks than other generations. According to the trend watchers, The Kruse Co , 35% of meals eaten by Millennials aren’t really meals at all; they’re snacks. “Desserts are now eaten at any time, sometimes even before breakfast. Lunch and dinner are increasingly combined into ‘linner’, and many consumers insist on breakfast for dinner, forcing restaurants to keep the breakfast grills fired all day to serve ‘brinner.’

“If students eat any square meals per day, it might be one. The rest is filled with snacks and food on the go.” says Shawn La Pean, the executive director of dining at University of California Berkeley. “Weird eating is the new normal.”

Nutritional Impact: We eat and we eat often. We eat at any time of the clock. We skip meals casually, but make up for it by eating 7 or 8 small snacks in a day. We eat all the time, so restaurants are preparing by making food available to Millennials any time hunger strikes. Due to second jobs, increased schooling, and erratic schedules more Millennials are stretching their days until the early morning hours. And though this may seem like a negative habit, frequent eating can keep the metabolic engine revved. If we go long periods without nourishment, our bodies go into ‘starvation’ mode and metabolism starts to shut down. Research points to the benefits of snacking as a long term nutritional habit.

Just remember, there is a smart way to snack. A quadruple cheeseburger and milkshake does not fit into this category. In short, aim for 300-400 calories, depending on the frequency of your snacking.

7. Veggie is Vogue

Vegetarianism has been a growing trend in the nation for years but Millennials seem to have picked up on it more so than other generations. The Hartman Group study found that 12% of Millennials are “faithful vegetarians”, compared to 4% of Gen X’ers and 1% of Boomers.

According to another study on collegiate Gen-Y eating demands, “More students align themselves along the less-meat to meatless spectrum from flexitarian to vegetarian to vegan and even raw diets”.  In fact, the Vegetarian Resource Group reported that 42% of vegetarians are between the ages 18 and 34; the Millennial generation.

To drive the point further home, Jonathan Safran Foer reports in his book Eating Animals, that approximately 18% of college students in the U.S. are vegetarian and that half of this group want more vegetarian options to be available on campus. A Philadelphia Inquirer article featured information from Bon Apetit Management Company (which serves college and university accounts) stating that there was a 50% increase in vegetarian students and the percentage of vegan students doubled from 2005 to 2010.

Nutritional Impact:

The backlash to the demand has been wild. Vegetarian eating plans are popping up everywhere. Schools are doing ‘Most Vegan-Friendly” competitions. Millennials are hosting Meatless Monday parties.

While meat can be a great source of protein and iron, science has also showed that there are several health benefits to vegetarianism. For instance, studies have shown decreases in mortality rates from heart disease in vegetarians. A vegetarian diet can offer lower levels of saturated fat and cholesterol and often are high in fiber, folate, and phytochemicals.

And, hey! If full on vegan/veg is too much of a commitment, we can just be ‘vegetarian with benefits’:

• Flexitarian - a person who eats a mostly vegetarian diet, but who is also willing to eat meat or fish occasionally.
• Pescetarian -a person who supplements a vegetarian diet with fish.
• VB6 – from the saying, “vegan before 6,” a person who eats a vegan diet before 6 p.m. and then whatever he or she wants after that.

Give one a try! See if it works for you. Just try not to be too ‘vegangelical’ (i.e. an extremely over-zealous vegan, who is eager to make other people believe in and convert to veganism to the point of annoyance).

6. Allergy Authorities

Gluten, Lactose and shellfish, oh my! An allergic reaction is defined as a response to an allergen, usually a food protein. Different from allergies, but similar in symptoms, are food intolerances and hypersensitivities. According to reports, these food aversions are on the rise, especially with Millennials, and the increase has forced the food market to get with it.

According to The UCLA Food and Drug Allergy Care Center, the occurrence of allergic disease is skyrocketing and estimates are that as many as one-in-five Americans have an allergic condition. With this increase, more Millennials are affected by food allergies and aversions and have to alter their everyday eating habits.

Nutritional Impact:

While in no way is having a food allergy desirable, choosing alternative foods can sometimes force Millennials to make healthier choices and be more cognizant of what is going in their mouths. Grocery stores are expanding to meet the needs of Millennials and restaurants are beginning to add suggested menus to avoid certain food allergens. I recently visited a Noodles and Company and was particularly impressed to see this detailed (and visually appealing) Nutrition and Allergen chart.

Though it’s preferred to not have any food allergies or sensitivities, many substitutions are actually proving to be as good as or better for consumers than the original. A few examples include:

• Soy milk for Cow’s milk: Soy milks tend to be low in saturated fat and cholesterol.
• Sun Butter for Peanut Butter: Provides organic and unsweetened advantages.
• Gluten-Free Oat-Meal for Traditional: Contains a 25% more fiber than traditional oats.

5. Communi-vores

Cook a three-course meal and have no one to share it with? Not likely for a Millennial. Millennials are said to be more prone to eating with others than generations before. It is called ‘commensality-style’ dining and it essentially means that Millennials like to eat together, whether it be going out or cooking at home. In fact, one study reported that 45% of Millennials felt less comfortable eating a meal alone. Millennials are much more likely to prepare special meals for entertaining friends, with 1 out of 5 doing so at least several times a month.

Darren Tristano, the executive vice president of Technomic says that, “Millennials visit restaurants more frequently than any other generation. Success with today’s Millennial consumer will depend on making an emotional connection and setting expectations.”

Nutritional Impact: Eating with people is the best part of eating! And as we mentioned in an earlier post, eating should be about the experience, not just the food.

In one laboratory experiment, small groups of college friends were served fresh chocolate chip cookies while being asked to discuss a campus issue. For half of the group, researchers secretly asked 2 of 3 friends to avoid eating any cookies in front of a third friend (who was left in the dark). Researchers found that students ate fewer cookies as a group when their friends ate no cookies compared to when their friends consumed a couple cookies.  This study demonstrates the power of eating communally, which is the preferred style for Millennials.  Now that we know that our positive eating habits can affect our friends, share the nutritional wealth!  And do it like a Millennial, have fun with food!

Please join us again tomorrow when we share the final 4 reason why Millennials are #winning the food game!

Sources:

http://www.packagedfacts.com/about/release.asp?id=2937

http://millennialmarketing.com/2012/06/millennials-seek-fresh-tastes-and-flavors/

http://www.aaaa.org/news/bulletins/Documents/ri_milgrocery.pdf

http://www.nature.com/embor/journal/v7/n11/full/7400846.html

http://www.foodprocessing.com/articles/2012/millenials-drive-snacking.html

Today we’re dishing out reasons 12 through 9. Bon Appetit!

12. Digital Divas

As I write this, I have a secondary laptop open to check my work calendar; my IPhone just updated the latest version of MyFitnessPal and two friends have G-chatted me to see how my week is going. To some, this may seem like too much going on. But to Millennials, multi-tasking technology is like second nature.

One way in which Millennials are different than other food consumers is using technology/media to influence purchasing decisions. For example, SymphonyIRI (an analytical and consulting group) found millennials are 262% more likely than the average shopper to be influenced by smartphone apps, 247% more likely to be influenced by blogs or social networking sites, and 216% more likely to be influenced by in-store touch screen displays.

One article calls Millennials “the first inherently digital generation.’  Millennials just don’t know a world without the internet or smart phones. ‘Millennials are the first generation raised on the internet and the last to remember life ‘unplugged’”. Because of this, Millennials are looking to social media and technology to keep us informed and on track when it comes to nutrition.

Nutritional Impact: Being plugged in has its advantages. Search for the nearest restaurant in the yellow pages? No, no, no. There is an app for that. And that app will tell you the walking distance, provide reviews, show menu selection, and include nutritional facts, to boot! Once a meal is finished, it’s a matter of seconds and a few finger taps to learn how many calories we’ve consumed and how many more miles we need to walk to burn them off. Millennials are leading the way when it comes to utilizing technology to meet our nutritional and health needs.

11. Expert Evangelists

Technology is one way that Millennials are staying ahead of the curve in health in nutrition, but they take it a step further by seeking out the right advice via technology outlets.

Registered dietitians are known as the nation’s ‘nutrition experts’. According to the American Job Center Network, the projected growth for dietitians between 2010 and 2020 is faster than average at 20-28%, and we are just one group of experts being sought out more than ever by Millennials for our nutrition know-how.

Many of these dietitians and doctors are making names for themselves by providing easily accessible nutrition expertise to the general public via blogs and social media. To do so, they are translating their nutrition know-how into Millennial jargon. A perfect example of this is ‘The Gen Y Nutritionist”, Jenny Westerkamp. Jenny is a registered dietitian and author of the recently published, You Are What You Retweet: 140 Social Media Rules to Eat By.

Westerkamp has a language for food and nutrition that is easily understood by Millennials. Jenny tells Nutrition Lately, “In my book, I explain eating real quality food in terms of a tweet. Yes, you have a certain amount of characters (calories) to stay within, but that is not really how you know whether or not a tweet is any good. The quality of the tweet is determined by the content of the tweet. I suggest eating foods that give a lot of bang for their buck, like superfoods or nutrient dense foods that add little calories, but a lot of nutrients.”

“I wrote this book for Gen Y because I want them to understand that eating right should be as easy and intuitive as learning how to use Facebook. My hope is that Gen Y will have a better understanding of nutrition when put in terms they are familiar and comfortable with.”

Nutritional Impact: Millennials have a ‘take charge’ reputation. They have a language we understand and speak it daily. And with social media and blogs creating a direct connection with some of the nation’s leading health and nutrition experts, Millennials are not going to just sit back and watch the twitter feed. They’ll use the limitless resources at their disposal by ‘following’ the dietitian that best speaks to them on twitter, ‘liking’ their favorite health centers on Facebook and subscribing to their favorite doctor’s YouTube video channel. It sounds easy to get the right info because it IS!

10. Ethical Eaters

So, we now know just how well Millennials are connected with what is going on in the world around them. Twitter feeds us and Facebook keeps us up-to-date with the ‘status’ quo. But, it turns out we’re not just well informed about national issues, Millennials actually care. In fact, one study shows that nearly 63% of Millennials volunteered for a non-profit in 2011. Millennials are also the age group most likely to search for greener products, 78% having done so in the recent past. The same study showed us that, “Millennials prefer purchasing from companies whose mission includes sustainability.”

In helping our world, sustainability ranks high on the importance list. “Millennials believe that the content of their food is increasingly important. For example, is it natural and sustainable?”

Millennials, with their naturally inquisitive nature, want to know where and how food is produced. We have a heightened awareness of the potential environmental and health impacts of agriculture. Simply put, those pesticides are not appealing to us if they’re going to hurt our bodies and our communities. Millennials want fresher products with less harmful environmental impacts.

Nutritional Impact: Question: Why did the Millennial cross the road? Answer: To get to the local farmer’s market! Local food movements are popping up nationwide, many are being led by Millennials. Locavores are eaters who survive off foods provided in their region with limited transportation. More Millennials are supporting their own farmers and buying outside of large agri-business networks. What happens when you live in Connecticut and bite into a tomato that did not come from California, but your own backyard? You consume twice the vitamin C and A, and it was no doubt cheaper. Millennials get that.

9. Gone Global  

One of my fondest food memories is taking a bite of a pastry in Paris for the Patisserie. The memory of that strawberry cream dessert can make my mouth water to this day. I also vividly remember jumping off a bus in Athens, Greece and entering a small shop where I had my first juicy, lamb gyro. Four years later, I learned how to pair Italian wine with the pasta I made from scratch in Florence, Italy. Have I had enough? NO! I want to experience all the cuisine this world has to offer my taste buds and research is showing so do other Millennials.

According to one report, “Millennials are much more drawn to unique eateries that offer interesting or globally inspired foods as compared to the predictable go-to restaurants Baby Boomers gravitate toward.”

Global foods no longer seem as ‘exotic’ to Millennials. Today, Chinese, Mexican and Italian are just everyday fare. Now, offer a Millennial plate of regionally-inspired Indian dish with a unique and creative flavor profile and you’ve piqued interest and salivated a mouth. In addition, Millennials hold a high regard to authenticity when it comes to eating. That Peruvian meal will hold a higher value in our minds if we feel that it is real, authentic, and ‘homemade’.

Nutritional Impact:  So how does a global taste preference help on a nutritional scale? One example is the popular fast food restaurant, Taco Bell. Taco Bell, who has often received criticism for offering “Americanized” Latin food, recently added the Cantina Bell Menu to meet this Millennial demand. Result: A fresher, healthier option with more variety.  A Cantina Bowl features ‘real Hass avocados” and ‘premium Latin rice” inspired by Venezuelan raised Chef Lorena Garcia.

Well played, Taco Bell. Well played.

Come back again tomorrow as the countdown continues!

Sources

http://www.meilanhowalker.com/Ho-Walker_FutureNow_Process.pdf

http://www.thenation.com/article/170526/new-prescription-local-food-movement

Let the countdown begin!

16. Thrifty Trivers

We gotta eat to live!  Now, if I can only find some more quarters in the couch cushions. Though Millennials have greater buying power compared to their parents when they were young, according to recent data compiled by the 8095 Insights Group , unemployment in the U.S. for young people still sits over 12%.  Furthermore, our debt averages at almost $30,000. Needless to say, most of us will be passing by that French-imported, aged Boudreaux at the grocery store.

Most market research reports have concluded that Millennials are looking for the best bang for their buck – even when it comes to food. One study showed that Millennials are more price-sensitive than our Baby Boomer predecessors. “Among Millennials earning less than $20,000 per year, price is far and away the most important attribute impacting purchase decisions, with 75% at this income-level citing price as “extremely important.”

Nutritional Impact: With the less-than-ideal economic state of the U.S., Millennials are finding new options to meet health needs. For instance, with the cost of chicken and beef expected to rise due to the 2012 drought and declining supply, Millennials are seeking alternate, often healthier, protein sources. Beans, legumes, and tofu are three of the traditionally forgone sources that we’re seeing in more Millennial shopping carts. We are also choosing to cook at home for the sake of saving money, meaning we’re more aware of what ingredients are in our meals.

15. Supplement Savvy

A consumer trend report described Millennials (aka Gen Y) as ‘Amped and Gorgeous: Gen Y is nutraceutical and supplement savvy, having been raised by health-conscious Boomer parents.’ Supplements are intended to enhance the nutrient density of the diet. A simple way to define nutrient density is a ratio of micronutrients (vitamins, minerals, and other essential nutrients) to macronutrients (carbohydrates, protein, and fat). We want this ratio high!

Unfortunately, with factors like changes to soil quality and vitamin/mineral loss in transport and cooking, we don’t always get what we need from food alone. Millennials have caught on to the potential benefits of nutritional supplements. “Since 2009, a Gen Y user has increased the different type of supplements they use in a typical day from 1.8 to 2.8.” said Steve French, managing partner of the Pennsylvania-based Natural Marketing Institute.

Nutritional Impact: In today’s high-paced world, it is the exception, rather than the rule, that a Millennial would sit down to a home-cooked meal with freshly picked fruits and vegetables. Even for those who can, there is no guarantee they are receiving all the nutrients they need. Therefore, more and more Millennials understand that prevention via supplementation is the best method when it comes to the onset of nutritional deficiencies that lead to degenerative disease.

Plus, Millennials are doing it the right way. “Gen Y is the most likely to have asked their pharmacist for advice on supplements”, Steve continued.

14. YOLO Attitude

Though research has showed that Millennials are increasingly cost conscious, according to 8095, there are certain products that Millennials are willing to pay premium for, and food and dining topped the list at 73%. The same research suggested that millennials are seeking ‘experiences over stuff” in terms of purchasing decisions and another survey found Millennials are spending more across ethnic/exotic food and beverage categories than the general population.

YOLO is an acronym thought to be coined by the Millennial generation, meaning “you only live once”. More and more Millennials are actually eating by this acronym. And I don’t mean consuming 12 chocolate bars in one sitting because, heck, ‘you only live once.” But Millennials are educated, diverse and seeking new opportunities and experiences when it comes to food and dining. Millennials are seeking to try out new flavor territories and culinary adventures. For instance, last Saturday I visited a tapas BYOB to share plates and vino with my friends and tomorrow I’ll likely eat my lunch standing up at a new food truck I’ve been eyeing for quite some time.

Nutritional Impact: Eating is not meant to be monotonous and bland; it’s about the experience! The more we seek a more thrilling dining experience, the less likely we are to over-consume or become bored with our food. Eat with variety, eat with friends, eat with spice, and you’re eating happily.

13. Convenience Controlled

“It’s going to take you how long to cook my salmon? There has to be an app for that!” In today’s time-crunched society, no one has adopted the “need it now” mentality more so than the Millennials.

Millennials are willing to buy foods from many avenues—online, mobile shopping, delivery, and at pretty much the closet store within walking distance. And when we do buy, we’re doing so for convenience. SymphonyIRI says Millennials are 77% more likely than the general population to buy refrigerated lunches, 22% more likely to buy ready-to-eat cereal and 20% more likely to buy yogurt.

According to a recent report, “Convenience is king with Millennials. They expect to get what they want, when and where they want it, and they know they have options for both products and retailers.  The emphasis on convenience represents a dramatic shift from Baby Boomers’ priorities, and it also presents big challenges – and opportunities – for companies in the food industry”.

Nutritional Impact: Because of this demand, mini-meals and smaller bites are beginning to emerge on the market. In the future, we can expect more frequent eating patterns and a reduction in portion sizes. Some analysts predict that restaurants will offer smaller plates to menus and grocery stores will add more pre-portioned snacks. Smaller portions lead to smaller waistlines.

Check back tomorrow as we continue our countdown!

Sources:

http://www.flavor-online.com/pdfs/foodIQ_2012issue2.pdf

http://www.alixpartners.com/en/MediaCenter/PressReleaseArchive/tabid/821/articleType/ArticleView/articleId/258/Rise-of-the-Millennials-and-Aging-of-the-Boomer-Generation-Will-Mean-Trouble-in-Aisle-5-for-Established-Food-Brands-and-Traditional-Grocery-Stores.aspx