Cooking Light magazine describes five notable healthy food trends including “flexitarianism,” locally grown foods, “functional foods,” organic foods, and “slow foods.”

Cooking Light magazines identifies 5 healthy food trends and why these trends are likely to remain:

Flexitarianism:

Defined as a principally plant-based diet, with occasional protein from lean meat, fish, poultry, or dairy. Approximately one-quarter of Americans fit this category, consuming meatless meals at least four days per week, according to the American Dietetic Association. This trend is significant because of the health implications; studies show that those following this diet generally weigh less, have lower rates of hypertension, heart disease, diabetes, and prostate and colon cancer.

Locally Grown Foods:

Community-supported agriculture has a nutritional advantage over produce raised on “factory” farms, due to freshness.

Functional Foods:

Foods enriched with nutrients not inherently present in the food, useful to fill nutritional gaps.

Organic Foods:

Foods produced following government regulated practices that minimize use of pesticides, herbicides and other chemicals. With sales growing more than 20% per year since 1990s, organic foods can provide a nutritional advantage.

Slow Foods:

Contrary to “fast food,” these are foods prepared by traditional methods, celebrating a style of living and a choice to prepare what is fresh and nutritionally sound.