45: Food Trends 2019 with Dr. Joan Salge Blake, EdD, RDN

What are the hottest diet and food trends for 2019? From the keto diet and non-dairy milk alternatives to dinners cooked campfire style in foil packets, today's guest puts this year's food trends into perspective. Joining me is Dr. Joan Salge Blake, long-time friend, colleague, author of Nutrition & You, and Clinical Associate Professor at Boston University.

Here are the top trends you'll hear about on the show: the keto diet, the push to lower added sugar in everyday food products, non-dairy milk, foods cooked in foil,  and plant-based eating. 

Show Highlights:

  • A new foil-packet dinner recipe for Cod, Carrot, & Green Beans, which can be used with any seafood. It’s seasoned with green onions and teriyaki sauce and topped with a fresh avocado sauce.
  • Check out my blog, with a dozen new foil pack dinner recipes.
  • What’s coming up on the podcast in 2019? A listener survey to get specific feedback and show ideas and my soon-to-be-announced “March into Good Nutrition” campaign featuring short videos to answer your questions and solve listener cooking and nutrition challenges.
  • Joan’s Italian background and how her love of good food led her to become a dietitian and help others to eat better.
  • Joan’s work as a professor at Boston University, nutrition textbook author, and her work in media (she’s logged over 1,500 interviews).
  • Food trends in 2019:
    • The Keto Diet: Very low in carbohydrates, moderate in protein, and very high in fat
      • The evidence shows that the Keto Diet is helpful for children with epilepsy, but more research is needed on its role in weight loss 
      • The Keto Diet is a far cry from the healthiest diet of all. What's the most popular diet style out there? The Mediterranean diet!  
      • The bottom line on the Keto Diet: “Try it if you want to, because it may or may not work for you.”
    • Lower sugar content:
      • Upcoming new labeling requirements on the Nutrition Facts Panel will begin in January 2020, and the goal is to make it easier to identify sugar content in foods
      • Why you can’t just “cut out” all sugar in products and foods
      • Liz's recipe for Banana Chocolate Chip Muffins
    • Non-dairy milk alternatives, which provide different ways to drink, cook, and bake
      • Look out for added sugar in milk alternatives
      • Regular milk is packed with protein, potassium, vitamin D, and calcium, and the alternatives don’t always measure up nutritionally
    • Foil-pack dinners are easy, no muss, no fuss ways to prepare healthy meals:
      • The food inside steams and stays moist
      • No mess, no fuss, and no dishes to clean up
      • This method reduces food waste by using up leftover vegetables
    • Plant-based eating, which is a trend that’s being repeated and finally understood
    • Fermented foods, which are being promoted as champions of gut health
  • Joan’s podcast, Spot On, launching at the end of January. It focuses on health and wellness for college students and will be full of trendy and useful nutrition information.
  • Joan’s family favorite recipe: homemade pizza.
  • Joan’s advice: “Make sure you get food and nutrition advice from credible and trained nutritionists and dietitians.”




Find Joan Salge Blake on Instagram and Twitter

Find Joan’s podcast, Spot On, on Facebook

Find Joan’s blog: Nutrition & You

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