Parents, coaches and hockey players of all ages are becoming more aware of how nutrition impacts performance and risk of injury, which is encouraging. It’s evident at the professional level as well. Young Boston Bruins players are dialed in, for sure, and nutrition truly is a part of the culture. Information is just a Google search away, yet it can be confusing at times, partly because there is conflicting information published and partly because trends change.
Below are the top six nutrition trends, in my opinion, right now. Please note that these trends include foods as well as practices related to food choices.
1 Eat local. Eat fresh. Farmers markets have become widespread and have expanded to year-round offerings of produce, eggs, meat, bone broth, baked goods, condiments, juices and fermented foods. Have you heard of a locavore? A locavore is a person who prefers to eat only or principally locally grown or produced foods. Local seasonal foods are fresher, taste better and are more nutrient dense. They promote community, support local farmers and economies and reduce carbon footprints.
2 Eat ethically. People are more interested in where their food comes from and how it is produced. Food preparation requires fresh water and energy. The movement is to prepare food using less water and energy and keeping food closer to its natural state. Reducing food waste by community composting, donating to food pantries and homeless shelters and selling "seconds" in food deserts is an important part of ethical eating. This is part of a larger attitude that considers nutrition, others, the environment and the long-term health of our planet as well as our own health when making food choices.
3 Sugar out, savory in. Eating frequently throughout the day is in vogue, but sugary snacks have fallen out of favor, big time. Savory snacks (spicy or salty without being sweet) are becoming more popular. Consider chili lime almonds or curried cashews, or tamari pumpkin seeds, or kale, bean or flax chips, or salmon, buffalo, turkey or chicken jerky or olives, guacamole or hummus with vegetables.
4 Vegetti in place of spaghetti. As more and more people choose or need to be gluten free, zoodles or vegetable noodles provide a nutrien-tdense alternative to boxed pasta. Zucchini, summer squash, jicama, beets and sweet potatoes are common sources of vegetti, while spaghetti squash and riced cauliflower are substitutes to starchy noodles and rice.
5 Functional foods. Foods that are known to benefit health are rising in popularity; for example, turmeric, kombucha and bone broth.
6 Soups and bowls. Speaking of bone broth, "souping" is in, as are "bowls," such as burrito bowls, quinoa bowls and poke bowls where entire meals are placed in one serving dish — a traditionally Asian or Buddhist practice.
These trends might not all catch on like smoothies, sushi and iced coffee have, but there are distinct health and environmental benefits to them all. Jump on board. These are trends worth embracing.
