Nutrition experts predict that most Americans may be slightly more concerned with the economy than, say, their antioxidant consumption in the months ahead.
If that's the case, the quest for a healthful and cost-conscious diet suggests Americans will be eating more meals cooked at home, upping their produce and whole-grain intake and eschewing sodium. "It's the back-to-basics bailout diet," says Shelley McGuire, professor of nutrition at Washington State University in Pullman.
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Benefits of grains
More and more people are realizing the health benefits of whole grains, says Joan Salge Blake, clinical assistant professor of nutrition at Boston University, who predicts that the year ahead could be a good one for popcorn (which is, in fact, a whole grain). Studies have shown that a diet rich in whole grains -- barley, oats, brown rice and newly trendy quinoa are other examples -- can help reduce the risk of heart disease, diabetes and stroke.
The high-fiber content of whole grains, which confers many of their health benefits, also means that "they fill you up but don't fill you out," Blake adds.
Whole grains also lend themselves to hearty, home-cooked meals, Blake says.
When people eat at home, they're often likely to eat more healthfully, she adds, citing a number of recent food industry innovations -- pre-cooked rice in a bag, clean and chopped fresh vegetables and fruits, including the microwave-in-bag varieties -- that are facilitating the consumption of quick but nutritious meals at home.
Of course, eating in has an additional benefit, says McGuire, who is also a spokeswoman for the American Society for Nutrition. "You can eat for cheap if you do it at home," she says.
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Eating out vs. in
But many Americans will still eat out, recession or no, and with good reason: "Our culinary skills have vastly declined over several generations," says Greg Drescher, executive director of strategic initiatives for the Culinary Institute of America in Greystone, Calif. Fortunately, from a nutrition standpoint, he says, restaurant chefs are showing an increased interest in adding innovative items featuring whole grains and a variety of produce to their menus.
The trend has arisen in response to a growing consumer interest in so-called "stealth health," Drescher says. "People want to eat healthy but don't want to be reminded about it," he explains.
