Social Messaging: Plant Based Diet

Here are fun "bites" for your social messaging efforts. We chose the topic of a plant based diet using evidence from the 2015-2020 Dietary Guidelines for Americans.

• Plant based = MORE vegetables, fruits, whole grains, legumes, nuts, seeds
• Plant based = LESS animal based foods and processed foods
• Consistent evidence indicates that a dietary pattern that is higher in plant-based foods is more health promoting
• A plant-based diet is associated with a lower environmental impact.
• Who – anyone who wants to improve their health and make more conscious decisions that support sustainability of the environment.
• Vegans only eat foods from plants: fruits, vegetables, legumes (dried beans and peas), grains, seeds, and nuts and avoids all animal foods.
• Lactovegetarians consume plant foods plus cheese and other dairy products and ovo-lactovegetarians include eggs, too.
• Flexitarians are vegetarians most of the time but they will eat meat sometimes.

Here are four easy ways to start being more plant-based in your eating pattern today:

1. Eat meatless meals one or more nights a week.
2. Vegetarian chili and beans soups are a great start.
3. Try a vegetarian sandwich or salad for lunch with nut butter or with lots of veggies.
4. Use less meat or poultry per person when preparing meals by building them up with whole grains, vegetables, beans, and nuts.
5. Choose a whole-grain and fruit-based breakfast like oatmeal.

plant basedsustainability#socialmessagingdietary guidelines

Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com