Eggs and pastas with Omega-3 fatty acids are examples of functional foods.

The five trends that the magazine says are here to stay:

 • “Flexitarianism,” which include those who primarily eat a plant-based diet composed of grains, vegetables, and fruits, but occasionally obtain protein from lean meat, fish, poultry, and dairy;

• “Locally grown foods,” in which consumers buy food close to home. For example, the number of farmers markets has doubled over the past decade;


• “Functional foods,” those enriched with special attributes the original food may not contain, such as eggs with high Omega-3;

• “Organic food,” one of the fastest growing market segments, with sales that have grown 20 percent per year since the 1990s; and

• “Slow food,” choosing locally grown food and preparing it in traditional ways.

The magazine says that “if you want to know where American food traditions are headed, look back. Many of today’s most healthful eating trends bear a strong resemblance to yesterday’s: Nearby farms offering nutritious, peak-of-season produce, slow-cooked dinners that foster leisurely family meals; an emphasis on meatless dishes and minimally processed foods.”