What will healthful eating look like in the years to come?
Credit: Becky Luigart-Staynor

We asked food experts around thecountry to share their vision of healthful eating in the next fewdecades. Here's what they said:

"Vegetables and fruits will be at center stage. Small portionslike tapas will dominate the table, where quality of ingredientswill be the focus over quantity of ingredients."
-José Andrés, executive chef/owner ofThinkFoodGroup in Washington D.C., which includes Minibar byJosé Andrés, Jaleo, Café Atlantico, Zaytinya, andOyamel

"We will continue to find new phytochemicals in plants tofurther strengthen the argument that a diet rich in plant foods iscritical to health. Flexitarianism, also known as part-timevegetarianism, will continue to grow. It supplies all the healthbenefits of a vegetarian lifestyle without following it 100 percentof the time.
-Dawn Jackson Blatner, RD, spokesperson for the AmericanDietetic Association

"We will wake up to the way corn syrup seems to pour into ourfood supply, inflating empty calories. Look for attention to swingto foods that aren't dosed as heavily or get their sweetness fromregular cane sugar."
-John T. Edge, director of the Southern Foodways Alliance atthe University of Mississippi

"Expect to see a more diverse palate in America, and much moreattention to bolder flavors and unique ingredients."
- Mark Erickson, certified master chef and vice president forcontinuing education at the Culinary Institute of America

"With local farms and farmers' markets sprouting up everywhere,we can buy from people who care about what they're growing andselling. With more public awareness of the implications and powerof our food choices, we will have the chance to affect positivechange."
-Aliza Green, author of Starting With Ingredients, FieldGuide to Meat, and Field Guide to Produce, among others

"People are willing to pay higher prices for healthier (orhealthier-sounding), more natural (or natural-sounding) foods. Isuspect we're going to see a big increase in foods that are labeled'natural,' 'organic,' 'high fiber,' or 'low sodium' and that somewon't be terribly healthy."
-Michael Jacobson, PhD, director of the Center for Science inthe Public Interest

"The grocery store will become the center of community life,with activities that draw families in for events. It will be herethat Americans will feel empowered to adopt healthier lifestyles."
-Alison Kretser, senior director, nutrition and health policyfor the Grocery Manufacturers Association

"Calories, especially calories per serving, will be moreimportant. Also, I think we are going to see more vegetables andwhole grains become incorporated into mainstream food items."
-Alice H. Lichtenstein, DSc, director and senior scientist ofthe Cardiovascular Nutrition Laboratory at the Jean Meyer USDAHuman Nutrition Research Center on Aging at Tufts University

"People are realizing they don't have to eat as if there is notomorrow. There seems to be interest in smaller portions. It willmake a real difference in how many calories we are eating."
-Barbara Rolls, PhD, professor of nutrition at PennsylvaniaState University and author of Volumetrics and The VolumetricsEating Plan

"People will realize that by making small changes, they andtheir families can eat better."
-Brian Wansink, PhD, professor of marketing at CornellUniversity and author of Mindless Eating