A practical guide to the Mediterranean diet

The Mediterranean diet has received much attention as a healthy way to eatand with good reason. The Mediterranean diet has been shown to reduce risk of heart diseasemetabolic syndromediabetescertain cancersdepressionand in older adultsa decreased risk of frailtyalong with better mental and physical function.

What is the Mediterranean diet?

The traditional Mediterranean diet is based on foods available in countries that border the Mediterranean Sea. The foundation for this healthy diet includes

• an abundance of plant foodsincluding fruitsvegetableswhole grainsnutsand legumeswhich are minimally processedseasonally freshand grown locally
• olive oil as the principal source of fat
• cheese and yogurtconsumed daily in low to moderate amounts
• fish and poultryconsumed in low to moderate amounts a few times a week
• red meatconsumed infrequently and in small amounts
• fresh fruit for dessertwith sweets containing added sugars or honey eaten only a few times each week
• wine consumed in low to moderate amountsusually with meals.

How to bring the Mediterranean diet to your plate

How can you incorporate these healthy foods into your everyday life? Here are some small changes you can make. Pick one change every week and incorporate it gradually. Start with the changes you think will be the easiest.

• Switch from whatever fats you use now to extra virgin olive oil. Start by using olive oil in cookingand then try some new salad dressings with olive oil as the base. Finallyuse olive oil in place of butter on your crusty bread.
• Eat nuts and olives. Consume a handful of raw nuts every day as a healthy replacement for processed snacks.
• Add whole-grain bread or other whole grains to the meal. Select densechewycountry- loaves without added sugar or butter. Experiment with bulgurbarleyfarrocouscousand whole-grain pasta.
• Begin or end each meal with a salad. Choose crispdark greens and whatever vegetables are in season.
• Add more and different vegetables to the menu. Add an extra serving of vegetables to both lunch and dinneraiming for three to four servings a day. Try a new vegetable every week.
• Eat at least three servings a week of legumes. Options include lentilschickpeasbeansand peas.
• Eat less meat. Choose lean poultry in moderate3-to-4-ounce portions. Save red meat for occasional consumption or use meat as a condimentaccompanied by lots of vegetablesas in stewsstir-friesand soups. Eat more fishaiming for two to three servings a week. Both canned and fresh fish are fine.
• Cut out sugary beverages. Replace soda and juices with water.
• Eat less high-fathigh-sugar desserts. Poached or fresh fruit is best. Aim for three servings of fresh fruit a day. Save cakes and pastries for special occasions.
• Seek out the best quality food available. Farmer's markets are an excellent source of locally grownseasonal foods.

Finallytry to have dinner as a family as often as possible. Food as a communalshared experience is a big part of the Mediterranean approach.

Mediterranean all day

There are many ways to incorporate the delicious foods of the Mediterranean diet into your daily menu. Here are a few ideas to get you started.

Breakfast:

• whole-grain bread topped with a small amount of low-fat cheese and slices of fresh tomatodrizzled with a little extra virgin olive oil
• vegetable omelet made with mushroomsspinachand onions cooked in olive oil with crusty whole-grain bread
• plain Greek yogurt topped with nuts and fresh berries.

Lunch:

• Greek salad made with chopped mixed greenskalamata olivestomatoesfresh parsleyfeta cheese. Dress with extra virgin olive oil and freshly squeezed lemon
• chickpea and farro salad with red peppersspring onionsand fresh oreganodressed with extra virgin olive oil and lemon juice
• vegetarian pizza topped with part-skim mozzarella cheeseroasted broccolionionsgreen peppersand carrots.

Dinner:

• grilled vegetable kabobs with shrimptoasted quinoa saladand mixed green salad with pine nuts
• chicken stir-fried in olive oil with broccolicauliflowerasparagusand yellow peppersserved over brown rice
• steamed mussels with spinach-orzo salad and minestrone soup.

This article was adapted from a blog post written by Katherine D. McManusMSRDLDN.