SOUND BITES: When Americans were asked in a survey "what is the ONE most important factor that determines which food product you would purchase as the main ingredient for dinner?" the number one answer in 2005 was "nutritional value" and the number two answer was "type of cuisine".
In 2003, the number one answer was "price", which took on a less important role in 2005. Could it be the consumer is prepared to prioritise and even pay more for nutritional integrity?
This American report suggests that consumers are "clearly switching priorities". They're no longer scanning aisles for the words low fat, "low carb", "fat free" or "high protein".
Nutrition in 2006 will mean something a little different. Apparently there's a significant increase in consumers who "want to cook from scratch at home", "eat more organic foods" and "eat more ethnic cuisines" such as Brazilian and Thai.
Is this, I wonder, purely aspirational?
Functional "black foods", such as black vinegar, black soybeans or black sesame, seem set to grow in popularity in Asia in 2006. They contain more phytonutrients than more lightly coloured foods. It contains 17 kinds of vegetables and 15ml of black vinegar.
In Europe, however, food marketers will continue to face the challenge of convincing us of their product's credibility, as yet another report highlights a lack of trust in the health benefits of functional foods. The latest report from AC Neilsen indicates that "in almost all categories of functional foods, the main reason why shoppers don't buy them is because they don't believe in the health benefits".
Despite any uncertainty you may have about "functional", "organic" or "natural" foods, there are, nevertheless, plenty of fresh unadulterated foods (under the Mother Nature label) that you can focus on for good health in 2006.
q Breakfast foods: wholegrain cereals (especially oats) and wholegrain breads.
The risk of heart disease and type 2 diabetes can be up to 30 per cent lower in people who regularly eat wholegrains.
q Probiotic yoghurt: low-fat live probiotic yoghurts contain very little saturated fat and lots of "friendly bacteria" which enhance the immune system.
q Fresh fruit and berries (especially citrus fruits): citrus fruits such as grapefruits and oranges are excellent sources of vitamin C and contain as many as 150 different disease-fighting phytonutrients.
q Dried fruits: not only do they provide a burst of instant sweetness to the porridge bowl, they also contain significant amounts of iron, potassium and selenium, as well as fibre and vitamin A.
q Mixed seeds: seeds contain protective unsaturated fats, fibre, some B vitamins, vitamin E and phytochemicals.
q Mixed nuts: most of the fat in nuts is protective, unsaturated fat. You only need very small amounts to benefit from their antioxidants such as vitamin E and selenium, their iron and their essential fatty acids.
q Lunch foods:
1. Sardines and salmon - fresh oily fish with dark flesh such as mackerel, tuna, sardines and salmon are the most concentrated sources of protective omega 3 fats which help to prevent our blood from clotting and keep our heartbeat regular.
2. Hummus - made from chickpeas, hummus is a great source of protein and soluble fibre. This helps to lower harmful cholesterol and protect against heart disease.
3. Tomatoes - good sources of vitamin C and beta-carotene and by far the richest source of the antioxidant lycopene make tomatoes an important weapon in the fight against cancer.
4. Green leafy salads - packed with vitamin C, beta-carotene, folic acid and fibre, leafy vegetables such as spinach are rich in carotenoids which may reduce the risk of age-related macular degeneration, the leading cause of blindness in people aged over 50.
5. Bean salads - beans and pulses are naturally low in fat and are useful providers of many minerals and trace elements as well as protein. Beans contain soluble fibre and have a low GI so they can help you maintain a stable blood glucose level and keep you feeling fuller for longer after lunch.
q Dinner foods:
Tuna or any oily fish - research has found that eating oily fish twice a week can reduce the risk of stroke by 18 per cent. Oily fish can also reduce the inflammation associated with osteoarthritis.
Cruciferous vegetables - Broccoli, cabbage, green beans, kale, pakchoi, spinach and brussels sprouts contain a number of phytochemicals which seem to have anti-cancer properties.
Beef - Lean beef is an excellent source of protein, iron and zinc, the latter two minerals being particularly well absorbed. Beef is a good source of chromium, which helps insulin to function properly and control blood glucose levels.
q Olive oil: contains monounsaturated fats which can lower harmful LDL cholesterol without lowering the beneficial HDL cholesterol.
q Soya: soya beans foods such as tofu are a good source of protein, fibre and the minerals potassium, phosphorous, iron and calcium.
q Garlic: garlic is renowned for its antiviral, anti-fungal and antibiotic properties. It contains a substance called allicin which can help to prevent blood clots and reduce harmful cholesterol.
q Red wine: red wine protects against heart disease, reduces blood clotting and raises the protective type of cholesterol HDL. But the key is moderation - no more than 14 units for women and 21 units for men in a week.
Paula Mee is a consultant dietitian, co-presenter of RTÉ's Health Squad series and co-author of the Health Squad Guide to Health and Fitness.