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Each winter, a flurry of food and nutrition trend lists floods my inbox. While these individually make for good coffee break reading, I wanted a holistic view. What, I wondered, were the trends that rise to the top? And, what are the odd outliers that fascinate? Beyond the buzz of local and sustainable, what do food and nutrition folks need to know now? To answer these questions, I sought common threads from the National Restaurant Association (NRA) survey of 1,800 chefs; trend writers Nancy Kruse and Rieva Lesonsky; trend firms Mintel, Innova, Leatherhead and Technomic; restaurant consultants Baum + Whiteman; and Publicis Consultants USA’s culinary director, my colleague and friend, Joy Blakeslee, RD.

Part 1: The Mega Trends
Reiterated by three or more sources, these are the closest thing to a sure bet. Who wants to open an all-day, late-night kimchee-topped anything bar with me? We’ll harvest cabbage for the kimchee from our hyper local restaurant garden and pickle it ourselves. Served with wasabi ice cream or a culinary cocktail.

Perpetual Snacking: As Publicis’ Blakeslee puts it, “Make way for ‘grazing the day,’ as 24/7 lifestyles heighten the demand for snack-able foods. Smaller portions and mini-bites – sweet to savory – will invade restaurant menus and grocery store shelves.” Technomic predicts restaurants will flex on format – fast-casual by day, full-service by night – to service different day parts and monetize unused kitchen capacity. I’d add that the booming happy hour trend of 2011 demonstrated tables don’t need to empty between traditional lunch and dinner shifts. Baum + Whiteman see hotels with upscale cocktail lists, bar food menus and furnishings as big beneficiaries, as road warriors and late-working desk jockeys drop in for flexible snacking and later dining.

Global Food Mash-Up: This isn’t about slavish dedication to a cuisine or cannon, but the pleasure of exciting food. Perhaps you’ve stopped at a food truck for a sandwich of chipotle pork with burnt sugar glaze, carrot-wasabi slaw and herb mayo? Baum + Whiteman describe what you tasted: “A multi-ethnic, multi-sensory dining experience where flavors clash on purpose. A multi-culti zucchini pizza dabbed with hummus and topped with crunchy wasabi peas is from nowhere geographically because it is from everywhere.” Mintel reverses the old trend of U.S. chains pushing out domestic menu concepts overseas as they expanded, with ideas now flowing in. Blakeslee sees the budget appeal for 20-something Millennials: you might not hop a plane to an exotic destination in 2012, but you can treat yourself to a kimchee-topped hotdog from super-hot Japadog!

Comfort Carriers: Austerity-fatigued Americans find they’re bored with unadorned meatloaf, roast chicken and once-soothing mashed potatoes. But, they’ll look to next gen comfort food’s familiar meats and carbs as carriers for the new global foods mash-up. Witness the popularity of Myung Sook Lee’s kimchee meatballs at the Culinary Institute of America’s Worlds of Flavor conference; Michel Richard opened an all-meatball restaurant in Washington, DC, with flavors from Tandoori to soul food. Lesonsky explains, “Americans are eager to try new tastes, as long as it’s couched in something they know.” Technomic foresees “comfort food with a twist” atop wood-fired pizzas, while Baum + Whiteman envision mac ‘n cheese with crunchy chicharrones, fried chicken with Korean or Latino flavors and “no limit to what people will slap onto hamburgers.” Blakeslee at Publicis expects this desire for a step up from standard fare to lead to greater demand for restaurant-quality experiences at home.

Free and Flexible: Nearly all the trend reports touch on “gluten-free,” “dairy-free” or some other “-free” food that consumers limit because of allergies, intolerances or otherwise restrictive diets. In 2012, the NRA-surveyed chefs believe diners will find menus friendlier to restrictive diets as chefs adapt to customers’ needs. Mintel notes that consumers feel a “growing demand for control” and customized ordering systems will grant them the flexibility to design the meal they truly want to eat.

Affordable Luxury: Baum + Whiteman remind us, “No, everyone’s not broke.” A large portion of the population will be happily working in 2012 or have a bit less, but not nothing, to spend. When these diners go out to eat, they’ll want to indulge in a fun adventure as well as eat good food. Innova predicts a greater disparity between extreme discount and super premium products, and Leatherhead suggests premium foods stand out to Americans as an affordable indulgence compared to bigger ticket items. Mintel even sees double-sided menus, with premium choices on one side and value pricing on the other. While consumers spend, cash is tight for restaurants, so this won’t translate to expensive proteins.

Location, Location, Location: In addition to addressing safety concerns with a reassuring food origin or boosting local purveyors, experts predict renewed enthusiasm for “best of” American regional and world flavors. Think best of Memphis or Kansas City BBQ, New England chowder and Low Country grits, hints Mintel … perhaps all on the same menu. This doesn’t always mean “local”; ingredients like Madagascan vanilla figure into the dialogue, notes Leatherhead, and Lesonsky offers up Swedish sweets as a hot provenance. Korean will move off the food trucks and into Korean-inspired recipes in magazines and possibly the chains, according to Baum + Whiteman (save Peruvian for 2013). When we do talk “local,” the misuse/overuse of the word may make the bubble go bust. Instead, look for “hyper local” with one-third of NRA-surveyed chefs gardening on-premise and Blakeslee’s notion of do-it-yourself encompassing beehives, chicken coops, heirloom veggie gardens, home brewing and canning in 2012.

Part 2: The Outliers
Only mentioned by one or two trend spotters, these outliers could fizzle. But, they have a certain spark that makes me think we should keep an eye on them.

• Pop-ular Popcorn – Nutritious, affordable, convenient snacking; the most fun you can have with whole grains, says Blakeslee
• Non-Traditional Fish – NRA-surveyed chefs plan to delve into new types of sustainable fish; Blakeslee at Publicis points them to an Australian import called Barramundi, with flaky flesh and lots of omega-3s but low toxins
• Kids’ Nutrition – The NRA chefs are considering healthful kids’ meals in general , kid-friendly whole grains and fruit/veggie sides specifically and mini-meals that scale down adult menu items for smaller stomachs rather than pander with chicken fingers and fries
• Ice Cream – House-made, artisan ice creams keep their cool (another shout out for wasabi ice cream here) and the next big thing may be the lighter, airier “snow ice,” reports Lesonsky
• Anti-Aging Elixirs –Innova and Leatherhead remind us that boomers and seniors are hungry for foods fortified with glucosamine to ease achy joints and omega-3s for brain and heart health
• Plenty of Proteins – “World casual” staples of hummus and yogurt (in flavors by the dozen) add affordable variety, notes Kruse; plus, the fried egg-topped burger craze riffs on Korean bibimbap
• Sandwich Structures – From arepas to bao, the sandwich has a new flexibility; Baum + Whiteman believe you could even hold it together with two waffles
• Caterpillar Casual – As casualization seeps into fine dining, vertical towers of food artistry will topple, giving way to flat plating (for a mental image, visualize caterpillar rolls at a sushi bar), says Baum + Whiteman

That’s the wrap on food trends.   It’s fun for foodies like me to dream about what we’ll eat and sip through 2012. However, it’s also worth noting that smart use of the trends can make or break a business. Mom-and-pop restaurants generally last until their credit cards max out, and large chains must accurately predict what foods the most people will want to eat in order to succeed in economies of scale. As we toast to 2012, let’s raise a glass to our favorite independent and chain-based chefs, and wish them another year of tantalizing us with a global mash-up of delights.

Diana Steeble is a Vice President at Publicis Consultants USA in Seattle. Her 12-year tenure includes award-winning outreach to food and health professionals for the United Soybean Board. PRWeek Magazine recognized Diana as one of their “40 under 40” in 2011. She can be reached at: diana.steeble@publicisconsultants.com and 206-270-4637.

In this 24/7 world is it possible to really have some “down-time” or unplug? More often than not, we’re engaging in five or more things at once. Trying to keep up with the constant flow of information and meet the needs of all — work, clients, family and friends. So often, our internal hard drive sends a message that the internal quota has been reached. So as we approach the holiday season – let’s be sure to give ourselves the gift of time and space. We deserve it and our mind requires it. Our output and input will be better for it.

To help myself and you capitalize on the time off – however long it may be – here are my top 10 tips to rest, recharge and recapture the time between Christmas and the New Year’s.

#1-Wrap It Up:
Take time to make an end-of-year to do list and stay focused – but be realistic. We all want to end the year strong, but it’s important to prioritize things that must get done by January 1, and what can wait a week or two into the year.

#2-Set Boundaries:
To truly enjoy your time off, make sure to turn off mobile device or turn off the email flow. Then set aside a specific time each day to monitor your messages. But when doing this, resist the temptation to reply unless it really can’t wait. If needed, simply draft a response, but don’t send as a way to resolve the issue for yourself without falling back into the work trap.

#3-Tuck it Away:
Physically, make an effort to keep your mobile device out of reach. Try to leave it at home when you’re with your friends and family, if even for a couple of hours. And trust me, I know that “turning it off” just is easier said then done, but this is a sure fire way to keep it under control and limit access.

#4-Start fresh:
Clean out email. It’s exhausting. It makes my head hurt. However, there’s something about starting the new year with a “light” inbox and clean desk. Make time to rid of superfluous emails – file and delete, remove yourself from email subscriptions that just make your head spin and mailbox go over the limit. This works for your physical office space too– folders, magazines, mail and the paper trails!

#5-Apply Sendoffs:
Be sure your “out of office” email and voicemail messages tell others how to reach you best if something urgent arises but that you on holiday. Provide your cell phone number so you don’t feel the need to check email 24/7. Remember: If it really is urgent, they’ll manage to find you.

#6-Bookmark it:
Keep a journal, online or a handwritten. You may have creative ideas, find an article, think of a to do, or remember a work related task undone. As it comes to mind and “free thinking” time settles in (and that’s a good thing!), jot it down. Resist the urge to send an email message or forward thoughts to others. After being so connected, this doesn’t come naturally, but will help keep you in “break” mode.

#7-Be a Social Spectator:
If you engage in social media for your job, try to enjoy the conversation from afar. Monitoring and may be personally fulfilling, but there is no harm in disengaging from the constant conversation. Determine the right mode of engagement; check news feeds, and get updates sporadically. Dial down to a frequency that allows you to time to decompress but still feel “in the know.”

So those are my best tips for the holidays from a professional perspective. From a personal perspective…down time equals:

#8 Sleep:
Take a duvet day. Sleep in. Make up for those early mornings and late work nites, or evening where your bed was filled with papers and a laptop. A healthy dose of blankets, pillows and Zzzzs — will make up for all those times you’ve wanted to pull up the covers and be a shut in, but that darn alarm kept going off.

#9 Eat:
Desk side dining and late night kitchen counter meals after a long day of work is commonplace for many of us. But now is the time to ensure you get your five food groups in, three meals a day and maybe even a full meal home or at a restaurant with family and friends. Savor this time.

#10 Veg:
Whatever you do to relax – do it. Get out. Go for run. Go shopping. Maybe you like to cook, read mindless magazines or that book someone told you about. For me I’ll be catching up on the very full DVR and movies I wanted to see but just didn’t have the time. And of course, I’ll be reconnecting with family and friends. It’s all about ignoring the clock, losing sense of time, and enjoying it.

Happy Holidays to all…here’s wishing you a great 2012!

Advances in cancer treatment have made it possible for large populations of cancer survivors to live long in recovery, often well into old age. With their combination of experience and age, this group of survivors can be expected to bring their wisdom and resilience into their recovery, and to serve as role models and a source of guidance and inspiration to younger cancer patients.

But, as researchers at the National Cancer Institute wrote in the October issue of Cancer Epidemiology, Biomarkers & Prevention, [i]a journal of the American Association for Cancer Research, older cancer survivors also are more likely to have multiple medical and social needs that could pose challenges to public health systems.

The U.S. Centers for Disease Control and Prevention says 80% of people age 65 and older have at least one chronic disease, and 50% have at least two.[ii] This suggests cancer treatment may have to fit into a plan of care for a range of conditions, such as diabetes, hypertension or obesity that could affect or limit the duration or intensity of cancer treatment and significantly increase the cost of care. As it is, the researchers say, older people with co-morbidities are often excluded from the kinds of clinical trials that may begin to shed light on these questions.

In 2008, there were 11.9 million cancer survivors in the U.S., almost a four-fold increase since 1971, when there were 3 million cancer survivors, the researchers report. That increase reflects the advances in early detection and treatment that have vastly extended lives. About 15% of survivors today were diagnosed with cancer more than 20 years ago.

As the U.S. population ages, the projected number of people 65 and older with a history of cancer is expected to grow 42% between 2010 and 2020, to an estimated 11 million survivors 65 and older. “The potential magnitude of the impact of the rapidly growing population of older adult cancer survivors on health care delivery systems, and the associated cost of their care, is sobering,’’ the authors write.

“Older adults are an overlooked, understudied, underserved, and vulnerable group of cancer survivors,’’ the researchers write. The ripple effects will be felt in communities, which may be called on to plan housing and social services for older survivors; public health agencies, which need to start now to plan for increased mental health and medical services;  pharmaceutical companies, whose products are needed to treat increasingly complex medical conditions; home health care companies and retirement communities, which should be preparing to provide for the needs of seniors facing multiple medical challenges; even churches and social clubs, where support groups for older survivors can offer companionship, information and advocacy.

Much more research is needed to fully understand what new interventions may be needed for older patients. Among unanswered questions are how cancer care delivery should be adjusted for older patients, how to improve communications and coordination of care.

[ii] http://www.cdc.gov/chronicdisease/resources/publications/aag/aging.htm