Health trends to leave behind in 2020

Instead of relying on misleading front-of-package labels, choose foods based on the nutrition facts panel and ingredient list, located on the back of the box or bag, experts say. And opt for

whole, unprocessed foods whenever possible. FOOD WASTE Between 30 and 40 percent of the country's food supply gets wasted each year, U.S. Department of Agriculture (USDA) data show.

Recent efforts to rein in food waste have ramped up with campaigns calling on consumers to opt for “ugly” fruits and vegetables, and to get creative with their leftovers. However, the best

way to reduce food waste is “not to create it in the first place,” the USDA says. Consumers are encouraged to shop smart, plan out meals and buy only what is needed. If you have a fridge

full of limp-looking vegetables, throw them into a pot of stock for a quick and easy soup. And treat “sell by” and “use by” dates as guidelines. Expired food can cause illness, but too many

people throw out food that is still good because of confusing labels, a Harvard study found. Finally, consider composting food scraps to cut down on the amount of food that winds up in the

garbage. When food breaks down in the landfill, it releases methane, “a potent greenhouse gas,” the EPA reports. SUGAR-SWEETENED BEVERAGES Study after study show that sugar-sweetened

beverages can sour health goals, tacking on unnecessary calories and packing on unwanted pounds. Fortunately, there are plenty of alternatives to traditional juices and sodas. A booming

sparkling water industry offers carbonated options for those who crave fizz. Gadgets that infuse natural fruit into water are a good option for people who want flavor. If you're a

current soda drinker and are looking to cut back, try a zero-calorie version, which offers a “clear advantage” when consumed in moderation, Lichtenstein says. A Harvard study found that

drinking one artificially sweetened beverage per day instead of a sugary one lowered the risk of premature death. TRIPS TO THE DOCTOR'S OFFICE Telemedicine is changing the way doctors

and patients check in for a checkup. More hospitals and physicians are scheduling appointments over video conference calls (Johns Hopkins Medicine and Cleveland Clinic both offer virtual

visits, for example). And some health care providers are monitoring patients’ blood pressure, sleep and activity levels through wearable devices. Insurance claims for telehealth services

grew 53 percent from 2016 to 2017, according to the American Medical Association, and experts expect the field will continue to advance. If you have difficulty accessing traditional medical

care, ask your provider if remote visits are a possibility. More than 75 percent of U.S. hospitals are connecting with patients and consulting physicians through technology, the American

Hospital Association reports. PROCESSED PLANT-BASED FOODS AS THE HEALTHIEST OPTION Gone are the days of dull and dry veggie burgers. Thick, juicy, meat-like (but meat-free) patties have

exploded on the market, and the top brands have landed spots on fast-food and restaurant menus. But nutrition expert Lichtenstein says consumers should exercise some caution before digging

into a plate piled high with meat substitutes. The product has some benefits over beef, including a lower carbon footprint. But the faux burgers are highly processed and high in sodium,

Lichtenstein points out. They also have about the same number of calories as a beef burger, scientists report. "We can't just look at one individual aspect of the food. Yes, from a

sustainability perspective there are likely advantages of plant-based foods, but that doesn't mean that all plant-based foods are healthier or better than the other option,”

Lichtenstein says.