We hear a lot about superfoods, but are some foods really that much better for you?
When a lecture turns into a luncheon you know you're off to a good start.
Sacred Heart on the Emerald Coast held a nutrition class called "Superfoods for a Super You."
Lesson number one from registered dietician Julee Christie - not everything called a superfood is actually super.
"Maybe it has a sprinkle of chia seeds on it, well chia seeds are considered by some a superfood. If they're on top of a sugar-laden pudding it's not really a superfood anymore," Christie explained.
She gave her own list of top superfoods starting with vegetables, especially those with deep colors.
"Broccoli, cauliflower, kale, collard greens, mustard greens, brussel sprouts," Christie listed.
Also on the list: whole grains instead of processed.
In fact, the closer a food is to its beginnings, the better.
"Eating things closer to their natural state, they're better for you. We haven't stripped away the nutrients that are inherent to the food," Christie said.
Christie suggested ways to work more superfoods into your daily diet.
Sue Tarkin from Niceville said it becomes second nature if you're consistent in the beginning.
"I think one thing she said is you can change your habits in 21 days and I do believe that because I used to be a big Diet Coke-a-holic and I finally weaned myself off of that, but it takes time. It takes time to make more changes," Tarkin said.
With so many foods being called superfoods, Christie offered her own definition.
"For my purposes, a superfood is something that's very nutrient dense, meaning it's got lots of beneficial things packed into a small package. As opposed to having lots of calories and no benefits whatsoever," Christie said.