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The term conscientious omnivore was likely coined about 15 years ago. Perhaps a former vegetarian, who wanted to feel good about eating meat, thought that making statements about “only eating ethically raised meat” would make them feel good.

After visiting more than a dozen farms, including a large beef operation and a small grass-finished beef farm, the farmers I’ve met take caring for the land and their animals very seriously. My definition of conscientious omnivore is one whose diet focuses on legumes, vegetables, fruits, and grains (that is, plant foods) but can include small amounts of meat and dairy, too.

 From a clinical nutrition standpoint, a diet high in fiber that is balanced for carbohydrate, protein, and fat (mostly healthy monounsaturated fats), and is limited in sugar and sodium, is related to the lowest disease risk. Fresh beef, pork, and poultry are good sources of protein and provide a lot of important nutrients, including B vitamins (thiamin, B6, B12, and niacin) and minerals (phosphorus, iron, zinc, and selenium). Animal foods do contribute cholesterol to the diet, but when you’re eating small portions, it’s not an issue.