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By: Sarah Alligood, MPH, RD   Date: 10/30/09

Note: This is the final post in our series looking at some key takeaways from last week's American Dietetic Association Food & Nutrition Conference & Expo by International Food Information Council Foundation staff members who attended. For more see our previous posts on sustainability and nutrition vs. exercise for weight loss

I had the pleasure of attending last week’s American Dietetic Association (ADA) Food and Nutrition Conference and Expo (FNCE) in Denver, CO. Not only was the weather AMAZING, but I really got a lot out of the educational sessions I attended too.

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By: Wendy Reinhardt Kapsak, MS, RD   Date: 10/30/09

As the holidays are approaching so does the array of delicious sweets that make seasonal indulgence acceptable. However, along with that includes the dreaded 5lbs we always seem to accumulate. 

Make this holiday not about the candy but the enjoyable time you can spend making memories and having fun together.

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By: Elizabeth Rahavi, RD  Date: 10/29/09

Note: Over the next few days we'll look back at some key takeaways from last week's American Dietetic Association Food & Nutrition Conference & Expo by International Food Information Council Foundation staff members who attended. Check out a previous post on sustainability, another key takeaway from this conference.

I love to run and a year ago I bought a t-shirt that says, “1 tasty cupcake = 3.1 miles.” This shirt spoke to me because I love food, and as a registered dietitian I know the importance of energy balance. The need to modify the amount of tasty treats I eat  throughout the day if I’m not going to hit the pavement, the gym, or participate in any other activity that gets me up, moving and sweating.

 

 

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By: Kerry Robinson, RD  Date: 10/27/09

Note: Over the next few days we'll look back at some key takeaways from last week's American Dietetic Association Food & Nutrition Conference & Expo by International Food Information Council Foundation staff members who attended.

If you follow any type of food and health news, you’ll see numerous headlines dedicated to sustainability, but are people really engaged in this issue?  IFIC’s own consumer research suggests that while the overall awareness of sustainable food production has not climbed significantly in the past few years, when provided with a brief definition of what sustainable food production entails, the majority of Americans find the concept to be important.

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By: Sarah Alligood, MPH, RD  Date: 10/26/09

Breakfast is a hot topic right now, and it’s clear that there's a lot of confusion over what to include in a healthful breakfast. So we thought it was a good time to talk about the benefits of eating breakfast and share some tips on meals that are healthy, balanced and quick!

According to the 2009 International Food Information Council Foundation Food & Health Survey, the vast majority of Americans think breakfast is the most important meal of the day, but less than half actually eat the morning meal.  Those people are missing out!  Research has shown that choosing a well-balanced breakfast that includes the MyPyramid "food groups to encourage:" whole grains, vegetables, fruits or 100 percent fruit juice, and low-fat or fat-free dairy is the smart way for both adults and children to start their day.
 

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 By: Tony Flood  Date: 10/23/09

Earlier this week, Ontario health officials confirmed a flock of Canadian breeding turkeys were infected with the flu virus. While it is common for chicken and turkeys to get some type of flu virus – just like humans – it is very rare that a sick bird makes it to market. That's especially true here in the United States where inspectors look at every bird, pig and cow on farms here in the U.S. to ensure they are healthy and disease free.

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By: Ann Bouchoux  Date: 10/22/09
In school cafeterias nationwide, students may soon be seeing colorful and healthier changes to their lunches with more offerings of fruits, vegetables, whole grains, and menu choices that are lower in sodium, trans fat, and saturated fat. We were there at the public briefing held at the National Press Club in Washington D.C. for the release the Institute of Medicine’s (IOM) new report, School Meals: Building Blocks for Healthy Children.

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Note: This is the final installment in a series of blogs about Registered Dietitians to coincide with the American Dietetic Association's Food & Nutrition Conference & Expo.  Over the past several days we've featured interviews with some of the best and brightest dietitians in the field.  See our first post about what a dietitian is here, our interview with Chef Kyle Shadix here, our interview with Mary Lee Chin here and our interview with Michelle Pittman here
 

 

Here at the International Food Information Council Foundation we have four Registered Dietitians (RDs) on staff.  Here are their thoughts on what it means to have this important career…

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By Wendy Reinhardt Kapsak, MS, RD   Date: 10/21/09

Food labels have been getting a lot of attention lately especially after the FDA announced yesterday that it’s looking into a variety of new front of pack labeling systems now on the market and considering developing its own standards.  The food label is often seen as a tool to help consumers navigate their food choices, but these days it seems that a lot is being asked of it to change consumer behavior. Here at the International Food Information Council Foundation we’ve looked at how people use the label while shopping and the answer might surprise you.

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Note: This is the fourth in a series of blogs about Registered Dietitians to coincide with the American Dietetic Association's Food & Nutrition Conference & Expo.  Over the past several days we've feature interviews with some of the best and brightest dietitians in the field.  See our first post about what a dietitian is here, our interview with Chef Kyle Shadix here, and our interview with Mary Lee Chin here.  The series will conclude tomorrow with insight from the International Food Information Council Foundation's own Registered Dietitians about what being an RD means to them.
 

Michelle Pittman is a Registered and Licensed Dietitian. Currently, Michelle works for Lockheed Martin and does contract work for NASA. Michelle is responsible for developing the menus for the astronauts and works closely with the food scientists in developing new foods for spaceflight. 

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 FoodInsight.org Launch

 
 
By: Eric Mittenthal  Date: 10/19/09
 
It's official! Last night at a special reception at the historic Brown Palace Hotel in Denver, International Food Information Council Foundation President and CEO Dave Schmidt pushed the launch button on our new Web site FoodInsight.org.  Dave was joined for the launch by Foundation Chair Nancy Wellman and Foundation Trustee Suzie Crockett as well as numerous other food safety and nutrition leaders attending this year's American Dietetic Association Food and Nutrition Conference and Expo(FNCE). 

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Note: This is the third in a series of blogs about Registered Dietitians to coincide with the American Dietetic Association's Food & Nutrition Conference & Expo.  Over the next several days we'll feature interviews with some of the best and brightest dietitians in the field.  Check back each day during the conference for a different post highlighting the work of dietitians.  See our first post about what a dietitian is here and our interview with Chef Kyle Shadix here.
 

 
 
Mary Lee Chin MS., RD, is a registered dietitian specializing in health communications. Committed to providing the public with sound nutrition information, she is regularly consulted by local and national media on nutrition trends and significant health and food issues. Her company, Nutrition Edge Communications consults on public relations health initiatives, working to clarify news about controversial nutrition issues and food products. The goal is to provide science-based information so people can make realistic and wise food decisions

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Note: This is the second in a series of blogs about Registered Dietitians to coincide with the American Dietetic Association's Food & Nutrition Conference & Expo.  Over the next several days we'll feature interviews with some of the best and brightest dietitians in the field.  Check back each day during the conference for a different post highlighting the work of dietitians.  See our first post about what a dietitian is here.
 

Our first interview is with Chef Kyle Shadix, MS, RD. Chef Kyle is one of nine certified chefs in the world who is also a registered dietitian. He is an expert in food science, nutrition science, and culinary arts, a published author, magazine contributor, adjunct university instructor (NYU, Columbia), national media spokesperson, and media go-to-chef/RD. Visit www.chefkyle.com for more information.

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 Note: This is the first in a series of blogs about Registered Dietitians to coincide with the American Dietetic Association's Food & Nutrition Conference & Expo.  Check back each day during the conference for a different post highlighting the work of dietitians.
 

By: Sarah Alligood, RD, MPH  Date: 10/17/09

According to the International Food Information Council Foundation’s 2009 Food and Health Survey, nearly half of Americans feel that food and health information is confusing and conflicting. With advice coming from a wide variety of sources, it can be hard to know who to trust. Who are the nutrition experts after all?
Meet the Registered Dietitian (RD). An RD is a food and nutrition expert who has completed a credentialing process, including years of education, training, passing a national exam, and continuing professional education requirements.

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By:  David Schmidt, International Food Information Council Foundation President & CEO   Date: October 16, 2009

Welcome to the new International Food Information Council Foundation Food Insight Blog!  This blog will complement our other educational materials including our Food Insight newsletter to give you a deeper look into the world of food safety, nutrition and health—all with an eye toward science. 

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 By: Jania Matthews   Date:  9/21/09

Living in DC certainly has some perks and last week a few lucky staffers here at the International Food Information Council Foundation got to experience one of them...a visit to the grand opening of the new "White House' Farmers Market with all of its fresh fruits, vegetables, baked goods, and of course a special appearance by First Lady Michelle Obama.

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By: Katie Burns  Date: 10/6/09

 On Saturday, October 03, 2009, the IFIC Fit Team joined over 7,000 other people at Freedom Plaza in Washington, D.C. to participate in the 23rd Annual AIDS Walk Washington.  The event, which was produced by the Whitman-Walker Clinic, raised nearly $800,000 that will benefit the Clinic.

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