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Like many of you, contrbutors made New Year's Resolutions in 2010.  We shared ours here, so now that the year is up, its time to look back and see how we did.  How did you do on your resolution in 2010?

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By: Carrie Dooher, Director of Trends and Consumer Insights    Date: 12/28/10

2010 was a busy year for food with big stories and changes affecting both food safety and health and nutrition. We saw increased attention to food stories ranging from recalls to the obesity epidemic and associated health concerns, calls for reduction in nutrients such as sodium, and increased regulations and requirements on all the stages of food from manufacturing to labeling to retail.

2011 looks to be as busy, if not more, when it comes to food and food issues. The Child Nutrition Reauthorization Act,food safety legislation, the expected release of the 2010 Dietary Guidelines for Americans, and voluntary initiatives such as labeling and reformulations will all drive heightened awareness and media coverage on all stages of our food and food production system.


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By: Kerry Phillips, RD   Date: 12/22/10

As a dietitian with a passion for communicating about food production, processing, and technology, I’m often puzzled when I think about the readiness with which consumers embrace the latest mobile or electronic technology and yet, in some cases, become wary when it comes to technology applied to food.  While the benefits of modern food processing technologies such as pasteurization and crop biotechnology are well-documented in the scientific literature, skepticism remains.

While consumers are more interested in where their food comes from, we are less familiar with the processes and technologies used in modern food production. So, how can we portray these technologies in a more positive light?


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By: Nick Halasz and Katy Meassick, University of Maryland College Park Dietetic Interns   Date: 12/20/10
The holiday season is in full swing, which means many of us will be heading over the hills and through the woods to be with family and friends. Whether you are driving, flying, or taking the train or bus, odds are that you will be packing or buying foods and beverages to keep you satiated and hydrated along the way. During this hectic time, we often forget about the importance of food safety and nutrition on a long road trip or on our way to catch a flight out of town.  Remember to wash your hands, keep foods at their proper temperatures, sneak in some exercise, and eat balanced meals. Follow these tips for a fun, safe and healthy holiday!


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By: Katie Burns  Date: 12/15/10  

 If you have an interest in food safety, you’ve likely heard the statistic that 76 million people in the US, approximately one in four people, get sick each year from foodborne disease; however, a new report from the U.S. Centers for Disease Control and Prevention estimates that the number is now closer to 48 million people in the US, or one in six individuals.  Before you jump to conclusions about why the numbers have such a wide variance, the CDC assures that the 2011 numbers are more accurate that the 1999 numbers due to investments in better data sources and improved methods and urges that the public does not compare the two numbers.  


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This blog was originally published on, the gateway to food safety information provided by government agencies to help provide science based food safety information to consumers on 12/6/10

Diane Van, Manager, USDA's Meat and Poultry Hotline   Date: 12/13/10

It’s that time of year when the parties never seem to end. They’re great occasions for exchanging good will and gifts – but not the dangerous bacteria that cause foodborne illness.

Here are some of the unwanted guests who may try to crash your party:


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By: Elizabeth Rahavi, RD Date: 12/10/10

A calorie is a calorie. That is what I learned as a dietitian, and the currently available science indicates that calories are key when it comes to weight management. For example, if we eat more calories than we burn, we will gain weight. The fundamentals of calories and weight management sound simple. Yet, for many people, calories can be complicated – particularly counting them. In an age where all sorts of food and nutrition information is readily available, I can easily see how the calorie message gets lost in the shuffle.

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By: Nick Halasz and Katy Meassick, University of Maryland College Park Dietetic Interns

On November 30th, the Institute of Medicine (IOM) released their much anticipated Dietary Reference Intakes (DRIs) for Calcium and Vitamin D. As dietetic interns, it was exciting to have the opportunity to listen to the IOM’s official webcast release, which was also attended by reporters from several major news outlets, including: CNN, The Wall Street Journal, The New York Times, and The Washington Post.

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By: Elizabeth Rahavi, RD   Date: 12/6/10

Holiday hustle and bustle can cause wear and tear on the body. Stress, anxiety and poor nutrition can all take their toll on the immune system, keeping you from being your best. We all want to be everywhere and do everything this time of year, so it’s important that we take time out to focus on nutrition, physical activity, and food safety practices that can support our immune health.

Findings from the IFIC 2009 Functional Foods/Foods for Health Survey show 80 percent of Americans believe that foods and beverages can provide immune health benefits. By giving our bodies a little TLC, we can give our immune system the tools it needs to keep us healthy. There are four major ways we can help our immune system do its job:


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By: Kimberly Reed, Executive Director, International Food Information Council Foundation

I was “wowed” by some of America’s future communicators during a recent national meeting of the Family, Career and Community Leaders of America (FCCLA), whose members are talented and engaged middle and high school student leaders.  Through this organization, which has more than 200,000 members in 6,500 chapters across America, students are given opportunities for leadership. The International Food Information Council Foundation presented 500 of these members with such an opportunity during four sessions in Albuquerque and St. Louis on everyone’s favorite topic: Food!

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By: Tony Flood   Date: 12/1/10

Yesterday, an important and historical event took place.  The U.S. Senate approved a new food safety bill  trying to reduce the numbers of Americans who suffer from foodborne illness from contaminated food.  The bill moves ahead with modernizing the current and somewhat outdated food safety system that included laws and regulations dating back to the 1930’s – long before we had the technology, expertise and capacity to prevent food safety problems, and way before we had television, computers and a vibrant 24 / 7 media environment.


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