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By: Tony Flood   Date: 6/28/11

According to the 2011 IFIC Foundation Food & Health Survey, the percentage of people following general safe food handling practices is high, yet on the decline.  Even the simplest forms of safe food handling such as “washing hands with soap and water”, “cook to required safe internal temperatures” and even “properly storing leftovers within 2 hours” have been dropping in recent years.  This lets us and other fanatics of food safety know that there is definitely room for improvement on these and other safe food handling practices.

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By: Kimberly Reed, Executive Director, IFIC Foundation   Date: 6/27/11

On a recent visit to Chicago, I visited with Jeffrey Klein, the new President and CEO of the Global FoodBanking Network (GFN), and some key GFN staff on the important role of nutrition and food safety at food banks.  GFN is an international organization dedicated to creating and strengthening food banks and national food bank networks around the globe. They currently work with food bank systems in 15 countries.

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By: Kay Sisk, Graduate Student and Dietetic Intern, Case Western Reserve University   Date: 6/24/11

Last week, the Institute of Food Technologists (IFT) held its Annual Meeting and Food Expo in New Orleans, LA.  Over the course of four days, from June 11-14, 2011, between 13,000 and 15,000 food science professionals, researchers and educators from the U.S. and around the world came together to learn about the latest developments in food science, ingredient technology, and the newest products and trends.  I had the privilege of joining the IFIC team as an intern at this year’s Annual Meeting and Expo and would like to share some highlights from my experience.

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By: Robyn Flipse, MS, RD Date: 6/22/11

The new Choose My Plate icon released on June 2, 2011 by the USDA/HHS was developed to replace the food pyramid in order to make it easier for consumers to both visualize and apply the recommendations in the 2010 Dietary Guidelines for Americans (DGA). The simplicity of filling half your plate with fruits and vegetables may signal a true turning point in the quality American diets if adapted.  

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By: Katie Burns   Date: 6/20/11

It’s been a week since I left the heat and humidity of Washington, D.C. and headed to the heat and humidity of New Orleans, LA for the 2011 Institute of Food Technologists Annual Meeting.  Perhaps you read my colleague’s blog, “The Latest Buzz about IFT 2011,” and are curious to hear how the various sessions went, or perhaps you were at the IFT meeting but didn’t get a chance to attend all of the sessions you wanted given the jam-packed schedule, or perhaps you weren’t there but have a curiosity nonetheless… Regardless, I’m going to let you in on some of the highlights and my key takeaways of this exciting meeting!

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By: Jania Matthews   Date: 6/17/11

The BlogHer Food conference is long gone, yet I can reflect on the experience and agree with other attendees that the conference proved to be a positive and enlightening experience. The topics discussed and the networking opportunities were top notch.  The conference was a great way to engage with bloggers who have diverse and interesting perspectives as it relates to food. 

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By: Catherine Metzgar, Dietetic Intern, Penn State University Date: 6/15/11


Bloated? Gassy? Constipated?  

Ever wonder if these and other digestive woes could be related to what you eat? The food choices we make each day impact the way our digestive system works. Some foods and beverages such as fruits, vegetables, fiber-rich grains and certain yogurts can even benefit your digestive system and help “quiet the storm” below. Read on for other tips and strategies to make smart dietary choices and settle your tummy troubles.

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By: Kris Sollid, RD and Catherine Metzgar, Dietetic Intern, Penn State University Date: 6/13/11

Quick, what’s the first food that comes to mind when you hear the word potassium? Like me, you probably thought of bananas, right?

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By: Anthony Flood Date: 6/10/11

From the opening session, to the annual awards ceremony, to guest keynote speakers and notable lecturers - Michael Specter, author of “Denialism”, Regina Benjamin, MD – Surgeon General of the US – to new products showcased from over hundreds of product developers, to updates on the latest developments in food science - the city of New Orleans welcomes the 2011 Institute of Food Technologists Annual Meeting!  The city will be bustling with over 20,000 attendees from as far away as CA, Canada, Mexico, Korea and of course Washington DC.

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By: Anthony Flood Date: 6/9/11

Until recently, you probably never heard about arsenic.  And if you did, perhaps it was about the 1944 classic movie “Arsenic and Old Lace” starring Cary Grant.  Aside from it being used as a weapon in the stage play and movie, arsenic occurs naturally in the environment.  Arsenic is distributed in the earth’s crust and is found in plants and animals.  Arsenic has a number of industrial uses – its compounds are used for pesticides and wood treatments.

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By: Catherine Metzgar, Dietetic Intern, Penn State University Date: 6/8/11 

If you’re like most Americans, the main source of protein in your diet comes from animal sources. But, did you know dairy products and certain plant sources, such as grains, soybeans and nuts, are sources of protein as well? All sources of protein—animal, plant, and, dairy—are generally recommended as part of a healthful and well-balanced diet. Protein is an energy source for the body and is particularly important during growth and development. Want to know more perks to consuming protein? Read on.

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By: Katie Burns Date: 6/6/11

Over the past few weeks, there has been increasing attention on the current E. coli outbreak in Europe as the numbers of those affected continue to increase well into the thousands.  Questions remain about the source of this outbreak, the unfamiliar strain of E. coli (STEC O104:H4), the number and reach of those infected, and how to stop the spread of contamination and unfortunate illnesses. 

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By: Kay Sisk, Dietetic Intern, Case Western Reserve University         Date: 6/2/11
      Catherine Metzgar, Dietetic Intern, Penn State University
      Emily Chin, Intern, University of Southern California

Today, the United States Department of Agriculture (USDA) unveiled a new food icon, MyPlate, which replaces MyPyramid as the government’s primary food group symbol.  MyPlate is meant to serve as a simple guide to help consumers choose healthful foods.

The launch took place at the USDA Headquarters in Washington, DC, where First Lady Michelle Obama and Secretary of Agriculture Tom Vilsack revealed the new icon.  Those in attendance included food industry representatives, health advocates, educators, and chefs.

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