Press | Search | Contact Us | Login | Register | En Espanol

By: Kimberly Reed, Executive Director, International Food Information Council Foundation Date: 7/29/11

As an update to my blog post from May 17 – “Remember the People”: Update from the 2011 World Health Assembly – the International Food Information Council (IFIC) Foundation has been extremely engaged with global stakeholders on the topic of noncommunicable disease (NCD) prevention and control over the past few months.

What are “NCDs”? This is a term that you will be hearing more and more about and it is very likely that you already know someone who has an NCD. In a nutshell, NCDs include cardiovascular diseases, diabetes, cancers, and chronic respiratory diseases and, according to the World Health Organization (WHO), cause 60% of all deaths globally, with more than 80% occurring in developing countries. WHO attributes NCDs to poor diet, physical inactivity, tobacco use, and harmful use of alcohol.

 

Read More »

By: Emily Chin Date: 7/27/11

In Los Angeles, CA, the threat of the “Freshman 15” is scarier than failing out of CHEM 105A or contracting mono. Originally from Northern California, I had little concept of this hidden danger when I packed up my belonging and moved to Southern California. Even before beginning my studies, I joined the USC Men’s Crew team as a coxswain (read: small person that sits in the back of a boat and steers), based purely on my stature. My weight was a factor in my team’s competitiveness. Talk about pressure! Compounded with the 20-hour-a-day cafeteria hours, virtually unlimited “dining dollars”, as well as the occasional illicit beer, I quickly discovered that the “Freshman 15” can easily creep up on you – one moment my jeans are just a little snug; the next month, the waistband leaves a perfect impression on my belly; 3 weeks later, I’m afraid the elastic in my socks is going to cut off the circulation to my feet.

Read More »

By: Matt Demsky Date: 7/25/11

College is a time of freedom. It presents the opportunity to receive an education, to meet new people, and, for many, to live away from home for the first time. For the first time, incoming freshmen are able to choose what to eat for every single meal… every day… all semester. Enter the words “Freshman 15”, a term that has developed into a modern-day ubiquity. As I prepare to enter my junior year at James Madison University, allow me to bestow my weight-conscious wisdom upon you.
 

Read More »

By: Emily Chin Date: 7/21/11

And you thought you were just going out for enchiladas.

Where did pizza come from? And pad thai? How about fish and chips or sushi? Take a stroll down the main boulevard of any metropolitan area, and you’re likely to encounter a veritable bevy of cuisine offerings. These restaurants are not just means of conveying calories to our bodies, they can mean so much more: a meeting place; a home to treasured memories; a chance to taste home when away from home; and, for some countries, a carefully planned and executed exportation of culture as a means of food diplomacy.
 

Read More »

By: Jania Matthews & Carrie Dooher Date: 7/18/10

The IFIC Foundation will host a webcast for health professionals to provide key findings from the IFIC Foundation 2011 Food & Health Survey: Consumers Attitudes Toward Food Safety, Nutrition & Health. 

Read More »

This blog was originally published on Foodsafety.gov, the gateway to food safety information provided by government agencies to help provide science based food safety information to consumers on 6/14/11

By: Howard Seltzer, FDA's Center for Food Safety and Applied Nutrition, and Diane Van, Manager, USDA Meat and Poultry Hotline

Summer brings out barbecue grills—and bacteria, which multiply in food faster in warm weather and can cause food poisoning (also known as foodborne illness). Following a few simple guidelines can prevent an unpleasant experience.

Read More »

By: Catherine Metzgar, Dietetic Intern, Penn State University Date: 7/13/11

With the release of MyPlate, you may have noticed that dietary fats have been left off of the plate. Rest assured, this does not mean you need to eliminate fat from your diet. In fact, like carbohydrate and protein, fat is a crucial component of an overall healthful diet. Not only do fats provide energy for the body, but they are also a source of essential fatty acids, help keep our skin healthy and aid many vital bodily functions.

Read More »

By: Emily Chin, Intern, University of Southern California Date: 7/11/11
Catherine Metzger, Dietetic Intern, Penn State University
Kay Sisk, Dietetic Intern, Case Western Reserve University

Friday, June 3rd marked opening day for the 16th Annual USDA Farmers Market in Washington, DC. The market, held every Friday through November 18th, features locally grown produce, herbs, baked goods, and other products from farmers and vendors in Maryland, Virginia, Delaware, and Pennsylvania. The market also hosts live music and special guests throughout the season, and a cooking demonstration that takes place on the first Friday of each month.

Read More »

By: Eric Hallerman, PhD Date: 7/7/11

Animals long have been selectively bred for agriculture, leading to dramatic improvement in growth rate, milk or egg yield, and other productivity-related traits. With advances in gene transfer techniques comes the prospect of producing animals with improved nutrition, safety and quality, made possible through biotechnology, or genetic engineering. Genetic engineering is the use of recombinant DNA techniques to insert DNA from one plant, animal, or microorganism into another. Genetic engineering may be used to enhance food production or quality (e.g., faster growth, improved disease resistance); to produce pharmaceutical products for therapeutic use; to enhance human interaction with animals (e.g., new color varieties of aquarium fish); to develop animal models for biomedical research; or to produce industrial or consumer products (e.g., fibers for multiple uses).

Read More »

2011 is officially half over and like many people, here at the International Food Information Council Foundation, we made New Year's Resolutions. Unlike most people, we shared ours here on our Food Insight blog. So how are we doing on those resolutions? Here's a mid-year update:

 

 

 

 

Read More »