By: Jennifer Schleman, APR Date: 3/11/10
What moms around the world have known for years, scientists have now proven. Breakfast is the most important meal of the day, having a positive impact on nutrient intake, especially whole grains, low-fat and fat-free dairy, and nutrient-rich fruits and vegetables. Breakfast eaters also have better cognitive and academic performance, the tendency to better control their weight control, and have a positive impact on their overall health. According to our 2009 Food & Health Survey, 93 percent of Americans agree that breakfast is the most important meal of the day, yet less than half (44 percent) are eating breakfast everyday.
To help celebrate National School Breakfast Week, the International Food Information Council Foundation has launched a new consumer Breakfast Resources page on www.FoodInsight.org.
Read More »
|
As part of RD day and the RD day blogfest, each of the International Food Information Council Foundation's RDs is highlighting a key message and also what we've learned about messaging as communicators. Visit our main blog page for all 5 posts and see below for links to other blogfest participants.
By: Wendy Reinhardt Kapsak, MS, RD Date: 3/9/10
If I had to choose a nutrition message I would tell dietitians to make your messages have real I.M.P.A.C.T
Read More »
|
As part of RD day and the RD day blogfest, each of the International Food Information Council Foundation's RDs is highlighting a key message and also what we've learned about messaging as communicators. Visit our main blog page for all 5 posts and see below for links to other blogfest participants.
By: Elizabeth Rahavi, RD Date: 3/9/10
Now more than ever, my favorite nutrition message for RDs is: To focus on the positive, put food back in nutrition and make it fun for people.
Read More »
|
As part of RD day and the RD day blogfest, each of the International Food Information Council Foundation's RDs is highlighting a key message and also what we've learned about messaging as communicators. Visit our main blog page for all 5 posts and see below for links to other blogfest participants.
By: Kerry Robinson, RD Date: 3/9/10
My favorite message to consumers: Clean, separate, cook, and chill.
Read More »
|
As part of RD day and the RD day blogfest, each of the International Food Information Council Foundation's RDs is highlighting a key message and also what we've learned about messaging as communicators. Visit our main blog page for all 5 posts and see below for links to other blogfest participants.
By: Kris Sollid, RD Date: 3/9/10
In honor of RD day, March 10, 2010, I salute all my fellow dietitians. Whether you work in clinical, community, consumer, food industry, policy, business or research environments, you all communicate a variety of important nutrition messages. However, if I could only choose one message, I would say “increase fruit and vegetable intake”. I say this because this message was conveyed to me very early in life, and I’ve been the beneficiary of its life-long-positive impact.
Read More »
|
As part of RD day and the RD day blogfest, each of the International Food Information Council Foundation's RDs is highlighting a key message and also what we've learned about messaging as communicators. Visit our main blog page for all 5 posts and see below for links to other blogfest participants.
By: Marianne Smith-Edge, MS, RD Date: 3/9/10
My message for RDs is: To be the change you wish to see in others!
Read More »
|
Editors Note: Today is the start of National School Breakfast Week. Later this week, we'll be highlighting some of the Foundation's own breakfast resources, but first we wanted to highlight more on what the week is all about.
By: Dora Rivas, MS, RD, SNS; School Nutrition Association President; Executive Director of Child Nutrition Services for Dallas ISD (Tex.) Date: 3/8/10
Everyone can agree on the importance of breakfast to student achievement, yet too many children miss out on the most critical meal of the day.
This week, in honor of National School Breakfast Week, the School Nutrition Association, with support from General Mills Foodservice, is hosting “School Breakfast – Ready Set Go!” School cafeterias nationwide will participate in this campaign to teach students about the importance of school breakfast and how it can prepare them for a busy day.
Read More »
|
By: Kris Sollid, RD Date: 3/5/10
Note: As part of National Nutrition Month, we'll be highlighting tips from our Registered Dietitians around the theme of "Nutrition from the Ground Up." For more info see our kickoff post or visit ADA's National Nutrition Month page.
More than most, I am a creature of habit. And I am definitely not a morning person. There’s just something about rising and shining that screams for simplification. Every morning my alarm goes off at the same time, I drive the same route to the metro station, park my car in the same spot, get on the same metro car (hopefully there’s a seat!), and when I get to work, I drink the same Starbucks coffee and choose the same spot in the fridge to put my lunch. Any of this sound familiar? I suppose we’re all creatures of habit to some degree.
Read More »
|
By: Marianne Smith-Edge Date: 3/4/10
Note: This week the International Food Information Council Foundation is officially kicking off its Healthy Aging initiative, one of our top priorities for 2010. As the Baby Boomer generation tries to age gracefully while also sometimes caring for their own families, the Foundation is dedicated to raising awareness of anything people can do to age healthfully. Over the next year and beyond we'll be producing a variety of helpful information for consumers as well as looking to partner with other organizations to better reach this key population.
Living Well, living longer…a philosophy that we can all agree upon, especially for those of us in the Boomer generation! As Boomers, we have changed the landscape along the way due to our sheer volume and health care is no exception! Despite our “forever young” attitude, the reality is…if we do want to live well during our 50’s, 60’s, 70’s and beyond, our attention to lifestyle is a must.
Read More »
|
By: Shelley Feist, Executive Director, Partnership for Food Safety Education Date: 3/3/10
One Hundred Fifty Two billion dollars a year: That’s the health related cost of food borne illness in the U.S. according to a new report by former FDA economist Robert L.Scharff, PhD. The report is an important contribution to the under-resourced area of research into foodborne illness and its’ impact on Americans.
Read More »
|
By: Marianne Smith-Edge, MS, RD, LD, FADA Date: 3/1/10
March is here…a time that reminds us that spring is around the corner and it’s National Nutrition Month® as designated by the American Dietetic Association. During March, take the time to dust off those 2010 healthy eating resolutions and begin anew! This year’s theme, “Nutrition from the Ground Up” reminds everyone that an easy way to focus on eating better is to start with the basics: build your nutritional health from the ground up. We all know that a healthful diet means choosing more fruits, vegetables, whole grains and dairy, but the thought of a complete diet overhaul is a daunting task at time! So where do we begin?
Read More »
|
Note: Below is a transcript of our 2/24/10 chat on food safety with Christine Bruhn, PhD, Director, Center for Consumer Research, UC Davis. If you have any additional questions for Dr. Bruhn or the chat please let us know and be sure to follow @IFICMedia & @FoodInsightOrg on twitter to join us for future chats.
Read More »
|
By: Christine Bruhn, PhD, Director, Center for Consumer Research, UC Davis Date 2/25/10
With your ready-to-eat, bagged salad and scissors in hand, you might wonder whether you should just dump the prewashed greens into your bowl or take the time to wash them again. It’s a question on a lot of people’s minds, especially after a recent magazine review of prewashed bagged salads reported a significant number of bacteria on the greens, concluded that sanitation was not up to par, and advised consumers to wash the greens again. But is this sound advice?
Read More »
|
By: Katie Burns Date: 2/23/10
Food safety continues to be a topic of discussion in major news outlets and for the general public, so the International Food Information Council Foundation has decided to provide you the opportunity to ask questions to a well known food safety expert and Director of Consumer Research at the University of California at Davis, Dr. Christine Bruhn. The Foundation will host a “live chat” with Dr. Bruhn via Twitter on Wednesday, February 24 at 10:00am ET.
Read More »
|
By: Kimberly Reed Date: 2/22/10
Buon giorno! Greetings from Florence, Italy, where I am attending a conference focused on my favorite topic: food.
Read More »
|
By: Kimberly Reed Date: 2/19/10
Today, my two worlds of professional experience -- food and finance -- collided in the name of bettering America's communities when First Lady Michelle Obama announced a new multi-year "Healthy Food Financing Initiative." You might wonder how food and finance intersect for me.
Read More »
|
By: Michelle Ronholm Date: 2/16/10
Olympic fever is setting in. In fact, on my dining room table right now is the Sports Illustrated Olympic Preview and the Washington Post Vancouver Games edition. Every time I log onto the Internet, I'm taken directly to the official Olympic homepage (the hockey section, of course!)
Olympic athletes a serious trainers. Proper nutrition and a customized fitness regimen are key to keeping them in competitive shape. But what about those of us who aren't competitive athletes, but have still harbored dreams of Olympic podiums and Wheaties box covers?
Getting out and playing can be a great way to burn calories. Here are just a few ways to play the Games and get a little exercise to boot.
Read More »
|
By: Elizabeth Rahavi, RD Date: 2/15/10
My heart sings at the sight of chocolate. Though my gut instinct is to restrict myself to one small treat, I often find myself indulging in one of life’s greatest pleasures: the sweet taste of chocolate. With that in mind, you and I both may be pleased to know that chocolate, famous for its rich taste, sweet flavor, and melt-in-your-mouth texture, may actually be beneficial to your health, in small doses.
Read More »
|
By: Tony Flood Date 2/12/10
Did you know that acrylamide has been around since we began cooking food? It is a naturally occurring chemical compound that results from a reaction of sugars with specific amino acids during the cooking and frying process. Have you ever toasted a piece of bread and noticed the browning effect? That effect is known as the maillard reaction. Simply put, during this reaction, acrylamide as well as number of other compounds, are formed.
Read More »
|
By: Marianne Smith-Edge, MS, RD, LS, FADA Date: 2/11/10
The International Food Information Council Foundation applauds First Lady Michelle Obama's new initiative to get kids eating healthier and exercising more, and we share her passion. At the Foundation, we have been addressing the importance of the relationship between food choices, regular daily activity, and obesity for over a decade and recognize that solving the epidemic requires a lifestyle and cultural change.
Recognizing the need to communicate healthy eating and physical activity messages that resonate with kids and parents, the Foundation initiated an in-depth consumer research in 1999-2000 and again in 2005 to better understand children’s and parents’ attitudes, perceptions and behaviors about preventing overweight in childhood.
Read More »
|