By: Stephanie Masiello, Cornell University PhD Candidate & IFIC FDN Sylvia Rowe Intern Date: 6/14/13
Despite the humid air, frequent rain storms, and impending threat of cicadas here in D.C., this is my favorite time of year. Why, you may ask? Because June is National Dairy Month and dairy is of the upmost importance to me. In a literal sense this is true since the dairy products I’ve consumed over the years have been full of beneficial nutrients, such as calcium, vitamin D, potassium, and protein, which help fuel my body. In a figurative sense, dairy is responsible for where I am today.
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By: Nicole Hines, IFIC FDN Intern, Master's of Public Health & Nutrition Student Date: 6/12/13
Physical activity, maintaining a healthy weight, and eating a healthy diet play a huge role in diabetes prevention and control. Low calorie sweeteners can be part of the solution by providing convenient and tasteful options for diabetics who are watching their carbohydrate, sugar, and calorie intake.
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By: Katie Burns Date: 6/10/13
It’s one of my favorite times of year—the days are getting longer, the weather is getting warmer, and the findings from the annual IFIC Foundation Food & Health Survey are back! The 2013 Food & Health Survey built on the past seven iterations to explore perceptions of control over diet, food safety and physical activity and barriers to and motivators for behavior change. We shared most of the details in a webcast last week, but for those of you who missed it, allow me to share with you some of the interesting findings.
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By: Kimberly Reed, Executive Director, International Food Information Council (IFIC) Foundation Date: 06/05/13
As a variety of stakeholders – including our government at the national, state, and local levels, nonprofits, civil society organizations, academics, health professionals, schools, parents, and private industry – come together to address the critical issue of obesity in the U.S., the International Food Information Council (IFIC) Foundation wants to be sure that consumer insights are part of the “obesity solution.” As we consider those modifiable risk factors that can be reduced, we should understand how Americans view their own diets, their efforts to improve them, and how they balance diet and exercise.
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By: Brittany Mountjoy & Tony Flood Date: 5/22/13
We are quickly approaching Memorial Day weekend, a time for family picnics, community BBQs, and the first dip at the pool and most importantly a time to voice our appreciation for our sons and daughters – servicemen and women past and present – and we thank them for their service.
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By: Jason Pelzel, MPH, RD Date: 5/20/13
Although it has been a few weeks since the conclusion of our National Nutrition Month Video Contest, we want to take an additional opportunity to congratulate and showcase the winners on our blog.
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By: Sarah Romotsky, RD Date: 5/17/13
Communicating science based information about nutrition and food, while important, isn’t exactly the content that creates “buzz”. As a Registered Dietitian, my goal is to make sure accurate information on nutrition is communicated to the public in order to promote informed choices. However, the challenge is that science does not carry the same excitement, humor, or sexiness as other topics that become “viral” such as Justin Beiber. With so many competing messages, videos, brands, products, and opinions, how can we be sure our message will be heard, and will ultimately have an impact?
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By: Katie Burns Date: 5/15/13
Did you know that it is Food Allergy Awareness Week? This year, FAAW takes on a whole new, more personal meaning.
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By: Rachel Paul, Dietetic Intern Date: 4/30/13
A mother, worried about her overweight child’s health, forbids the child to eat dessert.
At a middle-school sleepover, one best friend tells the other that a certain food group “makes you fat.” Both girls decide to abstain from these foods.
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By: Tony Flood Date: 4/26/13
After reading a recent report and subsequent media coverage, I was relieved to learn that there’s no need for concern about so –called “superbugs” in my meat. In fact, according to experts, I was reassured that I am making the right food choices and doing to right thing to keep my food safe to reduce the risk of foodborne illness.
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