In August 2004, in order to assess consumers’ understanding of food labels and calories and how this information might influence their eating behaviors, the International Food Information Council (IFIC) Foundation commissioned Strategy One to conduct qualitative research designed to assess consumer understanding of calories and their listing on the food label.
In today’s environment, there is much attention being paid to the causes of obesity. This is difficult to pinpoint, as obesity is a very complex issue with various social, genetic, and environmental factors contributing. What we do know is that weight is maintained when calories consumed are equal to calories expended, a concept known to health professionals as “energy balance.”
To better understand dieting patterns and behaviors, as well as knowledge regarding carbohydrates, sugars, and foods and beverages that contain them, the International Food Information Council (IFIC) Foundation conducted qualitative research in 2004.
The International Food Information Council asked consumers their food safety practices and the impact labeling of certain foodborne pathogens has on their cooking and purchasing habits.
Babies’ nutritional needs are met completely through mother’s milk or iron-fortified infant formula until they are about six months old. The National Association of Pediatric Nurse Practitioners, the American Academy of Pediatrics and the World Health Organization recommend that all infants be exclusively breastfed for the first six months of life.
In light of the emergence of overweight and obesity as a major public health concern, the International Food Information Council (IFIC) Foundation wanted to better understand how consumers think about health and weight management. The IFIC Foundation asked Strategy One to conduct qualitative research to explore how consumer think and feel about overweight and obesity in general and their weight and health in particular.
This is an executive summary of qualitative research conducted by Cogent Research on behalf of the International Food Information Council (IFIC). The overarching goal of the research was to understand consumer response to recent media reports about the formation of the compound acrylamide during the food cooking process.
IFIC considers “functional foods” to include any food or food component that may have health benefits beyond basic nutrition. Building on quantitative and qualitative research dating back to 1996, Cogent Research conducted the IFIC's latest round of quantitative functional foods consumer attitude research in 2002. The primary goals of the study (1998, 2000, 2002) were to measure and track changes in consumer awareness of and interest in functional foods, and explore behavior and perceptions.
How does the mouth relate to good health? The mouth is the entry point for food and the beginning of the gastrointestinal tract. The ability to chew and swallow is a critical function required to obtain essential nutrients for the body—the building blocks of good health. The links between oral health and nutrition are many. Thus, oral health plays an integral role in assuring adequate nutritional status.
By: Catherine Gensler, Food Science Undergraduate Student at University of Massachusetts, Amherst Date: 4/15/14
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To celebrate National Nutrition Month and the theme, "Enjoy the Taste of Eating Right," the IFIC Foundation filmed our very own taste test challenge. Take a look, think you would have passed?