This webcast, “Bridging the Gap between Consumer Behavior and Heart Health” explores consumer behavior and the environmental factors that drive people to consume certain foods and beverages where they live, work and play as well as tips and strategies that can help move Americans toward a heart-healthy diet.
When you think of sodium, salt probably comes to mind. Although the two terms, “sodium” and “salt” are often used interchangeably, they are different substances. The chemical name for salt, sodium chloride, reveals that sodium is in fact a component of salt. By weight, salt is composed of 40 percent sodium and 60 percent chloride.
Here in the U.S. we enjoy one of the safest, abundant and affordable food supplies in the world. Our food safety system is designed to protect the health and wellbeing of everyone. However, we do experience unfortunate incidences where food enters our food supply that is somehow contaminated and unsafe for sale or consumption.
BPA (Bisphenol A) is a chemical used in certain food contact materials and was first approved by FDA in the early 1960s. According to the FDA, the scientific evidence at this time does not suggest that the very low levels of human exposure to BPA through the diet are unsafe. Many health authorities around the world recognize this consensus science and confirm the safety of BPA.
To assist food and nutrition communicators in addressing these challenges, the International Food Information Council (IFIC) Foundation has developed a Commission on Dietetic Registration (CDR)-approved continuing professional education (CPE) online program, “Understanding and Effectively Communicating Food and Nutrition Science: Leading Consumers to Better Health.”
The International Food Information Council (IFIC) Foundation has developed a Commission on Dietetic Registration (CDR)-approved continuing professional education (CPE) online program, Helping Consumers Get the “Big Picture:” Practical Approaches to Promoting a Healthful, Balanced Eating Pattern.
BPA (Bisphenol A) is a chemical used in certain food contact materials and first approved by FDA in the early 1960s. According to the FDA, the scientific evidence at this time does not suggest that the very low levels of human exposure to BPA through the diet are unsafe. Many health authorities around the world recognize this consensus science and confirm the safety of BPA.
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Foods for Health: Managing Your Weight "Guyatitian" David Grotto offers tips on how to manage your weight.