The International Food Information Council (IFIC) Foundation invites dietetic students to participate in our second annual National Nutrition Month Video Contest.
Curious about new nutrition label proposals? Today’s food labels provide nutrition information to help consumers make food choices to achieve a healthful diet. The Nutrition Facts Panel (NFP) contains serving size, calorie, and nutrient information, as well as Daily Values (DVs) for key nutrients.
Carrageenan (“care-ah-gee-nun”) is a naturally-occurring food ingredient extracted from red seaweed. It is a starch-like product that has been used in food for hundreds of years for its ability to form gels, thicken solutions, and stabilize products. These functions help to provide better-tasting, more palatable food choices.
Here's everything you need to know about azodicarbonamide and its use in bread.
The compound 4-methylimidazole (4-MEI or 4-MI) is a byproduct formed in certain foods and beverages during the normal heating and browning process and possibly as a byproduct of fermentation. It is a naturally occurring compound in caramel coloring and roasted and cooked foods. 4-MEI is not added to food.
Providing healthy meals that your family will eat and finding time to be active can be a challenge. Your
eating and activity choices are important to your overall health.
Research on dietary fats and health has advanced considerably in recent years, revealing their complex and critical roles in overall health and well-being. A strong understanding of fats in foods and their component fatty acids is essential for guiding consumers towards a healthful eating pattern. Mixing the right measure of unsaturated fatty acids and a dash of kitchen wisdom will help consumers to enjoy foods that are both healthful and tasty.
The following resources provide science-based information regarding common questions about food colors, such as what they are and common foods containing them, how they are regulated in the United States, and whether they cause hyperactivity in children.
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.
By: Marcia Greenblum, MS, RDN Date: 3/7/14
By: Laurie Hainley, Virginia TechDietetic Intern Date: 2/12/14
Editor's note, February 2014. more »
What do eating and the Olympics have in common? Culture and cultural competence. more »
Searching Google, you may see as many as 903 million diet-related results come up. Of particular int more »
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?