This publication addresses the common misperception
that caffeine causes dehydration and provides an overall
guide to how all liquids, including milk, fruit juices, sports drinks, watery foods, and even beverages such as soft
drinks, coffee and tea can play a role in meeting individual
With obesity rates among Americans at an all-time high, many people may think they have to give up sweets in order to lose weight. But there’s good news if you love sweets: Low-calorie sweeteners offer a way to reduce calories in sweet foods and beverages, which may help you lose or maintain your weight. They also offer a way for people with diabetes to decrease their carbohydrate intake.
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.
The International Food Information Council (IFIC) and the International Life Sciences Institute (ILIS), North America have developed a Commission on Dietetic Registration-approved continuing professional education (CPE) self-study module, &quot;From Science to Communication: Understanding Fructose, HFCS, and Sugars.&quot;
For answers to the most common questions regarding ammonium hydroxide's use in food production read the following Q&A.
The International Food Information Council Foundation has developed a Commission on Dietetic Registration (CDR)-approved continuing professional education (CPE) online program on the subject of Caffeine and Health.
As the holidays approach, so do the celebrations, cookies, and cocktails that make seasonal indulgence acceptable. However, along with that includes the potential to accumulate a few extra holiday pounds. Luckily, there are ways to enjoy the holiday season without needing to go on a diet come New Years. The International Food Information Council Foundation joined by best-selling author Brian Wansink, PhD is offering resources and tips to help consumers enjoy the holiday season minus any weight
The 2009 Food &amp;amp;amp; Health Survey: Consumer Attitudes toward Food, Nutrition, &amp;amp;amp; Health, conducted by the International Food Information Council Foundation, is the fourth annual, nationally representative, quantitative study designed to gain insights from consumers on various food safety, nutrition, and health-related topics.
There is a growing awareness by the general public of the degree of sustainability of our food and leverage products. Some say that while farming practices using the latest food technology are more productive and cost-efficient, they also have negative economic, environmental and social effects.
The following Q&A provides a brief glimpse into some of the most common questions about modern food technology and its impact on food safety, nutrition, health, and the environment.
By: Liz Williams, President of the SoFAB Institute Date: 12/4/2013
By: Kimberly Reed, Executive Director,... more »
Scientific experts share their knowledge and experience to de-bunk common myths about antibiotic res more »
Every time I visit a farm or ranch – of any size – I am struck by three factors. The first is how de more »
Fifteen scientific papers comprise a special new supplement, “Safety of GM Crops: Compositional Anal more »
Filmed in Washington, DC asking real people real questions from the 2013 IFIC Food and Health Survey.
In this video we ask people their thoughts on food safety. Here's what they had to say...
More about the 2013 Food & Health Survey here.