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International Food Information Council Foundation Resources

  • Leader’s Guide: Healthy Eating & Active Living Ideas & Activities for Kids & Families

    After the Web site was launched in 2002, an overwhelming number of health professionals told us they needed practical resources that could be used in the classroom and other educational settings. In response to this request, the ACTIVATE partnership developed the Leader’s Guide, launched in May 2004. The Leader’s Guide takes content from and presents it in a curriculum-like resource that can be delivered in a variety of different settings.

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  • IFIC Review: Uses and Nutritional Impact of Fat Reduction Ingredients

    This IFIC Review provides a detailed look at fat reduction ingredients: what they are, how they work, how they are approved for use in the U.S. food supply, and the role of lower-fat foods in a healthful diet.

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  • IFIC Review: Glutamate and Monosodium Glutamate: Examining the Myths

    Because of the evolving nature of science, researchers rarely, if ever, close the book on studying various foods or food ingredients. Such is the case with monosodium glutamate (MSG), which, even though it has been used extensively for nearly a century, continues to be examined in light of current scientific knowledge and methods of testing.

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  • National Center for Food Protection and Defense/International Food Information Council Risk Communication

    The National Center for Food Protection and Defense in cooperation with the International Food Information Council is pleased to provide the Risk Communicator Training, a collection of online training resources focusing on the concepts and skills necessary for effective risk communication strategies before, during and following an intentional attack on the food system.

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  • A New Nutrition Conversation with Consumers about Fats in Food CPE Program

    In partnership with the American Dietetic Association, the International Food Information Council Foundation has developed an ADA-approved CPE online program “A New Nutrition Conversation with Consumers about Fats in Food.”

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  • Questions and Answers About Dietary Reference Intakes

    For more than 50 years, the Food and Nutrition Board (FNB) of the National Academy of Sciences has been reviewing nutrition research and defining nutrient requirements for healthy people. Until recently, one set of nutrient intake levels reigned supreme: the Recommended Dietary Allowances (RDAs). But now the FNB has updated its approach and is developing new recommendations. In addition to the RDAs, three new values have been created: the Estimated Average Requirement (EAR), the Adequate Intake

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  • Questions and Answers About Nutrition and Oral Health

    Diet and nutrition may affect the development and progression of diseases of the oral cavity which, in turn, can affect nutritional status. Throughout life, nutrition and oral health are interdependent and influence individuals' overall health status in numerous ways.

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  • Questions and Answers About Fat Replacers

    In recent years, low-fat, reduced-fat and fat-free foods have become a staple in the diets of Americans seeking to lead healthier lifestyles. Lower fat foods not only can help reduce fat intake, but calories as well. How are lower fat foods made? The following list of commonly-asked questions and their answers provides insight into the challenges faced in reducing the fat in foods, and the solutions food manufacturers have discovered to provide satisfying foods that make it easier for many peopl

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  • Questions and Answers About Fructose

    Fructose is a monosaccharide, or single sugar, that has the same chemical formula as glucose but a different molecular structure. Sometimes called fruit sugar, fructose is found in fruit, some vegetables, honey, and other plants. Fructose and other sugars are carbohydrates, an important source of energy for the body.

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  • Questions and Answers About Acceptable Daily Intake

    The Acceptable Daily Intake is defined as the amount of a food additive that can be ingested daily in the diet without appreciable risk on the basis of all facts known at the time. "Without appreciable risk" refers to the practical certainty that injury will not result, even after a lifetime of experience.

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IFIC Foundation Taste Test Challenge

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?