While agriculture and food production practices seem to be a source of endless debate, advances in modern food production and technology have made it possible to enjoy healthful, nutritious foods that are safe, affordable, and more readily available than ever before. This fact sheet provides a brief glimpse into our modern food production system and some of its nutritional and safety impacts on our food supply.
Register Now for the 2011 Center for Food Integrity (CFI) Food System Summit on October 25 and 26 2011.
Dietary sodium has received increasingly intense attention due to its effect on blood pressure and the increasing prevalence of hypertension in the U.S. population. Since 2005, the Dietary Guidelines for Americans , has recommended that healthy Americans without risk of hypertension should consume no more than 2,300 mg sodium per day. Those with or at risk for hypertension are advised to consume no more than 1,500 mg sodium per day.
Have you ever heard that it is important to “eat a rainbow” of foods? This is may be a good way to think about your diet because numerous functional foods can be recognized and grouped together by their color. Functional Foods are foods or dietary components that may provide a health benefit beyond basic nutrition. Examples can include fruits and vegetables, whole grains, fortified or enhanced foods and beverages and certain dietary supplements.
The International Food Information Council (IFIC) convened many of the brightest minds in nutrition and physical activity communications, behavior, and policy to engage in a critical analysis of challenges and experiences in communicating the calorie balance equation to consumers. The experts have experience with program development and implementation, making them well-equipped to provide practical advice on facilitating behavioral change toward achieving calorie balance.
For all Registered Dietitians and Dietetic Technicians Registered, the LIVE, “IFIC Foundation 2011 Food and Health Survey: Consumer Attitudes toward Food Safety, Nutrition and Health” webinar is approved for 1.5 CPEs. The LIVE Cook it Safe: Practical Strategies to Reduce Foodborne Illness webinar is approved for 1 CPE.
The International Food Information Council Foundation’s 2011 Food and Health Survey takes an extensive look at what Americans are doing regarding their eating and health habits and food safety practices.
“Functional Foods” are foods or dietary components that may provide a health benefit beyond basic nutrition. You can take greater control of your health through the food choices you make, knowing that some foods can provide specific health benefits. Examples can include fruits and vegetables, whole grains, fortified or enhanced foods and beverages, and some dietary supplements.
he 2011 Functional Foods/Foods for Health Consumer Trending Survey conducted by the International Food Information Council, is the seventh, nationally representative, quantitative study designed to gain insights from consumers on their knowledge and attitudes toward foods that can promote health, or functional foods.
The 2011 Functional Foods/Foods for Health Consumer Trending Survey conducted by the International Food Information Council, is the seventh, nationally representative, quantitative study designed to gain insights from consumers on their knowledge and attitudes toward foods that can promote health, or functional foods.
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?