Full Report (PDF)
Data Tables (PDF)
2008 Comparative Report (PDF) NOTE: This is a report with all three years of topline data from each edition of the Food & Health Survey. It includes the main findings from each year's report in comparison with the other years' reports. If you are interested in the cross tabs or demographics of a specific year, please download the data tables from that year.
The IFIC Foundation Food & Health Survey provides ongoing insights into the many disconnects Americans have between the food they eat and their health. The initial wave of this survey was conducted in 2006 and acts as a benchmark study, with the 2007 and 2008 Food & Health Surveys serving as the follow-up, trending surveys. Over time, this survey will provide consumer insights to help guide and shape future education and communication initiatives as well as trend data to measure the progress made toward following the recommendations made in the 2005 Dietary Guidelines for Americans.
Areas of Inquiry The 2006 survey focused primarily on how consumers approach overall diet, physical activity, and weight to manage their physical health. Other questions explored consumer knowledge and attitudes toward principal nutrients such as fats, sugars, and carbohydrates. Finally, questions addressed consumer attitudes towards and usage of information sources such as the Nutrition Facts Panel and MyPyramid in making food choices.
The 2007 survey repeated many of the questions asked in 2006 for trending purposes, with the majority regarding overall diet, physical activity, and weight as key determinants of health. Several new questions were added to better understand consumers’ knowledge and use of information about calories to help them manage weight, health, and meal occasions. Other questions were also added to explore consumer attitudes toward and awareness and interest in the benefits food can contribute to physical health as well as a sense of well-being.
The 2008 survey repeated many of the questions asked in 2006 and 2007 for trending purposes, with the majority regarding overall diet, physical activity, and weight as key determinants of health. Other questions were asked to determine consumers’ knowledge of dietary fats and caffeine, carbohydrates, sugars, and low-calorie sweeteners. Several new questions were added to better understand consumers’ knowledge and practices regarding safe home-food preparation, using either a stove, oven, or a microwave.