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Ready-Made Presentations For You to Use

October 15, 2009

Stand up and deliver! You no longer have to worry about creating presentations on hot topics in nutrition and health from scratch. Here are a number of versatile and comprehensive presentations you may use for your educational activities. These are meant to be convenient and flexible resources that you can adapt to the specific objectives of your training session as well as the needs of your target audience.

NOTE: We are grateful that you wish to access and use our information, but please remember
to reference the International Food Information Council Foundation when using our information
or slides.

All presentations are in PowerPoint format and contain text in the notes pages for added
context. PC users should right click the desired presentation and choose "Save Target As"
to save the presentation to your computer. Select “view notes page” in the presentation
to view the notes text.

Presentations

  • New Nutrition Conversation with Consumers. . . about Carbohydrates in Food
  • New Nutrition Conversation with Consumers. . . about Fats in Food!
  • The Past, Present, and Future of Food Biotechnology
  • All About Caffeine
  • New Dietary Guidance: Translating the Message to the Public
  • New Nutrition Conversation with Consumers
  • Partnership for Healthy Weight Management

New Nutrition Conversation with Consumers. . . about Carbohydrates in Food
Communicating with consumers about nutrition and health has always been challenging but there is perhaps no issue more confusing to the public than carbohydrates and sugars and their role in a healthful diet.

Achieving effective communication is dependent upon understanding what the audience knows, thinks, and feels about a subject and how they perceive the recommendations that they receive. This presentation is about how we, as health professionals and nutrition communicators, can successfully talk with consumers about carbohydrates and sugars. When we incorporate the findings of consumer research to change the way we talk about nutrition people are better able to hear and understand the information provided and are better able to take small, positive steps toward improving their diets. The IFIC Foundation has long supported in-depth consumer research on a variety of nutrition topics. This presentation includes the findings of consumer focus groups on the role of sugars and carbohydrates as well as information from years of previous research.


New Nutrition Conversation with Consumers. . . about Fats in Food!
With so many individuals trying to manage their weight, dieting continues to be popular. Whether embarking on a short-term diet or striving to achieve an overall “healthful” lifestyle complete with healthful eating and physical activity habits, the issue of dietary fats will most certainly be a consideration. Dietary fats have long been misunderstood by consumers. Reasons for this may include evolving scientific knowledge resulting in changes in recommendations, fluctuations in popular diets, and, of course, the complexity associated with understanding fatty acids and where they are found in foods.

New dietary guidance from the government recommends that individuals consume a diet moderate in total fat, comprised of more polyunsaturated and monounsaturated fatty acids and less saturated fatty acids, trans fatty acids, and cholesterol. But do consumers actually know what this means, and most importantly, how to achieve this? Click here to see a compilation of consumer research showing what consumers know and think about dietary fats so that we can communicate the facts to them most effectively!


The Past, Present, and Future of Food Biotechnology
Food biotechnology—an advanced way of improving crops and animals for food—offers many benefits, and raises concerns for some. 
As growers in the U.S. and countries around the world have turned to biotechnology, there has been increased interest in the safety and environmental impact of foods produced through biotechnology. Proponents of biotechnology believe that it offers the needed innovations to produce higher crop yields, plants and animals that are protected from disease and insects, more nutritious and better tasting foods, and environmental protection. Opponents of the technology have captured the media’s attention worldwide, raising questions about food safety, environmental protection, government policy, and public concern about the impact of biotechnology. 

As demand for education on this widely debated topic increases, this presentation and script will provide speakers with a tool for delivering scientifically sound and up-to-date information to the public about the various issues surrounding food biotechnology.


All About Caffeine
Consumers often wonder what effect caffeine has on health? The misperceptions regarding caffeine and health are as ubiquitous as the foods and drinks in which it’s found. 
Beginning with basic information on caffeine such as sources of caffeine in the American diet and how much caffeine the average adult consumes and moving to more specific issues such as the major ways caffeine affects the body, this presentation and script provide a basis for clarifying the controversies about caffeine and health. All About Caffeine also discusses the facts about caffeine and reproduction, hydration status, addiction, and health issues such as fibrocystic breast disease, osteoporosis, and heart disease.


New Dietary Guidance: Translating the Message to the Public
Given the increasing prevalence of overweight and obesity, it is more important than ever to consider the consumers’ point of view on health, weight management, nutrition, and dietary guidance. Based on extensive consumer research, this presentation focuses on how consumers view these issues and how to meet them in their world to provide more effective dietary advice. Using language consumers understand and providing context with real life examples are critical steps when developing either a public health campaign or individual dietary guidance. There is a golden opportunity to harmonize nutrition messages between government, medical and health professionals, educators, community-based organizations and businesses, media, and food and beverage industries, etc. to eliminate consumer confusion and increase the chances of behavior change toward more healthful lifestyles.


The New Nutrition Conversation with Consumers program was developed by IFIC to help health professionals communicate more effectively with the public about diet and nutrition. It was developed after research indicated that consumers had negative perceptions about nutrition messages, and therefore, were not following the dietary advice. IFIC set out to create a message development process that relies heavily on consumer input to craft positive messages that consumers can relate to and use. 
This presentation and script discusses consumer research findings and provides guidance through the messages development process to create diet and nutrition messages that resonate with consumers. It can be an invaluable tool for personal professional development, as well as to share with colleagues.


The Partnership for Healthy Weight Management has developed of a set of slides and presentation notes regarding the Partnership and its "Voluntary Guidelines for Providers of Weight Loss Products or Services" and other activities of the Partnership and its members. The guidelines set voluntary standards for weight loss services to provide information to help consumers choose safe and effective weight loss programs. For Partnership members and others who subscribe to the Partnership's goals and mission, these slides are available for presentations at professional meetings and other forums.
The following PowerPoint slides and speaker notes may be downloaded at no charge. They are modular so that each of the 8 presentations may be used separately or in combination, depending on presentation length and audience. Please do not modify the text of any slides. Use them with the content presented in order to maintain the accuracy of the information provided by the Partnership.

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