U.S. dioxin emissions from man-made sources have declined more than 92% since 1987 due to a number of industry and government initiatives. Dioxin is a byproduct commonly found in the environment as a result of natural and industrial processes. There have been concerns over the years about the potential health impacts of dioxins, but consensus science reports indicate that there are no known established health effects in people resulting from typical dioxin exposure through diet and environment.
Communications about dietary components for health promotion hold promise to profoundly affect public knowledge, behavior, and well-being. The following documents outline seven key principles that can assist nutrition communicators in translating research findings into understandable and actionable messages for consumers.
According to the U.S. Centers for Disease Control and Prevention, more than 12 million Americans have food allergies. That means about one in every 25 Americans has a food allergy, and that number increases in children under the age of three, when it is about one in every 17 infants. The CDC also notes that the prevalence of food allergies appears to be on the rise. See below for resources for everyone from health professionals to the concern public to understand more about food allergies.
With an ever-growing global population and rising food prices, the task of feeding the world is going to become more challenging and is just one reason to capitalize on the benefits of biotechnology. Food biotechnology can help us meet this challenge. Use of biotech plants can produce more food on less land, by reducing the amount of crops lost to disease and pests.
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, "From Science to Communication: Understanding Fructose, HFCS, and Sugars."
The national focus on the increasing rate of obesity continues to grow. Despite multiple efforts to assist Americans in achieving a healthy weight and active lifestyle, only minimal success has been achieved in changing consumer behavior. This webinar explores the role of behavioral economics in improving healthful lifestyle choices among consumers and examines one clinician’s multi-discipline
Since its introduction to food production in the early 1990s, food biotechnology has helped to produce better tasting, fresher foods, protect the environment, and provide greater crop yields. In the future, biotechnology may help keep food safe to eat, help farmers grow more food on less land, and provide more healthful foods. Foods produced through biotechnology have been determined to be safe based on broad consensus among the scientific community coupled with a strong regulatory system invo
By: Brittany Mountjoy & Tony Flood Date: 5/22/13 more »
By: Jason Pelzel, MPH, RD Date: 5/20/13 Although it has been a few weeks since the conclusio... more »
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This article is the third and final installment in our series on blood pressure management. The Jul more »
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When it comes to summer grilling, “cooking” is a critical and important step. Many instances of foo more »
Filmed in Washington, DC asking real people real questions from the 2013 IFIC Food and Health Survey.
How would you grade your diet & would you rather lose $1,000 or gain 20 pounds?
More about the 2013 Food & Health Survey here.