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  • Exploratory Research to Understand Consumer Receptivity to the Concept of Energy Balance

    In today’s environment, there is much attention being paid to the causes of obesity. This is difficult to pinpoint, as obesity is a very complex issue with various social, genetic, and environmental factors contributing. What we do know is that weight is maintained when calories consumed are equal to calories expended, a concept known to health professionals as “energy balance.”

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  • 2007 Consumer Attitudes toward Functional Foods/Foods for Health—Executive Summary

    In 2007, the International Food Information Council (IFIC) commissioned its fifth survey to study Americans’ awareness and attitudes toward "functional foods" — foods and beverages that provide benefits beyond basic nutrition. Functional foods include a wide variety of foods and food components believed to improve overall health and well-being, reduce the risk of specific diseases, or minimize the effects of other health concerns.

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  • 2010 Consumer Perceptions of Food Technology Survey

    The IFIC 2010 Consumer Perceptions of Food Technology Survey explores U.S. consumers’ perceptions of various aspects of plant and animal biotechnology, as well as sustainability and new and emerging technologies such as nanotechnology.

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  • A Consumer's Guide to Food Safety Risks

    The United States provides one of the safest food supplies in the world. With the U.S. Food and Drug Administration (FDA), the U.S. Department of Agriculture (USDA), the Centers for Disease Control and Prevention (CDC), the U.S. Environmental Protection Agency (EPA), and the food, beverage and agricultural industries working together, our food supply is becoming even safer. However, despite all of these safety factors, microorganisms may still exist at levels that present risks to consumers.

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Dietitian CPE Program
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Health Professionals See All »
 

  • 2010 Consumer Perceptions of Food Technology Survey

    The IFIC 2010 Consumer Perceptions of Food Technology Survey explores U.S. consumers’ perceptions of various aspects of plant and animal biotechnology, as well as sustainability and new and emerging technologies such as nanotechnology.

    more »

  • A Consumer's Guide to Food Safety Risks

    The United States provides one of the safest food supplies in the world. With the U.S. Food and Drug Administration (FDA), the U.S. Department of Agriculture (USDA), the Centers for Disease Control and Prevention (CDC), the U.S. Environmental Protection Agency (EPA), and the food, beverage and agricultural industries working together, our food supply is becoming even safer. However, despite all of these safety factors, microorganisms may still exist at levels that present risks to consumers.

    more »

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