Food Research | Physician, Nursing and Dietitian Resources

For Professionals

Q&A: Do Food Colors Cause Hyperactivity?

Food colors perform a variety of functions in foods and beverages. Yet, despite their careful regulation by federal authorities and history of safe use, claims continue to be made linking food colors to hyperactivity in children. This document serves as a guide to common questions about food colors, including what they are, how and why they are used, and how they are regulated for safe use in the United States.
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What you need to know about the safety of the U.S. food supply, following the earthquake, tsunami and nuclear emergency in Japan

What you need to know about the safety of the U.S. food supply, following the earthquake, tsunami and nuclear emergency in Japan.
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Dioxin Resource Page

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.
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Expert Perspectives on Low-Calorie Sweeteners and Weight

Low-calorie sweeteners (sometimes referred to as non-nutritive sweeteners, artificial sweeteners or sugar substitutes) are ingredients added to food to provide sweetness without adding a significant amount of calories. Low-calorie sweeteners have been the subject of extensive scientific research looking at a variety of health conditions, including weight.
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The Dietary Fats Makeover: Guiding Consumers toward Healthful Dietary Fat Intakes CPE Module

The International Food Information Council Foundation has developed a Commission on Dietetic Registration (CDR)-approved continuing professional education (CPE) online program, “The Dietary Fats Makeover: Guiding Consumers toward Healthful Dietary Fat Intakes.”
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2011 Food & Health Survey Webcast: CPE Information

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.
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Dioxin Resource Page

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.
more »
Expert Perspectives on Low-Calorie Sweeteners and Weight

Low-calorie sweeteners (sometimes referred to as non-nutritive sweeteners, artificial sweeteners or sugar substitutes) are ingredients added to food to provide sweetness without adding a significant amount of calories. Low-calorie sweeteners have been the subject of extensive scientific research looking at a variety of health conditions, including weight.
more »

Ten Tips to Enhance Your Health in 2012 | 1/11/2012 10:51:29 AM

Are you ready to turn weight-loss resolutions into results? With more than two-thirds of Americans o more »
NewsBite: New White Paper Offers Tips for Effectively Communicating Food Risks | 1/11/2012

An important article on improving food risk communication has been published in the journal Risk Ana more »
NewsBite: USDA Launches FREE Online SuperTracker in Time to Take Resolutions to Results | 1/11/2012

Losing weight is one of the most common New Year’s Resolutions, but most people fail to turn their r more »