Press | Search | Login | Register | En Espanol

Hot Topics

Hot Topics
 

  • David Lineback Explains Acrylamide

    Dr. David R. Lineback discusses the safety of acrylamide and why you shouldn't be worried about it (especially if you take the proper precautions).

    more »
  • IFIC Foundation Consumer Insights Published in Nutrition Today;

    What does “energy balance” mean to your mother, brother, sister, friends? Terms that health professionals use may not be understood by those who most need to know what to do to improve their health.

    more »
  • Alliance to Feed the Future Offers New Educational Curricula on “The Science of Feeding the World” for Students in Grades K-8

    The Alliance to Feed the Future today announced the availability of new, free curricula that complements the “Lunchbox Lessons: The Journey from Farm to Fork” curricula released last year. The newest lessons, “The Science of Feeding the World,” will help students in grades K-8 learn about what it will take to feed the world as the earth’s population reaches 9 billion by 2050.

    more »
  • Background Information for Media: Trans Fats

    As you might already be aware, the Food and Drug Administration today issued a statement that “partially hydrogenated oils (PHOs), the primary dietary source of artificial trans fat in processed foods, are not ‘generally recognized as safe’ for use in food.

    more »
  • Dietary Fats: Balancing Health & Flavor

    Research on dietary fats and health has advanced considerably in recent years, revealing their complex and critical roles in overall health and well-being. A strong understanding of fats in foods and their component fatty acids is essential for guiding consumers towards a healthful eating pattern. Mixing the right measure of unsaturated fatty acids and a dash of kitchen wisdom will help consumers to enjoy foods that are both healthful and tasty.

    more »
  • Hot Topic: Food Colors

    The following resources provide science-based information regarding common questions about food colors, such as what they are and common foods containing them, how they are regulated in the United States, and whether they cause hyperactivity in children.

    more »
  • Evaluating Scientific Evidence

    Not all research is created equal. Many times, scientific studies conclude results that contradict each other, and scientists express opposing viewpoints on subject matter.

    more »
  • The Gluten-Free Diet: What You Need to Know

    You can’t turn on the television, read a paper, or surf online these days without seeing the terms “gluten” and “gluten-free”. But what exactly is gluten and why are so many people avoiding it?

    more »
  • Animal Agriculture Resource Page

    Food animal production is an important part of agriculture. It includes beef, dairy, poultry, and pork. Advances in animal breeding, genetics, and health have increased the quality, safety and quantity of animal protein available to consumers, an important source of protein in the human diet.

    more »
  • Perception Does Not Equal Reality When It Comes to Knowledge About Nutrient Intake

    Nearly eight in 10 Americans (79 percent) say they are at least somewhat knowledgeable about nutrition, but new research from the International Food Information Council shows several wide gaps between their perception of the adequacy of their diets and reality.

    more »
Previous First 1 2 3 4 5 6 7 8 Last Next

Blog
See All »
 

NewsletterSee All »
 

FoodInsight TVSee All » 

IFIC Foundation Taste Test Challenge

To celebrate National Nutrition Month and the theme, "Enjoy the Taste of Eating Right," the IFIC Foundation filmed our very own taste test challenge. Take a look, think you would have passed?