Blog entry | Jan 04 2010
Note: This was previously posted as a guest blog post on Healthy Blog Snack by former Foundation staffer Sarah Alligood By: Sarah Alligood, MPH, RD   Date 1/5/09 Here at the International Food...
Article | Dec 29 2009
Questions and Answers about Ammonium Hydroxide Use in Food Production Q: What is ammonium hydroxide? A:  Ammonium hydroxide is ammonia combined with water.  Ammonia (NH3) is a compound consisting of...
Article | Oct 16 2009
Eating is one of life's pleasures. Taste and flavor are important to enjoying food. Think about a bowl of hot pasta with tomato sauce and parmesan cheese, a freshly grilled steak with a rich mushroom...
Article | Oct 14 2009
Successful nutrition messages are essentially CONSUMER-ORIENTED. This is the basic premise of the New Nutrition Conversation with Consumers. As a consumer-oriented communications technique, it is...
Article | Oct 14 2009
Background Plant foods, such as fruits, vegetables, and whole grains contain many components that are beneficial to human health. Research supports that some of these foods, as part of an overall...
Article | Oct 14 2009
Background The growing awareness of the relationship between diet and health has led to an increasing demand for food products that support health above and beyond providing basic nutrition....
Article | Oct 14 2009
Background Soybeans are native to East Asia, where they have been an important food staple for centuries. There is documentation of soy being cultivated as early as 1100 BC and of the use of soybean...
Article | Oct 14 2009
Background Grains have been the “staff of life” for thousands of years, serving as a vital food source for humans. Until the last century grains were commonly eaten as whole grains. Advances in the...
Article | Oct 14 2009
Consumers demand safe food and expect it to be nutritious, easy to store, easy to prepare and available at low cost year-round. The United States can boast a long history of being able to meet these...
Article | Oct 12 2009
This IFIC Review examines how low-calorie sweeteners (sometimes referred to as non-nutritive sweeteners, artificial sweeteners or sugar substitutes) are used to help reduce the caloric content of...
Article | Oct 12 2009
What is the goal of infant nutrition? The goal of infant nutrition is to promote optimal growth and development by providing a variety of nutritious foods. Babies need to be gradually exposed to a...
Article | Sep 30 2009
  Q: What are the Dietary Guidelines for Americans, who are they for, and how are they used? A: Nutrition and Your Health: Dietary Guidelines for Americans is published jointly every 5 years by...
Article | Sep 28 2009
What is fructose? Fructose is a monosaccharide, or single sugar, that has the same chemical formula as glucose but a different molecular structure. Sometimes called fruit sugar, fructose is found in...
Article | Sep 28 2009
What is glycemic index?Glycemic index (GI) is a measure of how carbohydrate-containing foods affect blood glucose levels. All foods that contain carbohydrates, such as starchy vegetables (potatoes,...
Article | Sep 28 2009
Favorably Reviewed By: American Academy of Family Physicians Foundation Think about foods you most enjoy eating. Chances are they contain some form of sugar. It could be the sugars in peaches fresh...
Article | Sep 22 2009
Background Interest in omega-3 fatty acids can be traced to observational studies of Greenland Inuits conducted in the late 1970s. The low occurrence of coronary heart disease (CHD) in this Eskimo...
Article | Aug 17 2009
Some consumers have been advised by a healthcare professional to reduce their sodium consumption.  Managing sodium intake can seem daunting, but there are some surprisingly simple ways people can...
Article | Aug 17 2009
Some consumers have been advised by a healthcare professional to reduce their sodium consumption.  Managing sodium intake can seem daunting, but there are some surprisingly simple ways people can...
Article | Nov 23 2008
The potential health benefits of consuming adequate amounts of dietary fiber are diverse, just as the definitions of fiber and the foods that provide it are varied. A wealth of scientific evidence...
Article | Sep 30 2007
Research is evolving about the relationship of diet to cancer. Cancer is a very complex disease, having few definitive answers regarding its cause. Factors to be considered include: There are well...
Article | Jun 30 2007
Background Plant sterols and stanols are phytosterols—essential components of plant membranes—that resemble the chemical structure of animal cholesterol and carry out similar cellular functions in...
Article | Mar 31 2005
The recently released 2005 Dietary Guidelines for Americans recommend that Americans wisely choose carbohydrate-containing foods to ensure adequate nutrient intake and still keep their weight within...
Article | Feb 15 2005
Over the years, nutrition messages have become more accessible through the Internet, media, celebrities, and many other sources.  Multiple inputs of different information can create a confusing...
Article | Jan 19 2005
Favorably Reviewed By: National Association of Pediatric Nurse Practitioners Babies’ nutritional needs are met completely through mother’s milk or iron-fortified infant formula until they are about...

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