The International Food Information Council (IFIC) Foundation invites to you to n Food Safety Education during the month of September. This year's IFIC Foundation theme, “Kanny Kitchen: Food Safety Basics for a Hectic Life” (a play on the word “canny,” which is the use of good judgment), emphasizes the importance of food safety year round to keep you and your family safe and healthy. We have many new resources on our Food Safety tab on Facebook that can be referenced and shared throughout the month, and beyond. A few of them are listed below.
On Wednesday, September 17 from noon to 1:30 pm EDT, we will be participating in an educational webinar hosted by USDA Food Safety and Inspection Service, "Food Safety 101: Every Day Application." The webinar will feature trends in consumer perceptions and behaviors regarding food safety and safe food handling from the 2014 IFIC Foundation Food and Health Survey.
Also, IFIC Foundation (@foodinsight), accompanied by the Partnership for Food Safety Education (@Fight_BAC), will host a Twitter Chat on Thursday, September 25 from 7:00-8:00pm EDT, which will be moderated by Melissa Joy Dobbins (@MelissaJoyRD), a Registered Dietitian, mom, and nutrition and food safety expert. Please plan to follow the conversation and join in the discussion, including helpful food safety tips for a busy lifestyle.
IFIC Foundation Food Safety Resources:
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AUGUST 2016: Editor's Note: “Weather” or Not To Eat Healthy • “Spiked” Nutrition: Fast & Easy Recipes for Total Health • A New Label Is Brewing • Even on Food Issues, Politics Divides Americans • Eating, Pokémon GO Style • Healthy Eating During Pregnancy • Five Beach-Friendly, Healthy Snacks
JULY 2016: Editor's Note: Eat Up, But Avoid the Pitfalls • How Farmers Conserve Water in a Drought • Alzheimer’s Disease & Mealtime Tips for Caregivers • How GMO Technology Saved the Papaya • Keep the Great Outdoors Great: Reducing Food Waste on a Hike • Simple Safety Tips for Grilling with Dad ... and Anyone Else
JUNE 2016: Editor’s Note: Grill of My Dreams • Your Guide to the Updated Nutrition Facts Label • Future of Food, Part IV: A Farmer with a Vision • Switzerland's Culinary Footprint in the U.S.: A Conversation with Amb. Martin Dahinden • Science Sent: GMOs Are Safe to Eat • The Microbiome: A Mega-Field That’s Just Getting Started
(No May 2016 publication)
APRIL 2016: Editor’s Note: “Marching” Toward Better Health • 3 Tips to “Savor the Flavor of Eating Right” This National Nutrition Month • 8 Spices from Around the World • Future of Food, Part II: Serving Up Meat, Over Glass • Tip o’ the Mornin’ to You: Don’t Feel Green on St. Patrick’s Day (or Any Day)
MARCH 2016: Editor’s Note: “Marching” Toward Better Health • 3 Tips to “Savor the Flavor of Eating Right” This National Nutrition Month • 8 Spices from Around the World • Future of Food, Part II: Serving Up Meat, Over Glass • Tip o’ the Mornin’ to You: Don’t Feel Green on St. Patrick’s Day (or Any Day)
FEBRUARY 2016: Editor’s Note: Future Foods, Coming to a Plate Near You • Future of Food, Part I: Food Innovations of Tomorrow • Why You Should Check Food Labels for Potential Allergens • Super Confused About Super Foods? An Educated Consumer Is a Healthy Consumer • How Librarians Prevent the “Dunning-Kruger Effect” • Citrus: Great Fruits for Heart Health
JANUARY 2016: Editor’s Note: Gold Medals and Silver Anniversaries • Feeling List-less? Then Check Out This Litany of New Year’s Food Trends • Happy 25th Anniversary, IFIC Foundation!: Serving Up Food Insights • A History of Communication: Insights from IFIC Foundation’s Sylvia Rowe Fellows
NOVEMBER/DECEMBER 2015: Chew on This: A Food Technologist Puts Red and Processed Meat in Perspective • Understanding, Evaluating, and Communicating Nutrition, Part III: Research Funding • Training the Next Generation of Science Communicators, Part II • Achoo!: Food and Other "Prescriptions" for Surviving Cold and Flu Season • When Nutrition Gets Personal: Study Shows New Frontiers in Understanding Glycemic Response
OCTOBER 2015: Orphan Crops • Answering the Challenge of "Feeding the Planet, Energy for Life" • Weeding Through the Facts on Herbicide Resistance • Rainy Day in Nashville Fails to Dampen RDs' Spirits • Understanding, Evaluating, and Communicating Nutrition, Part II • Training the Next Generation of Science Communicators, Part I
SEPTEMBER 2015: 4 Clever Food Safety Hacks • Hashtags & Hyperbole • Understanding, Evaluating, and Communicating Nutrition, Part I
SUMMER 2015: What's Your Health Worth?, EXPO Milano 2015, "Single Study Syndrome"
MAY 2015: Future of Food (EXPO Milano), Grilling Tips, Food & Health Survey Webcast
APRIL 2015: Food & Nutrition Lessons from Mom, Microbiome, Flowers & Food Security
MARCH 2015: Chemophobia, Fitness Trackers, Dietary Guidelines 2015
FEBRUARY 2015: Farming Cocoa for Your Valentine’s Day Chocolate, At the Heart of Fats and Oils
DECEMBER 2014/JANUARY 2015: 2015 Food Trends Forecast, Gluten & Health, Life after PHOs
NOVEMBER 2014: A Very Southern Farm Tour, Diabetes Awareness, Turkey Safety for Thanksgiving
OCTOBER 2014: RDNs for Nutrition Expertise, Nutrition Behavior Profiles, Fall Food Days
SEPTEMBER 2014: Food Safety Month, Physical Activity & Obesity, Using Video for Education
AUGUST 2014: Back-to-School Nutrition, Pesticide & Health, Sustainable Nutrition
JULY 2014: Perceptions of Food Technology, Millennial Food Preferences, Introducing the FACTS Network
MAY/JUNE 2014: Food & Health Survey, Produce Safety, Summer Grilling Tips
APRIL 2014: ASN & Processed Food, "Banned Ingredients"
MARCH 2014: Nutrition is in Bloom - Changes to the NFP, Nutrient Adequacy, Trans Fat Q&A