The International Food Information Council Foundation has produced a suite of new resources known as the Understanding Our Food Communications Tool Kit. The Tool Kit is comprised of six colorful pdf documents that can be downloaded and printed directly from our website. The tool kit includes a 13-page Leader Guide for Communicators (including health professionals, academia, industry, and other food and health communicators) and five consumer handouts. The Leader Guide contains detailed information for health professionals on how today’s food system supplies food to consumers around the world, benefits of modern food processing and production, widely accepted definitions of processed foods, examples of the range of processed foods available today, and tips for communicating with consumers and other audiences about food production and processing.
The five informational handouts for consumers include:
The Tool Kit is available at www.foodinsight.org/understandingourfood.aspx. For additional resources such as videos and more about the modern food production process from farm to fork, please visit our Additional Resources page.
OCTOBER 2016: Editor's Note: Global Perspectives on Food Days • Improving Public Understanding of Antibiotic Resistance • A Colorful History of Food Colors • More About Natural and Artificial Food Colors • Preserving the World's Land from Soil Degradation • Healthy Eating for Two (Infographic) • Maximizing Your Macronutrients During Pregnancy • Make Your Next Taco Truck Trip Muy Bueno • 'Tis a Good Time To Try Tisanes
SEPTEMBER 2016: Editor's Note: Passages • Question About Agriculture? Ask a Farmer on Twitter • Tips for Eating Safely on an International Trip • Bohemian-Style Cuisine in the Heart of Prague • Taking Stock in Fish Markets: Block Island and Seattle • Reducing Food Waste: Creating New Meals with Leftovers • It's Been a Lovely Summer for GMO Safety • Cutting Down on Sodium: 6 Alternatives to Salt • It's Tea Time!: A Guide to the Many Flavors of Tea
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