By: Stephanie Masiello, Cornell University PhD Candidate & IFIC FDN Sylvia Rowe Intern Date: 6/14/13
Despite the humid air, frequent rain storms, and impending threat of cicadas here in D.C., this is my favorite time of year. Why, you may ask? Because June is National Dairy Month and dairy is of the upmost importance to me. In a literal sense this is true since the dairy products I’ve consumed over the years have been full of beneficial nutrients, such as calcium, vitamin D, potassium, and protein, which help fuel my body. In a figurative sense, dairy is responsible for where I am today.
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By: Nicole Hines, IFIC FDN Intern, Master's of Public Health & Nutrition Student Date: 6/12/13
Physical activity, maintaining a healthy weight, and eating a healthy diet play a huge role in diabetes prevention and control. Low calorie sweeteners can be part of the solution by providing convenient and tasteful options for diabetics who are watching their carbohydrate, sugar, and calorie intake.
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By: Katie Burns Date: 6/10/13
It’s one of my favorite times of year—the days are getting longer, the weather is getting warmer, and the findings from the annual IFIC Foundation Food & Health Survey are back! The 2013 Food & Health Survey built on the past seven iterations to explore perceptions of control over diet, food safety and physical activity and barriers to and motivators for behavior change. We shared most of the details in a webcast last week, but for those of you who missed it, allow me to share with you some of the interesting findings.
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By: Kimberly Reed, Executive Director, International Food Information Council (IFIC) Foundation Date: 06/05/13
As a variety of stakeholders – including our government at the national, state, and local levels, nonprofits, civil society organizations, academics, health professionals, schools, parents, and private industry – come together to address the critical issue of obesity in the U.S., the International Food Information Council (IFIC) Foundation wants to be sure that consumer insights are part of the “obesity solution.” As we consider those modifiable risk factors that can be reduced, we should understand how Americans view their own diets, their efforts to improve them, and how they balance diet and exercise.
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By: Brittany Mountjoy & Tony Flood Date: 5/22/13
We are quickly approaching Memorial Day weekend, a time for family picnics, community BBQs, and the first dip at the pool and most importantly a time to voice our appreciation for our sons and daughters – servicemen and women past and present – and we thank them for their service.
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By: Jason Pelzel, MPH, RD Date: 5/20/13
Although it has been a few weeks since the conclusion of our National Nutrition Month Video Contest, we want to take an additional opportunity to congratulate and showcase the winners on our blog.
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By: Sarah Romotsky, RD Date: 5/17/13
Communicating science based information about nutrition and food, while important, isn’t exactly the content that creates “buzz”. As a Registered Dietitian, my goal is to make sure accurate information on nutrition is communicated to the public in order to promote informed choices. However, the challenge is that science does not carry the same excitement, humor, or sexiness as other topics that become “viral” such as Justin Beiber. With so many competing messages, videos, brands, products, and opinions, how can we be sure our message will be heard, and will ultimately have an impact?
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By: Katie Burns Date: 5/15/13
Did you know that it is Food Allergy Awareness Week? This year, FAAW takes on a whole new, more personal meaning.
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By: Rachel Paul, Dietetic Intern Date: 4/30/13
A mother, worried about her overweight child’s health, forbids the child to eat dessert.
At a middle-school sleepover, one best friend tells the other that a certain food group “makes you fat.” Both girls decide to abstain from these foods.
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By: Tony Flood Date: 4/26/13
After reading a recent report and subsequent media coverage, I was relieved to learn that there’s no need for concern about so –called “superbugs” in my meat. In fact, according to experts, I was reassured that I am making the right food choices and doing to right thing to keep my food safe to reduce the risk of foodborne illness.
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By: Matt Raymond, Senior Director of Communications, International Food Information Council
Date: 4/22/2013
American agricultural producers are growing a lot more food, and doing so on a lot less land. Technology is a big key to this transformation, and so is conservation. That’s why it’s often said that if you’re a farmer or rancher, every day is Earth Day.
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By: Kimberly Reed, Executive Director, International Food Information Council (IFIC) Foundation Date: 04/15/13
Although I now work in the world of connecting with consumers on the topics food, nutrition, and health, in my past jobs at the U.S. Department of the Treasury and U.S. Congress, I had the pleasure of working with Nina Olson, the National Taxpayer Advocate. The National Taxpayer Advocate and the 2,000 staff at the Taxpayer Advocate Service (TAS) connect with millions of consumers as “our voice” at the IRS. They ensure that every taxpayer is treated fairly, offer free help to resolve our problems, and remind us: “Remember, the worst thing you can do is nothing at all!”
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Kris Sollid, RD Date: 4/12/13
Think for a second about your favorite flavors. Do you have a preference for sweet, sour, bitter, salty, or savory? Me, I’m a salty. We each have our preferences and I appreciate all taste qualities, but there’s just something that I particularly enjoy about salt.
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Today has been designated by one consumer group as National “Read Your Labels” Day, intended to encourage consumers to read the labels of the foods and beverages they buy. While we agree it is important for consumers to read the labels on food packaging, it is equally as important to understand food labels. After all, it’s not just about looking at the label to see if you recognize ingredients, since many ingredients are unfamiliar because they are listed by their scientific names. The real goal is to understand what these ingredients are and why they are in our food, so that you can put your questions about ingredients to rest.
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By: Kimberly Reed, Executive Director, International Food Information Council (IFIC) Foundation Date: 04/08/13
Today, the world lost a great person and the woman leader that I most admire: Margaret Thatcher. Lady Thatcher was the longest-serving British Prime Minister of the 20th century, and the only woman ever to have held the position. For the readers of the International Food Information Council Foundation FoodInsight blog, I wanted to emphasize a part of her life that might not be highlighted in the mainstream press remembrances: Lady Thatcher started her professional career not in politics, but in food chemistry.
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By: Anthony Flood Date: 4/5/13
Make plans to join us at the 2013 JIFSAN Advisory Council Spring Symposium, Thursday April 18 – Friday, April 19 at the Greenbelt Marriott in Greenbelt MD.
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By: Marcia Greenblum, MS, RD Date: 3/29/13
For nearly 34 years I have called myself a registered dietitian (RD) and worked hard to maintain the professional image of someone who helps to make human nutrition research relate to what and how we eat. Over the years, I have gone from being very sure of an absolute right way to eat, to being less certain and more respectful of the mysteries locked within our idiosyncratic human bodies.
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By: Brittany Mountjoy Date: 3/28/13
As you prepare for the Easter Bunny and get ready to dye your eggs, please remember to take a little egg-xtra caution and follow some of these simple tips!
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By: Marcia Greenblum, MS, RD Date: 3/25/13
Get Ready! We are about to enter another season of frenzied eating. Having just completed the Thanksgiving- Christmas- Valentine’s Day overdose of foods including favorites that just have to be eaten to truly enjoy the holiday spirit, we’re about to enter the Easter/Passover holidays. This time, there seems to be a focus on healthy foods like eggs and green vegetables.
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By: Kris Sollid, RD Date: 3/22/13
Americans are busy.
We sleep too little—nearly 30% of adults report an average of ≤6 hours of sleep.
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