Managing sodium intake can seem daunting, but there are some surprisingly simple ways people can reduce the amount of sodium they consume as part of a healthful diet.more »
“Functional Foods” are foods or dietary components that may provide a health benefit beyond basic nutrition. You can take greater control of your health through the food choices you make, knowing that some foods can provide specific health benefits. Examples can include fruits and vegetables, whole grains, fortified or enhanced foods and beverages, and some dietary supplements.more »
Bisphenol A (BPA) is a chemical used in the manufacture of polycarbonate plastic or epoxy resins. These resins are used in some food packaging materials, such as the lining inside metal-based food and beverage cans, coatings on metal closures / lids for glass jars, reusable plastic containers for food and beverages and tableware.more »
According to the U.S. Centers for Disease Control and Prevention, more than 12 million Americans have food allergies. That means about one in every 25 Americans has a food allergy, and that number increases in children under the age of three, when it is about one in every 17 infants. The CDC also notes that the prevalence of food allergies appears to be on the rise.
See below for resources for everyone from health professionals to the concern public to understand more about food allergies.
Dietary acrylamide is a naturally forming compound that is present in a wide variety of foods; however, it is not added to food as an ingredient. It occurs naturally during the normal cooking process of many starch–rich foods.
Bisphenol A (BPA) is a chemical used in the manufacture of polycarbonate plastic or epoxy resins. These resins are used in some food packaging materials, such as the lining inside metal-based food and beverage cans, coatings on metal closures / lids for glass jars, reusable plastic containers for food and beverages and tableware.
Questions and Answers About Labeling of Milk Products Containing Recombinant Bovine Somatotropin (rbST)
By: Catherine Gensler, Food Science Undergraduate Student at University of Massachusetts, Amherst Date: 4/15/14
Chemical: a... more »
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Editor's Note for March 2014 more »
More prominent calorie information and revamped serving sizes are among the changes that could be in more »
Even in a world of plenty, one out of eight people don't eat enough to sustain modest levels of phys more »
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?