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By: Catherine Gensler, Food Science Undergraduate Student at University of Massachusetts, Amherst Date: 4/15/14

Chemical: a compound or substance that has been purified or prepared, esp. artificially.

When it comes to food, consumers appreciate transparency, especially with rising consumer [confusion] about food and food processing (Look at what are we doing right now with this blog, right?!)

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By: Stephanie Masiello, Cornell University PhD & Sarah Romotsky, RD Date: 4/3/14

In light of multiple new studies hitting the media, we are highlighting the important topic of understanding how to evaluate scientific studies.

 

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By: Lindsey Loving and Liz Sanders, MPH, RD Date: 4/1/14

Lately, there has been a lot of discussion in the media about carrageenan in food. With any food ingredient, it’s important to look at the science behind the buzz.  Carrageenan (pronounced “care-uh-gee-nun”) is a naturally-occurring ingredient that is extracted from red seaweed and used to improve the texture and palatability of many foods and beverages.

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By: David B. Schmidt Date: 3/26/14


What happens to the crops and livestock farmers and ranchers grow between the time they are harvested and the time they arrive as food on our tables? How do products like eggs, cereal and ketchup arrive to our homes ready to eat and stay that way until we make them part of our meals?

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By: Brittany Mountjoy Date: 3/20/14 

Recently, I had the opportunity to attend the 90th Agricultural Outlook Forum, hosted by USDA in the Washington, DC area for those involved in U.S. agriculture. The theme of the Forum,

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By: Liz Sanders, MPH, RDN, LDN Date: 3/12/14

National Nutrition Month is the perfect time to say it: I am very proud to be a Registered Dietitian Nutritionist (RDN).

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By: Marcia Greenblum, MS, RDN Date: 3/7/14

“Enjoy the taste of eating right!” is this year’s National Nutrition Month theme and for the past seven years, American consumers have confirmed that taste is their number one consideration when purchasing foods and beverages according to our IFIC Foundation Annual Food and Health Survey.

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By:Liz Sanders MPH, RD Date: 2/14/2014

Whether you are in a romantic relationship or just flying solo, Valentine's Day is a time to treat yourself. Everyone deserves to take some time out of their busy schedules to reflect on all the love in their lives, and maybe (who am I kidding?

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By: Laurie Hainley, Virginia Tech Dietetic Intern Date: 2/12/14

February is the month for Valentine’s Day, but did you also know that it is the time for American Heart Month? Good news is that there is a way for you to enjoy a Valentine’s Day treat while also being kind to your heart! How can you do that? With chocolate!

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By: Liz Williams, President of the SoFAB Institute Date: 1/30/2014

Denver is eating from food trucks and carts.  It is a city where food trends are part of the culture, a city that mixes the best of the world with the local.

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By: Jania Matthews Date: 1/27/14

The IFIC Foundation’s Holiday Traditions Contest, held in November and December, called on readers to send in their favorite family recipes and holiday traditions.

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By: Marcia Greenblum, MS, RDN Date: 1/27/14

As new interns at IFIC we were given the opportunity to attend the Roundtable for Obesity Solutions held by the Institute of Medicine. We were excited to be a part of a group of professionals who came together to discuss the obesity epidemic, review current initiatives and highlight new ideas and solutions.

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By: Anthony Flood Date: 1/24/14

We’ve all seen the recent news about yet another chemical in our food.  It’s actually nothing new, since 4-MEI has been in cooked foods since we began using fire.  4-MEI is the chemical acronym for 4-methylimidazole

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By: Liz Williams Date: 1/23/14

The Super Bowl on Feb. 2 is the second-largest eating occasion for Americans behind Thanksgiving.

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 By: Matt Raymond, senior director of communications, and
      Marianne Smith-Edge, MS, RD, senior vice president , nutrition and food safety,
      International Food Information Council (IFIC) 
and IFIC Foundation 

The following is a review of the new documentary “Fed Up,” which was produced in part by Katie Couric and debuted Jan. 19 at the Sundance Film Festival.

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By: Marianne Smith Edge, MD, RD Date: 1/15/14

Marianne Smith Edge delivered the following oral remarks Jan. 14 at the second meeting of the Dietary Guidelines Advisory Committee.

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By: Marcia Greenblum, MS, RDN Date: 1/2/14

Have you ever wished that “good for you” food tasted as sweet and delicious as your favorite sweet treat? Then you should seek out a persimmon this season.

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By: Becky Gates & Leigh Tracy, University of Maryland Dietetic Interns Date: 12/30/13 

Wonderful meals and lively conversation have been the backdrop to my family’s holiday celebrations throughout the years. Christmas brings an endearing close to my holiday festivities; it’s a day filled with special meals and excitement, and I like to start the day early! 

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By: Allison Kliewer MS, RD, LD Date: 12/26/13

While shopping for gifts, fighting traffic, attending Christmas parties, making sure all your houseguests have accommodations, and adding an ungodly number of calories to your days by taking one bite of Tom’s famous fudge; it’s easy to forget about your own health and well-being.

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By: Jania Matthews Date: 12/24/13

Recently, the IFIC Foundation along with CDC, FDA, USDA, and HHS hosted a twitter chat (#CDCchat) focusing on food safety and nutrition tips for the holiday season.

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