The following is a list of International Food Information Council Foundation resources pertaining to weight management.
Low-calorie sweeteners (sometimes referred to as non-nutritive sweeteners, artificial sweeteners or sugar substitutes) are ingredients added to food to provide sweetness without adding a significant amount of calories. Low-calorie sweeteners have been the subject of extensive scientific research looking at a variety of health conditions, including weight.
The International Food Information Council (IFIC) convened many of the brightest minds in nutrition and physical activity communications, behavior, and policy to engage in a critical analysis of challenges and experiences in communicating the calorie balance equation to consumers. The experts have experience with program development and implementation, making them well-equipped to provide practical advice on facilitating behavioral change toward achieving calorie balance.
The International Food Information Council Foundation’s 2011 Food and Health Survey takes an extensive look at what Americans are doing regarding their eating and health habits and food safety practices.
For all Registered Dietitians and Dietetic Technicians Registered, the LIVE, “IFIC Foundation 2011 Food and Health Survey: Consumer Attitudes toward Food Safety, Nutrition and Health” webinar is approved for 1.5 CPEs. The LIVE Cook it Safe: Practical Strategies to Reduce Foodborne Illness webinar is approved for 1 CPE.
The national focus on the increasing rate of obesity continues to grow. Despite multiple efforts to assist Americans in achieving a healthy weight and active lifestyle, only minimal success has been achieved in changing consumer behavior. This webinar explores the role of behavioral economics in improving healthful lifestyle choices among consumers and examines one clinician’s multi-discipline
Dietary Guidelines for Americans is published jointly every 5 years by the U.S. Departments of Health and Human Services (HHS) and Agriculture (USDA), as mandated by Congress. The goal of the Dietary Guidelines is to provide science-based nutrition and food safety recommendations for people two years and older to help promote habits that maximize good health and reduce the risk for chronic disease. These recommendations serve as the basis for Federal food and nutrition policy.
The 2011 Food and Health Survey: Consumer Attitudes toward Food Safety, Nutrition, and Health, conducted by the International Food Information Council Foundation, is the sixth annual, nationally representative, quantitative study designed to gain insights from consumers on various food safety, nutrition, and health-related topics.
From helping you stay full longer to contributing to a healthy body weight, foods and beverages can provide benefits beyond basic nutrition, and helping you manage your weight is one of these benefits.
On December 14, 2010 the International Food Information Council Foundation hosted a webcast where we presented research findings from the Dietary Guidelines Alliance. We have provided a recording the that webcast below. For more information on this research or to download the slides from the presentation please click here.
In 2010, the Dietary Guidelines Advisory Committee provided their evidenced-based report to the secretaries of USDA and HHS, who commissioned the panel. With this in mind, the Dietary Guidelines Alliance, a public-private partnership among leading food, nutrition and health organizations and societies, food industry organizations and the federal government, embarked on a comprehensive research project to explore how American families might respond to messaging related the key messages.
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An important article on improving food risk communication has been published in the journal Risk Ana more »
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Foods for Health: Eating for Digestive Health "Guyatitian" David Grotto offers tips on eating for digestive health.