Time To Flex: Bridging The Protein Knowledge Action Gap

Protein is a multi-tasker in the body – not only can it provide energy, but it also supports muscle health, builds and repairs tissues, and produces enzymes and hormones. As one of three macronutrients that form the foundation of our diets, protein seems ubiquitous in today’s food supply, with nearly every food group offering options that contribute to intake. It’s also widely perceived as healthy – by both healthcare professionals and consumers – and is a focal point in many popular eating patterns and food conversations. Just Can’t Get Enough The IFIC Food & Health Survey supports protein’s prominence and dominance as a top performer. Not only has the percentage of Americans trying to consume more protein grown over the past several years – with 59% saying they were trying to consume more in 2022, 67% in 2023, 71% in 2024, and holding high at 70% in 2025 – but it also consistently ranks as the top nutrient consumers are trying to optimize. Recently released 2025 IFIC Food & Health Survey data reveal that the top diet followed by consumers is “high protein” – and this doesn’t even include specific protein-heavy eating patterns also selected by respondents (e.g., low-carb, ketogenic, and paleo). Consumers also report using “good source of protein” as the top criteria to define a healthy food. It seems as if consumers can’t get enough of protein – or can they? On average, Americans are largely consuming recommended amounts of sources from the Protein Foods group associated with U.S. dietary guidance. Still, this doesn’t necessarily mean that intake is fully aligned with recommendations. In fact, according to dietary intake data, many protein subgroups are chronically underconsumed in the U.S. – including nuts, seeds, soy, and seafood. Additionally, there are certain population segments that have higher protein requirements than […]

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A New Health Option for the New Year: The Non-Diet Approach

At the start of a new year, it often seems that everywhere you look, someone is trying a new diet. But whether we resolve to change our eating in order to lose weight, improve our overall health, or just “get back on the wagon” after holiday indulgences, strict dieting might not be the healthiest habit to form as 2020 starts. In fact, most crash diets can have the opposite outcome to the one we hope for—weight gain. As we ring in the new decade, let’s look at what it would be like to adopt a non-diet approach to health, instead striving for a weight-neutral, evidence-based healthcare model for individuals with a concern about their weight. This approach is often used in conjunction with the Health at Every Size® paradigm, as well as models like intuitive eating and mindfulness. The main emphasis of these non-diet approaches is to shift the focus from weight loss to overall well-being. Back up—what is Health at Every Size®? Health at Every Size® (HAES®) is a trademarked paradigm that rejects the use of weight and body size as a proxy for overall health. Rather, HAES addresses health from a social-ecological perspective, emphasizing that health is affected by our genetics, personal behaviors, family and social circles, physical environments and public policy. While weight may be impacted by these different factors, it is not the exclusive determinant of someone’s health. Often, chronic disease and health status are not things we can see at first glance; consequently, a person’s appearance doesn’t tell the whole story of their health. Thus, HAES directly addresses the negative impact of weight stigma and takes the focus of our overall healthcare away from weight. The five principles of HAES are weight inclusivity, health enhancement, respectful care, eating for well-being and life-enhancing movement. What else […]

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[Part 2] What Is a Registered Dietitian? An Interview with Khursheed Navder, PhD, RDN

Most of us would be hard-pressed to go a day without thinking or talking about food and nutrition. After all, everyone needs to eat. But what about those who want to make nutrition their career? In honor of National Nutrition Month, we’re exploring the world of registered dietitians (RDs): what it takes to become an RD, what sets them apart from other similar-sounding specialties, and how the field of nutrition is changing and adapting to new healthcare challenges. For this two-part series, we interviewed Dr. Khursheed Navder, a professor and director of the nutrition program at Hunter College in New York City, where she oversees the undergraduate, graduate and dietetic internship programs. She created the master’s of science in nutrition curriculum at Hunter and has worked to provide unique pathways for inner-city students to pursue a full-time nutrition education. She has been a recipient of the Outstanding Dietetic Educator Award from the Academy of Nutrition and Dietetics and she has held several elected positions within the Academy and the Commission on Dietetic Registration. Read the first half of our interview here. Can you tell us about the requirements and the process for becoming a registered dietitian? If someone wants to go into the field, what can they expect? There are two main options for students who are pursuing the RD credential. One track is where the didactic (meaning “educational” or “instructional”) coursework is completed first, and then they go through a dietetic internship where they complete another 1,200 hours or so of supervised practice. Then, they are eligible to sit for the RD exam. The second track is where both the didactic and the internship components are coordinated, and these are relatively shorter programs. One thing to note is that to date, the entry into the profession is at the […]

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Enhancing Practitioner Knowledge about Antibiotic Resistance: Connecting Human and Animal Health

The development of antibiotic-resistant bacteria is associated with increases in mortality, morbidity, length of hospitalization, and health-care costs (6). While the medical community and the general public are becoming increasingly aware of this association, widespread strategies are needed to prevent the spread of antimicrobial-resistant organisms. This article discusses the proceedings from a roundtable convened in Washington, D.C. to develop a collaborative dialogue among human and animal health communities on antibiotic resistance. A summary of the proceedings includes key recommendations for stakeholders to institute strategies for preventing the spread of antimicrobial-resistant organisms. Doyle M, Acheson D, Newland J, Dwelle T, Flynn W, Scott HM, Singer R, Smith Edge M, Flood T. Enhancing practitioner knowledge about antibiotic resistance: Connecting human and animal health. Food Prot Trends. 2016;36(5):390-394.

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Where Do Sustainable and Healthy Food Choices Intersect?

Healthy food choices are often on many of our minds as we plan what our next meal will include. Many of us are also focused on sustainability and the environmental aspects of our food chain that impact the planet. We may practice environmentally friendly habits, like recycling, shopping at farmers’ markets and buying foods with less packaging. But the intersection of these two diet-choice aspects­—health and environmental sustainability—and the lenses through which we evaluate both, are worth investigating. Is one more important that the other? Do other factors such as taste, price and convenience still significantly impact our food choices too? Findings from the International Food Information Council Foundation’s 2019 Food and Health Survey as well as another IFIC Foundation survey, Consumer Attitudes and Perceptions on Healthy and Environmentally Sustainable Diets (to be released this fall), help shed light on these issues. Sticking with sustainability The 2019 Food and Health Survey found that environmental sustainability was a significant purchase driver, with over half (54 percent) of people saying it was important that the foods they purchase and consume be produced in an environmentally sustainable way. Of those who believe environmental sustainability is important, the top three food characteristics that people use to identify these foods are “being labeled as being locally grown” (51 percent), “being labeled as sustainably sourced” (47 percent), and “being labeled as non-GMO/not bioengineered” (47 percent). Interestingly, 41 percent of respondents look for recyclable packaging and 35 percent look to make purchases with minimal packaging. This year, the survey also asked consumers whether they find it difficult to know whether their food choices are environmentally sustainable. Over six in ten (63 percent) of consumers agreed that it is hard for consumers to know whether the food choices they make are environmentally sustainable. As a follow-up, we asked […]

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Genetically Modified Organisms and Our Food Supply

GMO (genetically modified organism) foods are being seen more and more in our food supply and are often cited as the future of our agricultural system. Many GMOs, in fact, are already ingredients in food products that we frequently enjoy. GMO crops are crops that have been safely engineered to have new traits such as increased vitamin availability, drought resistance and pest tolerance. Genetically modified (GM) foods support the food production system by increasing yields, supporting conservation and building sustainability through social, environmental and economic opportunities. Today, let’s take a closer look at the characteristics of the 11 GM foods that have been approved in the U.S. 1. Alfalfa GM alfalfa, a highly nutritious legume used as cattle and dairy feed, was approved by the U.S. Food and Drug Administration (FDA) in 2006. It is the fourth largest U.S. crop (both in acreage and production). GM alfalfa has been altered to (a) be more resistant to herbicides like glyphosate and/or (b) contain less lignin, making the alfalfa easier to digest by cattle. These modifications limit the overgrowth of weeds, increase alfalfa production, and increase the nutritive value of feed for cows. 2. Apples Approved by the FDA in 2015, GM apples first appeared on the U.S. market in 2017. We’ve all heard that “an apple a day keeps the doctor away,” and GM apples have been modified to keep browning away by suppressing the oxidase enzyme. These non-browning apples can reduce food waste in the food system, as bruised apples (which may be perfectly fine to eat) may appear brown and distasteful to consumers. 3. Canola FDA-approved in 1999, the GM canola plant is an oilseed crop whose seeds are used for canola oil (a heart-healthy unsaturated fat), animal feed and biofuel. The canola plant has been modified to increase […]

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What is Biotin?

Biotin (pronounced BYE-oh-tin) is a water-soluble vitamin that our bodies need to provide us with energy and maintain the health of our hair, nails and skin. Originally called vitamin H, biotin is now classified as one of the B vitamins (B7) and has gained commercial popularity for its proposed benefits for healthier hair and nails. BIOTIN AND HEALTH Biotin is used as a cofactor for enzymes that break down carbohydrates, proteins and fats. It also aids in gene expression, nervous system function and endocrine activity in the pancreas, thyroid and adrenal glands. In a 2007 study published by The American Journal of the Medical Sciences, biotin was shown to lower fasting blood glucose levels in people with type 2 diabetes mellitus when combined with chromium picolinate, the supplement form of chromium. Biotin proved to be effective in improving regulation of blood sugar levels through enhancing the function of insulin-producing cells in the pancreas. Biotin is widely promoted for its ability to enhance the health of our hair, nails and skin. According to the American Academy of Dermatology, getting adequate amounts of biotin through food or supplements may improve nail care and help to grow and thicken hair. A systematic review of biotin’s effects on hair and nail growth provides evidence for “clinical improvement in patients who had an underlying pathology for poor hair or nail growth.” However, there is a lack of sufficient evidence for biotin supplementation in healthy individuals. RECOMMENDED INTAKES Humans can’t store biotin, so eating biotin-rich foods daily is important for getting the adequate amounts needed for gene regulation and metabolism. The adequate intake (AI) for biotin in adults ages 19 years and older is 30 micrograms (mcg) per day from all sources, including foods and supplements. Children and teenagers are recommended to consume anywhere from 5 […]

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Yes We Can! Celebrate International Day of Women and Girls in Science

I am woman, hear me roar … about science! If you haven’t heard, women are pioneers in the world of science. To celebrate International Day of Women and Girls in Science, we wanted to shine a light on some women we see continuing this great legacy, enhancing our scientific world, and positively influencing humanity, as well as the world of agriculture. Haven’t heard of International Day of Women and Girls in Science? Well, here are some background deets: The declaration of Feb. 11 as International Day of Women and Girls in Science by the United Nations (UN) marks a much-needed acknowledgment of the disproportionate number of young girls and women not receiving the same educational and scientific career opportunities around the globe as their male counterparts. Gender equality and science are among the top priorities of the 2030 Agenda for Sustainable Development established by the United Nations. The UN firmly believes that both gender equality and science contribute immeasurably to the creation of a sustainable world.    Young women all over the globe are ready to be the world’s next great scientist. Loving science and biology as a young girl isn’t weird. Yes, I wear a dress under my lab coat … and no, I am not odd. Just ask Professor Neena Mitter, PhD, an agricultural biotechnologist at the University of Queensland in Australia. Dr. Mitter and her research team recently published a paper on their discovery of “BioClay,” which is a non-pesticide topical treatment for plants to encourage protection against viral infections. This can reduce the need for the use of pesticides and is noted to be safe for the environment due to its quick degradation. In a recent interview with MyScience.org, Dr. Mitter noted, “The use of BioClay offers sustainable crop protection and residue-free produce – which consumers demand. …The cleaner […]

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