One-Third of Americans Are Dieting, Including One in 10 Who Fast … While Consumers Also Hunger for Organic, “Natural” and Sustainable

Download Full Survey FOR IMMEDIATE RELEASE: May 16, 2018 More than one in three U.S. consumers are following a specific diet or eating pattern, and they are increasingly averse to carbohydrates and sugar, according to the 13th Annual Food and Health Survey, released today by the International Food Information Council (IFIC) Foundation. Given a list of diets to choose from, or the option to write in a response, 36 percent of Americans reported following a specific eating pattern or diet within the past year, about two-and-a-half times the number (14 percent) from 2017 when it was an open-ended question. The top eating pattern cited was intermittent fasting (10 percent). Diets considered at least somewhat restrictive of carbohydrates were well-represented, including Paleo (7 percent), low-carb (5 percent), Whole30 (5 percent), high-protein (4 percent), and ketogenic/high-fat (3 percent). Younger consumers (age 18 to 34) were more likely to follow a specific eating pattern or diet than those 35 and above. More Americans than in previous years blame carbs, and specifically sugars, for weight gain. While sugars continue to be the most cited cause of weight gain (33 percent), carbohydrates ranked second at 25 percent, up from 20 percent in 2017. Both of those numbers are the highest since 2011. Fats (16 percent), protein (3 percent) and “all sources” (17 percent) lagged behind when placing blame. Cardiovascular Health Is Top Desired Benefit, But Consumers Don’t Know How To Achieve It Almost all consumers are interested in getting specific health benefits from food or nutrients. However, the top two desired health benefits in 2018 changed places from 2017: This year, 20 percent ranked cardiovascular health as their top desired benefit, followed by weight loss or weight management at 18 percent and energy at 13 percent. In 2017, those numbers were 16 percent, 32 percent […]

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Getting Schooled on Food Safety

Healthy growth and development are among parents’ top priorities as they consider meals to prepare for their children’s school day. For many parents, aiding proper development involves taking necessary precautions to ensure that while their kids are away, they are mindful of food safety habits to prevent foodborne illness. Foodborne illness, or “food poisoning,” is an infection caused by consuming foods and beverages contaminated with harmful bacteria, viruses, mold, parasites or toxins. Consuming some bacteria, such as those found in yogurt, may be beneficial for gut health; however, intake of harmful microorganisms can result in symptoms like nausea, vomiting and diarrhea. Foodborne illness is estimated to affect one in six Americans each year, and while most individuals recover with fluid replacement and antibiotics, populations with weaker immune systems like children are at risk for more severe symptoms such as nerve damage and death. In 2015, Attendance Works and the Healthy Schools campaign reported that acute illness accounted for almost 50 percent of student absentees. These health problems, which include foodborne illness, can cause developmental barriers and educational achievement gaps. Luckily, foodborne illness is preventable. As students head back to school with lunches in hand, parents can use and encourage the safe food-handling practices listed below to protect their little ones. Clean Hand washing should be the first step of mealtime and preparing your child’s school lunch or snack. Proper hand washing requires using soap and warm water for at least 20 seconds. This helps to ensure that harmful microorganisms are not being introduced to kids through food items. Be sure to also clean utensils and kitchen surfaces with soap and hot water before preparing food. Separate To prevent bacterial transfer, it is important to handle raw meat products separate from produce. For parents, this means washing their hands after handling […]

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Let’s Change the Way We Talk About Food

Have you ever noticed how some people talk about their negative emotions surrounding food? Words and phrases like “bad,” “guilty” or “I shouldn’t” are often associated with certain eating occasions or types of foods that are meant to be enjoyable, celebratory or just plain neutral. Often, based on their nutrition facts, ingredient composition and whether they’re considered processed or whole, foods are labeled by many either as “good” or “bad.” Such all-or-nothing descriptions can pressure us into developing problematic self-perceptions—because the way we describe our food can morph into the way we describe ourselves for eating that food. This Valentine’s Day, we challenge you to give some love to the way you talk about yourself and the food you eat. Rephrase thoughts like “I need to earn my food” to “I’m allowed to eat food because it gives me energy for the day.” Repeat after us: You don’t need to “earn” your food. Regardless of what we do during the day, our bodies need food to function. You may be hungrier on days where you move more, but even if you do nothing all day, you still need food. Rephrase thoughts like “This food is bad” to “This food is less nutritious, but that doesn’t make me a bad person for eating it.” Our food shouldn’t be served with a side of shame. Unfortunately, when we eat what we call a “bad” food, we can be overcome with feelings of shame or guilt that can ruin our meal and sometimes our whole day. Remember: Feeling guilt and shame over a meal doesn’t help us make better food choices in the future. Rephrase thoughts like “I can’t eat X” to “I can eat all types of foods.” When we label a food as off-limits, it can become even more desirable in […]

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The Nutrition Facts Label: Its History, Purpose and Updates

Key Highlights A history of the Nutrition Facts label Although we take its existence for granted today, the Nutrition Facts label was not always required to be on food packages. In November 1990, the Nutrition Labeling and Education Act (NLEA) was signed into law, marking the culmination of a groundbreaking effort to provide information on food labels to help consumers make better choices and encourage food companies to produce healthier food. Prior to the NLEA, mandatory information on packaged foods was limited, with nutrition information required only on foods making a nutrition claim or those fortified with vitamins, minerals or protein. The NLEA required food packages to contain a detailed, standardized Nutrition Facts label with information such as: serving size; the number of calories; grams of fat, saturated fat, total carbohydrate, fiber, sugars and protein; milligrams of cholesterol and sodium; and certain vitamins and minerals. In May 1994, the Nutrition Facts label made its much-awaited debut—and the iconic black and white label was born. What’s different about the Nutrition Facts label now? Updates to the Nutrition Facts label have been long overdue. Not only have we changed the way we eat, but the scientific evidence about the health effects of what we eat has evolved as well. The recent label updates were largely driven by these two factors. On January 1, 2020, Americans woke up to a new year, a new decade and a new Nutrition Facts label. This was the day that the largest food manufacturers (those with over $10 million in annual food sales) were required to use the revised label after the U.S. Food and Drug Administration (FDA) announced an extension to its May 27, 2016, final rule. With the new Nutrition Facts label becoming more commonly used on your favorite products, here’s a rundown of the […]

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New Dietary Guidelines Aim To Make Every Bite Count

The 2020–2025 Dietary Guidelines for Americans (DGA) were unveiled in late December of 2020, the culmination of years of research, scientific review, public involvement and U.S. government approval. This release marks the 9th edition of the DGA, which have been updated and approved by the Departments of Agriculture (USDA) and Health and Human Services (HHS) every five years since 1980. What, exactly, are the DGA? These guidelines provide science-based advice on what to eat and drink to promote health, reduce the risk for chronic disease and meet nutrient needs. The DGA provide nutrition guidance for individuals, health professionals, public health and social service agencies, health care and educational institutions, researchers, agricultural producers and food and beverage manufacturers, among others. In addition, the U.S. government uses the DGA as the basis of its food assistance and meal programs, nutrition education efforts and decisions about national health objectives. These include initiatives like the National School Lunch Program, the Older Americans Act Nutrition Program and the Special Supplemental Nutrition Program for Women, Infants, and Children. Using the slogan, “Make Every Bite Count,” the 2020–2025 DGA emphasize nutrient-dense foods and beverages, limiting those that are high in added sugar, saturated fat and sodium and staying within calorie limits. This iteration also puts a stronger focus on meeting dietary recommendations while keeping budget-consciousness, cultural preferences and personal customization in mind. Many resources have been made available by the USDA and HHS to help people eat healthy on a budget, customize the DGA and more. The DGA are an unquestionably important part of public health promotion. And yet, for many, these recommendations may prove to be challenging to meet: Most Americans exceed the recommended limits on added sugars, saturated fat and sodium, and three in four have dietary patterns that are low in vegetables, fruit and […]

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A New Focus on Sustainability

Earlier during the COVID pandemic, many of us faced significant changes in our routines to access mainstay products we keep in our kitchens and prepare meals. As we saw food supply levels and variety be impacted by the pandemic, we also witnessed food system workers be influenced as well. Many companies went out of business or could not safely host workers on farms or in processing facilities. Several of these elements are linked to both environmental and social sustainability aspects of our food supply—where and how our food is grown, who readies our food for purchasing and when will it be able to reach consumers were all greatly impacted. Steadfast desired product characteristics This spring, the IFIC 2021 Food and Health Survey aimed to take a look at how environmental and social sustainability perceptions impact purchase decisions. As seen in past Food and Health Surveys, taste, price, healthfulness, and convenience remain top drivers for purchase decisions this year. In comparison to these drivers, only 31% of consumers say environmental sustainability is a top driver. This mirrors the results of IFIC’s 2020 Consumer Survey: Eating and Shopping During a Global Pandemic, a COVID-specific study performed in September 2020, when COVID infection rates were rapidly growing across the country. That study showed that 45% of survey takers reported price had the biggest impact on their decisions to buy food and beverages, with 27% reporting that taste was a top priority. In contrast, just 16% selected environmental sustainability (as one of their top three choices) and the lowest priority was a company’s mission and values, with just 14% ranking this aspect in their top three selections. Still, as seen in other Food and Health Surveys, our 2021 findings found that when asked if it’s important that the foods they purchase or consume are […]

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Portion Size Guide: How Much Should You Eat?

Understanding portion sizes can help you build balanced meals without overthinking it. This portion size guide explains the difference between portion size and serving size, offers examples of common food portions, and shares how to calculate portion size with or without measuring tools. What Is Portion Size? Portion size is the amount of food or drink someone is served, puts on their plate or in a container, or chooses to eat or drink at one time. Portion sizes may vary based on your hunger, activity level, health goals, and overall eating pattern. A registered dietitian can help you figure out the right portion size for you. Portion size is different from serving size. A serving size is a standardized amount of food or drink used on the U.S. Nutrition Facts label to show calories and nutrients. Serving sizes reflect how much people typically eat or drink, not necessarily how much they should. Why Is Portion Size Important?  The amount of a food or beverage in front of you is a key factor in how much you decide to eat. Research indicates that larger portion sizes lead people to consume more calories, which may contribute to weight gain over time. Learning how to recognize and manage portion sizes can help support balanced eating without requiring strict rules or eliminating your favorite foods. The Dietary Guidelines for Americans (DGA) encourage healthier food and beverage choices and appropriate portion sizes to support healthy eating patterns. Managing portion sizes is especially important for foods and beverages that are less nutrient-dense, meaning they provide higher amounts of calories, added sugars, saturated fat, and/or sodium, but relatively few beneficial nutrients such as fiber, vitamins, and minerals. IFIC Research and Consumer Insights have consistently found that Americans use portion size as one practical way to support healthier eating habits. Among […]

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Is Label Literacy a Key to Healthier Food Choices?

FOR RELEASE: 10 a.m. EST, January 24, 2018 Download the Survey (PDF) (Washington, D.C.) —Health-related factors have a significant impact on the foods people buy. With the seemingly overwhelming number of products on shelves, a new survey offers insights into which information on food labels is most influential — and on how additional information might lead to healthier dietary choices. According to the survey, conducted by the International Food Information Council (IFIC) Foundation and the American Heart Association, almost all Americans (95 percent) report that they always or sometimes look for healthy options when food shopping. Consumers say they are more likely to consult food labels for healthfulness when buying a product for the first time. However, there is a gap between consumers’ desire to find information about healthy foods and their ability to do so. Only a little more than one-quarter (28 percent) say it’s easy to find healthy foods, while 11 percent say it’s difficult, and the remainder report it is only moderately easy. “We know consumers are making efforts to eat healthier,” said Joseph Clayton, CEO of the IFIC Foundation. “But our research indicates that their ability to locate the information they find most helpful can be a barrier to making healthier choices. Even subtle changes to food labels could have a positive impact on public health.” When it comes to the wide array of sources where consumers get information about the healthfulness of foods—whether in-store, online or in other marketing statements—the Nutrition Facts panel was the top source (69 percent), followed by the ingredients list (67 percent), according to the survey. More consumers primarily consulted labels for ingredients they were seeking (45 percent) than for ingredients they were avoiding (31 percent). Consumers indicate they pay a lot of attention to health-related iconography currently on food labels, […]

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