How to Teach Your Child to Have a Healthy Relationship with Food [Podcast]

There’s a lot of conflicting nutrition information out there which can make food decisions challenging. As a parent, the pressure mounts even higher because naturally, you want to do what’s best for your kids so that they grow up healthy and strong. Nutrition plays a big part in that and so does their relationship with food. But how do you teach a child to have a healthy relationship with food? We explore this question and more on this episode of DataDish, with Anne Mauney. Anne is a Washington, D.C.-based Registered Dietitian Nutritionist. She also has a Master’s of Public Health in Nutrition from the University of North Carolina at Chapel Hill. Anne works with clients using a method called Intuitive Eating, helping them to improve their relationship with food and reduce the associated stress that some people experience. Some highlights from today’s episode include: Enjoy the podcast! To learn more about intuitive eating, check out more of these Food Insight resources.

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2020 Food and Health Survey

This year’s Food and Health Survey marks the 15th time the International Food Information Council (IFIC) has surveyed American consumers to understand their perceptions, beliefs, and behaviors around food and food purchasing decisions. This year, the survey continues an examination of issues related to health and diet, food components, food production, and food safety. It also explores new topics, such as how food and health behaviors have changed in the past decade (2010-2020) and the impact of the COVID-19 pandemic on our eating habits. DOWNLOAD THE PRESS RELEASE   Download the 2020 Food & Health Survey by filling out this form: <!– Past Survey Results: 2019 |  2018  |  2017   |  2016   |  2015   |   2014   |   2013   | 2012  |  2011   |   2010   |   2009   |   2008   |   2007   |   2006 –> Suggested citation for the 2020 Food & Health Survey: International Food Information Council. 2020 Food & Health Survey. 10 June 2020. https://foodinsight.org/2020-food-and-health-survey/

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Farmers’ Market Food Safety 101

With the ushering in of warmer weather and more sunny days come thoughts of fresh produce and access to many of our favorite fruits and vegetables from local farmers’ markets. These typically outdoor markets range in size, location and the different goodies they bring to local neighborhoods, and their appeal is undeniable—they’re at the center of many communities in the spring and summer and offer many nutritious and tasty foods. But because these foods can come from different sources, consumers should follow some general food safety guidelines when purchasing and eating them. Remember these three safety tips in order to enjoy your farmers’ market finds the safe and healthy way: Federal regulations see all farmers as equals, and so should you. All farmers, local or long-distance, must follow United States Department of Agriculture (USDA), Food and Drug Administration (FDA) and Environmental Protection Agency (EPA) safety regulationsto grow and harvest crops. These guidelines govern all foods equally, no matter their location of origin and whether or not the food is conventionally grown or labeled as organically produced. This means that all farmers, either the one up the road or the one 1,000 or more miles away, must follow the same precautions and rules when it comes to using all crop inputs (including pesticides) for growing fruits, vegetables and grains. It’s important to know that for both organic and conventional produce, federally regulated pesticides are used for pest management and yield equally safe and nutritious products. Before you eat it, you should wash it. While you stroll the around your farmers’ market you may be tempted to pop a strawberry into your mouth or take a bite from a newly purchased apple to test for sweetness. But if you do, we might yell at you, “Stop, hold it right there!” While the […]

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Top 5 Takeaways About Fiber, Fruit & Vegetable Consumption & Its Impact On The Gut Microbiome

Over the past few years, the terms “microbiome” and “gut health” have exploded into the public consciousness due to an increase in newly published scientific research, media coverage, health and wellness trends, and food and beverage product innovation. Interestingly, Google Trends data show a steep incline in the amount of people searching for “microbiome,” indicating a steady increase in public awareness and curiosity in what factors impact our gut health. The gastrointestinal tract is home to trillions of microbes, collectively called the gut microbiome. The amount and types of bacteria found in our gastrointestinal tracks and our entire bodies can vary drastically from person to person, and there has been some debate about what makes up a “healthy” human microbiome. Specifically, there is great interest in the health impact of consuming fiber-rich foods, including fruits and vegetables, on the gut microbiome. Researchers focused on the gut microbiome extensively examine how dietary choices can impact the gut microbial profile, including the influence of prebiotics and probiotics from foods and beverages. This new and emerging research field has shed additional light on the fact that eating more fruits and vegetables is important for positive health outcomes. While this connection may not be surprising, it is troublesome when we consider that most people do not consume the recommended amount of fruit and vegetables. The International Food Information Council (IFIC) Expert Webinar, “An Apple A Day? Emerging Research On The Impact Of Fruits, Vegetables & Fiber On The Gut Microbiome,” explored how fiber-rich foods, including fruits and vegetables, impact the gut microbiome, as well as new research on the diverse makeup of prebiotic and probiotic availability in fruits and vegetables and potential positive health impacts. Here are the top takeaways from the webinar, featuring Dr. Katrine Whiteson and Dr. Wisnu Wicaksono (of the Dr. […]

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2017 Food and Health Survey: “A Healthy Perspective: Understanding American Food Values”

The International Food Information Council (IFIC) Foundation’s 2017 Food & Health Survey, “A Healthy Perspective: Understanding American Food Values,” marks the 12th edition of an ongoing investigation into the beliefs and behaviors of Americans. This year, the survey investigates important issues regarding consumer confusion, the food information landscape, health and diet, food components, food production, sustainability, and food safety. Download Full Survey Survey Resources: Summary Documents: <!– Past Survey Results: 2016   |  2015   |   2014   |   2013   |   2012   |   2011 2010   |   2009   |   2008   |   2007   |   2006 –>

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Solving Sodium: New Consumer Research Signals Significant Knowledge Gaps, Consumption Concerns & Motivation to Improve Health

(Washington, D.C.) — Salt (i.e., sodium chloride) has consistently been indispensable for preserving, improving texture and enhancing flavor of our food, in addition to sodium’s role as an essential nutrient in human nutrition. But despite these benefits, excess dietary sodium intake is linked to health issues, such as high blood pressure, heart disease and stroke. The International Food Information Council’s (IFIC) latest Spotlight Survey: American Consumer Perceptions of Sodium In The Diet dives into the U.S. consumer mindset, their knowledge of how much they consume contrasted with the recommended amounts, and trusted sources of information about sodium. “Effective communication begins with understanding consumers’ knowledge of sodium recommendations and their perceptions of just how much sodium they believe they consume every day. After conducting our research, we unveiled major knowledge gaps when it comes to individual sodium intake and dietary guidance recommendations,” IFIC President & CEO, Wendy Reinhardt Kapsak, MS, RDN, said. “These insights are critical in educating the public and ultimately, improving public health.” Nine Out Of 10 Americans Consume Too Much Sodium Dietary guidance suggests that American adults should consume no more than 2,300 milligrams (mg) of sodium per day, however the average American adult consumes about 3,400 mg. In fact, according to National Health and Nutrition Examination Survey (NHANES) data, nine out of 10 Americans consume too much sodium. More than 70% of the sodium that Americans consume comes from packaged and prepared foods, while about 11% is added during cooking or eating. According to the latest IFIC consumer research, when Americans consider sources of sodium in their diets, 29% say the top source is packaged foods, such as canned food or frozen meals. Nearly four in ten say their top sources of dietary sodium are the salt added during cooking (22%) or while eating (15%). “Our research […]

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3 Reasons to Swipe Left on the Sirtfood Diet

Here at the International Food Information Council Foundation, we talk a lot about fad diets. Usually, we’re debunking them and promoting a balanced eating plan with room for indulgences and celebrations. Sometimes the diets we talk about are based on some solid nutrition guidelines, and others we can’t believe really exist. This next diet we’re going to talk about falls into the latter category. The latest on the diet scene is the sirtfood diet, and we’re here to tell you why you don’t need that kind of restriction in your life: It’s not science-based or sustainable. What is the sirtfood diet? The sirtfood diet is based on the idea that certain foods activate sirtuins in your body, which are specific proteins hypothesized to reap various benefits, from protecting cells in your body from inflammation to reversing aging. Foods allowed on the diet include green tea, dark chocolate, apples, citrus fruits, parsley, turmeric, kale, blueberries, capers and red wine. On the official sirtfood diet website, proponents explain that the diet has two “easy” phases. Phase one is seven days with each day consisting of three sirtfood green juices and one meal filled with sirtfoods — a total of 1,000 calories. But don’t be discouraged: You might be slightly less starving on days four through seven when you’re allowed to increase your intake to 1,500 calories with two green juices and two meals. Phew! Phase two is not much more promising. This phase lasts for two weeks, in which you are permitted to have three “balanced” sirtfood-rich meals each day in addition to your one special green juice. The goal during this time is to promote further weight loss. While the benefits of sirtuins seem promising, the sirtfood diet is marketed as yet another way to “lose seven pounds in seven days!” And […]

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Questions and Answers About Sugars

Think about the foods and drinks you most enjoy—do they have anything in common? Chances are, many of them contain some form and quantity of sugar. It could be naturally occurring sugars, like in fresh fruits and vegetables, or it could be the added sugars that are typically found in desserts. We are born liking sweet taste, and most people continue to enjoy the sweet taste of sugars throughout their life. Unfortunately, most Americans consume more added sugar than is recommended by health and nutrition experts. But that doesn’t mean that sugars need to be eliminated from a balanced plan for healthy eating. This article addresses common questions that many people have about sugars and their role in a healthful diet. What are sugars? Sugars are carbohydrates, one of the three macronutrients—along with dietary fat and protein—that provide us with calories. But all carbohydrates are not sugars. Sugars occur naturally in dairy, fruits, and vegetables. Sugars are also used as ingredients in many packaged foods and beverages. The most familiar sugar is sucrose (i.e., table sugar), which is a disaccharide made of two simple sugars: the monosaccharides fructose and glucose. Sucrose, fructose, and glucose are examples of sugars that are naturally occurring but are also used as added sugars. Other sugars commonly added to foods include corn syrup and high-fructose corn syrup. Why are sugars added to foods? Sugars play important roles in foods, and taste is only one of them. In addition to sweet taste, sugars provide various technical functions in food science, including contributing to a food’s color, structure, and texture; balancing acidity; controlling crystallization in candies and chocolates; providing a medium for the growth of yeast in baked goods; and preventing spoilage by binding water to reduce its activity. Are sugars safe to eat? The U.S. Food […]

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