Celebrating Women Scientists

Female scientists have been breaking glass ceilings for decades and inspiring young girls and women for just as long. March is Women’s History Month, which is the perfect time to acknowledge the female agriculture, food and nutrition scientists who have shaped these fields. In observance, IFIC would like to highlight a few notable women scientists who have had and are having powerful impacts on our food system and public health. Marie Maynard Daly, PhD Marie Maynard Daly was the first Black American woman to earn a PhD in chemistry. Daly grew up fascinated by science, deepening her curiosity through fervent reading and encouragement from peers and mentors through high school. In 1947, she earned her PhD after researching human digestive enzymes, which propelled her into a world of human nutrition science. Although immediately following her studies, Daly studied nucleic acids, which would later help with the discovery of DNA and RNA, she is best known for her research on the effects of cholesterol on the human body. Thanks to Daly’s research, we now know that excess cholesterol can clog arteries, contributing to hypertension and heart disease. Daly also helped to examine the detrimental effects that hypertension and aging have on a human’s heart, lungs, and blood vessels. Her excitement for chemistry advanced human nutrition to a new realm and her research now informs general diet and exercise practices as well as specific medical treatment of heart disease. Temple Grandin, PhD Animal scientists everywhere will recognize Temple Grandin’s name due to her contributions to the field, however the impact she has had on women and people living with autism is invaluable. Grandin holds a PhD in animal science and has written numerous scientific studies in the areas of animal behavior, animal handling and transport and humane treatment of livestock. She revolutionized cattle transport when she recognized […]

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Road Testing Dairy-Free Milks

I love this time of year. Specifically, the food this time of year. From holiday sugar cookies to festive gingerbread, I am never short on delicious seasonal treats. My favorite treat this season is hot chocolate. It’s the perfect blank canvas to customize however you want. Add some peppermint, or a teaspoon of hazelnut syrup, or even a handful of chocolate chips! I love my hot chocolate with milk, for that extra creamy texture, with bonus added protein, vitamin D, and calcium. But, unfortunately, I have difficulty enjoying hot chocolate with milk, since I am lactose intolerant.  Lactose intolerance is the inability to digest the sugar, lactose, found in milk. I’m definitely not alone in being lactose intolerant, and symptoms include bloating, abdominal cramps, nausea, and gas. It’s a common problem, and the only cure is to avoid foods with lactose. That means I need to get crafty with dairy-free milks to find the perfect replacement for hot chocolate. I tried almond milk, soy milk, rice milk, and cashew milk, and the nutritional facts are based on a standard 8oz glass. Almond Milk Almond milk is a big personal favorite, in terms of taste. It’s also only 30 calories, along with vitamins and minerals. It’s not strong on the protein front, so make sure you’re mixing in other protein options if almond milk ends up as your drink of choice! Calories: 30 Fat: 2.5 g Saturated Fat: 0g Polyunsaturated Fat: 0.5 g Monounsaturated Fat: 1.5 g Fiber: 1 g Protein: 1 g Calcium: 45% Vitamin A: 10% Iron: 2% Soy Milk Compared to almond, rice, and cashew milk, soy milk is the most nutritionally dense, with some major benefits for every age group. It’s loaded with protein, and has a variety of vitamins and minerals including vitamin B and iron. Calories: 131 […]

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A Primer on Protein Powders

Walk into any dietary supplement store and you’re likely to see a whole wall filled with nothing but protein powders. It seems like there are more varieties than the number of pounds that The Rock can bench press. While many people might grab a protein shake once in a while before or after a gym session, how much do we really know about them? How are they made? How does whey protein stack up against pea protein? And do we really need to use them at all? WHAT’S A PROTEIN POWDER? Protein powders are – you guessed it – powdered forms of protein made from animal foods like milk and eggs or plant sources like soy, peas, rice and hemp. They come in a few different forms: whole protein powders, concentrates, isolates and hydrolysates. Let’s start with whole protein powders, of which whey is a popular example. In its original form, whey is the watery liquid part of milk that separates off during cheese or yogurt production. From this liquid, whey proteins are separated and purified to create whey protein powder. Whey protein in this form is a mixture of protein, the milk sugar lactose, vitamins, minerals and a small amount of milk fat. While whey protein powder in this form is used as an ingredient in many kinds of food products, you won’t often find plant-based proteins in anything other than the more processed versions we’re about to describe. Protein concentrates are made by extracting protein from the starting material (such as liquid whey) through the use of heat or enzymes. This removes water, some of the lactose and minerals. Concentrates tend to have a lower percentage of protein as compared to isolates, because they still contain some carbohydrates and fat. With protein concentrations of 90 percent or higher, […]

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The Scoop on Alternative Flours

The minute that bag of flour hits the countertop, you know you’re in for something delicious. Warm, homemade bread, cakes and pastries are the epitome of comfort food. A great way to experiment with your old favorites is by trying out some of the new ingredients popping up on store shelves. All-purpose flour is no longer the only game in town. Predicted to be a big hit this year, alternative flours have been slowly sneaking into our kitchens, and it seems like there’s no end in sight. We looked into some to find out what they have to offer and the best ways to use them.   Soy Flour Soy flour is made from ground soybeans and is packed with protein. It adds moisture and a nutty flavor to baked goods. A low-fat version is also available. Soy flour causes food to brown more quickly, so make sure to lower your oven temperature or shorten cooking time. Store it in the refrigerator to prevent spoilage. It’s best used for thickening liquids like soups, or substituting up to one-third for white flour in cakes, cookies and quick breads. Per ¼ cup: 120 cal, 6 g fat (1 g sat fat), 0 mg sodium, 8 g carbs (2 g sugars), 3 g fiber, 10 g protein, 30% magnesium, 25% iron, 14% phosphorus, 10% calcium Brown Rice Flour Brown rice flour is made from whole rice kernels and can be used like you would whole-wheat flour. A white rice flour version is also available and can be used as a one-to-one substitute for all-purpose white flour. Brown rice flour can yield a grittier texture to baked goods but is a good alternative for those who need to follow a gluten-free diet. The dough can be sticky to handle. Because brown rice flour is gluten-free, […]

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COVID-19 and Food Safety Concerns: Results from the 2020 Food and Health Survey

Food safety concerns have been a major topic in the public conversation around COVID-19, alongside issues like the coronavirus and shopping, the coronavirus and the food supply, and the coronavirus and food deliveries. Our 2020 Food and Health Survey, which was fielded in mid-April, dug deeper into Americans’ perceptions of food safety during this unpredictable time. Here are some of the key findings. Food safety concerns during COVID-19 Food safety issues have long been a topic of interest in the Food and Health Survey, and this year our questions took on additional meaning in the context of COVID-19. For several years running, we have asked survey takers, “What, in your opinion, are the top food safety issues today?” This year, we included a new answer option: “Food handling/food preparation related to risk of COVID-19,” stemming from consumer concerns and media coverage surrounding COVID-19 exposure risk related to food and its preparation. This new option rose to the top spot for consumer food safety concerns this year, with 24% of survey takers ranking it as their number-one issue. Another 18% said that it was one of their top three concerns, landing it as the second-most important overall issue, behind foodborne illness from bacteria (which 20% ranked as number one and 32% ranked as two or three). The high concern related to COVID-19 and food safety corresponded with a decline in concern over other food safety issues, including foodborne illness in bacteria, chemicals in food, carcinogens in foods and pesticides/pesticide residues on food. While it is clear that consumers are worried about COVID-19 in the context of food safety, we want to emphasize that there have been no cases of COVID-19 traced back to the food supply and that experts agree that the risk of encountering the virus on food packaging is […]

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The Not So Creepy Crawly Side of Alternative Proteins

I had only eaten a bug once before learning about the significant health benefits of edible insects. The first time, I was in the second grade, and my brother dared me to eat it. I don’t think I’m too different from most people since I likely would have never thought to eat a bug after a dare. Years later, with some convincing from some persuasive articles online, I decided to revisit the thought of eating insects. While eating insects sounds like a bad challenge on a reality game show, turns out they are actually a sustainable and nutritious option and have inspired me to be a bit more adventurous with cooking. Do people really eat bugs? Unfortunately, in the United States, there is a stigma against eating these proteins. From a young age, most children are taught to avoid insects as much as possible. Edible insects like mealworms, grasshoppers and many others are a part of the culture and cuisine of many other parts of the globe like in Asia, Africa, and Latin America. These cultures incorporate edible insects into their diets as a way to obtain protein, iron, calcium and  vitamin B12. Using alternate protein sources can be a creative way to supplement your diet if you are unable to get the recommended amount of protein through traditional means. In addition, these products can also eliminate the need to use wheat, dairy or soy products which are all part of the primary eight allergens recognized by the Food and Drug Administration (FDA). How can insects be used in our food? Bug protein products are formed into a powder or flour by grinding up roasted, edible insects. This flour can be used by itself or in a variety of products including baked goods and protein powders. One of the more […]

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GMOs and Your Next Shopping Trip: An FAQ to Keep Handy

Food with genetically modified organisms, otherwise known as GMO foods, have been around for decades. However, while they have been proven to be just as safe as conventionally grown foods, and in some cases are more nutritious, there remains some unknown facts about GMO foods and several myths relating to them. IFIC has discussed how GMOs help farmer productivity and aid in environmental sustainability, but more questions have come to consumer’s minds when it comes to GMOs and grocery hauls. Here is a list of FAQ’s that may come in handy for your next shopping trip: Are GMOs Labeled in Stores? Currently, you may find some food products with labels that inform shoppers of foods containing bioengineered ingredients–these would include GMOs. This type of notice is not meant to indicate safety, lack in quality or nutritional value—it is simply there to keep consumers informed about what is in our food. In 2018, the US Department of Agriculture announced plans to finalize the National Bioengineered Food Disclosure Standard’s List of Bioengineered (BE) Foods. This list has since been published in the Federal Register and the regulation became effective December 29, 2023. Mandatory compliance for all food companies will begin on July 21, 2025. The regulation requires companies to place language or a symbol on all products that contain bioengineered ingredients. However, many companies already voluntarily place this label language on their products. Keep in mind that this regulatory action to disclose GMO information is not meant to signal a safety or quality concern. What Does a Non-GMO Label Mean? Now that you know that many foods carry bioengineered food language on its packaging signaling GMO ingredients, you may ask yourself ’What does a “Non-GMO” label really mean?’ These labels generally indicate that GMO biotechnology was not used to produce a food product. There […]

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Essential Nutrients for Adult Women, in Each Decade of Life

While the principles of healthy eating remain constant over a woman’s lifespan, women’s bodies also go through changes in each decade of life that may require adjustments to the specific nutrients they need. For example, some vitamins and minerals are critical during a woman’s childbearing years, while others become especially important as aging begins to affect the female body’s nutrient absorption. Knowing which nutrients are key, and at what times, can help women feel their best throughout each decade of life. The 20s and 30s: Folate, Iron, and Calcium Folate and Folic Acid If a woman decides to have children, folate is crucial for a healthy pregnancy, as it helps protect against neural tube defects in a developing fetus. Folate also plays an important role in producing red blood cells in the bone marrow by working closely with vitamin B12. Food sources of folate include beef liver, lentils, asparagus, spinach, broccoli, avocados, and folate-enriched grain products such as bread, pasta, rice, and cereals. Iron Iron is an essential component of red blood cells that transfers oxygen from the lungs to all the body’s tissues. Iron also is necessary for physical growth, neurological development, cellular functioning, and the synthesis of certain hormones. For women in their 20s and 30s, low iron intake is common, and often is compounded through monthly losses via a woman’s menstrual cycle. Iron is found in two main forms in foods: heme iron (found only in meat, seafood, and poultry) and non-heme iron (found in meat, seafood, poultry, some plants, and iron-fortified foods). Calcium Calcium is necessary for bone health and proper functioning of the cardiovascular, muscular, and nervous systems, among many other significant roles. We don’t reach our peak bone mass until our late 20s, so it’s especially important to consume adequate amounts of calcium in […]

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