Six Critical Nutrients for Healthy Vegan Eating

The popularity of plant-based eating is on the rise, and many people are discovering the power of produce. In our 2022 Food and Health Survey, 12% of our survey participants said they followed a plant-based diet within the past year. Without a doubt, eating more plant-based foods can improve your health, especially if you do not already eat enough fruits, legumes, nuts, seeds, vegetables, or whole grains. In addition to the numerous nutritional benefits of eating more plant-based foods like these, according to the National Cancer Institute, people who eat plant-rich diets have a lower risk of developing many types of cancers and other health conditions. Because of its potential health benefits, some people follow a vegetarian diet, while others take plant-based eating a step further and follow a vegan diet—a choice that is often driven by ethical beliefs and environmental concerns as well as a desire for better health. But while following a vegan diet can benefit your health, without special planning, it can also mean missing out on some crucial nutrients traditionally provided by animal foods. The need for dietary planning, however, is not limited to vegan diets—omnivorous diets also require attention to get the nutrients we need. If you follow a vegan diet or are considering giving it a try, “lettuce” help you level up your eating routine to ensure you’re getting enough of the following six nutrients. Vitamin B12 Vitamin B12 is vital for proper metabolism and DNA and protein synthesis, all of which support our brain, heart, muscle, and nerve health. Our bodies do not make vitamin B12, so we must get it from foods and/or dietary supplements. Vegetarian and vegan diets must pay special attention to vitamin B12 because it is only found naturally in animal foods. Without adequate amounts of this nutrient, people […]

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Supporting and Sustaining Our Food Supply: The Benefits of GMO Corn

Many of us have heard of GMOs—genetically modified organisms in our food supply—and have seen labeling on food packages that note products are “non-GMO” (or other verbiage on food and beverage packaging that there are GMO or bioengineered ingredients in a product). But many of us don’t know a ton about how GMO technology uses specific scientific innovations that genetically alter plants to promote desired characteristics. In fact, GMO technology is a farming tool that increases productivity, decreases waste, and simultaneously provides us with safe and nutritious grains, fruits and vegetables. One key GMO crop that helps our food supply in many ways? Corn. Read on to explore how GMOs can benefit our food supply and to learn about some intriguing research linked to GMO corn. GMO Fundamentals GMO crops available in the U.S. include corn, soybeans, cotton, potatoes, papaya, summer squash, canola, alfalfa, apples, sugar beets, and pink pineapples. GMO characteristics of these crops include attributes that help them grow better under environmental stresses, like drought, and ward off diseases and pests (as well as other handy benefits, like resisting browning once they are sliced). GMO foods provide a safe and nutritious way to access the recommended servings of fruits and vegetables that are put forth by the USDA Dietary Guidelines. GMO technology also helps to decrease food waste, gives many underserved areas of the global population a reliable source of nutritious food options, and helps farmers use less pesticides. Notably, GMO technology has been used for over 20 years and has been scientifically been proven to be an effective way to support agriculture. Also, according to PG Economics LTD, the economic benefits of genetically modified crops have reached $150 billion globally since the first GMO crops were planted in 1996. The Skinny on GMO Corn Corn is used […]

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Taking Another Look at GMO Crops: Q&A with a Farmer

Food production practices have evolved over the years to support food availability and choices for our ever-growing population. One of the tools is biotechnology. This technique has been used for over 20 years in food production and has been scientifically proven to be a safe and effective way to support our food system. You may have previously read an article or two of ours talking about how biotechnology and GMO (genetically modified organism) crops help to decrease food waste, give multiple populations nutritious food options, and help farmers use less pesticides. But what about getting more info on GMO crops straight from the horse’s…uh, farmer’s mouth? To do so, we recently caught up with farmer Katie Pratt. Katie and her husband have a family farm in northern Illinois, where they grow 7,500 acres of corn, soybeans and seed corn (field-corn seed that can be used to grow future commercial corn crops). Q: What crops do you grow that are genetically modified? A: All our commercial corn and soybeans are genetically modified. We also grow GMO and non-GMO seed corn. Q: Why do you grow GMO crops? A: We have seen that our GMO crops require less pesticide applications. We spray our fields before planting GMO seeds for weed control, and then we won’t spray again until right before the crop canopies. After that, we don’t have to spray for weeds again. Our insecticide applications are lower on GMO crops as well. We plant some hybrid crops that are resistant to corn borer [an insect that can significantly damage corn and other grain crops]. Since the crop has the ability to fight its own battle against these pests, we don’t need to spray for these particular insects. We have been able to decrease our pesticide applications, which means we are not […]

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Parents Uncertain About Times of Children’s Dietary Transitions; Gap Exists Between Expectations and Reality

Download the PDF FOR IMMEDIATE RELEASE: September 20, 2018 (Washington, D.C.)—Parents of children under 24 months old are quite confident that they are feeding them an age-appropriate and nutritious diet—admitting, in fact, that their children’s diets are more nutritious than their own. But a new survey by the International Food Information Council (IFIC) Foundation also reveals parents’ underlying concerns around issues like what foods to introduce into their kids’ diets and when. The survey of 1,001 parents with children from birth to 24 months (“B to 24”) found that 53 percent are very confident that they are feeding their child an age-appropriate, nutritious diet, while another 44 percent are at least somewhat confident. Despite that confidence, however, some parents expressed concerns and confusion about what they feed B-to-24 children. For instance, as parents introduce children to solid foods, 55 percent of them say that choking hazards are a major concern, with 38 percent concerned about the potential for allergic reactions. In addition, 21 percent said a major concern was what foods to introduce, and 24 percent said when to introduce them. For those with children less than six months old, the number was even higher (33 percent). Parents also are less than fully satisfied with the amount of information and guidance available about healthy eating and nutrition for children under 24 months. Only 42 percent are very satisfied. Pediatricians overwhelmingly are the primary source of information, cited by 77 percent of parents as a top source, followed by advice from their mother or mother-in-law (32 percent) and other family members (30 percent). Also striking is the number of children whose child care provider has at least some impact on a child’s diet (79 percent). “What we feed our children as infants and babies can make a big difference in their […]

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Consumer Research on Sustainable Eating and Food Waste

Consumers Strongly Believe Both Animal- and Plant-Based Diets Can Be Sustainable; Leftovers, Fresh Produce Are Wasted Far More Often Than Meat, Dairy Products IFIC Foundation Releases Surveys on Environmental Sustainability and Food Waste at “Future of Food Summit” in New York City (New York City)—Environmental sustainability and food waste are top-of-mind for many consumers, but there are sharp differences of beliefs and behaviors between different groups, according to a new pair of surveys by the International Food Information Council (IFIC) Foundation. The IFIC Foundation today released two studies—A Survey of Consumers’ Attitudes and Perceptions of Environmentally Sustainable and Healthy Diets and A Survey of Consumer Behaviors & Perceptions of Food Waste—at the Future of Food Summit, co-hosted by Meredith Corp.’s EatingWell in New York City. “Technology, an increasing focus on health and wellness, and consumers’ desires to empower and inform their food decisions are transforming food production and our diets,” said Joseph Clayton, CEO of the IFIC Foundation. “The Future of Food Summit explores how we can address these changes and channel our knowledge in order to improve the food system and food choices. The IFIC Foundation’s new research is meant to supplement those goals and add to our understanding of consumer attitudes and behaviors,” he added. “Findings from these two studies complement the topics and themes covered at the Future of Food Summit,” said Jessie Price, Editor-in-Chief of EatingWell. “IFIC Foundation’s consumer research is a valuable tool to help inform important issues in the food and health space such as sustainability and food waste. And we are thrilled to partner with them for this event,” Price said. The Future of Food Summit brings together thought leaders across academia, agriculture, manufacturing, retail and the media to discuss the future of food and how our food system needs to change for […]

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The IFIC Food & Health Survey – The Mainstay That Meets The Moment

Some things you grow accustomed to expecting, like clockwork, each year—New Year’s Day, Tax Day, and for many food and nutrition stakeholders: the IFIC Food & Health Survey. Nineteen years ago, when I had the privilege to be part of the team that conceived and produced our first edition, I am not sure we appreciated the contribution, value, and longevity that this consumer survey would represent all these years later. Food & Nutrition Insights Are More Important Than Ever Much has happened since 2005 when the first IFIC Food & Health Survey was released. Three leaders have served at IFIC’s helm. The US Departments of Agriculture and Health and Human Services produced four editions of the Dietary Guidelines for Americans (DGA). Our population has become more diverse than at any other time in history. Rates of obesity rose from close to 35% to well over 40%, accompanied by a global shift from infectious diseases to diet-related conditions—such as heart disease and stroke—as the leading cause of mortality. We experienced a global pandemic that illuminated co-morbidities, such as diabetes, as risk factors for experiencing severe illness and death. Still, one fact is constant. Food and nutrition are central to all these topics, and sound science supports following healthy eating patterns, such as those that the DGA has recommended for over 40 years. Yet, consumers overwhelmingly do not eat this way. IFIC Is A Consumer-Centric Organization With A Unique Contribution The consumer voice is often missing in the food systems dialogue as well as in decision-making related to policy, research, communication, and more. To better support Americans in achieving improved diet quality, we must thoroughly understand their realities and offer commensurate and compelling solutions. IFIC has been a trailblazer in collecting and interpreting consumer perception, knowledge, and behavior data through a broader […]

insights

Consumer Research on Sustainable Eating and Food Waste

Consumers Strongly Believe Both Animal- and Plant-Based Diets Can Be Sustainable; Leftovers, Fresh Produce Are Wasted Far More Often Than Meat, Dairy Products IFIC Foundation Releases Surveys on Environmental Sustainability and Food Waste at “Future of Food Summit” in New York City (New York City)—Environmental sustainability and food waste are top-of-mind for many consumers, but there are sharp differences of beliefs and behaviors between different groups, according to a new pair of surveys by the International Food Information Council (IFIC) Foundation. The IFIC Foundation today released two studies—A Survey of Consumers’ Attitudes and Perceptions of Environmentally Sustainable and Healthy Diets and A Survey of Consumer Behaviors & Perceptions of Food Waste—at the Future of Food Summit, co-hosted by Meredith Corp.’s EatingWell in New York City. “Technology, an increasing focus on health and wellness, and consumers’ desires to empower and inform their food decisions are transforming food production and our diets,” said Joseph Clayton, CEO of the IFIC Foundation. “The Future of Food Summit explores how we can address these changes and channel our knowledge in order to improve the food system and food choices. The IFIC Foundation’s new research is meant to supplement those goals and add to our understanding of consumer attitudes and behaviors,” he added. “Findings from these two studies complement the topics and themes covered at the Future of Food Summit,” said Jessie Price, Editor-in-Chief of EatingWell. “IFIC Foundation’s consumer research is a valuable tool to help inform important issues in the food and health space such as sustainability and food waste. And we are thrilled to partner with them for this event,” Price said. The Future of Food Summit brings together thought leaders across academia, agriculture, manufacturing, retail and the media to discuss the future of food and how our food system needs to change for […]

Media

Optimal Daily Dairy Consumption Remains Elusive Despite Well-Established Health Benefits

New Research Reveals Opportunities To Improve Consumption In Advance Of National Dairy Month (Washington, D.C.) — Dairy foods and beverages are recommended as part of a healthy dietary pattern given their well-established benefits according to the Dietary Guidelines for Americans (DGA), yet nearly 90% of Americans do not consume the recommended three servings per day. As June’s National Dairy Month approaches, the International Food Information Council’s (IFIC) most recent consumer research, Exploring Fluid Milk & Dairy Food Consumption Patterns to Improve Diet Quality & Nutrition Equity, dives deep into dairy consumption trends and examines the perceptions, motivators, and barriers that may keep consumers from experiencing dairy’s benefits. “While Americans acknowledge that dairy foods and beverages are affordable, accessible, and an essential part of a healthy diet, many are not fully experiencing dairy’s benefits. Given that dairy continues to be an under-consumed food group, we wanted to investigate potential consumption barriers, including those that may be uniquely attributable to race, ethnicity, and/or income level,” explained IFIC President & CEO Wendy Reinhardt Kapsak, MS, RDN. “We seek to understand the many complex factors and layers that may affect how people, especially Black, Indigenous, and People of Color (BIPOC) communities, think about dairy foods and beverages.” Consumers Believe That Dairy Is An Essential Part In A Healthy Diet One thing is clear: A solid majority of Americans (78%) believe that dairy is an essential part of a healthy and balanced diet. In addition, most consumers can identify the health benefits of consuming dairy products. The most recognized benefits are bone health (90%) and dental health (79%). Lesser-known health benefits include the promotion of a healthy immune system (65%), heart health (54%), and maintaining healthy blood pressure (51%). Taste Is A Top Motivator for Dairy Consumption Consumers overwhelmingly rank taste as the main factor […]

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