2022 IFIC Food & Health Survey Spotlight: Generation Z

Don’t let their age fool you—at 18 to 24 years old, Gen Z might be the youngest generation of adults, but their perspectives on food are loud and clear. IFIC’s 17th annual 2022 Food and Health Survey offers some especially compelling findings about young Americans’ perceptions and behaviors around food and food-related purchasing decisions, with valuable insights on how Gen Z views health and nutrition. Perceptions on Health Somewhat unsurprisingly for the youngest adult generation, most Gen Zers describe their own health as “excellent” or “very good,” with 59% saying so. Their healthy self-perception supports Gen Zers’ definition of healthy food: when asked to select the top attributes that define a healthy food, the most popular definitions among Gen Z included food that was a “good source of nutrients” (35%), food that was “fresh” (34%), and food that contained fruits or vegetables (30%). When asked about their most sought-after health benefits, it’s evident that Gen Z prioritizes bolstering both their physical and mental health; the top benefits they seek out from foods, beverages, and nutrients were having more energy or less fatigue (with 38% saying this), improved sleep (35%), emotional or mental health (33%), and digestive or gut health (29%). Seeking out emotional and mental health benefits could be, in part, due to Gen Zers’ self-reported levels of stress. When asked about their stress levels over the past six months, 73% said they felt “very” or “somewhat” stressed, with one-third (33%) saying they were “very” stressed. Among those who sought to improve their nutrition or diet to manage or reduce their stress, over two in five respondents specifically cited practicing mindful or intuitive eating to accomplish stress management; they were also more likely than Gen Xers to say so (41%, versus 11% of Gen Xers). At the same time, Gen […]

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2016 Food and Health Survey: “Food Decision 2016: The Impact of a Growing National Food Dialogue”

The International Food Information Council (IFIC) Foundation’s 2016 Food and Health Survey, “Food Decision 2016: The Impact of a Growing National Food Dialogue,” marks the 11th edition of an ongoing investigation into the beliefs and behaviors of Americans. The Survey, commissioned by the International Food Information Council (IFIC) Foundation, delves deeply into issues of health and diet, food components, food production, sustainability, and food safety. For eleven years, the Survey has uncovered important insights and trends for health professionals, government officials, educators, and others who seek to understand and improve the health of Americans. The 2016 Food & Health Survey continues this tradition, with a special focus on understanding the complex array of factors that influence food decisions in the United States.   How to Earn CPE Credit Step 1. Watch the 2016 Food and Health Survey Webcast for Health Professionals (video above) Step 2. Follow this link to complete an on-line evaluation of this CPE Module. Step 3. Download the Certificate of Completion (PDF) and put it in your files to verify completion of the CPE program and to receive one CPE credit hour. Resources: “Fast Facts” Press Release (HTML) Press Release (PDF) Executive Summary (25mb PDF) Full Survey Results (PDF | PPT*) Media Webcast Slides Infographic * Please feel free to use these slides in your presentations. We ask that you do not manipulate or change data reportings, and that you attribute any data and slides to the International Food Information Council Foundation 2016 Food and Health Survey. Related News and Analysis: Americans Remain Divided on Perceptions of GMO Labeling, IFIC Foundation Research Says Even on Food Issues, Politics Divides Americans A “Booming” Generation: Beliefs, Barriers and Behaviors Americans Don’t Know How Much Food They Waste <!– Past Food and Health Surveys: 2015   |   2014   |   2013   |   2012   |   […]

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The Processed Foods Paradox: Latest Consumer Research Reveals Confusion Surrounding Definitions And Healthfulness

(Washington, D.C.) — The International Food Information Council (IFIC) recently published new consumer research, Public Perceptions of Processed Foods, measuring consumers’ knowledge, attitudes, and beliefs about processed foods.   “From public health to pop culture, we have seen a significant increase in interest surrounding processed foods in recent years,” Wendy Reinhardt Kapsak, MS, RDN, IFIC President & CEO, said. “Much of the controversy results from classification systems utilized in scientific literature to categorize foods based on level of processing versus nutrition or other food attributes. Amidst the emerging evidence and headlines, current scientific consensus and the consumer perspectives are often excluded. As an educational nonprofit sitting at the intersection of science, food, and the consumer, we believe exploring consumer insights on processed foods is timely, needed, and important.”   One In Five Consumers Report Eating Fewer Processed Foods As Important Action To Eat Healthier  Healthfulness remains top of mind for consumers. The vast majority of Americans (84%) claim prioritizing a healthy diet is important to them. When asked which actions they could take to eat healthier, Americans ranked eating more fruits and vegetables (33%) as well as practicing balance, variety, and moderation (27%) at the top. Reduction approaches (eating less sugar, eating smaller portions) were not far behind. Of note, nearly 1 in 5 (18%) consumers also listed eating fewer processed foods as an action they could take to eat healthier.   The survey also asked Americans what words or phrases help them determine a food’s healthfulness. Top responses included “no artificial ingredients” (34%) and “no additives” (26%) followed by “organic” (22%), as well as “no added sugar” and “natural” (both at 19%).   Consumers Are Conflicted And Confused About Processed Foods  “According to IFIC research, many Americans believe there is a place for processed foods in a healthy diet, but it’s complicated,” […]

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FAQ About PFAS and Food

What are PFAS? Perfluoroalkyl or polyfluoroalkyl substances, collectively referred to as PFAS, are a large group of synthetic chemicals used in many manufacturing processes, including some food packaging and production. The U.S. Food and Drug Administration (FDA) authorizes certain PFAS for food packaging and food-contact materials because of their nonstick properties and ability to repel water and oils. Examples of food-related PFAS applications include food wrappers, microwaveable popcorn bags, takeout containers and pet food bags. However, in 2016 the FDA revoked the authorization of some classes of PFAS, and the packaging industry is currently phasing out others. PFAS may also be found in some consumer goods such as cosmetics and personal care products. Exposure to PFAS Humans are primarily exposed to PFAS through food, but PFAS can also be found in the environment. Because PFAS have a long half-life – the amount of time it takes a chemical to break down and are relatively ubiquitous, they can contaminate soil and water used for food production. Over time, PFAS may accumulate in plant and animal foods, including fish that come in close contact with, or consume contaminated substances. Long-term consumption of foods contaminated with PFAS, or other exposures, such as in manufacturing facilities and contact with firefighting chemicals, can cause PFAS to accumulate in humans. Concerns about PFAS contamination in food production are handled at the state level, with the FDA offering technical assistance. Potential Dietary Sources of PFAS It is estimated that the most significant dietary source of PFAS is fish and shellfish. The FDA has been testing for PFAS in foods such as produce, meat, dairy, grain, carbonated water, non-carbonated bottled water, seafood and milk. Low levels of PFAS have been detected in vegetables, honey, dairy products, eggs, various meat products and both bottled and tap water. PFAS in […]

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What To Do When You Can’t Stop Thinking About Food

Food is necessary for survival, so it’s normal for us to think about it. However, sometimes thoughts about food can become all-encompassing and overwhelming. On average, people with a healthy relationship with food may spend some time considering or planning their next meal as it approaches while someone with an intense preoccupation may spend almost all day thinking about food. It’s important to be aware of these thoughts—they could be a sign that you need more food or, possibly, that you are struggling with disordered eating. If this sounds like you, know that there are ways to help manage these thoughts! You can discuss any concerns you may have about disordered eating with your doctor, a registered dietitian, and/or a licensed therapist or counselor; or, if you’re just looking for effective strategies or would like some tips in the meantime, see the ideas below to help manage your thoughts about food. 1. Make sure you’re eating enough. Thinking about food constantly is often an indicator that you aren’t eating enough of it! Ask yourself if you’ve been eating consistently and adequately throughout the day—as in, three meals each day and maybe a snack or two between meals, depending on your hunger cues. Often when we go on a diet that restricts our caloric intake, we can experience an increase in our thoughts about food. This shift is simply our body and brain trying to send us signals that we may need more food. While it can seem frustrating to have increased thoughts about food, this is a protective and useful biological mechanism (even when it doesn’t feel like it!). Our bodies don’t know the difference between a voluntary diet and true starvation, so when we cut back on or otherwise modify our typical food intake, our body (and brain) work […]

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A Brief History of Food Fortification in the U.S.

According to the World Health Organization (WHO), food fortification is the practice of deliberately increasing the content of one or more micronutrients (i.e., vitamins and minerals) in a food or condiment to improve the nutritional quality of that food—thereby providing a public health benefit with minimal risk to individual health. But why would fortification be necessary? Over decades of research, fortification has been identified as one of the most cost-effective nutrition interventions available, particularly for low- and middle-income countries around the globe. In fact, the worldwide fortification of commonly consumed foods provides enhanced nutrient intake throughout the lifespan for populations that are at risk for widespread nutritional deficiencies. Even in wealthier countries, like the United States, fortification has led to positive health benefits for the entire population. In the U.S., micronutrient deficiency diseases like goiter, rickets, beriberi, and pellagra were once common health problems as recently as the 20th century. Thanks to systematic fortification within the U.S. food supply, these diseases have been virtually eliminated. Read on to learn more about the historical origins of food fortification in the U.S., as well as insights into fortification’s contributions to improved public health. But before we dive in, let’s define two food-related terms that are often used interchangeably but are slightly different: The 1920s: Iodine in Salt During the 1921 American Medical Association (AMA) convention, two Ohio doctors presented findings from their clinical trial demonstrating the effectiveness of sodium iodide treatments for the prevention of goiter in Akron schoolgirls. Prior to their study, research from Europe had also suggested an association between iodine deficiency and goiter (an enlarged thyroid gland). It was found that without iodine, the body could not properly make thyroid hormones, which often resulted in an unsightly neck goiter or, in more serious cases, neurocognitive impairments. Iodine deficiency generally occurs […]

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IFIC Spotlight Survey: Perceptions On Processed: Consumer Sentiment & Purchasing Habits In 2020

Key Highlights: It turns out that “processed” is making an impact on Americans’ thought process, particularly when it comes to their food choices. In fact, our 2020 Food and Health Survey found that nearly half (49%) say that whether a product is considered to be processed has an impact on their food and beverage purchasing decisions. Additionally, over two in 5 (43%) say that whether a food is processed has more of an impact on their food and beverage purchases now, compared to ten years ago. But why exactly are Americans tuned into processed foods, and what are possible reasons for their growing influence in decision making? Our survey, “Perceptions on Processed: Consumer Sentiment and Purchasing Habits in 2020”, explores Americans’ beliefs, perceptions and purchasing behaviors towards processed foods. Methodology One thousand interviews were conducted among adults ages 18+ from September 10 to September 12, 2020 and were weighted to ensure proportional results. They were weighted to ensure proportional representation of the U.S. population, with a margin of error of ±3.1 points at the 95% confidence level.

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Trust At A Tipping Point: New Survey Reveals The Need For Clarity In Science Communication To Improve Public Health

(Washington, D.C.) — In an era where misinformation spreads rapidly, trust in food and nutrition science is critical for improving public health and helping Americans make informed, evidence-based decisions. Yet, according to the latest International Food Information Council (IFIC) Spotlight Survey: Americans’ Trust in Food & Nutrition Science, less than half of Americans strongly trust this science.  The survey, which examines knowledge, attitudes, and beliefs about trust in science around food, nutrition, and diet, unveils that trust is faltering, and consumers are overwhelmed with shifting recommendations and sensational headlines.   “Unfortunately, trust in science has been waning for some time,” said IFIC President & CEO Wendy Reinhardt Kapsak, MS, RDN. “As a mission-driven organization, we aim to investigate the reasons behind this distrust, improve the clarity of science communication, and identify opportunities for communicators to restore that trust.”  Less Than Half Of Americans Strongly Trust Science About Food, Nutrition & Diet  The latest IFIC Spotlight Survey seeks to assess consumers’ levels of trust in scientific information and identify which sources they trust the most and the least. The research shows that trust is low, with less than half of Americans strongly trusting science related to food, nutrition, and/or diet (38%). Approximately 1 in 5 Americans (21%) say they are neither trusting nor distrusting, whereas approximately 1 in 10 (12%) say they are distrusting.   “There are plenty of reasons why consumers might be weary to trust,” Senior Director, Food & Nutrition, Milton Stokes, PhD, MPH, RD, FAND, said. “Misinformation on the internet is rampant, individual ideology can contradict expert advice, and most importantly, science is complex.”   Many Consumers Say Food & Nutrition Advice Is A Moving Target  One reason it can be challenging to trust food and nutrition science is the perception that recommendations keep shifting. Most consumers (79%) perceive that recommendations […]

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