IFIC Spotlight Survey: Climate Change Perceptions and Purchase Impacts

Download the survey results here Whether buying fresh produce at the store or deciding how to properly dispose of a drink container once its contents have been enjoyed—or, when celebrating World Food Day, the United Nation’s annual day highlighting how to build a sustainable food future for our planet—we see the ways our plates and planet are undeniably linked on a daily basis. But when it comes to the impact that personal food decisions have on global sustainability, what’s top-of-mind for consumers in the U.S.? What concerns do Americans have related to food and climate change, and how do their beliefs and opinions impact the types of foods and beverages they choose to purchase? IFIC’s 2023 Consumer Climate Change Perceptions and Purchase Impacts aimed to explore these questions. Highlights Top Findings Concern about climate change extends to concern about the impact of food on climate change. When those concerned about climate change in general were asked about their level of concern on a diverse range of food- and beverage-related factors related to climate change, at least half expressed concern for each of them. These factors include how crops are grown (with 74% at least somewhat concerned); what foods and beverages contribute to packaging waste (74%) and food waste (73%); what foods and beverages are frequently consumed (62%); and where foods and beverages are sold (58%). Diving into demographic comparisons, those with college degrees were more likely to say they were very concerned about each of these factors, compared with those without college degrees. Concern doesn’t always translate into action. Among those at least somewhat concerned about the impact of food on climate change, only 25% said their concern always impacts what foods and beverages they purchase. However, over half (57%) said this concern sometimes has an impact, while one in […]

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Your Guide to Mindful Eating

Download the Mindful Eating Fact Sheet here Mindfulness is an ancient practice of being present with our internal and external environments. It can be defined as a “quality of consciousness that is characterized by continually attending to one’s moment-to-moment experiences, thoughts, and emotions with an open, non-judgmental approach.”1 Mindfulness has been used in a variety of therapeutic settings, as it can improve the way we process emotions and help us reduce stress. In recent years, the practice of mindfulness has been translated to the world of nutrition to help people increase awareness while eating and establish nourishing eating patterns. WHAT IS MINDFUL EATING? Mindful eating is about listening to our physical sensations—like hunger, fullness, and satisfaction cues—and taking time to notice our thoughts and emotions while eating so that we can have a more enjoyable and healthful eating experience.1 Mindful eating involves: While more studies are needed, research has demonstrated that mindful eating can decrease unhealthy eating behaviors such as binge eating, emotional eating, and external eating. RESEARCH Binge eating Two literature reviews on mindfulness-based interventions (MBIs) have found that these interventions decreased the incidence of binge-eating episodes (recurrent episodes of eating large quantities of food often very quickly and to the point of discomfort and feeling of a loss of control while doing so). 2,3 These results were seen when mindfulness-based interventions specifically addressed eating behaviors and were combined with one of the following mindfulness training implementations: cognitive-behavioral therapies (which involve learning how to change unhelpful thinking patterns and/or behaviors), mindful eating programs and/or acceptance-based interventions (which encourage acceptance of thoughts/feelings and commitment to change). It’s worth noting that results did not improve when the intervention employed a general mindfulness-based stress reduction (MBSR) program without including content related to eating behaviors. Emotional eating In a systematic review of MBIs, […]

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Omega-3 Fatty Acids Fact Sheet

Download the Omega-3 Fatty Acids Fact Sheet here It is well-established that dietary fats are an important part of a healthy and balanced diet. They add flavor and texture to foods and at the same time can be a source of health-promoting, vital nutrients. Of particular interest is a subgroup of dietary fats known as omega-3 fatty acids. These fats gained the attention of researchers in the late 1970s during observational studies of Greenland Inuits. The low occurrence of coronary heart disease (CHD) in Inuits was attributed to their traditional diet, which is rich in marine animals and fish.¹ Other population studies have also shown that cultures with high fish consumption, such as Japan, have similarly low rates of CHD mortality.² Discoveries like these jumpstarted a massive body of research on omega-3 fatty acids and their effects on human health. This fact sheet covers the current state of the science on these important compounds, as well as dietary recommendations and food sources of omega-3 fatty acids. What Are Omega-3 Fatty Acids? Understanding the role of omega-3 fatty acids in human health begins with knowledge of the chemical makeup of fatty acids, which are distinguished based on the number of unsaturated bonds between carbon atoms in the fatty acid chain. Polyunsaturated fatty acids (PUFA) have more than one cis double bond in their carbon chain. Omega-3 fatty acids, including alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA), are a type of PUFA. These omega-3 fatty acids contain their first double bond on the third carbon molecule from the methyl (or omega) end of the fatty acid’s carbon chain.³ The naming of each fatty acid provides information regarding its chemical structure. As an example, DHA has a structure of 22:6n-3. The first part of the name (22:6) indicates that DHA […]

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What is Responsive Feeding?

Did you know we are born with the ability to self-regulate our hunger and fullness cues, which tell us how often and how much to eat? Unfortunately, as we age external cues – think “clean your plate” rules, media influences, social pressures and misguided comments from our loved ones, can cloud our ability to listen and respond to those natural, internal cues. This reliance on external cues can begin very early in life and lead to an inability to self-regulate our food intake as children and adults. However, one way that parents and caregivers can nurture and support their child’s relationship with food from an early age is through responsive feeding. Responsive feeding is a term used to describe a feeding style that emphasizes recognizing and responding to hunger and fullness cues of an infant or young child. Since infants and young children are not able to feed themselves, responsive feeding requires a parent or caregiver to be aware of their infant or child’s signs of hunger and fullness and respond promptly and with emotional support. Long story short, you provide, the baby decides. Why is Responsive Feeding Important? Responsive feeding is important because infants and children should be encouraged to self-regulate their own food intake. The ability to self -regulate has been associated with less fussiness during mealtimes and the prevention of using food to soothe. Parents are sometimes hesitant to practice responsive feeding because they are concerned about how this may influence their child’s future weight status. They may also be concerned that their infant or young child may be over or undereating, or unsure of what their infant is trying to convey through different facial expressions, head movements or body cues. Nevertheless, when parents or caregivers do not practice responsive feeding, they risk overriding their baby’s internal […]

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For Medicaid Recipients, Food Insecurity Goes Hand-in-Hand with Stress, Depression, Overweight/Obesity

October 9, 2018 While Medicaid recipients express similar desires for their health as non-recipients, they are having a more difficult time achieving those outcomes, reporting far higher food insecurity, more health problems and greater stress about their food decisions than the general population. For the first time in the 13-year history of the International Food Information Council (IFIC) Foundation’s Food and Health Survey, an oversample of Medicaid beneficiaries was conducted in partnership with The Root Cause Coalition to explore the unique health and nutrition issues facing over 66 million Americans covered by the program. According to the survey, Medicaid recipients experience far greater rates of food insecurity across many indicators compared to the general population. About one-third (32 percent) often purchase less-healthy food options than they otherwise would because of lack of money, more than twice the rate (13 percent) of non-recipients. Similarly, nearly one-third often purchase less food overall (28 percent) because of money, nearly three times the rate (10 percent) of non-recipients. A similar number (27 percent) worry that their food will run out before they get money to buy more, compared to just 7 percent of non-recipients. And 43 percent of Medicaid recipients say they often skip at least one meal a day, compared with 28 percent of non-recipients. But even though their means may be lacking, Medicaid recipients have similar aspirations for good health as the general population. Among the top health-related benefits Medicaid beneficiaries seek from food and nutrients, 17 percent cite cardiovascular health (compared to 21 percent of non-recipients), 15 percent cite weight loss or management (compared to 21 percent of non-recipients), and 12 percent desire greater energy (compared to 13 percent of non-recipients). Also on the positive side of the ledger, 59 percent of Medicaid recipients report getting information on foods to eat or avoid from their personal healthcare professional—79 percent of whom said they made changes in their eating habits as a result. But the inability to […]

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IFIC 2019 Food & Health Survey: Spotlight On Gen X Consumers

Generation X got its name because it was considered to be harder to describe or understand—think “planet X” or “the X factor”—than their much-studied Baby Boomer predecessors. With Gen Xers (ages 40 to 55) now in middle age, the International Food Information Council (IFIC) Foundation, in partnership with the American Institute for Cancer Research (AICR), released a new survey that examines their food and health attitudes, with a particular focus on their behaviors and perceptions related to diet and cancer risk Among the findings: American Gen-X consumers are much more focused on weight loss than other age groups, a strong majority believes that lifestyle factors have at least some impact on the risk of developing cancer, and nearly half say their food and beverage purchases are impacted by whether they might reduce the risk of developing cancer. “With middle age comes more attention to our health and what we eat,” said Joseph Clayton, CEO of the IFIC Foundation. “Our research suggests that Gen Xers have distinct ideas about the relationships between our diets and diseases that are manifested in their food choices and behaviors.” The results supplement the IFIC Foundation’s 2019 Food and Health Survey—released in May—of the broader adult population (ages 18 to 80). It follows earlier in-depth looks at Baby Boomers and Millennials. “From our extensive scientific research, we know that around 40% of cancers are preventable and that being at a healthy weight is the single biggest lifestyle step to protect against cancer,” says AICR Director of Nutrition Programs Sheena Patel Swanner. “It’s great to see that the 2019 Food and Health Survey indicates that nearly half of all Gen X consumers say their purchases are impacted by whether a food/beverage might reduce their risk of developing cancer. Now is a better time than ever to continue […]

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Interest in Sustainability, Plant-Based Diets Among Trends in IFIC Foundation’s 2019 Food & Health Survey

FOR IMMEDIATE RELEASE: MAY 22, 2019 DOWNLOAD THE SURVEY (Washington, D.C.)—Topics like sustainability, plant-based diets and clean eating seem to permeate news about food, but it turns out they’re not just buzzwords or “flavors of the week.” IFIC Foundation’s 2019 Food and Health Survey shows genuine and growing interest in these and other trends. The 2019 edition marks the 14th consecutive year that IFIC Foundation has surveyed American consumers to understand their perceptions, beliefs and behaviors around food and food-purchasing decisions. Sustained Interest in Sustainability Previous Food and Health Surveys asked consumers about their views on sustainability, but their interpretations of the concept varied. This year’s Food & Health Survey gets more specific by asking consumers what they look for in order to know whether a product is environmentally sustainable. Every year the survey identifies leading factors that impact food and beverage purchases. Every Survey has seen “taste” reign supreme and in 2019 the trend continues. Deemed important by 86% of consumers, the impact of taste on purchasing decisions is up significantly from 81% in 2018. Other factors such as “price” (68%), “healthfulness” (62%) and “convenience” (57%) held steady. “Sustainability” as a purchase driver registered in the mid- to high-30 percentages through the years, but the 2019 refinement to “environmental sustainability” resulted in a drop to 27%, indicating that consumers may think of more than the environment when it comes to sustainability. Regardless of the impact on purchasing decisions, over half of consumers (54%) say it’s at least somewhat important that the products they buy be produced in an environmentally sustainable way. Among those 54%, many look for specific labels or attributes to assess whether they believe a product is environmentally sustainable: 51% perceive products that are locally produced as environmentally sustainable, followed by products literally labeled as sustainably produced […]

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Food, Health and the Gen X-Factor: A Generation Concerned About Weight and Relationships Between Diet and Disease

Download the full report. (Washington, D.C.)—Generation X got its name because it was considered to be harder to describe or understand—think “planet X” or “the X factor”—than their much-studied Baby Boomer predecessors. With Gen Xers (ages 40 to 55) now in middle age, the International Food Information Council (IFIC) Foundation, in partnership with the American Institute for Cancer Research (AICR), released a new survey that examines their food and health attitudes, with a particular focus on their behaviors and perceptions related to diet and cancer risk. Among the findings: American Gen-X consumers are much more focused on weight loss than other age groups, a strong majority believes that lifestyle factors have at least some impact on the risk of developing cancer, and nearly half say their food and beverage purchases are impacted by whether they might reduce the risk of developing cancer. “With middle age comes more attention to our health and what we eat,” said Joseph Clayton, CEO of the IFIC Foundation. “Our research suggests that Gen Xers have distinct ideas about the relationships between our diets and diseases that are manifested in their food choices and behaviors.” The results supplement the IFIC Foundation’s 2019 Food and Health Survey—released in May—of the broader adult population (ages 18 to 80). It follows earlier in-depth looks at Baby Boomers and Millennials. “From our extensive scientific research, we know that around 40% of cancers are preventable and that being at a healthy weight is the single biggest lifestyle step to protect against cancer,” says AICR Director of Nutrition Programs Sheena Patel Swanner. “It’s great to see that the 2019 Food and Health Survey indicates that nearly half of all Gen X consumers say their purchases are impacted by whether a food/beverage might reduce their risk of developing cancer. Now is a better […]

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