First Year Feeding Practices [Video]

Infancy and early childhood are significant stages of growth and development, particularly during the first twelve months of life. The American Academy of Pediatrics (AAP) notes that “given the documented short- and long-term medical and neurodevelopmental advantages of breastfeeding, infant nutrition should be considered a public health issue and not only a lifestyle choice.” Clearly, how we feed our infants is critical to their health. Here are some helpful reminders about proper feeding practices during your baby’s first year. During the first six months of life, infants should be exclusively breastfed. If you have trouble breastfeeding or your infant doesn’t tolerate breast milk well, iron-fortified infant formula is the next best option. Breast milk is the most important food for your infant during their first year as it has a protective effect on newborns. It’s particularly known to reduce the risk of lower respiratory tract infections, pneumonia, GI infections and cold, ear and throat infections. Breast milk also contains protein, carbohydrates, fats and vitamins, all of which are vital for your baby’s health. Starting around 6 months of age, you can begin complementary feeding. Complementary feeding is where solid foods are introduced in addition to breast milk or formula. In addition to the complementary foods, mothers are encouraged to breastfeed for one year or longer as mutually desired by mother and infant. Many nutrients contribute to brain development and baby health. Introducing a variety of vegetables, fruits, yogurt, grains and pureed meats will help your baby get the nutrients he or she needs. Baby cereal, mashed sweet potatoes and pureed chicken are a few examples of first foods to introduce. Moreover, it’s worth noting that the AAP has recently changed its position on the introduction of peanuts. They now advise parents to introduce peanuts along with other complementary foods because […]

article

What is Oat-based Milk?

IFIC’s 2020 Food and Health Survey found that in the past year nearly one in every four people say they’re consuming more plant-based dairy alternatives. Almond, coconut, oat, rice or soy—you name it, someone’s turned it into something that resembles cow’s milk. Specifically, oat-based milk has made a name for itself with its allergen-free profile and unassuming taste. But what is oat-based milk, and should you consider drinking it? The basics Although oat-based milk is described as “milk,” it does not contain dairy, nuts or soy and is a vegan-friendly alternative to traditional cow’s milk. Oat-based milk is made using steel-cut oats that are soaked in water, blended and then strained through a cheesecloth. While the leftover pulp contains most of the fiber and protein that oats offer, the left-over liquid or “milk” also contains some of those nutrients. While oat-based milk is appealing to those who cannot tolerate or are allergic to dairy, nuts or soy, it’s also an option for those who have celiac disease or difficulty digesting gluten (although cow’s milk and other plant-based dairy alternatives are also valid options in this case). Oats are naturally gluten-free, but they can sometimes be processed in a facility that processes gluten-containing products. If you require a gluten-free diet, it’s important to choose oat-based milk that is certified gluten-free to ensure that there hasn’t been any cross-contamination. Oat-based milk and health Whole oats have been well-researched and are known for their heart-healthy benefits, and oat-based milk can offer similar benefits. Oat-based milk contains beta-glucan, which is a soluble fiber that can help reduce LDL cholesterol and may reduce the risk of heart disease. Fortified oat-based milk also contains essential nutrients like vitamin D and calcium, which are important for bone health. Here are the nutrition facts for a one-cup serving […]

article

IFIC Spotlight Survey: Consumption Trends, Preferred Names & Perceptions Of Plant-Based Meat Alternatives 

Highlights You’ve likely heard a friend, family member or coworker talk about trying plant-based meat alternatives for the first time, or maybe you’ve noticed these products on the menu of your favorite restaurant or fast-food chain. Perhaps you’ve seen a growing suite of plant-based options at your grocery store. But just how many people are consuming these products, and how often are they doing so? With the growing interest in and consumption of plant-based meat alternatives, what are our preferences for what to call these newer products? We asked over 1,000 Americans with at least some role in food shopping and decision-making to find out. Here are some key findings: Plant-based meat alternatives have gone mainstream. Nearly two in 3 (65%) reported eating “products that attempt to mimic the flavor and texture of animal protein but are made with only plant products” in the past year. In particular, 20% consumed them at least weekly and slightly more (22%) said that they consumed them daily. Twelve percent said they had not consumed plant-based meat alternatives over the past year but would like to try them in the future. Among those who say they have consumed or would consider trying plant-based meat alternatives, three in four (75%) say they have or would consume them in their own home; fewer (40%) say they would do so in a restaurant. Perceived healthfulness is the top reason people opt for plant-based alternatives. When survey respondents were asked to rank their top three reasons for consuming plant-based meat alternatives, healthfulness rose to the top (39% ranked in top three). This was followed by being a source of high-quality protein (34%), liking the taste (33%), environmental/sustainability benefits (23%) and health claims/certifications (23%). Indeed, when plant-based meat alternatives were compared with meat/animal protein, survey respondents rated plant-based products […]

research

Food and Inflammation Series: Is Gluten Inflammatory?

What we eat has long been recognized to impact our health – most notably, our risk for diet-related chronic diseases. More recently, the conversation surrounding how dietary choices are related to developing chronic inflammation has become a hot area in preventative nutrition. In this series, we will take a closer look at how some dietary factors are related to inflammation, starting with gluten. What is Inflammation? Inflammation is a natural process in the body and refers to the immune system’s response to an irritant. This is how the body protects and heals itself. If you have ever had a paper cut or burned your tongue on a hot cup of coffee, the process of healing the wound is the inflammatory response in action. These are examples of acute inflammation, which is a relatively short-lived response to injury, irritation, and/or infection. Acute inflammation can be brought on by infectious factors like bacteria or viruses, non-infectious factors like injuries and chemicals, or psychological factors like stress or excitement. In contrast, chronic inflammation is a long-term physiologic response that can last anywhere from weeks to years. Unlike acute inflammation, chronic inflammation is not always visible to the naked eye. It can be brought on by a number of factors, including autoimmune conditions, chronic stress, long-term exposure to pollutants, physical inactivity and certain dietary exposures. The constantly activated inflammatory response creates destructive reactions that damage cells and are linked to increased risk of conditions like diabetes, cardiovascular disease, dementia, depression, and certain cancers. The Connection between Food and Inflammation Inflammation is a complicated process; the connection between food and inflammation is still being researched. Some research shows that certain nutrients like vitamin E, magnesium, fiber and antioxidants like polyphenols can reduce inflammation. Diets that are high in refined starches, sugar, saturated and artificial trans […]

article

What Is Grass-Fed Beef, and How Is It Regulated?

As summer ends, many of us can look back on some great barbequed treats enjoyed with family and friends. Among those foods there may have been a juicy burger, a tender steak, or beef sausages. Summer dishes aside, beef products are often featured in our year-round grocery carts. And if you’ve visited the meat section of your local store, you’ve likely taken note of—or purchased!—the beef products labeled as “grass-fed.” But what exactly is grass-fed beef, and how does its production compare with that of other beef products? Let’s take a look at the regulations and food-labeling practices that ensure our red-meat supply is both healthy and nutritious. Food-Producing Animal Care Wholesome, safe, and reliable animal-derived products begin with the proper care of farm and ranch animals. Part of livestock’s responsible and humane care includes the diet that is supplied to the animals. To help ensure that farm animals are fed a healthy diet, the U.S. Food and Drug Administration (FDA) upholds the Federal Food, Drug, and Cosmetic Act. The FDA must approve animal feed that is given to farm animals in a way that is similar to how they decide what is safe for people to eat. Additionally, animal feed receives overview by the Association of American Feed Control Officials (AAFCO). AAFCO comprises state and federal feed regulators that oversee the approval process for feed ingredients. In addition to being well-fed, animals produced for food should also receive medical attention when they become sick. For example, veterinarians and animal-food producers have long administered antibiotics to food animals (primarily poultry, swine, and cattle, and mostly for the purposes of fighting or preventing diseases). The FDA has provided a tightly regulated framework for how antibiotics can be used safely in the food supply. Importantly, livestock must go through a withdrawal period […]

article

Seven Common Cooking Oils: Health Benefits and How To Use Them

Our latest consumer survey on dietary fats found that most people report they are trying to limit their fat intake at least some of the time. And yet, there is no need to fear fat in our food. Fat is an essential part of a healthy diet and is involved in many parts of digestion and nutrition, from improving the taste of our food to providing us with a major source of energy to helping our bodies absorb vitamins to refereeing communication between cells in our body. Cooking oils are a source of dietary fat that many of us encounter every day. And with so many options on the market, it’s common to feel overwhelmed when trying to decide which cooking oil is right for you. Fear not: Many oils that may already reside in your pantry are health-promoting and perfect for everyday use in the kitchen. Let’s explore the basics of a few common cooking oils—including their uses, flavor profiles and health benefits—to help you find what works best in your kitchen. Avocado oil Whether piled on toast or mashed into guacamole, avocados are a fan favorite. In addition to being a popular food source, avocados are also a source of cooking oil. Avocado oil is produced by various extraction methods that extricate the fruit’s pulp. The result is a neutral-tasting oil that works well as an ingredient in salad dressings, as a way to brown roasts, and as a fat for searing. Avocado oil is composed primarily of oleic acid, an omega-9 monounsaturated fatty acid, which may help decrease inflammation and reduce the risk of cardiovascular disease and stroke. Canola oil Canola oil is made by heating and crushing the seeds of the rapeseed plant. Canola oil has a neutral taste, which makes it a great all-purpose oil […]

insights

Infant Feeding with Anna Maria Siega-Riz, PhD [Podcast]

How we feed our children in their earliest years of life can play a big role in their dietary success and health down the road. Because of the importance of those choices, the upcoming 2020 Dietary Guidelines for Americans for the first time will include recommendations for infants from birth to 24 months. On this edition of DataDish: Your Trusted Serving of Science, we talk with Anna Maria Siega-Riz, PhD, who is a professor and Associate Dean for Research in the School of Nursing at the University of Virginia. An expert in nutrition and maternal and child health, she brings us up to speed on “complementary feeding” and why the first foods introduced to babies are vital to setting up healthy dietary patterns for life. Some highlights from our conversation: Enjoy the podcast!

insights

Food and Inflammation Series: Is Dairy Inflammatory?

What we eat has long been known to impact our health, and a wealth of research suggests that our eating patterns impact our risk for diet-related chronic diseases. More recently, the conversation surrounding how some dietary choices may lead to the development of chronic inflammation in the body has become a hot area in preventative nutrition. In our Food and Inflammation series, we take a closer look at how different dietary factors are related to inflammation. Our first two articles focused on gluten and sugar. In this article, let’s look at the connection between dairy and inflammation. What is inflammation? Inflammation is a natural process in the body that involves the immune system’s response to an irritant. It’s one way the body protects and heals itself. If you’ve ever had a paper cut or burned your tongue while drinking a hot cup of coffee, the process of healing those wounds was your body’s inflammatory response in action. Cuts and burns are examples of acute inflammation, which is a relatively short-lived response to injury, irritation, and/or infection. Acute inflammation can be brought on by infectious factors such as bacteria or viruses, non-infectious factors like injuries and chemicals, or psychological factors like stress or excitement. In contrast, chronic inflammation is a long-term physiological response that can last anywhere from weeks to years. Unlike acute inflammation, chronic inflammation is not always visible to the naked eye. It can be brought on by a number of factors, including autoimmune conditions, chronic stress, long-term exposure to pollutants, physical inactivity, and certain dietary exposures. When the human body experiences a constantly activated inflammatory response, it can play host to destructive reactions that damage cells and are linked to increased risk of health conditions like diabetes, cardiovascular disease, dementia, depression, and certain cancers. The Connection Between Food […]

insights