IFIC Spotlight Survey: Knowledge, Understanding & Behaviors When Feeding Young Children

Our dietary habits as young children have an especially strong influence over how we eat for the rest of our lives, demonstrating the importance of promoting good nutrition early on. Yet the past year has shone a spotlight on the challenges of raising children while balancing many other priorities. Understanding the decisions made by parents and caregivers—and the hurdles they face while trying to provide food for their children—provides valuable information for improving the dietary habits of children nationwide. A new survey by the International Food Information Council (IFIC), “Knowledge, Understanding and Behaviors When Feeding Young Children,” examines how parents and caregivers consider current diet recommendations for kids ages 2 to 10, how they interpret and implement nutrition advice, and what information sources adults rely on when making food and dietary choices for children. Survey results were derived from online interviews of 1,199 U.S. adults, conducted December 12, 2020, to January 4, 2021, by Dynata. Results were weighted to ensure proportional representation of the population, with a margin of error of ±3.1 points at the 95% confidence level, based on the general population sample of n=1,000. An additional 199 interviews were conducted among adults who identified as Black, African American, Hispanic, Latino, or of Spanish descent to assure adequate number of respondents to support comparisons. The research was supported by Abbott.

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Women Pioneers in Food Science

Female scientists have been breaking glass ceilings for decades and inspiring young girls and women for just as long. The United Nations recognizes October 11 as International Day of the Girl Child, which is the perfect time to acknowledge the female agriculture, food and nutrition scientists who have shaped these fields. On October 6 and 7, 2021, the International Food Information Council (IFIC) is hosting the first Agricultural Technology and Food Salon. This event features women specialists in science and technology showcasing the impact their work has in science and food systems today. In observance of the event, IFIC would like to highlight a few women in food science who have had and are having powerful impacts in these complex fields. 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 […]

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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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Despite Public Discourse, Most Americans Believe Seed Oils Are Healthy: International Food Information Council Releases New Research Examining Perceptions Of Seed Oils

(Washington, D.C.) — A new study from the International Food Information Council (IFIC) sheds light on one of today’s most debated food ingredients: seed oils. The IFIC Spotlight Survey: Americans’ Perceptions Of Seed Oils reveals key insights into public concerns and misconceptions surrounding the healthfulness of these widely used oils.  “In recent years, the topic of seed oils has become somewhat controversial with many media headlines—driven by politicians, policymakers, and online influencers—thrusting these dietary fats into the spotlight,” said IFIC President and CEO Wendy Reinhardt Kapsak, MS, RDN.   Despite the science, skepticism remains. “Dietary fats, including seed oils, have long been scrutinized, even as they remain one of the most extensively studied nutrients. Bridging the gap between scientific evidence and public perception starts with understanding consumer sentiment and concern,” Reinhardt Kapsak added. “This IFIC research and corresponding expert webinar provide crucial insights to unpack the complexities of this divisive topic.”  Seed Oils Uncovered: What They Are & Why They Matter   Before diving into perceptions, it is important to define what seed oils are—and what consumers believe them to be.  Seed oils are oils extracted from plant seeds. The term “seed oils” has been used more recently by some to refer more broadly to certain vegetable oils. Vegetable oils are a staple in many home kitchens, restaurants, foodservice operations, and packaged foods. Many commonly used cooking oils—such as canola, soybean, and corn oil—are considered seed oils because they come from plant seeds.  Despite their prevalence, consumer awareness of seed oils varies. While 25% of Americans say they have never heard the term “seed oils,” nearly 1 in 5 (19%) report seeing it often, and another 18% say they encounter it sometimes. The most common sources of information about seed oils—friends and family (24%) and social media (22%)—may not necessarily be rooted […]

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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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Please Don’t Switch Out Your Vegetable Oils for Lard

If headlines on your Twitter feed are telling you to cook with lard instead of vegetable oil, please don’t listen. Here’s why. The 2015 Dietary Guidelines Advisory Committee and the World Health Organization (WHO) recommend limiting saturated fat intake to less than 10 percent of total calories per day. In fact, the 2015 recommendation isn’t much different than the original Dietary Goals for the United States published in 1977. In other words, nutrition guidance encourages you to REPLACE foods that are high in saturated fats (like butter and lard) with foods that are high in unsaturated fats (like vegetable oils). This recommendation is backed by strong evidence from randomized-control trials (the scientific gold standard!) that show replacing saturated fatty acids with unsaturated fats, especially PUFAs, significantly reduces total and LDL blood cholesterol levels. That’s a good thing for reducing your risk of heart disease.  How do you take your nutritious fats to the next level? Enjoy both PUFA (polyunsaturated fatty acid) and MUFA (monounsaturated fatty acid). PUFAs (i.e. omega-3 and omega-6 fatty acids) are found in fish such as salmon, or nuts and seeds such as walnuts (omega-3), and soy, corn and canola (omega-6).   Both are needed and have broad positive health effects, such as improving heart health and cognitive function. MUFAs (i.e. omega-9 fatty acids), like those found in almonds, avocados, olive and canola oils, also improve heart health.  While all cooking oils contain saturated fat, canola oil has the least amount. It also has the most omega-3 fatty acids of the common cooking oils. Soybean oil also contains a significant amount of omega-3 fatty acids. Olive oil, on the other hand, is known for its high MUFA content. To get a healthful blend of PUFAs and MUFAs, mix up your vegetable oils, incorporate a variety of nuts into your diet, top dishes with […]

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What Is Lactose?

There are many different types of sugars. Some are monosaccharides, which are single units of sugar and are often referred to as “simple” sugars. Other sugars are disaccharides, which are made of linked pairs of monosaccharides. The three main monosaccharides that we consume are fructose, galactose and glucose. They combine in various pairs to form the three disaccharides that are most important in human nutrition: lactose, maltose, and sucrose. Glucose is the common thread in each of these disaccharides: sucrose is composed of glucose and fructose, maltose is two linked glucose units, and lactose is glucose and galactose. Where does lactose come from? Lactose is sometimes referred to as “milk sugar” because it is only found naturally in the milk of mammals—including cows, goats and humans. Milk from cows and goats is used to make cheese and yogurt, but not all milk products contain the same amount of lactose. For example, hard cheeses such as cheddar, parmesan and Swiss contain very little or no lactose, whereas milk, ice cream and yogurt contain higher amounts of lactose. Hard cheeses are lower in lactose due to the removal of whey (a liquid solution of fat, lactose and protein) while they are being made as well as the continued breakdown of lactose by bacteria during the aging process. Is lactose a natural or added sugar? The sugar that we consume is often described as either natural sugar or added sugar. Like many other types of sugars, lactose can be considered both a natural sugar and an added sugar, depending on its source. Lactose is inherent to the milk of mammals and can also be isolated from this original source and crystallized for use as an ingredient in foods such as baked goods, caramels, frozen desserts, fudge, meat products, sauces and soups. The lactose […]

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