IFIC Spotlight Survey: Consumers’ Attitudes & Perceptions Of Environmentally Sustainable & Healthy Diets

A healthy and complete diet involves eating essential nutrients needed for physiological functions, which includes dietary proteins. Proteins can be consumed in various ways and are essential in our diets for maintaining muscle strength, bone health, and blood sugar control in addition to supporting the body’s immune defenses and promoting quicker healing. However, in the pursuit of both a healthful and environmentally sustainable diet, how to best access these essential proteins has come under question. Where are our purchasing decisions headed as we look to fulfill a complete, healthful, and sustainable diet? What does this mean for our plant-based and animal-based protein intake? The International Food Information Council (IFIC) commissioned an online research survey with consumers based in the US to measure knowledge, attitudes, and beliefs about environmentally sustainable and healthy diets. One thousand adults aged 18+ years completed the survey from June 11-12, 2019, and responses were weighted to ensure proportional results.  Key findings include:  

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2022 IFIC Food & Health Survey: What Is A Healthy Food?

We often hear about the importance of making healthy food choices, but how do Americans define a “healthy food”? And how much of an influence does healthfulness have when we decide what foods to buy and eat? IFIC’s 17th annual 2022 Food and Health Survey explored Americans’ perspectives and behaviors surrounding the term “healthy”—read on for the ways this concept impacts our food choices. The Influence of “Healthfulness” Over the past decade, the idea of “healthfulness” has consistently ranked as the third most influential purchase driver for foods and beverages, and this year was no exception. Sixty percent of survey respondents said that healthfulness had “somewhat” of or “a great” impact on their decision to buy foods and beverages, falling behind taste (80%) and price (68%). Subgroups that were more likely to say that healthfulness was impactful included Millennials (at 65%, versus 53% of Gen Zers and 56% of Boomers); those with an annual income of $75,000 or more (73%, versus 50% of those who earn less than $35,000 a year and 56% of those who earn between $35,000 and $74,000 a year); parents of children under 18 (71%, versus 54% of those who do not have children under 18); and those who buy groceries online more than once a month (67%, versus 51% of those who never buy online groceries). Definitions of Healthy Food Despite Americans’ consistent emphasis on healthfulness in their food choices, this year’s survey also makes clear that there is a great deal of variation in consumer definitions and perceptions of “healthy.” When survey respondents were asked to select up to five different attributes that define a healthy food, the most popular responses were “fresh” (with 37% selecting this), “low in sugar” (32%), and “good source of protein” (29%). These top choices were followed by “contains […]

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Women’s World Cup (Nutrition) Flashback: Julie Foudy on Nutrition

Sixteen years ago, I curled up on the couch with my father and grandfather. We cheered and cheered as Julie Foudy captained the US women’s team to the championship. Now, she’s championing smart nutrition! Her latest interview highlighted the importance of carbs, electrolytes, and sugar for intensity and endurance in sports. Here are a few of our faves: 1. Carbs are needed for endurance. Soccer is a 90-minute marathon … Foudy says that carbohydrates are essential. And she’s right! Leslie Bonci, MPH, RD, CSSD, LDN, is a sports dietitian for professional teams including the Pittsburgh Steelers, Penguins, and Pirates; the Washington Nationals; and the Toronto Blue Jays. She highlights the carbohydrates and protein combination as ‘fuel.’ Does that mean you need to carbo-load before this kind of endurance? If you eat a diet that is at least 50% carbs at each meal, you really won’t need to carbo-load. But you may want to “top off” glycogen stores by eating or drinking a few extra carbohydrates at each meal/snack in the days leading up to events. Remember, it’s carbo-load, not carbo-OVERLOAD. 2. Our concept of sugar is too narrow. According to Foudy, “the misconception is that sugar is bad. We’re here to reassure parents and athletes and that with the appropriate amount in moderation and with activity, actually you need sugar and it can help improve performance.” The role of sugar and carbohydrates is important to think about in your recovery from training. The ultimate goal of recovery nutrition is to help your muscles fully repair and get prepared for the next workout or competition. A recovery plan should include fluids, carbohydrate, and protein. Many athletes use a recovery beverage that includes all three, such as chocolate milk, protein shakes, or smoothies made with milk or soy milk, juice, and fruit. Drinking or eating  at least 50 […]

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The Microbiome with Megan Meyer, PhD [PODCAST]

Did you know that each of our guts has a unique living community containing billions of bacteria? It’s called the microbiome, and on this edition of DataDish: Your Trusted Serving of Science, we’re taking a journey to the center of the gut, led by Megan Meyer, PhD. Megan is Director of Science Communications at the International Food Information Council Foundation. She has a bachelor’s degree in biology from Loyola University Maryland, as well as a PhD in microbiology and immunology, focused on nutritional immunology, from the University of North Carolina at Chapel Hill. In this episode, Megan addresses the following topics: Enjoy the podcast! We hope you’re looking forward to learning more about the microbiome as future studies emerge.

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Top 5 Takeaways About Fiber, Fruit & Vegetable Consumption & Its Impact On The Gut Microbiome

Over the past few years, the terms “microbiome” and “gut health” have exploded into the public consciousness due to an increase in newly published scientific research, media coverage, health and wellness trends, and food and beverage product innovation. Interestingly, Google Trends data show a steep incline in the amount of people searching for “microbiome,” indicating a steady increase in public awareness and curiosity in what factors impact our gut health. The gastrointestinal tract is home to trillions of microbes, collectively called the gut microbiome. The amount and types of bacteria found in our gastrointestinal tracks and our entire bodies can vary drastically from person to person, and there has been some debate about what makes up a “healthy” human microbiome. Specifically, there is great interest in the health impact of consuming fiber-rich foods, including fruits and vegetables, on the gut microbiome. Researchers focused on the gut microbiome extensively examine how dietary choices can impact the gut microbial profile, including the influence of prebiotics and probiotics from foods and beverages. This new and emerging research field has shed additional light on the fact that eating more fruits and vegetables is important for positive health outcomes. While this connection may not be surprising, it is troublesome when we consider that most people do not consume the recommended amount of fruit and vegetables. The International Food Information Council (IFIC) Expert Webinar, “An Apple A Day? Emerging Research On The Impact Of Fruits, Vegetables & Fiber On The Gut Microbiome,” explored how fiber-rich foods, including fruits and vegetables, impact the gut microbiome, as well as new research on the diverse makeup of prebiotic and probiotic availability in fruits and vegetables and potential positive health impacts. Here are the top takeaways from the webinar, featuring Dr. Katrine Whiteson and Dr. Wisnu Wicaksono (of the Dr. […]

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Top 5 Takeaways On Sodium: Insights, Impacts, & Innovations For Public Health

Top 5 Takeaways On Sodium: Insights, Impacts, & Innovations For Public Health The antidote to dietary doldrums, salt, that unassuming crystalline ingredient that makes many foods taste better, is found widely in the food supply. In the form of sodium chloride, simple table salt is the culinary component that, when added in the right amount, elevates an eating experience beyond the mere simplistic. While a little salt certainly can go a long way, the American consumer is more accustomed to ingesting a lot: sodium is overconsumed by all age groups, according to the 2020 – 2025 Dietary Guidelines for Americans. With this in mind, the International Food Information Council (IFIC) commissioned consumer research on sodium and further examined the topic through an educational webinar, “Sodium Shift: Insights, Impacts, & Innovations For Public Health.” The most salient takeaways from the webinar include: Salty is one of the basic tastes, and salt acts as a potent flavor enhancer. Doing much more than imparting only a salty taste, salt can “…improve the perception of product thickness, enhance sweetness, mask metallic or chemical off-notes, and round out overall flavor while improving flavor intensity.” High-salt usage emerged between 5,000 to 10,000 years ago, and its shortage can engender food that tastes bad. Playing a role in food fermentation and preservation, salt shows up in a range of cultural foodways, including spice blends and condiments, such as fish sauce, soy sauce, and pepper sauce; sardines and anchovies; and cured meats. Besides the broad culinary contributions, salt has a storied past at the center of political and economic disputes. For starters, sodium is an essential nutrient in human nutrition. The body cannot store large amounts of sodium, which is critical for muscle function, including the heart, and keeping the nervous system working properly. Furthermore, sodium helps control […]

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Food Trends to Watch in 2020

Intuitive Eating and the “Un-Diet”; Sustainability (Finally!) Takes Shape; New Food Tech Gathers Momentum (Washington, D.C.)—As a new year and new decade offer opportunities to take stock of where we’ve come and to anticipate the changes ahead, the International Food Information Council (IFIC) Foundation is forecasting five broad trends for food and nutrition in 2020.  “Each year, our team of registered dietitians, nutrition experts and consumer researchers takes a look at what we can expect in the coming year,” said Joseph Clayton, president and CEO. “In 2020, we predict that topics surrounding sustainability, alternative foods and healthy diets will move in some unexpected directions.”  Sustainability: From Buzzword to Specifics   Interest in sustainability has grown for the past few years, and while in 2020 the topic will mature and evolve, confusion still surrounds the exact definition of sustainability.  For several years, the IFIC Foundation’s annual Food and Health Survey asked whether sustainability was a factor in consumers’ food and beverage purchasing decisions. Between 2012 and 2018, that number ranged between 35% and 41% of consumers.  However, when the 2019 Survey asked whether “environmental sustainability” was a factor in purchase choices, that number dropped to 27%, indicating that consumers’ notions of sustainability extend beyond just the environment. When it comes to environmental sustainability, consumers are eager to know and do more. According to the 2019 Food and Health Survey, 63% said it is hard to know whether the food choices they make are environmentally sustainable. Among that group, nearly two-thirds (63%) say environmental sustainability would have a greater influence on their choices if it were easier to know.  Consumers also consider factors such as the labeling of various product ingredients and attributes, along with production methods and food packaging, to be under the sustainability umbrella. We can also expect concepts like soil health and regenerative agriculture—“giving back to the land” rather than just conserving resources—to gain traction in 2020.  A New Climate for What We Eat   On an almost daily basis, […]

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Consumers’ Attitudes and Perceptions of Environmentally Sustainable and Healthy Diets

Cultivating Diets That Are Both Healthy and Environmentally Sustainable Download the full report. As found in IFIC’s 2019 Food and Health Survey, environmental sustainability has become increasingly associated with the foods that we eat as well as our food purchases. Yet sustainability can mean different things to different people. According to the Journal of Environmental Sustainability, environmental sustainability is the “condition of balance, resilience and interconnectedness that allows human society to satisfy its needs while neither exceeding the capacity of its supporting ecosystems to continue to regenerate the services necessary to meet those needs nor by our actions diminishing biological diversity.” Basically, this definition refers to the condition of reducing damage to our environment (through the renewable depletion of resources) so that future generations can also meet their own needs. A healthy and complete diet involves eating essential nutrients needed for physiological functions, which includes dietary proteins. Proteins can be consumed in various ways and are essential in our diets for maintaining muscle strength, bone health, and blood sugar control in addition to supporting the body’s immune defenses and promoting quicker healing. However, in the pursuit of both a healthful and environmentally sustainable diet, how to best access these essential proteins has come under question. Where are our purchasing decisions headed as we look to fulfill a complete, healthful, and sustainable diet? What does this mean for our plant-based and animal-based protein intake? Let’s further explore findings from the Survey of Consumers’ Attitudes and Perceptions of Environmentally Sustainable and Healthy Diets to shed some light on where protein choices may be headed and what consumers perceive as constituting a well-rounded and environmentally sustainable diet. Trouble defining “environmentally sustainable” The Survey of Consumers’ Attitudes and Perceptions of Environmentally Sustainable and Healthy Diets found that 40 percent of consumers were unsure if an […]

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