Incorporated as a public education foundation in 1991 and based in Washington, DC, the International Food Information Council Foundation, is independent and not-for-profit. We do not lobby or further any political, partisan, or corporate interest. We bring together, work with, and provide information to consumers, health and nutrition professionals, educators, government officials, and food, beverage, and agricultural industry professionals. We have established partnerships with a wide range of credible professional organizations, government agencies, and academic institutions to advance the public understanding of key issues. For example, we have a long-standing relationship with the U.S. Department of Agriculture Center for Nutrition Policy and Promotion as part of the Dietary Guidelines Alliance, a public-private partnership focused on the U.S. Dietary Guidelines for Americans and the MyPyramid Food Guidance System. Recognizing the global nature of food safety, nutrition, and health issues, the Foundation extends its mission internationally. We share education materials with an independent network of Food Information Organizations and partners from around the world. We also serve as a news media resource. We provide science-based information to the media and refer journalists to our 350 independent, credentialed experts on a variety of nutrition and food safety topics.
Thanksgiving is a time for reflection and thanks - a time to be thankful for the bountiful blessings of life, family and home. It is especially memorable for the festivities and memorable celebrations where the meal is the special guest and is welcomed by family and friends.If you're like my family, Thanksgiving and all other large dinners are meant to...
As a Registered Dietitian (RD) who has dedicated more than 30 years of my work and volunteer life to child nutrition, I'm bewildered by the intensity of efforts to ban flavored milk from schools. Petition drives, community forums, hyperbolic sound bites - really? Is this all about 10 or 12 grams of sugar? I wonder if these confrontational tactics are...
Recently a peer-reviewed study appeared in Environmental Health Perspectives that suggested a significant drop in levels of bisphenol A when the study participants consumed a diet that avoided contact with BPA.This study reflects what a number of recent studies have already proven: BPA is rapidly excreted from the body and therefore reduces any risk of toxic effects.While this study may have...
Consumer concern about food contaminated by radiation from damaged nuclear power plants in Japan is unwarranted at this time. The level of radiation that could potentially reach the USA is anticipated to be very low and winds will dissipate it further. The earthquake, tsunami and nuclear emergency were a devastating blow to the people of Japan. Our hearts go out to...
With last week's release of the 2010 Dietary Guidelines for Americans, there was an increase in attention on healthy eating. The same may be true about the upcoming release of the National Toxicology Program (NTP) report on acrylamide and health. The only difference is that most people don't know much about acrylamide because we didn't learn about it with a...
As a dietitian with a passion for communicating about food production, processing, and technology, I'm often puzzled when I think about the readiness with which consumers embrace the latest mobile or electronic technology and yet, in some cases, become wary when it comes to technology applied to food. While the benefits of modern food processing technologies such as pasteurization and...
In early October, I had the pleasure of attending the 5th Annual Center for Food Integrity (CFI) Food System Summit in Chicago. This year's Summit brought together a diverse group of food system members including farmers, producers, processors, manufacturers, academicians, food scientists, health professionals and others to hear from food safety and nutrition experts on key issues facing the food...
Whether grilled, fried, baked or broiled, Salmon, an oily-fish present in both the Atlantic and Pacific Oceans, is one of the most widely consumed species of fish in the world. As an important source of protein, vitamin D and Omega-3 and 6 fatty acids, the numerous health benefits the fish provides, as well as its appealing taste, have positioned...
As a mom, I feel like I always have food on the brain! Whether I'm preparing meals, encouraging my kids to eat their veggies, or grocery shopping for the week, my life revolves around mealtimes. This is a good thing--my thoughts around meal- and snack time mean my family gets the nutrition that they need from infancy to adulthood (yes,...
When I think of food colors, I instantly think of baking cookies with my mom and sisters during the holidays as a kid. My sisters and I would always get into fights over who got to squeeze the brightly colored tubes of food coloring into the batter. And of course, I recalled the days of summer. As my childhood summers...
I'm back in Washington, D.C. after a trip to the wonderful city of Chicago to attend the Institute of Food Technologists (IFT) 2010 Annual Meeting & Food Expo, where food science experts from around the world representing academia, industry, and government gather to learn about the latest innovations in food science and technology. While I gained several new insights pertaining...
Summer vacation is upon us, and kids will start enjoying the long days by playing outside, going to sleepovers and pool parties, and seeking air conditioning and independence at the mall or the movie theater. For parents of food-allergic children the lack of structure and supervision is certainly a cause for concern: how can I keep my child safe? Fortunately,...
June is National Dairy Month and the perfect time to celebrate the nutritious properties of dairy products. Besides the wonderful taste of a cold chocolate milkshake, the creamy texture of yogurt or the added tang of sharp cheddar on a salad, dairy products provide vital nutrients like calcium, vitamin D and protein. With all their benefits it's hard to imagine...
Many of us can probably recall a time when we waited in a long line just to purchase the latest mobile or electronic technology. But, do we have the same reaction when it comes to technology used in food production? Granted, it may not seem as exciting as that new MP3 player or cell phone, but does food technology deserve...
Bisphenol A (BPA) is once again taking center stage in the media after a new report was released on the chemical earlier this week. The National Workgroup for Safe Markets, a coalition of US public health and environmental health non-government organizations, released the report No Silver Lining: An Investigation into Bisphenol A in Canned Foods after conducting a study that...
Copyright © Marler Clark
Washington, DC
