IFIC and IFIC Foundation Peer-Reviewed Publications

The International Food Information Council (IFIC) and IFIC Foundation are dedicated to the mission of effectively communicating science-based information on health, nutrition and food safety for the public good. In fulfilling this mission, IFIC and Foundation are proud to present the publication of our research in the following peer reviewed journals:

  • Paul R, Smith Edge M, Greenblum M, O'Meara B. Exploration Into Consumers Food Consumption: Triggers, Attitudes, and Expected Outcomes in 3 US Cities. Nutr Today. 2017; 52(2):80-87.
     
  • Goldberg J, Tanskey L, Sanders L, Smith Edge M. The International Food Information Council Foundation Food & Health Survey 2015: 10 Year Trends and Emerging Issues. J Acad Nutr Diet. 2017; 117(3): 358-360.
     
  • Manore M, Hand R, Liguori G, Bayles M, Dolins K, Steinmuller P, Cotton R, Smith Edge M. Knowledge and Beliefs That Promote or Hinder Collaboration among Registered Dietitian Nutritionists and Certified Exercise Professionals—Results of a Survey. J Acad Nutr Diet. 2017; 117(2): 280-296.
  • Ivens B, Smith Edge M, for the Food and Nutrition Science Solutions Joint Task Force of AND/IFT/ASN/IFIC. Translating the Dietary Guidelines to Promote Behavior Change: Perspectives from the Food and Nutrition Science Solutions Joint Task Force. J Acad Nutr Diet 2016; 116(10):1697-1702 and Food Technology 2016; 70(10):15.
     
  • Doyle M, Acheson D, Newland J, Dwelle T, Flynn W, Scott H, Singer R, Smith Edge M, Flood A. Enhancing Practitioner Knowledge about Antibiotic Resistance: Connecting Human and Animal Health. Food Protection Trends. 2016; 36(5):390-394.
     
  • Laquatra I, Sollid K, Smith Edge M, Pelzel J, Turner J. Including “Added Sugars” on the Nutrition Facts Panel: How Consumers Perceive the Proposed Change. J Acad Nutr Diet. 2015; 115(11):1758-63.
     
  • Eicher-Miller H, Fulgoni V, Keast D. Energy and Nutrient Intakes from Processed Foods Differ by Sex, Income Status, and Race/Ethnicity of US Adults. J Acad Nutr Diet. 2015; 115(6):907-918.
     
  • Clemens R, Schmidt D. Conflicts of Interest in Approvals of Food Additives. JAMA Intern Med. 2014; 174(2)299-300.
  • Petrun E, Flood A, Sellnow T, Smith Edge M, Burns, K.  Shaping Health Perceptions:  Effectively Communicating About Chemicals in Food. Food Protection Trends, 2014:35 (1):24-35.
     
  • Marla Reicks PhD, Dennis Degeneffe MBA, Aaron Rendahl PhD, Marianne Smith Edge MS, RD, Katie Burns BA, Brian O’Meara MS,Greg Blevins MBA (2014): Associations Between Eating Occasion Characteristics and Age, Gender, Presence of Children and BMI Among U.S. Adults, Journal of the American College of Nutrition, 2014;33(4):315-27.
     
  • Manore M, Brown K, Houtkooper L, Jakicic J, Peters J, Smith Edge M, Steiber A, Dorn J, Going S, Guillermin Gable L, Krautheim A. Energy Balance at a Crossroads: Translating the Science into Action. Journal of the Academy of Nutrition and Dietetics (JAND) 2014; 114 (7) 113-9 and Medicine &Science in Sports & Exercise (MSSE) 2014; 46(7): 1466-73.
  • Smith Edge M, Toner C, Reinhardt Kapsak W, Geiger C. The Impact of Variations in a Fact-Based Front-of-Package Nutrition Labeling System on Consumer Comprehension Journal of the Academy of Nutrition and Dietetics, 2014; 114 (6): 843-854.e8.
     
  • Perez R, Smith Edge M, Global Nutrition Labeling. Nutrition Today, 2014, 49 (2): 77-82.
     
  • Fruh S, Greenblum M. Why Dietary Protein Intake Really Matters, Clinical Advisor, January 2014.
     
  • Fruh S, Greenblum M. Why is Dietary Protein So Important? Journal for Nurse Practitioners (JNP) 2014; 10(4)249-254.
     
  • Reinhardt Kapsak W, DiMarco-Crook C, Hill JO, Toner C, Smith Edge M. Confusion on All Sides of the Calorie Equation: Lessons Learned, Future Directions. Nutrition Today, 2013; 48(5):195-202.                                  
            
  • Reinhardt Kapsak W, Smith Edge M, White C, Childs NM, Geiger CJ. Putting the Dietary Guidelines for Americans into Action: Behavior-Based Messages to Motivate Parents - Phase III Quantitative Message Testing and Survey Evaluation. Journal of the Academy of Nutrition and Dietetics, 2013; 113(3):377-391.e2.
     
  • Reinhardt Kapsak W, Smith Edge M, White C, Childs NM, Geiger CJ. Putting the Dietary Guidelines for Americans into Action: Behavior-Based Messages to Motivate Parents - Phases I and II Observational and Focus Group Findings. Journal of the Academy of Nutrition and Dietetics, 2013; 113(2)196-204.
     
  • Hornick BA, Childs NM, Smith Edge M, Reinhardt Kapsak W, Dooher C, White C. Is it Time to Rethink Nutrition Communications? A Five-Year Retrospective of Americans’ Attitudes Toward Food, Nutrition, and Health. A Five-Year Retrospective of Americans.  Journal of the Academy of Nutrition and Dietetics, 2013; 113(1)14-23.
     
  • Eicher-Miller H, Fulgoni V, Keast D. Contributions of processed foods to dietary intake in the US from 2003-2008 (A report of the Food and Nutrition Science Solutions Joint Task Force of the Academy of Nutrition and Dietetics, American Society for Nutrition, Institute of Food Technologists, and International Food Information Council). The Journal of Nutrition, 2012; 142: 2065S-2072S.
     
  • Kolasa K, Sollid K, Smith Edge M, Bouchoux A. Blood Pressure Management: Communicating Comprehensive Lifestyle Strategies Beyond Sodium. Nutrition Today, 2012; 47(4):183-190.
     
  • Dwyer JT, Fulgoni VL, Clemens RA, Schmidt DB, Freedman MR. Is “Processed” a Four-Letter Word? The Role of Processed Foods in Achieving Dietary Guidelines and Nutrient RecommendationsAmerican Society for Nutrition. Adv. Nutr. 2012; 3: 1–13, doi:10.3945/an.111.000901.
     
  • Schorin M, Sollid K, Smith Edge M, Bouchoux A. The Science of Sugars, Part 4. Nutrition Today. 2012; 47(6):275-280. doi: 10.1097/NT.0b013e318244201e.
     
  • Schorin M, Sollid K, Smith Edge M, Bouchoux A. The Science of Sugars, Part 3. Nutrition Today. 2012; 47(5):252-261. doi: 10.1097/NT.0b013e318244200e.
     
  • Schorin M, Sollid K, Smith Edge M, Bouchoux A. The Science of Sugars, Part 2. Nutrition Today. 2012; 47(4):175-182. doi: 10.1097/NT.0b013e3182441ffb.
     
  • Schorin M, Sollid K, Smith Edge M, Bouchoux A. The Science of Sugars, Part I. Nutrition Today. 2012; 47(3):96-101. doi: 10.1097/NT.0b013e3182435de8.
     
  • Cody MM,  Gravani R, Smith Edge M, Dooher C, White C. International Food Information Council Foundation Food and Health Survey, 2006–2010, Food Safety: A Web-enabled Survey. Food Protection Trends. 2012;6 (32):309-326.                                                                                                              
     
  • Fernstrom MH, Reed KA, Rahavi EB, Dooher CC. (2012), Communication strategies to help reduce the prevalence of non-communicable diseases: Proceedings from the inaugural IFIC Foundation Global Diet and Physical Activity Communications Summit. Nutrition Reviews. 2012;70:301–310. doi: 10.1111/j.1753-4887.2012.00480.x.
     
  • Reinhardt Kapsak W, Rahavi E, White C, Childs N. Functional Foods: Consumer Attitudes, Perceptions, and Behavior in a Growing Market. J Am Diet Assoc. 2011;(110)804-810.

List of IFIC and IFIC Foundation Peer-Reviewed Publications in PDF format