Article | Oct 14 2009
Successful nutrition messages are essentially CONSUMER-ORIENTED. This is the basic premise of the New Nutrition Conversation with Consumers. As a consumer-oriented communications technique, it is...
Article | Oct 14 2009
Background The growing awareness of the relationship between diet and health has led to an increasing demand for food products that support health above and beyond providing basic nutrition....
Article | Oct 14 2009
Background Soybeans are native to East Asia, where they have been an important food staple for centuries. There is documentation of soy being cultivated as early as 1100 BC and of the use of soybean...
Article | Oct 14 2009
Consumers demand safe food and expect it to be nutritious, easy to store, easy to prepare and available at low cost year-round. The United States can boast a long history of being able to meet these...
Article | Oct 12 2009
This IFIC Review examines how low-calorie sweeteners (sometimes referred to as non-nutritive sweeteners, artificial sweeteners or sugar substitutes) are used to help reduce the caloric content of...
Article | Oct 12 2009
What is the goal of infant nutrition? The goal of infant nutrition is to promote optimal growth and development by providing a variety of nutritious foods. Babies need to be gradually exposed to a...
Article | Oct 01 2009
Because of the evolving nature of science, researchers rarely, if ever, close the book on studying various foods or food ingredients. Such is the case with monosodium glutamate (MSG), which, even...
Article | Sep 30 2009
  Q: What are the Dietary Guidelines for Americans, who are they for, and how are they used? A: Nutrition and Your Health: Dietary Guidelines for Americans is published jointly every 5 years by...
Blog entry | Sep 28 2009
By Ann Bouchoux   Date: 9/29/09 On September 12, at the age of 95, Norman Borlaug died, leaving the world a much better place than he found it.  Dr. Borlaug, a plant scientist, did "more than anyone...
Article | Sep 28 2009
What is fructose? Fructose is a monosaccharide, or single sugar, that has the same chemical formula as glucose but a different molecular structure. Sometimes called fruit sugar, fructose is found in...
Article | Sep 28 2009
What is glycemic index?Glycemic index (GI) is a measure of how carbohydrate-containing foods affect blood glucose levels. All foods that contain carbohydrates, such as starchy vegetables (potatoes,...

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