Price, convenience, taste and nutrition – they’re the key drivers of decision-making when it comes to food purchases. Within each category, there are a host of variables that change over time, such as whether consumers are willing to pay a higher price for organic and which cuisines are “in” this year. Within nutrition, insights also ebb, flow and evolve, and the International Food Information Council’s annual Food & Health Survey is a great place to track the movement. With their 2017 survey results just released at the end of May, here’s the study’s most recent insights on fats and oils.
Today’s consumer seeks to understand where their food is grown or raised and how it’s processed. While this heightened interest in our food supply is exciting to those of us working in food and nutrition, it requires that we communicate on core science principles and varying views of a topic in addition to addressing the nutrition. Let's look at oil processing as an example.
Consumers are still confused about the good fats lingo. From recent consumer research and my own discussions with patients and clients, it seems that they do not know that all omega fats are unsaturated fatty acids. Further, they are unaware that replacing saturated and trans fats with monounsaturated and polyunsaturated fats improves cardiovascular risk. Learn the facts now.
Snacking has gone mainstream and, for many consumers, eating three daily meals is a thing of the past. With snacks now making up nearly one-quarter of calories in the American diet, it’s important for registered dietitian nutritionists to help consumers boost the nutrition of these eating occasions to meet nutrient recommendations and achieve or maintain good health. Learn helpful tips in this blog post!
National Nutrition Month may be over, but here at Good Fats 101™, we celebrate healthy eating all year long. That’s why we are excited to announce our gift for nutrition professionals: A FREE continuing education opportunity! Newly available on the Good Fats 101 website, this self-study course is available to both Registered Dietitian Nutritionists and Nutrition and Dietetic Technicians.