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Today’s Team of SpeakersMarianne Smith Edge, MS, RD, LD, FADASenior Vice President, Nutrition and FoodSafetyMarcia Greenblum, MS, RDSenior Director, Health & WellnessCommunicationsKris Sollid, RDAssociate Director, NutrientsInternational Food Information Council Foundation2013 Food & Health Survey

HousekeepingDial-In Information NOTE: All lines are force-muted.Toll free number: 800-658-3095Passcode: 964856914International number: 001 (240) 724-6048Got Questions? Please email FOODANDHEALTH@IFIC.ORGWe will address questions at the end of each section throughout the webcast.Join the conversation on Twitter by following @FoodInsight and/or using thehashtag #FoodInsight.One hour after the webcast an email with a link to access this slidepresentation, the full 2013 Food & Health Survey report, and the ExecutiveSummary will be sent.www.foodinsight.org/foodandhealth2013.aspxInternational Food Information Council Foundation2013 Food & Health SurveyHealth & Diet 5

Health…FOOD…Nutrition

Eight Years of the Food & Health Survey2006200720082009201020112012International Food Information Council Foundation2013 Food & Health Survey9

Food & Health Survey Over the YearsSurvey YearKey focus/Areas of Change2006(benchmark survey)How consumers approach overall diet, physical activity, and weight to manage their physicalhealth; explored knowledge and attitudes toward food components such as fats, sugars, andcarbohydrates, as well as attitudes toward and use of information sources.2007 Knowledge and use of information about calories; awareness and perceptions of low-caloriesweeteners and caffeine; benefits of food that can contribute to physical health and wellbeing,and typical meal occasions2008 Knowledge and practices regarding food safety and safe food handling2009 Knowledge regarding information sources, behavioral patters, food additives and foodirradiation2010 Knowledge and practices regarding calorie/energy balance, physical activity levels andmotivators, protein, sodium, food shopping destinations, and consumer trust2011 Understanding of the energy balance equation—calories in vs. calories out; influences andactions when eating outside of the home, restaurants and other eating occasions2012 Consumer behavior around food and health issues; perception and evaluation of credibility ininformation2013 Perceptions of control over diet, food safety and physical activity, behaviors for taking ornot taking more control, and barriers preventing such actions; motivators for behaviorchange, understanding of food and health relationshipsInternational Food Information Council Foundation2013 Food & Health SurveyHealth & Diet 10

An online survey was conducted with 1,006 Americans about theirhealth, diet, influences on food selection, and related knowledge andbeliefs.MethodologyConducted ByPopulation*Web SurveyMathew Greenwald & Associates (Washington, DC), using ResearchNow’s consumer panel.The results were weighted to ensure that they are as reflective aspossible of the American population ages 18 to 80, as seen in the 2011Current Population survey. Specifically, they were weighted by age,education, gender, race/ethnicity, and region.Data Collection Period April 11 to April 22, 2013Sample Size 1,006 Americans ages 18 to 80*Weighting is a widely accepted statistical technique that is used to ensure that the distribution of the sample reflectsthat of the population on key demographics. With any data collection method, even when the outgoing sample isbalanced to the Census, some populations are more likely than others to respond.NOTES:• Respondents who completed the survey in less than seven minutes were not included in the final sample.• Percentages may not add to 100% or to totals shown due to rounding.International Food Information Council Foundation2013 Food & Health Survey11

Most do not believe their generation is thehealthiest in America.To what extent do you agree with the following statement?My generation is the healthiest generation in America.2013 All (n=1,006)Not sure8%Agreestrongly2%Agreesomewhat15%Only 17% strongly or somewhatagree that their generation isthe healthiest generation inAmerica.Disagreestrongly38%Disagreesomewhat37%18-34(n=311)Percentage AgreeingBy Age Group35-49(n=281)50-64(n=260)65-80(n=154)7% 11% 22% 38%International Food Information Council Foundation2013 Food & Health Survey14

Just over half of Americans are trying to lose weight.2013 All (n=1,006)2012 All (n=1,057)Which of the following best describes what you are currently doingregarding your weight?55%56%2012 201322%27%20%15%3%3%I am trying to loseweightI am trying tomaintain my weightI am trying to gainweightI am currently notdoing anythingregarding myweightInternational Food Information Council Foundation2013 Food & Health Survey17

Well over half of Americans have thought a lot about thehealthfulness of the foods and beverages they consume.Over the past year, how much thought have you given tothe healthfulness of the foods and beverages you consume?2013 All (n=1,006)2012 All (n=1,057)2012 201358%56%36%40%96% have given a little or alot of thought to thehealthfulness of their foodsand beverages.Who is more likely to havegiven a lot of thought to thehealthfulness of what theyconsume?• Women• College grads6%3%1%1%A lot A little None Not sureInternational Food Information Council Foundation2013 Food & Health Survey18

More than half of Americans overall would rather lose$1,000 than gain 20 pounds.2013 All (n=1,006)To what extent do you agree with the following statement?I would rather lose $1,000 than gain 20 pounds.Not sure9%56% agree strongly orsomewhat that they wouldrather lose $1,000.Disagreestrongly19%Agree strongly29%Percentage AgreeingBy GenderDisagreesomewhat16%Agreesomewhat27%Percentage AgreeingBy IncomeMale(n=496)Female(n=510)

Positive messaging about how to have a healthful diet ispreferred by three out of four Americans.To what extent do you agree with the following statement?I would rather hear what I should eat than what I should not eat.2013 All (n=1,006)Disagreestrongly4%Disagreesomewhat12%Not sure6%Agree strongly26%78% strongly orsomewhat agree thatthey would rather hearwhat they should eatthan what they shouldnot eat.Agreesomewhat52%International Food Information Council Foundation2013 Food & Health Survey25

Got Questions?Please emailFOODANDHEALTH@IFIC.ORGJoin the Twitterconversation!Follow @FoodInsightand use the hashtag#FoodInsight.DIETARY2COMPONENTS

Seven out of ten Americans think about caloriesat least sometimes.How often do you think about the number of calories you consume?2013 All (n=1,006)Rarely20%Never10%Always9%38% think aboutthe number ofcalories theyconsume often oralways.Often29%Sometimes31%International Food Information Council Foundation2013 Food & Health Survey 28

Those Americans who think about calories would find it helpful ifcalorie counts were shown on menus, packaging, or recipes.How helpful, if at all, would the following be in your efforts to keep track of how manycalories you consume?Base: Thinks about the numberof calories they consume2013 (n=906)Very HelpfulSomewhat HelpfulShowing the number of calories on menusCalories listed on the Nutrition Facts panel on theback of a food/beverage packageShowing the number of calories on the front of afood/beverage packageShowing the number of calories contained inrecipes56%50%51%50%33%39%37%36%Websites with tools that provide calorie estimatesand tally up calories consumed over a daySmartphone apps that provide calorie estimatesand tally up calories consumed over a day26%27%International Food Information Council Foundation2013 Food & Health Survey 2940%31%Women and consumers under 65 yearsold are more likely to think that websitetools would be helpful.Support for smartphone apps declinessharply with age, and is greater amongthose with higher household incomeand those with kids.

Only three out of ten Americans realize that all sources ofcalories influence weight gain equally.What source of calories are the most likely to cause weight gain?2013 All (n=1,006)Not sure14%Sugars21%All sources areequal30%Carbohydrates19%Fats16%Protein1%International Food Information Council Foundation2013 Food & Health Survey30

Older consumers, college grads, and women are more apt than theircounterparts to consider many of the food components listed belowwhen they decide what packaged foods to buy.Thinking back about the past twelve months, when making decisions about buying packagedfood or beverages, have you ever considered whether or not they contain the following?(% Yes)2013 All (n=1,006)CaloriesWhole grainsSodium/SaltFiberSugars in generalProteinTrans fatsFats/oilsSaturated fatsHigh-fructose corn syrupCaffeineLow-calorie sweetenersCalciumPreservativesMonosodium glutamate (MSG)Mono- and poly-unsaturated fatsEEWWO E WO E WO E WOEEWO E WOOOOEEEEEWWW40%39%46%50%56%56%56%55%53%60%63%69%69%68%68%72%OOlder consumers, especially those65 to 80, are more likely toconsider these food components.WWomen are also generally morelikely than men to consider them.EHighly-educated consumers (witha college degree or more) are alsomore apt to consider almost all ofthese ingredients.International Food Information Council Foundation2013 Food & Health Survey31

Again, older consumers, women, and college grads are more likely toconsider what is in their packaged foods when deciding what to buy.Thinking back about the past twelve months, when making decisions about buying packaged foodor beverages, have you ever considered whether or not they contain the following?(% Yes)2013 All (n=1,006)Omega-3 fatsOE32%PotassiumO31%Complex carbohydratesRefined carbohydratesProbioticsFood colorsGlutenOmega-6 fatsOmega-9 fatsPlan stanols/sterolsFlavonoidsLuteinOE WE WE10%9%7%29%27%25%23%21%21%20%OAs consumers get older, so doestheir likelihood of consideringomega-3s, potassium, and refinedcarbohydrates.WWomen are more likely than mento consider probiotics and foodcolors.EHighly-educated consumers (witha college degree or more) aremore likely to consider omega-3sand 9s, as well as probiotics andfood colors.International Food Information Council Foundation2013 Food & Health Survey32

Roughly six in ten Americans actively make an effort toconsume fiber, whole grains, and protein.2013 All (n=1,006)To what extent do you try to consume or avoid the following?% Try to limit or avoid entirely % Try to get a certain amount or as much as possible47%41%37%25%13%2%2%1%2%4%3%2%3%4%FiberWhole grainsProteinCalciumOmega-3 fatsPotassiumProbioticsOmega-6 fatsCaloriesOmega-9 fatsComplexcarbohydratesCaffeineMono/poly unsaturatedfatsFats/oils14%14%12%12%11%9%9%18%25%25%45%57%62%62%International Food Information Council Foundation2013 Food & Health Survey33

Half or more try to avoid salt, sugars, high-fructose corn syrup,saturated fats, and trans fats.2013 All (n=1,006)To what extent do you try to consume or avoid the following?% Try to limit or avoid entirely % Try to get a certain amount or as much as possible37%Low-calorie sweeteners8%58%Sodium/salt6%49%Trans fats5%2%Lutein4%58%Sugars in general4%4%4%FlavonoidsPlant stanols/sterols3%3%13%Gluten3%20%Refined carbohydrates3%48%Saturated fats3%39%Preservatives3%18%Food colors1%37%Monosodium glutamate1%51%High-fructose corn syrup1%International Food Information Council Foundation2013 Food & Health Survey34

Got Questions?Please emailFOODANDHEALTH@IFIC.ORGJoin the Twitterconversation!Follow @FoodInsightand use the hashtag#FoodInsight.PROTEINa

Nearly six out of ten Americans are trying to consumepackaged foods with protein.Over the past twelve months, when making decisions about buying packaged foodor beverages, did you consider whether or not they contain protein?To what extent do you try to consume or avoid protein?2013 All (n=1,006)Not sure4%Try to limit/avoid1%Just try to beaware4%Don’t payattention to34%Try toconsume57%International Food Information Council Foundation2013 Food & Health Survey36

The most common reason for eating protein is to have a balanceddiet, though many consume protein to gain energy, strength, andsatiety.Which of the following are reasons why you personally try to include a certain amountof protein in your daily diet?Base: Tries to consume at least a certain amount protein2013 (n=576)I feel that protein is an importantpart of a balanced dietO76%To maintain energy62%To build or maintain musclestrengthTo feel full for longer and delaybecoming hungry againTo aid in weight lossI feel that without protein a meal isincompleteSome other reasonMYWY M3%28%33%51%56%W/MWomen are more apt than mento consume protein to help within weight loss, while men aremore apt to do so for strength orbecause they feel a meal isincomplete without it.O/YOlder (65 to 80) and younger (18to 34) consumers, are especiallylikely to consume protein formany of these reasons.International Food Information Council Foundation2013 Food & Health Survey37

Fewer than half of Americans indicate that the time of day theyget their protein matters to them.To what extent do you agree or disagree with this statement?As long as I get enough protein over the course of the day,it does not matter to me what time of day I get it.2013 All (n=1,006)44% disagree strongly or somewhatwith the statement, indicating itdoes matter to them what time ofday they get their protein.Disagreestrongly10%Not sure9%Agree strongly9%In particular, consumers under the ageof 65 and those with college degreesare more likely to say the time of daythey consume protein does matter.Disagreesomewhat34%Agreesomewhat38%International Food Information Council Foundation2013 Food & Health Survey38

Protein is widely believed to be beneficial for people of all stages of life,though it is most likely to be seen as beneficial for teens. More Americansbelieve children and teens need higher amounts of protein this year.Do you believe that consuming higher amounts of protein is especially beneficial forany of the following groups?(% Yes)2013 All (n=1,006)2012 All (n=1,057)Children under 1261%51%Teens 13-19Women aged 20-54Not asked53%73%66%Men aged 20-54Not asked57%People aged 55 or olderPregnant women43%46%58%54%20132012International Food Information Council Foundation2013 Food & Health Survey39

Got Questions?Please emailFOODANDHEALTH@IFIC.ORGJoin the Twitterconversation!Follow @FoodInsightand use the hashtag#FoodInsight.FATSb

Seven out of ten Americans claim they try to eat as little fat aspossible.2013 All (n=1,006)2012 All (n=1,057)To what extent do you agree or disagree with the following statement?I try to eat as little fat as possible.Agree stronglyAgree somewhat201317%52%69%201219%49%67%International Food Information Council Foundation2013 Food & Health Survey41

One out of five Americans believe all types of fats have thesame impact on health.2013 All (n=1,006)2012 All (n=1,057)To what extent do you agree or disagree with the following statement?All types of fat have the same impact on health.Agree stronglyAgree somewhat20135%15%20%20126%16%22%MEMen and consumers with lowerlevels of education (less than acollege degree) are more apt tobe under the misconceptionreflected in this statement.International Food Information Council Foundation2013 Food & Health Survey42

The top reasons for considering the fat content of foods includemaintaining a healthy weight and improving heart health (in generalor by managing cholesterol).Which of the following, if any, are reasons why you consider the fat content of thefoods and beverages you buy?Base: Considers the presence of fats2013 (n=747)To help maintain a healthy weight70%To help reduce the risk of heart diseaseO68%To prevent a future health condition63%To manage my cholesterol levelsO60%Fats can play a role in a balanced dietI've read or heard that I shouldProducts containing fat taste bettercompared to fat-free productsFull-fat products help me feel more full thanlow-fat or fat-free productsNone of the aboveYO6%2%24%23%43%OThe likelihood of considering the fatcontent of foods to manage cholesteroland heart health increases strongly asconsumers become older.YYounger consumers, however, are moreapt than older ones to believe fats canplay a role in a balanced diet.International Food Information Council Foundation2013 Food & Health Survey43

Got Questions?Please emailFOODANDHEALTH@IFIC.ORGJoin the Twitterconversation!Follow @FoodInsightand use the hashtag#FoodInsight.SALT/SODIUMc

Six out of ten Americans try to limit or avoid sodium.Over the past twelve months, when making decisions about buying packaged foodor beverages, did you consider whether or not they contain sodium?To what extent do you try to consume or avoid sodium?2013 All (n=1,006)Not sure2%Don’t payattention to29%Try to consume6%Just try to beaware5%Try tolimit/avoid58%International Food Information Council Foundation2013 Food & Health Survey45

The most common reasons Americans consider the sodium contentof their foods are to prevent a future health condition, reduce theirrisk of heart disease, and improve overall health.Which of the following, if any, are reasons why you consider the salt/sodiumcontent of the foods and beverages you buy?Base: Considers thepresence/absence of salt/sodium2013 (n=691)To prevent a future health conditionTo help reduce my risk of heart diseaseBecause sodium plays a role in overallhealth64%60%69%To manage a current health condition40%I've read or heard that I should28%Products containing salt/sodium tastebetter compared to low-sodium products15%Some other reason6%International Food Information Council Foundation2013 Food & Health Survey46

Each of the specified diet and lifestyle changes are widely believed tohave the potential for a major impact on blood pressure.If someone were trying to reduce their blood pressure or keep it from goinghigher, how much impact do you believe the following would have?2013 All (n=1,006)Major impact Minor impact NETGetting regular physical activity91%8%98%Losing weight90%8%98%Reducing or managing stressEating a diet rich in fruits, vegetables, whole grainsand low-fat dairy foodsReducing salt/sodium in diet88%84%85%10% 98%13% 96%12% 97%Limiting or stopping smoking85%10%95%Limiting or stopping drinking alcohol66%24%90%International Food Information Council Foundation2013 Food & Health Survey47

Three-quarters of consumers know that sodium can act as apreservative in foods and beverages.To what extent do you agree or disagree with the following statements?2013 All (n=1,006)Agree stronglyAgree somewhatSodium acts as a natural preservativein foods and beverages25%49%74%Sodium can offset the bitterness offruits and vegetables6%41%47%Sodium helps prevent harmfulbacteria in foods9%33%41%Sodium can improve the texture andfirmness of foods5%32%38%International Food Information Council Foundation2013 Food & Health Survey48

Got Questions?Please emailFOODANDHEALTH@IFIC.ORGJoin the Twitterconversation!Follow @FoodInsightand use the hashtag#FoodInsight.CARBOHYDRATES ANDSUGARSd

Half or more of Americans try to limit their consumption ofsugars in general or high-fructose corn syrup specifically.Over the past twelve months, when making decisions about buyingpackaged food or beverages, did you consider whether or not they containthe following?To what extent do you try to consume or avoid the following?2013 All (n=1,006)Try to consume Just try to be aware Try to limit/avoid Don’t pay attention to Not sureSugars in general4% 4%58%30%3%High fructose corn syrup3%51%40%5%Complex carbohydrates12%2%13%60%13%Refined carbohydrates3% 2%20%61%14%International Food Information Council Foundation2013 Food & Health Survey50

The top reason for considering sugars/carbohydrates when choosingfoods is to maintain a healthy weight. The prevalence of this andother reasons rose considerably in the past year.Which of the following, if any, are reasons why you consider the sugars and/orcarbohydrate content of the foods and beverages you buy?Base: Considers thepresence/absence ofcarbohydrates or sugar2013 (n=768)2012 (n=723)To help maintain a healthy weightTo prevent a future health conditionSugars are a source of caloriesBecause I’ve heard that people should pay attentionto the amounts of sugars they consumeBecause I’ve heard that people should pay attentionto the types of sugars they consumeTo help provide energy/fuel for my physical activitiesSugars can help foods taste betterTo manage an existing health conditionAnother reason4%7%15%22%34%30%32%30%28%23%45%48%44%54%61%58%62%70%20132012International Food Information Council Foundation2013 Food & Health Survey51

Eight out of ten consumers know fructose can be found inbeverages. But only half recognize that fructose is found in fruit.As far as you know, which of the following, if any, contain fructose?2013 All (n=1,006) CorrectSoda/pop79%Fruit juice79%Fruit50%Table sugar36%Sugar-free gum30%AnswerHoneyAgave22%28%Milk13%International Food Information Council Foundation2013 Food & Health Survey52

More than eight out of ten consumers believe that moderateamounts of sugar can be part of a healthful diet. Seven in ten believepeople with diabetes can include sugar in their diet.As far as you know, which of the following statements, if any, are true?(% True)2013 All (n=1,006)Moderate amounts of sugar canbe part of an overall healthfuldiet84%People with diabetes can includesome foods with sugar as part oftheir total diet71%It is not necessary to completelyeliminate sugar from your diet inorder to lose weight55%International Food Information Council Foundation2013 Food & Health Survey53

IFIC Nutrient ResourcesFor more nutrient-specific information, please see thefollowing resources on our website:Dietary Fats CPE ModuleSodium and Health Resource Page*Consumer Sodium ResearchSugars and Health Resource Page*The Science of Sugarswww.foodinsight.orgInternational Food Information Council Foundation2013 Food & Health Survey54

Got Questions?Please emailFOODANDHEALTH@IFIC.ORGJoin the Twitterconversation!Follow @FoodInsightand use the hashtag#FoodInsight.LOW-CALORIESWEETENERSe

For those Americans who consume low-calorie sweeteners,reducing total calories is the most common reason.What are your reasons for consuming foods or beverages that containlow-calorie sweeteners?Base: Tries to get as much as possible,a certain amount, or limit low-caloriesweetener consumption2013 (n=243)2012 (n=237) To help reduce the total number of calories I68%consumeTo prevent a future health conditionTaste preferenceTo manage an existing health conditionSo I can consume more of the other foods IenjoyOtherNone – I do not try to consume low-caloriesweeteners6%3%6%5%19%19%16%30%36%30%25%29%70%20132012International Food Information Council Foundation2013 Food & Health Survey 56

Half of Americans recognize benefits of low-calorie sweetenersfor people with diabetes, in reducing the calorie content of foods,and in weight management.2013 All (n=1,006)Which of the following statements, if any, do you agree with regardinglow-calorie sweeteners?They are an option for people with diabetesO E49%They can reduce the calorie content of foodsThey can play a role in weight loss or weight managementEO E47%45%They can be a part of an overall healthful dietOM34%They are reviewed for safety by the federal governmentbefore being approved for use in foods and beveragesOM30%They offer a potentially useful option to help reducechildren's calorie intake from foods and beveragesNone of the aboveI do not know enough about low-calorie sweeteners toprovide and answerEM11%19%24%Who is more apt to feel positiveabout low-calorie sweeteners?• Older consumers (generallythose age 50 or older)• Men• Highly educated consumers(college graduates)International Food Information Council Foundation2013 Food & Health Survey57

Got Questions?Please emailFOODANDHEALTH@IFIC.ORGJoin the Twitterconversation!Follow @FoodInsightand use the hashtag#FoodInsight.FOOD ADDITIVESf

Only one in ten Americans believe that many man-made foodadditives have the same properties as their “natural” counterparts.As far as you know, is the following statement about food additives true or false?Many man-made food additives have the exact same properties as the same additivesfound in nature.2013 All (n=1,006)Not sure31%True8%False62%International Food Information Council Foundation2013 Food & Health Survey59

Consumers are much more likely to believe the governmentregulates many man-made food additives more than naturallyoccurringfood additives.How much government regulation, if any, do you believe there is in the following?2013 All (n=1,006)Man-made food additivesNaturally occurring food additivesNone7%A lot20%45% a fairamountor a lotNone16%A lot7%30% a fairamountor a lotA little32%A fairamount25%A little33%A fairamount23%International Food Information Council Foundation2013 Food & Health Survey60

IFIC Resource on Food Ingredients“What’s In Our Food” Tear Padwww.foodinsight.orgInternational Food Information Council Foundation2013 Food & Health Survey61

Got Questions?Please emailFOODANDHEALTH@IFIC.ORGJoin the Twitterconversation!Follow @FoodInsightand use the hashtag#FoodInsight.FUNCTIONAL FOODSg

Eight out of ten Americans recognize the heart health, weightmanagement and digestive health benefits of whole grains.2013 Split sample(n=503)To the best of your knowledge, are whole grains associated with...(% Yes)Promotion of heart healthHelp in weight managementMaintenance of a healthy digestivesystemPromotion of healthy blood sugarMaintenance of immune healthSupport of blood flow or circulationSupport of cognition/mental health andwell-beingMaintenance of eye health14%31%31%40%58%83%82%81%CorrectAnswerInternational Food Information Council Foundation2013 Food & Health Survey63

Americans are much more aware about the benefits of omega-3s forheart health compared to other health promoting effects.2013 Split sample(n=503)To the best of your knowledge, are omega-3s (e.g., DHA, EPA, ALA)associated with...(% Yes) CorrectAnswerPromotion of heart health70%Support of blood flow or circulationSupport of cognition/mental health andwell-beingMaintenance of immune healthHelp in weight managementMaintenance of eye healthMaintenance of a healthy digestivesystemPromotion of healthy blood sugar18%41%39%36%33%28%26%International Food Information Council Foundation2013 Food & Health Survey64

Two-thirds of Americans associate probiotics with a healthy digestivesystem. Probiotics also have an aura of other perceived benefits.2013 Split sample(n=503)To the best of your knowledge, are probiotics associated with...(% Yes)Maintenance of a healthy digestivesystemMaintenance of immune healthHelp in weight managementPromotion of heart healthSupport of cognition/mental health andwell-beingPromotion of healthy blood sugarSupport of blood flow or circulationMaintenance of eye health8%16%15%14%22%32%45%66%CorrectAnswerInternational Food Information Council Foundation2013 Food & Health Survey65

One-third of Americans know that soy can promote heart health,though just as many incorrectly believe that it is associated withweight management or digestive system functioning.2013 Split sample(n=503)Help in weight managementPromotion of heart healthMaintenance of a healthy digestivesystemMaintenance of immune healthPromotion of healthy blood sugarSupport of cognition/mental health andwell-beingSupport of blood flow or circulationTo the best of your knowledge, is soy associated with...(% Yes)Maintenance of eye health8%16%14%23%22%33%38%37%CorrectAnswerInternational Food Information Council Foundation2013 Food & Health Survey66

One out of four Americans associate lutein with eye health,while small proportions think it has other health benefits.2013 Split sample(n=503)Maintenance of eye healthMaintenance of immune healthPromotion of heart healthSupport of blood flow or circulationSupport of cognition/mental health andwell-beingMaintenance of a healthy digestivesystemTo the best of your knowledge, is lutein associated with...(% Yes)Help in weight managementPromotion of healthy blood sugar9%8%7%7%6%5%5%28%CorrectAnswerInternational Food Information Council Foundation2013 Food & Health Survey67

Only a very small segment of Americans appear to know thebenefits of flavonoids.2013 Split sample(n=503)To the best of your knowledge, are flavonoids associated with...(% Yes)Maintenance of immune healthPromotion of heart healthSupport of cognition/mental health andwell-beingMaintenance of a healthy digestivesystemSupport of blood flow or circulationHelp in weight managementMaintenance of eye healthPromotion of healthy blood sugar11%10%9%8%7%7%6%6%CorrectAnswerInternational Food Information Council Foundation2013 Food & Health Survey68

IFIC Functional Foods Resources• IFIC Functional Foods Backgrounder• COMING SOON! 2013 IFIC Functional Foods SurveyInternational Food Information Council Foundation2013 Food & Health Survey69

Key Takeaways on Dietary Components• People are interested in a variety of dietary components and areoften considering them based on their role in weight managementand managing or preventing health conditions;• Primarily older Americans, women and those with a collegeeducation are more likely to be considering various components intheir food;• There is a lack of understanding of the composition of food and thefunction that some nutrients and components serve.Got Questions? Please email FOODANDHEALTH@IFIC.ORGYou can also join the conversation on Twitter by following @FoodInsightand/or using the hashtag #FoodInsight.International Food Information Council Foundation2013 Food & Health SurveyDietary Components 70

Got Questions?Please emailFOODANDHEALTH@IFIC.ORGJoin the Twitterconversation!Follow @FoodInsightand use the hashtag#FoodInsight.INFORMATION SOURCES 3

Older consumers, those with higher educations, and women differfrom their counterparts in the types of information they look at onfood packaging.What information do you look at on the food or beverage package when deciding topurchase or eat a food or beverage?2013 All (n=1,006)Expiration dateNutrition Facts panelServings size and amount per containerBrand nameIngredients listOO E W55%53%52%67%82%On average,consumers consider 5of these elements inpurchase decisionsOOlder consumers, especiallythose 65 to 80, are more likely tolook for these items.Cooking instructions/preparation timePackage front info on calories/nutritionStatements about nutrition benefitsStatements about health benefitsCountry of origin labelingStatements about absence of certain foodingredientsWO E WWOE23%29%29%45%45%43%EHighly-educated consumers (witha college degree or more) aremore likely to look at the NutritionFacts panel, calorie/nutritioninformation, and statements aboutthe absence of ingredients.WWomen are tuned into nutritionand cooking information morethan men.International Food Information Council Foundation2013 Food & Health Survey72

Few Americans feel any additional information is needed onfood packages.What other information that is not currently on the food package, if any, would you liketo see there? Top responses to open-ended question2013 All (n=1,006)More specific ingredient info (protein/calorie/carbohydrate/fat content)6%Health info (benefits, warnings, allergens)Where/when/how product was produced or processed; clear expirationdateClearly state whether organic/all-natural/no preservativesMore realistic serving sizes/more truthful contentPricing/price per servingUses/recommendations for productWhether or not it contains genetically modified organismsEasier terms to understandAppearance (larger print, less writing, picture of the food)5%4%3%3%3%3%3%2%1%Nothing/No additional information48%Refused to answer/unintelligible11%International Food Information Council Foundation2013 Food & Health Survey73

Compared to 2012, more Americans recognize the variousbenefits of processed foods.2013 All (n=1,006)2012 All (n=1,057)In general, to what extent do you agree or disagree withthe following statements about processed foods?Minimally processed foodscan be healthful choices2013201218%Agree Strongly35%Agree Somewhat48%46%67%81%Food processing can helpfoods stay fresh longer2013201216%23%58%57%74%80%Some processed foods canprovide affordable,nutritious options2013201210%6%53%55%59%65%Food processing can helpimprove food safety2013201210%8%41%44%49%54%International Food Information Council Foundation2013 Food & Health Survey74

Americans overwhelmingly find it helpful for the Nutrition Factspanel to show each of the ten ingredients that were asked about inthe survey.How helpful, if at all, is the following information on the Nutrition Facts panel in yourdecisions to buy foods and beverages?Base: Uses the NutritionFacts panel2013 (n=678)SugarsCaloriesTotal fatFiberSodiumTotal carbohydratesProteinSaturated fatTrans fatUnsaturated fatVery helpful73%74%71%63%68%62%61%64%62%53%Somewhat helpful34%24%22%24%30%26%31%31%27%28%97%96%95%94%93%93%93%91%91%87%International Food Information Council Foundation2013 Food & Health Survey75

Consumers overwhelmingly prefer to see the common names ofingredients on the food package, as opposed to scientific names.To what extent do you agree or disagree with this statement?I would prefer ingredients lists use the common name for ingredients rather than thescientific name (e.g. salt instead of sodium chloride).2013 All (n=1,006)Disagreesomewhat6%Agreesomewhat30%Disagreestrongly2%Agree strongly63%93% agree strongly orsomewhat that theywould preferingredients lists touse the commonname for ingredients.International Food Information Council Foundation2013 Food & Health Survey76

Key Takeaways on Information Sources• People are looking for an average of five pieces of information on thefood package, and at least one is likely the expiration date;• They want the information provided in a simple way, by usingcommon names versus the scientific terms;• All information on the Nutrition Facts Panel is considered helpful bypeople who turn to it for information;• Few people can think of additional information they would like to seelisted on the food package.Got Questions? Please email FOODANDHEALTH@IFIC.ORGWe will address questions at the end of each section throughout the webcast.You can also join the conversation on Twitter by following @FoodInsight and/orusing the hashtag #FoodInsight.International Food Information Council Foundation2013 Food & Health SurveyInformation Sources & Influences 77

Got Questions?Please emailFOODANDHEALTH@IFIC.ORGJoin the Twitterconversation!Follow @FoodInsightand use the hashtag#FoodInsight.FOOD SAFETY 478

Although the large majority of Americans remain confident inthe safety of the U.S. food supply, confidence droppedbetween 2012 and 2013.2013 All (n=1,006)2012 All (n=1,057)Overall, how confident are you in the safety of the U.S. food supply?78%70%20122013O $MOlder consumers (age 50 or older),those with higher householdincomes ($75,000 or more), and menare more likely than theircounterparts to feel confident in thesafety of the country’s food supply.18%29%4%1%Somewhat or VeryConfidentNot at all or Not tooconfidentNot sureInternational Food Information Council Foundation2013 Food & Health Survey79

Americans place far more faith in the safety of foods produced orgrown in the United States than in imported foods; this contrast iseven more pronounced this year.2013 All (n=1,006)2012 All (n=1,057)In general, do you think that imported foods are…?Less safe than foods produced orgrown in the USA48%53%Equally as safe as foods producedor grown in the USAMore safe than foods produced orgrown in the USA2%2%25%28%20132012Not sure20%22%International Food Information Council Foundation2013 Food & Health Survey80

For More on Food SafetyStay tuned for more insights on Food Safety throughout thesummer and during September forNational Food Safety Education Month!Insights Will Include:• Trusted Sources of Food Safety Information• Consumer Safe Food Handling Practices• Motivators for Food Thermometer UsageGot Questions? Please email FOODANDHEALTH@IFIC.ORGWe will address questions at the end of each section throughout the webcast.You can also join the conversation on Twitter by following @FoodInsight and/orusing the hashtag #FoodInsight.International Food Information Council Foundation2013 Food & Health SurveyFood Safety 81

Got Questions?Please emailFOODANDHEALTH@IFIC.ORGJoin the Twitterconversation!Follow @FoodInsightand use the hashtag#FoodInsight.INFLUENCES 5

Taste continues to be the primary driver of food and beverage selection,followed by price. The primary drivers of food and beverage selection aredifferent for different subgroups of consumers.How much of an impact do the following haveon your decision to buy foods and beverages?(% Rating 4 to 5 on 5-point scale, from No Impact to A Great Impact)2013 All (n=1,006)TastePriceYH$L$ W71%89%O / YOlder consumers are more likelyto be influenced by healthfulnessand sustainability and less likely tobe influenced by price andconvenience than are youngerconsumers.HealthfulnessConvenienceOYH$ W56%64%H$ / L$High-income consumers aremore likely to be influenced bytaste and healthfulness and lesslikely to be influenced by pricethan are lower-incomeconsumers.SustainabilityOW36%WWomen are more likely than mento be influenced by price,healthfulness and sustainability.International Food Information Council Foundation2013 Food & Health Survey83

The minority of consumers report regularly buying products becausethey are advertised as “natural” or “organic” on the label.2013 All (n=1,006)Which of the following, if any, do you do on a regular basis(that is, most times when you shop for food and beverages)?(% Yes)Buy food and beverages becausethey are advertised as "natural" onthe labelY W36%Buy food and beverages becausethey are advertised as "organic" onthe labelBuy foods and beverages becausethey are in recycled and/orrecyclable packagingBuy foods and beverages becausethey are advertised as "green" or"eco-friendly" on the labelY W EY WW18%17%27%W YWomen and younger consumers(18-34 year olds) are especiallylikely to have purchased foods orbeverages for several of thesereasons.EHighly educated consumers(college grads) are more apt tohave purchased organic.International Food Information Council Foundation2013 Food & Health Survey84

Willingness to believe food/health information is most influenced by one’sown research, hearing it from friends/family, repetition across multiplesources, and hearing it from someone with an advanced degree.2013 All (n=1,006)What impact would the following have on your willingnessto believe new information about food or health?Major impactMinor impactHaving done my own researchHearing the info from a trusted friend or familymemberHearing the same info from many differentsourcesHearing the info from someone who has anadvanced degree in health or nutrition59%35%41%40%32%52%45%44%91%87%86%84%QUESTION FROM 2012 SURVEY:If you read or heard new informationabout food and health, how would youdecide whether or not to believe it?[I would] try to find similar results in acredible source, or see if other studieshave shown the same effect.If many news programs report on an issue,I tend to believe it—more than just onesource.Hearing the info in the news, whether on TV,radio, internet news site, or in a newspaper15%55%70%I would research the news through theinternet and library, discuss it with friendsand family, and speak with my doctor.Having it just seem true to me20%44%64%If there is an explanation…that makessense to me.Hearing the info multiple times from the samesourceHearing or seeing the info on social media(Facebook, Twitter)12% 50%4% 26% 29%61%It would depend on the source of theinformation. The internet has a lot of falseinformation, and blogs are just opinionsand hearsay.International Food Information Council Foundation2013 Food & Health Survey85

Most Americans have seen the MyPlate graphic, and most of these—amounting to four out of ten Americans overall—feel they know atleast a fair amount about it.How familiar are you, if at all, with the following graphic?2013 All (n=1,006)Not sure3%I have seen it andknow a lot about it8%Who is most likely to say they havenot seen the MyPlate graphic?• Younger consumers• MenI have never seenit before36%I have seen it andknow a fairamount about it32%61% have seenthe MyPlategraphic.I have seen it, butknow very littleabout it21%International Food Information Council Foundation2013 Food & Health Survey86

Positive messaging about how to have a healthful diet ispreferred by three out of four Americans.To what extent do you agree with the following statement?I would rather hear what I should eat than what I should not eat.2013 All (n=1,006)Disagreestrongly4%Disagreesomewhat12%Not sure6%Agree strongly26%78% strongly orsomewhat agree thatthey would rather hearwhat they should eatthan what they shouldnot eat.Agreesomewhat52%International Food Information Council Foundation2013 Food & Health Survey87

From the Consumer Perspective• “I know what to do…just make it easy”• “Show me the calories”• “Keep it Positive”• “Tell me why it’s in my food and what it does”• “Looking for information in so many places”International Food Information Council Foundation2013 Food & Health Survey88

For the Food & Health Communicator• Consumers are interested in food and receive nutrition and healthinformation from multiple sources, including one another.‣ We must keep up-to-date with scientific information and the lateston nutrition, food safety & health so we can better address anymisperceptions.• It appears that men, younger Americans (18-34) and those with less formaleducation may not be receiving or acting upon nutrition and healthmessages.‣ We need to focus on those audiences who may not be hearing themessage and need to find new ways to reach them.• Without understanding, information is not knowledge.o Without motivation, knowledge is not action.‣ We need to help people overcome their barriers to bridge the gapbetween knowledge and action by being realistic and meetingpeople where they are.International Food Information Council Foundation2013 Food & Health Survey Health & Diet 89

Got Questions?Please email FOODANDHEALTH@IFIC.ORGInternational Food Information Council Foundation2013 Food & Health Survey90

Call to ActionFood and health information is complex to understand.In order to move the needle, we must meet consumers where they areThink beyond our current nutrition communications platformGOAL:Motivating consumers to adopt healthful lifelong behavioral changesInternational Food Information Council Foundation2013 Food & Health Survey91

Food & HealthPeer-Review PublicationsIs it Time to Rethink Nutrition Communications? A Five-Year Retrospective ofAmericans’ Attitudes Toward Food, Nutrition, and Health• Hornick BA, Childs NM, Smith Edge M, Reinhardt Kapsak W, Dooher C, WhiteC. Is it Time to Rethink Nutrition Communications? A Five-Year Retrospectiveof Americans’ Attitudes Toward Food, Nutrition, and Health. JAND, August2012.International Food Information Council Foundation Food & Health Survey,2006–2010, Food Safety: A Web-enabled Survey• Cody MM, Gravani R, Smith Edge M, Dooher C, White C. International FoodInformation Council Foundation Food and Health Survey, 2006–2010, FoodSafety: A Web-enabled Survey. Food Protection Trends. 2012; 6 (32):309-326.International Food Information Council Foundation2013 Food & Health Survey92

Following The Webcast• Registrants of this webcast will receive an email approximately one hourafter the webcast with a link to access more information on the IFICFoundation 2013 Food & Health Survey, including a PDF of today’s slidepresentation, the Executive Summary and the full report.• A recording of today’s webcast will be available at a later date, so please checkback.• Participants of this live-event webcast who are Registered Dietitians orDietetic Technicians, Registered are eligible for 1.5 Continuing EducationUnits from the Academy of Nutrition and Dietetics.o An email will be sent one hour after the completion of this webcast with a linkto download the certificate.International Food Information Council Foundation2013 Food & Health Survey93

2013Food & HealthSurveyConsumer Attitudes TowardFood Safety, Nutrition & HealthTHANK YOU!I N T E R N A T I O N A L F O O D I N F O R M A T I O N C O U N C I L F O U N D A T I O N