Tips for Managing Beverage Calories

Study Demonstrates Effective Bioavailability of Polyphenols in a Convenient Juice Drink

Juice with Added Plant Sterols Helps Reduce Cholesterol

Fortified Juice Boosts Kids' Omega-3 Levels (Reuters)

Is OJ As Good A Source Of Vitamin D As Supplements? (Reuters)

Is Food Fortification Necessary? An Historical Perspective (IFIC)

Food Fortification in Today’s World (IFIC)

An Eye Toward Personalized Nutrition and the Future of Food Fortification (IFIC)

IOM Updates Guidance on Vitamin D, Calcium: A Pediatrician's Perspective on What Health Professionals Need to Know
– An interview with Dr. Steven Abrams
In this interview, Dr. Steven Abrams provides insight about conclusions and implications of the new calcium and vitamin D recommendations, especially as they apply to infants, children and adolescents.

Beverages & Bone Health: Helpful, Harmful or No Effect – An interview with Dr. Robert Heaney
In this interview, bone health expert Dr. Robert P. Heaney discusses why overall diet quality and weight-bearing exercise are critical for bone health and explains how calcium-balance research confirmed that soft drinks containing caffeine, carbonation and phosphoric acid will not negatively impact bone health as long as calcium intake is adequate.

Total Diet Approach to Communicating Food and Nutrition Information – Position of the American Dietetic Association
“It is the position of the American Dietetic Association that the total diet or overall pattern of food eaten is the most important focus of a healthful eating style. All foods can fit within this pattern, if consumed in moderation with appropriate portion size and combined with regular physical activity.”

Nutrition Guidance for Healthy Children Aged 2 to 11 Years – Position of the American Dietetic Association
This position reviews what US children are eating and explores trends in food and nutrient intakes as well as the impact of school meals on children's diets. Dietary recommendations and guidelines and the benefits of physical activity are also discussed.

Use of Nutritive and Nonnutritive Sweeteners - Position of the American Dietetic Association
By increasing palatability of nutrient-dense foods/beverages, sweeteners can promote diet healthfulness. Scientific evidence supports neither that intakes of nutritive sweeteners by themselves increase the risk of obesity nor that nutritive or nonnutritive sweeteners cause behavioral disorders. However, nutritive sweeteners increase risk of dental caries. High fructose intakes may cause hypertriglyceridemia and gastrointestinal symptoms in susceptible individuals. Thus, it is the position of The American Dietetic Association that consumers can safely enjoy a range of nutritive and nonnutritive sweeteners when consumed in a diet that is guided by current federal nutrition recommendations, such as the Dietary Guidelines for Americans and the Dietary References Intakes, as well as individual health goals.

Weight Management- Position of the American Dietetic Association
This position paper presents the current data and recommendations for weight management, including the evidence supporting the value of portion control, eating frequency, meal replacements, and very-low-energy and very-low-energy diets, physical activity, behavior therapy, pharmacotherapy, and surgery.

Nutrition and Athletic Performance – Position of the American Dietetic Association
This updated position paper couples a rigorous, systematic, evidence-based analysis of nutrition and performance-specific literature with current scientific data related to energy needs, assessment of body composition, strategies for weight change, nutrient and fluid needs, special nutrient needs during training and competition, the use of supplements and ergogenic aids, nutrition recommendations for vegetarian athletes and the roles and responsibilities of sports dietitians.

Report of the Scientific Committee on Food on composition and specification of food intended to meet the expenditure of intense muscular effort, especially for sportsmen (EU)
Adopted by the SCF on 22/6/2000.

Food and Nutrition Misinformation – Position of the American Dietetic Association
Consumers have become increasingly aware of the nutrition–health link and reliant on nutrition information to base their decisions, and have assumed partial responsibility for changing their eating behaviors. Unfortunately, these same trends also create opportunities for food and nutrition misinformation to flourish

IOM Updates Guidance on Vitamin D, Calcium: A Pediatrician's Perspective on What Health Professionals Need to Know
– An interview with Dr. Steven Abrams
In this interview, Dr. Steven Abrams provides insight about conclusions and implications of the new calcium and vitamin D recommendations, especially as they apply to infants, children and adolescents.

Promoting Healthy Bones: Sorting Out the Science (Webinar)
In this webinar, bone health expert Dr. Robert P. Heaney discusses the diet and lifestyle factors most important to maintaining bone health and reviews research confirming that soft drinks containing caffeine and phosphoric acid will not negatively impact bone health as long as calcium intake is adequate.

Understanding Americans' Approach to Weight Management: The Role of Low-Calorie Sweeteners (CPE Program)
In this webinar, Dr. Adam Drewnowski, an expert in eating behavior and satiety research, and registered dietitian Robyn Flipse Dr. Adam Drewnowski discusses factors that impact consumers' food choices and eating behavior and how each relates to weight management challenges, and the role of low- and no-calorie sweeteners in weight management.

Translating Epidemiology into Sound Public Health Advice (CPE Program)
In this fee CPE program, Dr. Douglas Weed discusses the key elements of epidemiological studies, including the interpretation and misinterpretation of statistical terms including significance, key differences between the scientific literature, and how to more effectively communicate nutritional epidemiological data to the
lay public.

Research Update: Vitamin D and & Cardiovascular Health (CPE Program - PCNA )
In this free CPE program from the Preventive Cardiovascular Nurses Association (PCNA), vitamin D expert Dr. Michael F. Holick explains the biology of vitamin D from the perspective of human evolution, reviews risk factors for vitamin D insufficiency, and discusses the appropriate biochemical marker for vitamin D status, the evidence for the safety of physiologically meaningful doses, reviews clinical recommendations, and discusses emerging research on the potential relationship between vitamin D and cardiovascular health.

All About Carbohydrates and Health (CPE Program - IFIC)
This free CPE program from the International Food Information Council covers forms of carbohydrates; carbohydrate digestion and energy process; the functional health benefits of whole grains; glycemic index and glycemic load; the functions of sugar in food; the common sugars in food and where they are found; the differences between fructose and high fructose corn syrup; recommendations for carbohydrate consumption; and tips for communicating about carbohydrates and sugars with consumers.

From Science to Communication: Understanding Fructose, HFCS, and Sugars (CPE Program - IFIC)
This free CPE program is available on The International Food Information Council website. Topics covered include the differences between fructose and high fructose corn syrup, including chemical structure, dietary sources and health effects, the physiological effects associated with fructose intake, new fructose intake data and compare levels eaten by the population with those used in many studies, fructose absorption and the problem of fructose intolerance, and how to communicate about sugars in a consumer-friendly manner.

Understanding and Effectively Communicating Food and Nutrition Science: Leading Consumers to Better Health (CPE Program - IFIC)
This free CPE program is available on The International Food Information Council website. Topics covered include identifying elements of nutrition research that are relevant to appropriate interpretation and components of a nutrition study that assist in determining strengths and weaknesses of the research, consumer attitudes and preferences that impact food and nutrition communications and “7 Guiding Principles” for successful communication of food and nutrition research.

Helping Consumers Get the “Big Picture:” Practical Approaches to Promoting a Healthful, Balanced Eating Pattern (CPE Program - IFIC)
This free CPE program is available on The International Food Information Council website. Topics covered include scientific support for a balanced, food-based eating plan and dietary patterns; nutrients of concern and food group shortfalls common in the diets of many consumers; common consumer stumbling blocks that lead to inadequate eating pattern; and practical counseling and communications strategies to encourage consumers to adopt more healthful eating patterns.

A Practical Guide to Risk Communications (CPE Program - IFIC)
This free CPE program is available on The International Food Information Council website. Topics covered include defining risk and understanding risk communication realities from the consumer’s perspective, strategies for addressing the inherent uncertainties in risk communication and how to guide consumers in making informed decisions about risk.

Reducing Calories through Low Calorie Sweeteners Improves Quality of Diet (Podcast - CCC)
Calorie Control Council Podcast Interview with John Foreyt

Nutrition Basics For Healthy Eating
Based on “Active Healthy Lifestyle. A Guide for Parents” developed by Dr. Marcela Gonzales-Gross et al, this is one in a series of brief fact sheet for parents to help children adopt sensible, balanced fitness and nutrition habits.

Nutrition for Athletes: A Practical Guide to Eating for Health and Performance (IOC)
This booklet was developed by the Nutrition Working Group of the IOC in close collaboration with the IOC Athletes' Commission and is based on an International Consensus Conference held at the International Olympic Committee (IOC) in Lausanne in June 2003 and updated in October 2009.

Nutrition for Football: A Practical Guide to Eating for Health and Performance (IOC)
Prepared for the FIFA Sports Medical Committee by Professor Ron Maughan (UK) Professor Louise Burke (Australia) and Dr. Donald T. Kirkendall, (USA). Based on an International Consensus Conference held at FIFA House in Zurich September 2005.

Nutrition for Athletics: A Practical Guide to Eating and Drinking for Health and Performance in Track and Field (IOC)
Written by Professors Louise Burke (Australia) and Ron Maughn (UK). This booklet is based on the conclusions of the International Association of Athletics Federations (IAAF) Consensus Conference on Nutrition for Athletes held in Monaco in April 2007.

Questions and Answers About Low-Calorie Sweeteners, Appetite and Weight Management (IFIC)
From the International Food Information Council.

The Truth about Sugars: 10 Facts You May Not Know (IFIC)
From the International Food Information Council.

IFIC Review: The Science of Sugars (IFIC)
This International Food Information Council paper provides an in-depth review of research concerning the role of dietary sugars in nutrition and health.

Calcium Counter (U.S. NIH)

BMI Calculator for Adults

Calorie Needs Calculator for Adults

Beverage Calorie Comparison Tool

Nutrient Glossary

ChooseMyPlate.gov Interactive Tools (USDA)

MyFood-a-pedia

USDA National Nutrient Database
Look up the nutritional content of foods and beverages

Bioavailability of multiple components following acute ingestion of a polyphenol-rich juice drink.
Borges G, Mullen W, Mullan A, Lean ME, Roberts SA, Crozier A. Mol Nutr Food Res. 2010;54 Suppl 2:S268-77.

Identification of metabolites in human plasma and urine after consumption of a polyphenol-rich juice drink.
Mullen W, Borges G, Lean ME, Roberts SA, Crozier A. J Agric Food Chem. 2010;58(4):2586-95.

Concentration and solubility of flavanones in orange beverages affect their bioavailability in humans.
Vallejo F, Larrosa M, Escudero E, Zafrilla MP, Cerdá B, Boza J, García-Conesa MT, Espín JC, Tomás-Barberán FA. J Agric Food Chem. 2010;58(10):6516-24.

Fortification of orange juice with vitamin D(2) or vitamin D(3) is as effective as an oral supplement in maintaining vitamin D
status in adults.
Biancuzzo RM, Young A, Bibuld D, Cai MH, Winter MR, Klein EK, Ameri A, Reitz R, Salameh W, Chen TC, Holick MF. Am J Clin Nutr. 2010 Jun;91(6):1621-6. Epub 2010 Apr 28.

Intake of added sugars and selected nutrients in the United States, National Health and Nutrition Examination Survey (NHANES) 2003-2006.
Marriott BP, Olsho L, Hadden L, Connor P.Crit Rev Food Sci Nutr. 2010;50(3):228-58.

Estimation of total usual calcium and vitamin D intakes in the United States.
Bailey RL, Dodd KW, Goldman JA, Gahche JJ, Dwyer JT, Moshfegh AJ, Sempos CT, Picciano MF. J Nutr. 2010 Apr;140(4):817-22. Epub 2010 Feb 24.

Docosahexaenoic acid (DHA) supplementation of orange juice increases plasma phospholipid DHA content of children.
Hawthorne KM, Abrams SA, Heird WC. J Am Diet Assoc. 2009;109(4):708-12.

Vitamin D2 is as effective as vitamin D3 in maintaining circulating concentrations of 25-hydroxyvitamin. D
Holick MF, Biancuzzo RM, Chen TC, Klein EK, Young A, Bibuld D, Reitz R, Salameh W, Ameri A, Tannenbaum AD. J Clin Endocrinol Metab. 2008;93(3):677-81.

Plant sterols/stanols as cholesterol lowering agents: A meta-analysis of randomized controlled trials.
Abumweis SS, Barake R, Jones PJ. Food Nutr Res. 2008;52. doi: 10.3402/fnr.v52i0.1811.

Efficacy of food fortification on serum 25-hydroxyvitamin D concentrations: systematic review.
O'Donnell S, Cranney A, Horsley T, Weiler HA, Atkinson SA, Hanley DA, Ooi DS, Ward L, Barrowman N, Fang M, Sampson M, Tsertsvadze A, Yazdi F.Am J Clin Nutr. 2008;88(6):1528-34.

Plant sterol-fortified orange juice effectively lowers cholesterol levels in mildly hypercholesterolemic healthy individuals.
Devaraj S, Jialal I, Vega-López S. Arterioscler Thromb Vasc Biol. 2004;24(3):e25-8.

Business as a Partner in Tackling Micronutrient Deficiency: Lessons in Multisector Partnership.
Bekefi T. John F. Kennedy School of Government. Harvard University. 2007.

Business action to fight micronutrient deficiency.
Bekefi T and Jarvis M. Business & Development Discussion Papers. The World Bank. Paper No.06, April 2006.

A multinutrient-fortified beverage enhances the nutritional status of children in Botswana.
Abrams SA, Mushi A, Hilmers DC, Griffin IJ, Davila P, Allen L. J Nutr. 2003;133(6):1834-40.

Bioavailability of iron and zinc from a multiple micronutrient-fortified beverage.
Avalos Mishaan AM, Zavaleta N, Griffin IJ, Hilmers DC, Hawthorne KM, Abrams SA. J Pediatr. 2004;145(1):26-31.

Reported use of reduced sugars foods and beverages reflect high quality diets.
Sigman-Grant M, and Hsieh G. J Food Sci. 2005; 70(1), S42-S46.

Scientific Opinion on Dietary Reference Values for carbohydrates and dietary fibre.
EFSA Journal 2010; 8(3):1462 [77 pp.]. EFSA Journal 2010; 8(3):1462 [77 pp.]. doi:10.2903/j.efsa.2010.1462

Is Sugar Consumption Detrimental to Health? A Review of the Evidence 1995—2006.
Ruxton CHS, Gardner EJ, McNulty HM. Crit Rev Food Sci Nutr. 2010;50(1):1-19.

Communicating science-based food and nutrition information Rowe SB. J Nutr. 2002;132(8 Suppl):2481S-2482S.

Nutrition.gov

Center for Nutrition Policy and Promotion (USDA portal site to ChooseMyPlate.gov and other nutrition sites)

Nutrition for Everyone (U.S. Centers For Disease Control)

American Dietetic Association

healthychildren.org (American Academy of Pediatrics)

U.S. National Institutes of Health Office of Dietary Supplements

International Food Information Council

European Food Information Council

Asian Food Information Council