Food and nutrition misinformation

Food and nutrition misinformation

 
Abstract   

It is the position of the American Dietetic Association that food and nutrition misinformation can have harmful effects on the health and economic status of consumers. It is the role of nationally credentialed dietetics professionals to advocate for and promote sound, science-based nutrition information to the public, function as primary nutrition educators to health professionals, and actively counter and correct food and nutrition misinformation. The federal government has recognized the strong link between nutrition and health in recent years. Consumers are taking greater responsibility for self-care and are hungry for food and nutrition information, creating opportunities for nutrition misinformation, health fraud, and quackery to flourish. The media are consumers’ leading source of nutrition information, but news reports rarely provide enough context for consumers to interpret the advice given. Promoters turn preliminary findings into sales pitches with baseless claims, often for the sole purpose of economic gain. Effective nutrition communication is consumer focused and presented with sufficient context to allow consumers to weigh the information and determine whether it applies to his or her unique needs. Nationally credentialed dietetics professionals are best prepared to communicate sound advice and scientific advances about nutrition. These dietetics professionals have a responsibility to take an active role in providing accurate, easily understood food and nutrition information, interpreting emerging research for media and consumers and encouraging consumers to look for credentialed dietetics professionals as nutrition experts.

 

In recent years, the federal government and leading healthcare organizations have begun to acknowledge the link between nutrition and health. Enormous advances have been made in the science of food and nutrition, leading to a fine-tuning of many recommendations about eating healthfully. Despite these positive developments, misinformation about the role of nutrition in health abounds in our society, allowing nutrition-related misbeliefs, health fraud, and quackery to flourish.

Consistent with its vision that members “are the leading source of food and nutrition services,” the American Dietetic Association (ADA) recognizes its responsibility to help consumers identify food and nutrition misinformation in the following ways:

ADA members need to be leaders in providing consumers with sound, science-based nutrition information and helping them to recognize and avoid misinformation.

ADA members need to be primary resources of sound nutrition information for the media and to inform the media when misinformation is presented, as the electronic and print media are primary sources of nutrition information for consumers [1].

ADA, the world's largest organization of food and nutrition professionals, must continue to work diligently with other healthcare practitioners, educators, policy makers, and the food and dietary supplement industry to responsibly address the medical and economic effects of food- and nutrition-related misinformation on consumers.


Position Statement   

It is the position of the American Dietetic Association that food and nutrition misinformation can have harmful effects on the health and economic status of consumers. Nationally credentialed dietetics professionals working in healthcare, academia, public health, nutrition communications, media, and the food industry and serving in policy-making/regulatory roles are uniquely qualified to advocate for and promote sound, science-based nutrition information to the public, function as primary nutrition educators to health professionals, and actively counter and correct food and nutrition misinformation.


Types of Nutrition Misinformation  

The public is bombarded with an overwhelming amount of food and nutrition information. Unfortunately, it is not always clear how to distinguish nutrition facts from nutrition misinformation. Nutrition facts result from application of the scientific method and can withstand replication and peer review. Nutrition misinformation, on the other hand, consists of erroneous information, formulated with or without malicious intent, or misinterprets food and nutrition science. The danger of nutrition misinformation is that it may be harmful to health, or be used to fuel food faddism, quackery, or health fraud.

Food fads involve unreasonable or exaggerated beliefs that foods or supplements or their components may cure disease, convey special health benefits, or offer quick weight loss. Food fads may also involve combining or eliminating certain foods from the diet. The US Surgeon General's Report on Nutrition and Health defines food quackery as “the promotion for profit of special foods, products, processes or appliances with false or misleading health or therapeutic claims” [2]. Food quackery is exploitative and entrepreneurial. Nevertheless, many people who promote quackery schemes may themselves be victims of misinformation or incomplete information and may sincerely believe that they are promoting accurate information. Health fraud shares many of the characteristics of food faddism and food quackery, yet it is always deliberate and done for gain. According to the ADA's Complete Food and Nutrition Guide, “Health fraud means promoting for financial gain, a health remedy that doesn’t work—or hasn’t yet been proven to work” [3].


The Harmful Effects on the Health and Economic Status of Consumers  

The public has seen a shift in the health and nutrition environment that recognizes the link between diet, disease prevention and optimal health. New science has revealed a place for functional foods and the assimilation of some forms of complementary medicine into mainstream healthcare. Consumers are taking greater responsibility for self-care, perhaps as a byproduct of an evolving healthcare system, and are hungry for food and nutrition information. With these changes have also come increased opportunities for food and nutrition misinformation to impact the health and economic status of consumers, leaving them perhaps more vulnerable to fraud than ever before. Indeed, nutrition products have been found to be among the most commonly misused [4]. This issue becomes even more critical as the population ages, as there is evidence that the majority of victims of healthcare fraud—up to 60%— are older people [5]. The population is also becoming more overweight and is spending billions of dollars annually to combat obesity. Americans have spent $.33 billion annually on weight-loss foods, products, and services [6]. Yet fewer than half of obese patients have reported receiving any advice from healthcare professionals to lose weight [7], suggesting that qualified professionals need to be more proactive in providing sound information about appropriate weight-loss methods and referrals to qualified dietetics professionals. The true cost of health fraud is difficult to calculate, but is likely in the tens of billions of dollars, especially when considering the cost of purchasing products that may do no harm but also provide no benefit, whether purported or not.

Dietary supplements are a particular area of concern because of the rapid expansion of the market and changing federal regulations. No longer limited to vitamins and minerals, a plethora of herbal, botanical and sports supplements, and other products now comprises over half the dietary supplement industry and have helped sales increase by over 60% to $.13.9 billion [8]. Consumer spending on dietary supplements, natural/organic food, natural personal care products and functional foods totaled $.128 billion in 2000 [9]. Herbs and botani-cals, sports and meal supplements and other specialty products account for slightly more than half of these sales [8] yet only 12% use herbal supplements [1]. Many supplements, such as herbs, remain largely uncontrolled and unregulated, so long as their labels contain no health claims. The Dietary Supplement Health Education Act of 1994 established specific guidelines for health claims and the labeling of dietary supplements but also shifted the burden of proving the accuracy of claims, safety, and quality from the manufacturer to the Food and Drug Administration (FDA) [10]. This shift towards having to prove harm rather than safety can potentially impact consumers by lending an air of credibility to misinformation or fraud simply because the federal government has not yet discovered or taken action against it. Over 1,000 new dietary supplements are added annually to the already 29,000 already available [8]. Monitoring the claims made by marketers of those products creates an overwhelming task for the FDA, further delaying the time when information can be retracted or products removed from the marketplace.

The health consequences of food quackery, faddism, misinformation, or the misuse or misinterpretation of emerging science, may include: delay or failure to seek legitimate medical care or continue essential treatment, undesirable drug-nutrient interactions, the effects of nutrient toxicities or toxic components of products, and interference with sound nutrition education and practices. Economic harm occurs when purported remedies, treatments and cures fail to work and when products are purchased needlessly. With the burden of proof now on the federal government, there are fewer roadblocks to developing costly but useless products. Indirect impact on health and economic status can occur when the media report conflicting stories or stories that contain information that may be accurate but incomplete.


Sources of Nutrition Misinformation   

Consumers receive nutrition information from a variety of sources. According to the ADA's Nutrition and You: Trends 2000 survey, the media are consumers’ leading source of nutrition information, with television (48%), magazines (47%), and newspapers (18%) cited as the top three information sources. Other sources cited include books (12%), doctors (11%), and family and friends (11%). Dietitians (1%) and nutritionists (1%) were not frequently cited [1].

The Internet is a burgeoning source of health and nutrition information. According to a Harris Interactive poll, an estimated 100 million consumers sought health information on the Internet in the year 2000, up from 70 million in 1999 (Wall Street Journal, 12/29/00).

Consumer interest in health and nutrition information is high, and more than four in 10 (43%) consumers say they like to hear about new studies. However, one in five consumers (22%) report being confused by reports giving dietary advice [1]. The sheer volume and varying quality of the information received, as well as perceptions that the information is always changing, fuels consumer confusion about who or what to believe.

Specific sources of nutrition misinformation are discussed below.

Misinterpretation of Scientific Studies in the Media

Scientific progress alone does not prevent or eliminate nutrition misinformation. Too often the popular media capitalize on preliminary research data in an effort to enhance audience and readership ratings. Promoters quickly turn legitimate research findings into sales pitches, products, and services. Therefore, universities, research groups, and commercial enterprises that fund a study and release the results to the media must use caution in presenting their findings.

In addition, news reports on food and nutrition rarely provide enough context for consumers to interpret the advice given. Frequently absent are details about how much more or less of a food to eat, how often to eat a food and to whom the advice applies [11]. Both the news media and researchers must share responsibility for reporting accurate, balanced, and complete information to the public.

The New England Journal of Medicine, concerned about the way scientific articles in their journal are sensationalized by the media, has responded by developing the following four caveats for the media to use when assessing research findings:

An association between two events is not the same as a cause and effect.

Demonstrating one link in a postulated chain of events does not mean that the whole chain is proved.

Probabilities are not the same as certainties.

The way a scientific result is framed can greatly affect its impact [12].

The evaluation of nutrition information through the media is best done through proper interpretation of scientific studies by qualified dietetics professionals and other credentialed experts. Initiatives such as the ADA's national media spokesperson program have made great strides nationally and locally in relaying accurate food and nutrition information to the public and positioning registered dietitians as the experts. Yet, a competitive field of celebrities, fitness experts, psychologists and others without nutrition credentials are frequent sources for nutrition-related interviews [13].

For their part, researchers must put their own findings into context by explaining the connection with other studies that show different outcomes. Researchers can also lay the groundwork for ensuring that their findings are presented accurately by critically evaluating the supporting documentation used in their research. One model to follow is the rigorous criteria used by the National Research Council in determining what studies to cite in the report Diet and Health: Implications for Reducing Chronic Disease Risk [14]. The Council first assessed the strengths and weaknesses of each kind of study and then evaluated the total evidence against six criteria: strength of association, dose-response relationship, temporally correct association, consistency of association, specificity of association, and biological plausibility. To properly evaluate reports of scientific studies, such criteria are needed, as well as knowledge of whether the studies were conducted by experienced investigators [15,16].

Dietetics professionals must be trained in critical research skills, including how to interpret research findings and communicate them to the public. They must recognize and communicate the fact that studies done on small, select groups are not applicable to the general population and that a single study should not form the basis for clinical practice. Dietetics professionals also must recognize that scientific studies will always be open to differences of interpretation; a clear scientific consensus on an issue may not emerge for many years.

Challenges from the Internet

The emergence of the Internet as a major source of health and nutrition information reflects the fact that consumers are taking more responsibility for researching and participating in their own healthcare decisions. However, consumers must be reminded that the accuracy of information appearing on Web sites is not governed by any regulatory agency [17]. Therefore, sites featuring sound science-based content coexist with sites containing questionable, inaccurate or alarming information promoted by individuals and groups espousing unscientific views. Chat rooms, “listservs,” and electronic bulletin boards that are not supervised by qualified health professionals can provide a forum for the exchange of inaccurate advice about nutrition and health.

In addition, the popularization of electronic mail has resulted in rapid and widespread dissemination of false nutrition and health-related stories via the Internet. Recent examples of these unfounded “urban health myths” are that bananas from Costa Rica carry flesh-eating bacteria, and that the sweetener aspartame causes numerous ills such as multiple sclerosis and lupus.

Several health organizations are addressing the proliferation of misinformation on the Internet. For example, the American Medical Association has issued guidelines for medical and health information sites on the Internet [18]. The Health On the Net Foundation sets ethical standards for Web site developers and strives to guide medical practitioners and consumers to useful and reliable online medical and health information [19].

Influence of Culture and Food Beliefs

Nutrition misinformation and mistaken beliefs flourish to some degree because they often are deeply rooted in our cultural milieu. Throughout history, many cultures have ascribed health-promoting powers to certain foods, and many religions have followed specific dietary practices. The Chinese “herbs of immortality” that were a popular fad among the ancient Egyptians [20] have their modern manifestation in Chinese herbs promoted to bodybuilders in health food stores.

An example of a cultural belief is the concept of “hot” and “cold” foods rooted in Hispanic culture. This belief refers to food's influence on health and well-being, not to the temperature or spiciness of foods. “Cold” foods include most vegetables, tropical fruits, dairy products, and inexpensive cuts of meat. “Hot” foods include chili peppers, garlic, onion, most grains, expensive cuts of meat, oils, and alcohol [21]. Pregnancy is considered a “hot” condition during which many Latinos typically avoid “hot” foods, believing this will prevent the infant from contracting a “hot” illness, such as a skin rash [22].

In contrast to the Hispanic “hot/cold” beliefs, the Chinese believe that pregnancy is a “cold” condition during which the expectant mother should consume “hot” foods to keep herself in balance for good health [23].

Fundamental to mistaken beliefs about nutrition is the statement “you are what you eat,” which implies that everything from mood and behavior to intellectual capacity is determined by diet. “Bee pollen boosts energy,” “Fish is brain food,” and “Eating grapefruit burns body fat” are some common mistaken beliefs about food.

Although some food beliefs that are rooted in traditional cultures and religions are unsupported by scientific evidence, they can be respected as long as they do not result in possible harm and economic exploitation to adherents.

Other Sources of Misinformation

Nutrition misinformation is often disseminated by multilevel marketing companies that promote unproven health products such as dietary supplements, weight loss products and herbs. These companies claim that their products can prevent or cure disease. Product literature may contain illegal therapeutic claims or product distributors may supply such information through anecdotes and independently published literature [24].

Testimonials also may spread misinformation. People tend to believe information that is reinforced by sports figures, celebrities, health food store personnel, teachers, coaches, ministers, legislators, healthcare workers, media commentators, health professionals, and other persons they respect. When such public role models give scientifically unfounded testimonials about the benefits of specific nutritional practices, the effects can be far-reaching and potentially harmful to the public. Thus, these role models should carefully examine the accuracy and reliability of any nutrition information they disseminate and sharpen their skills at making appropriate inferences from scientific reports. When they are uncertain about the scientific merit of nutrition products they are asked to endorse, or do not have the scientific expertise to identify nutrition misinformation, role models should seek the advice of a dietetics professional. Dietetics professionals must be aware of the various sources and forms of nutrition misinformation and be prepared to counter them with science-based information.


Communicating Science-Based Food and Nutrition Information  

Finding effective approaches for disseminating objective, science-based nutrition and health information to the public is challenging. The high volume of media coverage about emerging nutrition science contributes to consumer confusion [16,1], while seemingly conflicting advice causes disenchantment among consumers [25]. Nutrition and health professionals, as well as consumer groups, are concerned that promoters of questionable products and services are likely to exaggerate potential benefits while playing down or eliminating information about possible harmful effects.

The impact of nutrition communication on promoting healthful lifestyles depends on how effectively sound nutrition messages are communicated to consumers and how well consumers discern science-based advice [25]. Nutrition information must be presented with sufficient context to allow a consumer to weigh the information and determine whether it applies to his or her unique needs [16].

Effective nutrition communication is consumer focused. Focus group research can help guide nutrition professionals in Grafting meaningful and effective consumer communications. Well-focused, individualized nutrition and health messages have the most positive impact on consumer behavior. The campaign It's All About You™ is the product of an alliance of food industry, health organizations, and the government and is designed to help consumers implement the Dietary Guidelines for Americans. As part of the campaign, several essentials were identified:

Nutrition experts need to speak in layman's language.

Communications that make healthful eating and activity fun and easy are more motivating.

The emphasis should be on improvement, not perfection.

The benefit to the consumer must be clear.

Consistency is essential [26].

The Role of Dietetics Professionals

Qualified dietetics professionals and nutrition educators with the expertise to evaluate and communicate balanced, accurate information on nutrition and health to consumers are best prepared to deliver sound advice and news of scientific advances in nutrition. These professionals should be encouraged to take an active role in disseminating accurate nutrition and health information through public information channels [27,28], such as the media and consumer-targeted books. Dietetics professionals have a responsibility to clarify and demystify consumer-targeted nutrition messages, to help interpret emerging research for media and consumers, and to encourage consumers to look to credentialed dietetics professionals as nutrition experts. To be effective, dietetics professionals and nutrition educators must be aware of diversity and respect cultural beliefs and design food, nutrition, and health messages appropriately. Figures. 1, Figure. 2 through 3 provide some strategies for dietetics professionals to use in interpreting and communicating nutrition information to the public.

The ADA provides support for members through its Knowledge Center, a leading source of scientifically based, objective food and nutrition information for dietetics professionals, the media, other health care providers, and researchers.

FIG. 1. : Strategies for Communicating Accurate Nutrition Information to the Public [27]

FIG. 2. : Grafting Consumer Tips [26]

FIG. 3. : Questions to Ask About a Research Report

Practical, positive nutrition information is provided to professionals and consumers by the Knowledge Center through recorded nutrition messages (1-800-366-1655), National Nutrition Month®, publications, and ADA's Web site, http://www.eatright.org, which offers a gateway to government agencies and many allied professional organizations that focus on nutrition and health.

The Role of Allied Health Professionals

Consistent nutrition guidance and messages from all sources reduce consumer confusion and reinforce the credibility of science-based nutrition information. For this reason, allied health professionals are urged to collaborate with qualified dietetics experts to provide consumer-focused health education, train medical and health personnel, and implement community nutrition education outreach. Physicians, nurse practitioners, and other healthcare providers need to seek the knowledge, skills, and services of dietetics professionals. Strategic partnerships between allied health professionals and related scientific and professional organizations and the nutrition community can help ensure the delivery of consistent nutrition and health messages to consumers.

In addition to the services of the American Dietetic Association, credible nutrition information is offered by many other scientific and professional organizations including, but not limited to, the American Academy of Pediatrics, The American Council on Science and Health, American Society for Nutritional Sciences, American Society for Clinical Nutrition, American Medical Association, American Cancer Society, American Diabetes Association, American Heart Association, and the Society for Nutrition Education. WebMD and the Tufts University Nutrition Navigator offer gateways that can lead health professionals, media, and consumers to allied health organizations with credible nutrition information: http://www.webmd.com and http://navigator.tufts.edu.

The Food and Nutrition Science Alliance (FANSA) is a partnership of four professional scientific societies whose members have joined forces to speak with one voice on food and nutrition science issues: The American Dietetic Association, American Society for Clinical Nutrition, American Society for Nutritional Sciences, and Institute of Food Technologists. FANSA developed the “Ten Red Flags of Junk Science” (see Figure. 4) [29].

FIG 4. : 10 Red Flags of Junk Science [29]

The Role of Government/Regulatory Bodies

Government agencies play regulatory and disseminating roles with respect to nutrition information. Through the FDA's labeling programs, the government regulates nutrition information and health claims on food and dietary supplement labels. Federal agencies provide science-based nutrition, food, and health guidance, including the Dietary Guidelines for Americans and the Food Guide Pyramid, as well as sound nutrition and food safety information through publications and Web sites. The Dietary Guidelines for Americans and the Food Guide Pyramid reflect the nutrient recommendations provided in the Dietary Reference Intakes from the Institute of Medicine/National Research Council. Public-private partnerships, such as the It's All About You™ and the 5-A-Day for Better Health™ campaigns, also communicate positive, simple, and consistent messages to help consumers achieve healthful, active lifestyles.

Many federal, state, and local government agencies employ dietetics professionals for their expertise in nutrition, food science, and nutrition education. Qualified dietetics professionals work in or collaborate with government/regulatory bodies to help educate the public, communicating guidance from government agencies to media and the public. Nutrition experts also have a responsibility to share their professional expertise in the shaping of public policy on consumer nutrition and food communication and misinformation. Many states also license qualified nutrition experts.

Government departments and agencies that provide reliable nutrition and health information include the Federal Trade Commission, Department of Health and Human Services, Food and Drug Administration, National Center for Complementary and Alternative Medicine, US Department of Agriculture, State Cooperative Extension Services, National Institutes of Health (National Cancer Institute, National Heart, Lung, and Blood Institute, National Institute on Aging, National Institute of Allergy and Infectious Diseases, National Institute of Diabetes and Digestive and Kidney Diseases, National Library of Medicine and others), and the Centers for Disease Control and Prevention. Nutrition, food and food safety, and health information from US government agencies can be accessed through the Web site http://www.nutrition.gov. Another government Web site that leads to reputable nutrition information is: http://www.healthfinder.gov.

The Role of Media and Journalists

Consumers report that television, newspapers, magazines, radio, as well as Internet media, are their leading sources of information about nutrition [1]. Collaboration between dietetics professionals and media professionals is key to consumers receiving sound science-based information about nutrition, food and nutrition science, and food safety issues. Through these joint efforts, the dissemination of nutrition misinformation can be minimized or avoided. Additionally, sound nutritional advice on emerging science can minimize the confusion often experienced by the consumer related to reports of new findings [25].

Many qualified nutrition experts work with the media as spokespersons, media hosts, journalist, writers, and expert consultants. The ADA's media spokespersons are trained, experienced resources for credible food and nutrition information. All qualified nutrition experts can make themselves available to media to present sound nutrition messages, offer an expert's perspective on emerging science, and dispel nutrition misinformation.

Public understanding of emerging nutrition science can be improved if journalistic reporting is accurate and balanced, offers a healthy skepticism, provides practical consumer advice, and presents reports that reflect sound scientific principles [16].

The Role of the Food Industry

The American food industry can be the nutrition professional's ally when it comes to providing complete and reliable nutrition information to the public. The food industry can also help consumers understand emerging nutrition issues by providing accurate information and feedback [16]. Many food companies employ dietetics professionals for their expertise in nutrition issues, communications, and consumer affairs. Qualified dietetics professionals need to continue to work with the food industry to help shape the public's food choices, knowledge of nutrition and health, and ability to think more critically about food and nutrition issues. Partnerships between the food industry and health-focused associations, such as the Home Food Safety: It's In Your Hands™ campaign, also communicate positive, simple, and consistent health messages for consumers.

Industry trade groups and organizations that provide reputable, evidence-based nutrition information to the public include, but are not limited to, the International Food Information Council, National Cattlemen's Beef Association, Food Marketing Institute, National Dairy Council, National Food Processors Association, National Pork Producers Council, Produce for Better Health Foundation, American Egg Board, American Soybean Association, The Sugar Association, Inc., California Tree Nut Council, and the Wheat Foods Council. Many food industry Web sites can be accessed and evaluated through the Tufts University Nutrition Navigator: http://navigator.tufts.edu.

The Role of Consumers

Self-care is a consumer trend; today's consumers are more proactive in gathering nutrition and health information [16,1]. To take responsibility for their personal health behaviors, consumers need to meet the communication process halfway. Consumers need to recognize qualified dietetics professionals as credible resources for nutrition information and for helping consumers make sound decisions that match their personal needs. Knowing how to access credible information through ADA's Web site, the Tufts University Nutrition Navigator, or various US government Web sites, is one important skill. Consumers need to learn how to recognize science-based nutrition and health advice, to critically examine what they read or hear, and to distinguish fact from fiction [25]. Figure. 4 refers to questions that consumers, as well as qualified dietetics professionals, need to ask about research reports.

Many consumers may not even be aware that misinformation exits. To avoid being lured by misinformation, consumers need to:

question the qualifications of authors, presenters, and other nutrition advocates, as well as the evidence for any claims or advice;

take steps to evaluate nutrition reports or promotions before they become victims of the ploys, by becoming more aware of the many ways misinformation, food fraud, and quackery are conveyed.

think critically about food and nutrition messages used to promote the sale of a products or services;

ask a qualified nutrition expert for help in evaluating a statement, product, or service;

inquire at the medical or nutrition department of a nearby university or college, or at the food and nutrition department of a local hospital/medical center, to obtain current and accurate information and to find nutrition services for the public; or

check with the American Dietetic Association—http://www.eatright.org (go to “Find a Dietitian”) or the Consumer Nutrition Hotline at 1-800-366-1655—for a referral to a qualified nutrition expert.

ADA's Consumer Nutrition Hotline and Web site not only offer consumers a referral service to registered dietitians, but also provide sound nutrition information on timely issues. Reputable consumer organizations that deal with consumer fraud include the Better Business Bureau, Consumer Union, and National Council Against Health Fraud, American Council for Science and Health, and their Web sites.


Summary   

Food and nutrition misinformation can be a serious barrier to public health. Misinformed consumers may not only have a false sense of security about their health and well-being, but they also may delay appropriate, effective healthcare or replace it with products, services, or behaviors that may be harmful to their health or, at best, do no good or harm. Misinformation also may result in unnecessary financial expenditure.

The ADA encourages its members take an active role in providing consumers with objective, science-based nutrition information and in helping them recognize and avoid following misinformation. Qualified dietetics professionals can positively shape the food choices of Americans in many ways:

collaborate with the media to communicate science-based nutrition information to consumers and to counter misinformation;

write letters to the editors of newspapers and magazines and the producers of electronic media to offer sound information that counters inaccurate and biased articles;

call television and radio shows that interview nutrition extremists and purveyors of misinformation to express their professional concerns;

provide positive reinforcement; contact broadcast and print media to recognize accurate nutrition messages, especially when challenging topics are presented;

direct media and consumers to responsible sources of nutrition information;

encourage researchers to present their results with a balanced and contextual perspective;

collaborate with the food industry to provide reliable nutrition information; and

cooperate with other health practitioners to expose emerging misinformation, misbeliefs, frauds, and quackery before they are widely accepted.

The challenge of dealing with food and nutrition misinformation is long-standing and persistent. Nationally credentialed dietetics professional, in partnership with other members of the healthcare team, educators, and representatives of the food industry, can be a forceful voice against food and nutrition misinformation while positively shaping food choices.

ADA Position adopted by the House of Delegates on October 16,1994. The original ADA Position was approved by the House of Delegates on August 26,1988, and reaffirmed on September 12, 1999. This position is in effect until December 2004. The American Dietetic Association authorizes republication of the position statement/support paper, in its entirety, provided full and proper credit is given. Requests to use portions of the position must be directed to ADA Headquarters at 800/877-1600, ext 4835 or ppapers@eatright.org.

Recognition is given to the following for their contributions: Authors:

Keith-Thomas Ayoob, EdD, RD, FADA (Rose F. Kennedy Children's Evaluation and Rehabilitation Center, Albert Einstein College of Medicine, Bronx, NY); Roberta L. Duyff, MS, RD, FADA (Duyff Associates, St. Louis, MO); Diane Quagliani, MBA, RD (Quagliani Communications, Inc., Western Springs, IL)

Reviewers:

Dietitians in Business and Communication dietetic practice group: Lisa Poggas, RD (Alterra Healthcare Corp., Denver, CO);

Cathy Kapica, PhD, RD (The Quaker Oats Company, Barrington, IL);

Bettye Nowlin, MPH, RD, FADA (Dairy Council, Culver City, CA);

Nutrition in Complementary Care dietetic practice group: Lisa Fieber, MS, RD (Health Information Services, Inc. Grayville, IL);

Nutrition Education for the Public dietetic practice group: Tab Forgac, MS, RD (National Dairy Council, Rosemont, IL); and William D. Evers, PhD, RD (Purdue University, West Lafayette, IN);

Public Health Nutrition dietetic practice group: Kathleen Leger, MS, RD (Ira Greene Positive Pace Clinic, San Jose, CA); and Margaret F. Lewis, MHE, RD (Tennessee Department of Health, Columbia, TN);

Chris Rosenbloom, PhD, RD (Georgia State University, Atlanta, GA);

Nancy E. Schwartz, PhD, RD (Nutrition Consultant, Oakville, Ontario, Canada)

Members of the Association Positions Committee Workgroup: Sylvia Escott-Stump, MA, RD (Workgroup chair); Barbara Baron, MS, RD; Mary Marian, MS, RD; Nancy Cotugna, DrPH, RD (content advisor)


References