Media webcast 2014 food and health survey

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2014 F000 & HEALTH SURVEY The Pulse of America’s Diet:

From Beliefs to Behaviors Exclusive Journalist Webcast

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Today’s Speakers

¢ Moderator:

¢ Matt Raymond

Senior Director, Media Relations

¢ Presentation of the Findings:

¢ Marianne Smith Edge, MS, RD, LD, FADA Senior Vice President, Food Safety

and Nutrition

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Mission:

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Nine Years of the Food & Health Survey

International Food Information Council (IFIC) Foundatio

FOOD có HEALTH SURVEY

onsumer Attitudes toward Food, Nutrition & Health

2007 FOOD 8 HEALTH SURVEY 2014 FooD & HEALTH

= SURVEY

The Pulse of America’s Diet From Beliefs to Behaviors

International Food Information Council (IFIC) Foundation

2008 FO0D & HEALTH SURVEY

Consumer Attitudes toward Food, Nutrition & Health od Infor 2010 Food & Health corey jee EY Food & Health Survey

Consumer Attitudes Toward Food Safety, Nutrition & Health

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¢ This report presents the results of an online survey of 1,005 Americans ages 18 to 80 ¢ Many of the questions have been asked in prior Food and Health Surveys, allowing for

trend analysis Some new topics were included in the questionnaire also ¢ Fielding took place from March 26 to April 7, 2014

¢ The duration of the survey was 28 minutes, on average

¢ The results were weighted to ensure that they are reflective of the American population ages 18 to 80, as seen in the 2013 Current Population Survey Specifically, they were weighted by age, education, gender, race/ethnicity, and region

¢ The survey was conducted by Greenwald & Associates, using Research Now’s consumer

panel

Note: Percentages may not add to 100% or to totals shown due to rounding A

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gender, race and ethnicity for those between 18 and 80 years old Respondents were sampled to reflect the U.S population for age, education, Age 18 to 34 years old 35 to 49 years old 50 to 64 years old 65 to 80 years old Education Less than high school Graduated high school Some college (no degree)

Associates degree or technical or vocational school Bachelor's degree Graduate/Professional work or degree Race/Ethnicity White (Non-Hispanic) Hispanic/Latino/Spanish descent Black or African American Asian or Pacific Islander

American Indian or Alaskan Native Native Hawaiian Other (n=1,005 ) 31% 26 26 16 5% 37 19 11 19 10 68% Gender Male Female Children Under 18 in Household 0 to 2 years old 3 to 6 years old 7 to 12 years old 13 to 17 years old

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Over the past year, how much thought have you given to the healthfulness of the foods and beverages you consume? m 2014 m@ 2013 2012 56% 28% đụ 40% 40% 36% tụ, 6% A lot A little 2014 n=1,005; 2013 n=1,006; 2012 n=1,057 None

Arrows indicate significant (.95 level) differences vs prior year(s); color of arrow indicates comparison year

Nine of out ten Americans have given at least a little thought to the healthfulness of the foods and beverages they consume Who is more likely to have given a /ot of thought to

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How much of an impact do the following have

on your decision to buy foods and beverages?

(% Rating 4 to 5 on 5-point scale, from No Impact to A Great Impact) 88% 37% 89% 90% 85% 84% 86% 87% si ——Taste 0 jum ^ > © —— Healthfulness 14% 73% 73% 73% 0 72% 71% —<— Convenience 10% 64% —< Sustainability 62% 61% 61% 71% 4 65% 58% 58% 0, 7 55% 55% 56% 56% 52% 52% 33% 51% $ 48% 35% 36% 38% 2006 2007 2008 2009 2010 2011 2012 2013 2014 2014 n=1,005

Arrows indicate significant (.95 level) differences vs 2013

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Healthfulness Impact by Age 65-80 el 77% 23% Oo 9® 14% 0 -64 70% ® s0 _— co, 65% ®“ 35-49 66% ce 55% 2013 2014

Green lines indicate significant (.95 level) differences vs 2013

International Food Information Council Foundation 2014 Food & Health Survey

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Over the past year, which of the following, if any, have you made an effort to do?

lm Began in Past Year Doing for More Than a Year

Eat more fruits and vegetables

Cut calories by drinking water, low and no calorie beverages Eat more foods with whole grains Cut back on foods higher in added sugars Cut back on foods higher in salt Consume smaller portions Cut back on foods higher in solid fats Compare sodium in foods like soup, bread, and frozen meals, and choose the foods with lower numbers Balance calories to manage my weight 26% 53% 79% 23% 49% 72% Đ 25% 45% 70% Ơ 20% 46% 67% 30% 36% § 66% & 21% 42% 62% 19% l 40% 58% = — (=) x Who is more likely to eat more fruits and vegetables? 51% 83% $ " ° Women

* Excellent or good health

aL 35% 57% Who is more likely to cut back on full fat dairy?

Cut back on full fat dairy and replace with a low- or no-fat alternative

2014 n=1,005; Arrows indicate significant (.95 level) differences vs 2013

hy 40% 55% ÿ => ¢ Silent, Boomer, & Generation X * College grads

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If you had to compare the importance of the following to the importance of having a healthful diet, would you say ! ™ Less important than a healthful diet About the same @ More important than a healthful diet 2014 n=1,005 \ International Food Information Council Foundation 2014 Food & Health Survey 12 Spending enough time with your loved ones Minimizing stress

Having a healthy financial situation

Getting enough exercise

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Three in four Americans have not had an emotional conversation about food and

beverage choices in the last six months

In the last 6 months, have you had an emotional conversation with someone about food and beverage choices?

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How likely do you think you would be to use or continue using each of the

following methods of weight management in the next year?

Trying to Lose or Maintain Weight 2014

Which of the following best describes what you are m Very likely

currently doing regarding your weight? (n=803) Somewhat likely Eating smaller portions of what you now eat Trying to lose weight Trying to maintain weight

Tracking and increasing the amount of — 54% time you are physically active Eating smaller, more frequent meals or

_ 250 snacks

Tracking and limiting the number of

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More than half eating smaller portions tracking and increasing physical activity -~ - x= x xe se e S Se S se S S Se S S S S S S S S S S S S S S S S S S S S S S S S S SỈ S S S S S S S S S S S S S S S S S S S S SỈ S S S S S S S S S S S SỈ S Se S S S S S SỈ S S S S S Se S S S S Se e se e e m 5 miles 4 miles y 956 calories 794 calories os eee aeaene -“_2f+cfetet se e S S S XS S S S SƯ S S S S SƯ Re S S SƯ Re S Re S S Re S S S S S S S S Se S S S S S S S S S S S S S S S S SƠ S S S S S S S S S S S S S S S S S S S S S S S S S S S S S S S S S SẰ Se Se e e « 8 out of 10

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How much thought, if any, would you say you typically devote Breakfast Lunch to planning the following? m@ Alot A little 49% 65% 59% 79% Dinner 38% 90% _= Snacks 2014n=1,005

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Which of the following, if any, do you use on a regular basis specifically in order to help you

plan what you will eat and drink? (Select all that apply.) AGE 1834 35-49 50-64 65-80 Shopping list 53% 59% 62% 68% Coupons 47% 52% 56% 59% In-store discount 43% 46% 52% 60% Recipes 40% 47% 51% 44% Budget 41% 40% 366 — 31% Meal plan 26% 25% 23% 18% Mobile apps 20% 12% 7% 2% Something else 3% 6% 3% 1% None of the above 16% 8% 9% 12% 2014 n=1,005

Significant (.95 level) differences between age groups are shown with green/red font Percentages in red are significantly lower than the percentage in green

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Half of Americans at least sometimes use nutrition information to decide what to

have when eating out

How, if at all, have you used nutrition information (like calorie counts) when eating out at restaurants?

| will not eat something when eating out without first

checking the nutritional information

51% of consumers use nutrition information in restaurants at least sometimes

| will regularly use nutrition information to decide what

to have when eating out

| will sometimes use nutrition information to decide 0

what to have when eating out 35%

| have noticed nutrition information before, but haven't 0

paid any attention to it 23%

| have not noticed or seen any nutrition information when eating out at restaurants

2014 n=1,005

International Food Information Council Foundation 2014 Food & Health Survey V 20

26%

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Two-thirds of Americans look at the expiration date, which is a substantial drop from 2013 Expiration date and Nutrition Facts panel continue to be the most reviewed information when deciding to purchase food or beverages

What information do you look at on the food or beverage package when deciding to purchase or eat a food or beverage? (Select all that apply.)

irati a

Expiration date 66% 82%

Nutrition Facts panel ee 67% 6 5

Ingredients list es › 2 20

Servings size and amount per container 44%

Calorie and other nutrition information ae 12% ø 2013

Brandname MO 253

Cooking instructions/preparation time lÐ AM ›~*

Statements about nutrition benefits KH

(ountry oforiginlabeling T WMM 2ó On average, consumers consider 4 of

these elements in purchase decisions

Statements about absence of certain food ingredients ——— Cu

Statements about healthbenefi R NN 15%

2014 n=1,005; 2013 n=1,006

Arrows indicate significant (.95 level) differences vs 2013

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Half of all Americans make an effort to avoid sugars and salts, while slightly more than half of Americans try to consume fiber and whole grains

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 possible

2% Fiber aAaáa ái ››% !

 4% Whole grains III 5» 9 2% Protein III 50% 8 2% Calcium Ái i‹ó 9

3% Omega-3 fats Dy) 21% 4 A% Potassium 4d 19x š 2% Probiotics Dy 138% 48% Calories Ds 13% 3% Omega-6 fats yw 11% 2% Omega-9 fats ys 10% 16% Complex carbohydrates yy 10% 1 31% Caffeine yy 9% 39% Fats/oils ÑÁ s% 26% Mono/polyunsaturatedfas | 7% 11% Soy me 7% * 50% Sugars in general mw 5% 53% Sodium/salt 4% 4% Flavonoids 3%

2014 n=1,005; Arrows indicate significant (.95 level) differences vs 2013

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To what extent do you try to consume or avoid the following?

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Overall, how confident are you in the safety of the U.S food supply? 2014 ©2013 2012 58% 54% 55% 25% 426 20% 23% 0 0 12% 15% 15% Y t 5% 0% 34 4% a 4% a Very confident Somewhat confident Nottoo confident Notatall confident Not sure 2014 n=1,005; 2013 n=1,006; 2012 n=1,057

Arrows indicate significant (.95 level) differences vs prior year(s); color of arrow indicates comparison year

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Almost two out of five Americans report that they have given food and beverage safety a /ot of thought

Over the past year, how much thought have you given to

the safety of your foods and beverages?

2014 2013 2012

Who is most likely to think about food ? 47% and beverage safety đ lof:

44% 44% > Won * College grads

0 0,

38% 40% 41% * Consumers impacted by healthfulness and sustainability

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Two out of five Americans have changed the foods they eat as a result of food safety

information A third of Americans consider getting sick from something they eat as their most

important food safety issue

What is the most important food safety issue you

Have you changed any of the foods you eat in the past consider when shopping for food?

year as a result of information you heard or read about food safety?

Getting sick from something | eat 34%

Chemicals in food or packaging 23%

Yes Pesticide residues in fruits and 16% 38% vegetables ° Unfamiliar ingredients that | don't liar ingredients that | don 204 recognize No Undeclaredallergens | 3% 62%

Some other issue 4%

| am not concerned about any food 0 safety issues 12%

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Which one of these sources would you trust the most to provide accurate information about the following issues? Food Safety Government agencies J 39% Health professionals Scientific journals Health-focused websites News media Food manufacturers Friends and family TV personalities Social media 2014 n=1,005 me 17% M124 1% Đ s% § 5% 1 4% | 2% | 1% Food Ingredients Government agencies Food manufacturers Health professionals Health-focused websites Scientific journals Friends and family News media TV personalities Social media We 26% a 21% Me 16% me 14% 12% § 5% | 3% | 1% | 1%

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¢ Healthfulness is increasingly becoming a factor in American’s food and

beverage selections

¢ Consumers are taking many steps to improve the healthfulness of their diet, and there is evidence the concept of calorie balance is beginning to register ¢ Americans view health professionals as the most trusted sources on nutrition

and physical activity and government for food safety and food production

information

¢ Knowledge gaps and decreasing confidence in the safety of the food supply illustrate the need for science communicators to add context to the food dialogue

¢ While food and beverage choices are a topic of discussion for many

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s® (ender Differences

¢ Sustainability

¢ Dietary Components

Just to name a few

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For Inquiries/Interviews with Experts: