2025-03-06-国际食品信息委员会-美国人的感知与连接优先事项关于健康饮食与我们同行_15页_927kb

IFIC Spotlight Survey: Americans' Perceptions and Priorities for Healthy Eating – A 2025 International Food Information Council Study

Summary of Key Findings

The International Food Information Council conducted an online survey from December 5 to 10, 2024, involving 1000 adults aged 18 and older, representative of the US population with weighted results. The study measured Americans' knowledge, attitudes, and beliefs about healthy eating, focusing on priorities, habits, and perceptions.

Top Health Priorities: Most Americans ranked exercise and diet among the most important actions for maintaining health. Exercise was cited as the most critical by 59% of respondents, while balanced diet was emphasized by 58%. Other factors included reducing stress (10%), getting 8 hours of sleep daily (9%), and regular doctor visits (9%).

Food Perceptions and Behavior: The survey revealed that food is commonly viewed as medicine (agree with 74%); however, 7% of Americans never consider their diet healthy while eating, and only 12% think about it every time they eat. Over half plan to spend more time on meal preparation and cooking (41%) or meal planning (40%) rather than on grocery shopping or spending more money. Budget, personal health, and preferences are key drivers of eating habits.

Demographic Insights: Men and women differ in priorities, with men favoring exercise more and women emphasizing balanced diet. Age groups showed varying views in food perceptions—e.g., younger Americans more likely endorse food as medicine. The study highlights that current dietary guidelines have low awareness and adherence, with opportunities to improve nutrition education through emotional connections and practical strategies.

Methodology and Context

The survey used Bayesian confidence levels and was weighted for demographic balance. Nutrition experts suggest that fostering positive associations with food and providing accessible information can lead to sustainable dietary changes, addressing challenges like limited access to healthy foods and kitchen skills.