Developed through a collaboration between IAFNS and the Academy, the paper translates IAFNS\u2019\u00a09 Guiding Principles\u00a0for science-based food classification into practical considerations for nutrition practitioners.\u00a0The principles provide a framework for evaluating foods based on characteristics of processing and formulation, while reinforcing the importance of nutrient density, patient\u00a0goals\u00a0and real-world context.\u00a0\u00a0<\/p>\n
\u201cThe IAFNS Principles align with the way that credentialed\u00a0RDNs\u00a0have been trained to respond to individual patient and client needs,\u201d\u00a0said Marie E. Latulippe, MS, MBA, RDN, senior director of science programs at IAFNS and co-author of the paper.\u00a0\u201cFor example, if a lower sugar yogurt with a sweetener satisfies a desired food and nutrient need, it may be more appropriate than a full-fat plain yogurt with higher saturated fat content.\u201d\u00a0<\/p>\n
The paper notes that while knowledge gaps\u00a0remain\u00a0and randomized controlled trials are limited, practitioners can help patients and clients make realistic, meaningful changes, such as reducing added sugars, increasing fiber\u00a0intake\u00a0or choosing options that better align with individual nutrition needs.\u00a0\u00a0<\/p>\n
\u201cRDNs play a critical role in helping the public make sense of evolving nutrition science,\u201d said Alison Steiber, PhD, RDN, chief mission, impact and strategy officer at the\u00a0Academy of Nutrition and Dietetics.\u00a0\u201cThis paper gives practitioners a framework to support patient conversations grounded in evidence and practical for everyday decision-making.\u201d\u00a0<\/p>\n
The paper also highlights the importance of acknowledging patient concerns, supporting label understanding, discussing fortification and nutrition guidelines.\u00a0<\/p>\n
Co-author Ginger Hultin, DCN, RDN, added, \u201cThis conversation currently has some missing pieces, especially for patients\u00a0regarding\u00a0what it means for their health. Nuance and personalization are key. It’s not a black-and-white issue, and the IAFNS Principles highlight the importance of education and taking a broader approach to individual foods within broader dietary patterns.”\u00a0<\/p>\n
###\u00a0<\/p>\n
About the Academy of Nutrition and Dietetics\u00a0<\/p>\n
Representing\u00a0more than 112,000 credentialed nutrition and dietetics practitioners, the Academy of Nutrition and Dietetics is the world’s largest organization of food and nutrition professionals. The Academy is committed to improving health and advancing the profession of dietetics through research,\u00a0education\u00a0and advocacy. Visit the Academy at\u202fwww.eatright.org<\/a>.\u00a0<\/p>\n About the Institute for the Advancement of Food and Nutrition Sciences\u00a0<\/p>\n The Institute for the Advancement of Food and Nutrition Sciences (IAFNS) is committed to leading positive change across the food and beverage ecosystem. This paper was supported by IAFNS\u00a0Working Group on Food Classification.<\/a>\u00a0IAFNS\u00a0is a 501(c)(3) science-focused nonprofit uniquely positioned to mobilize government,\u00a0industry\u00a0and academia to drive, fund and lead actionable research.\u00a0iafns.org<\/a>\u00a0<\/p>\n![\"\"](\"https:\/\/www.newsbeep.com\/ca\/wp-content\/uploads\/2026\/05\/Academy-of-Nutrition-and-Diete.png\")
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