New survey reveals an overwhelming majority of nutrition professionals do not use the glycemic index
Potatoes are not always given the credit they deserve as a high-quality carbohydrate. The glycemic index (GI), a ranking of carbohydrate in food according to how they affect blood glucose levels, can be a barrier to consumers viewing potatoes as a healthy and nutritious vegetable. A new survey fielded by Today’s Dietitian and sponsored by Potatoes USA indicates that an overwhelming majority of nutrition professionals do not use the GI when providing dietary guidance or recommendations to their patients and clients.
The consumer attitudes and usage study is conducted annually to gather insights on U.S. consumers, evaluating their attitudes towards foods and their dietary choices. The study also measures attitudes toward potatoes, specifically along with potato usage and consumption. (Study fielded January 2020, online with 2,000 respondents.)
This report highlights the total U.S. Potato Utilization in 2019. It shows share of total utilization by product including frozen, fresh, chips, dehydrated, refrigerated, and other. The report also covers sales by product and channel and also compares retail channel sales to foodservice channel sales.
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