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. (Study fielded January 2022, online with 2,000 respondents.)
This is a comprehensive report depicting the potato category’s penetration on menus across different segments, dayparts, cuisines, and much more. The data is collected by Datassential, a leading food industry research firm.
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