Subject: Survey Results Are In: An Overwhelming Majority of Nutrition Professionals Don’t Use the Glycemic Index

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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.
Key Survey Findings Overview
Key Survey Findings Infographic
2-minute video about the survey findings featuring Constance Brown-Riggs, MSEd, RD, CDE, CDN
Sponsored by Potatoes USA