July 25, 2026 – July 28, 2026
National Harbor, Maryland
IAFNS-supported research on fiber and gut-related outcomes in children will be presented at Nutrition 2026, the American Society of Nutrition’s conference at National Harbor, Maryland.
July 31, 2025
Virtual, Event
This webinar focused on how to improve messages about food sources of carbohydrates based on healthfulness.
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What are the priorities when it comes to improving messages about food sources of carbohydrates based on healthfulness?
In this webinar series, participants gained insights from consumer research as well as from how food rating systems developed by health experts align both between systems and with consumer beliefs.
The presentations included a tool available for decision-makers who want to compare food rating systems.
Content was designed for decision-makers updating or utilizing food rating systems and dietary recommendations - and for health professionals communicating about carbohydrate foods.
View the recordings at the links below.
Alyssa Ghirardelli, MPH, RD, NORC at the University of Chicago
If you are developing consumer messaging or a health professional working with patients, information presented here can help you understand how Americans make decisions about the healthfulness of carbohydrate foods. Through consumer focus groups, NORC at the University of Chicago, talked with Americans about perceived healthfulness as well as how they make tradeoffs when it comes to foods containing carbohydrates. You might be surprised to learn which carbohydrate foods consumers are confused about.
Josh Erndt-Marino, PhD, Bespoke Analytics
Have you ever wondered whether foods are rated similarly by different food healthfulness rating systems? This webinar introduces you to a tool that identifies which foods are rated by experts similarly compared to those rated inconsistently between a representative sampling of food rating systems. The inconsistently rated foods are priorities to be addressed in future food rating system updates. Examples focus on carbohydrate containing foods, but the tool can be applied to all foods. Contact Josh Erndt-Marino at josh.marino2@gmail.com if you wish to utilize this tool.
Josh Erndt-Marino, PhD, Bespoke Analytics
This presentation shares insights about how food rating systems rank commonly consumed carbohydrate foods. Examples presented are intended to provoke ideas for using a meta-food rating system as a means to address inconsistencies about the healthfulness of foods based on how experts rate them. For example, many grain foods are rated inconsistently between food systems. Experts updating and applying food rating systems can use this tool to identify inconsistencies, which are priorities to be addressed in the future as systems are updated. Contact Josh Erndt-Marino at josh.marino2@gmail.com if you wish to utilize this meta-food profiling tool.
Research shows that among commonly consumed carbohydrate foods, 85% were misaligned between how consumers rate their healthfulness relative to expert ratings. And when comparing between food rating systems developed by experts, 75% of the carbohydrate foods were classified as uncertain. Based on these findings, this webinar describes the priorities for addressing consumer messaging and food rating systems developed by experts.
Adam Drewnowski, PhD, Nutriscore LLC
Josh Erndt-Marino, PhD, Bespoke Analytics
Alyssa Ghirardelli, MPH, RD, NORC at the University of Chicago
Barbara Lyle, PhD, IAFNS
Joanne Slavin, PhD, University of Minnesota
The program was supported by IAFNS Carbohydrates Committee
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