Translating Carbohydrate Quality Into Evidence-Based, Consumer-Relevant Approaches

Consumer confusion about carbohydrates can lead to restriction diets with low overall healthfulness. This project aims to help consumers select healthier choices among food sources of carbohydrates by merging the scientific evidence with consumer perspectives. Research by NORC at the University of Chicago to understand how consumers make decisions about the healthfulness of carbohydrate foods - including descriptive terminology from the consumer perspective - can be applied by health professionals communicating with consumers about carbohydrate food choices consistent with healthy diet patterns.

View three videos below on this Carbohydrate Committee projects aimed at understanding carbohydrate foods in terms of how they are perceived by both consumers and food rating systems developed by experts.

1. Consumer Perspectives:
Carbohydrate Quality-Related Beliefs and Behaviors

This presentation explores findings from consumer focus groups conducted by NORC at the University of Chicago. Results reveal how Americans perceive the healthfulness of carbohydrate foods and navigate trade-offs in their dietary choices. If you are a health professional or communicator, these insights can inform your messaging strategies.

2. Comparing Expert Food Ratings Systems:
A Tool to Compare How Experts Rate Carbohydrate Foods

Discover a novel tool designed to compare how various food rating systems evaluate carbohydrate foods. The tool can be used to identify inconsistently rated foods, highlighting areas for improving rating systems. This resource is invaluable for those involved in updating or applying food healthfulness criteria.

3. Insights into Food Rating Discrepancies:
Insights from the Tool Comparing Expert Food Rating Systems

Learn how commonly consumed carbohydrate foods are ranked across different systems. The presentation highlights examples—such as grain foods—that provoke discussion on harmonizing healthfulness ratings. Experts will find this resource particularly useful for addressing discrepancies in food rating systems.