Dean Friedman School of Nutrition Science and Policy, Tufts University Boston, Massachusetts, United States
Define the role of carbohydrate quantity and quality in health and disease.
Describe the impact of processing on carbohydrate/fiber quality.
Identify different types of carbohydrates and their ratios to improve the balance of carbohydrates in the diet.
12:30 PM – 12:50 PM EDT
Not All Carbohydrates are Equal: A Look at Physiological Response and Metabolism (Sponsored Satellite Program) Luc Tappy, MD – Inselspital Bern, Switzerland
12:50 PM – 1:10 PM EDT
Importance of Carbohydrate Quality over Quantity for Cardiometabolic Health: Role of Processing and Food Form (Sponsored Satellite Program) John L. Sievenpiper, MD, PhD, FRCPC – University of Toronto and St. Michael's Hospital
1:10 PM – 1:30 PM EDT
Carbohydrate Quality Metrics and Its Association with Population Nutrient Intakes and Diet Quality in Australia (Sponsored Satellite Program) Flavia Fayet-Moore, PhD, MNutrDiet, APD, RNutr, FASLM – Nutrition Research Australia
1:30 PM – 1:50 PM EDT
Carbohydrate Quality: Relevant Metrics and Implications for Consumers and Policy Makers (Sponsored Satellite Program) Dariush Mozaffarian, MD, DrPH – Friedman School of Nutrition Science and Policy, Tufts University