Thursday, October 11, 2012

"Ask the Nutritionist" video series encourages the use of more whole grains

The National Restaurant Association’s Director of Nutrition and Healthy Living Joy Dubost, Ph.D., R.D., explains how to incorporate more whole grains into restaurant menus.

Current recommendations suggest that half of our intake of grains should be whole grains, which means three of the six daily serving of grains should be whole grains. Nine out of 10 people do not meet the whole grain recommendations. Scientific evidence indicates that consuming whole grains may reduce heart disease, diabetes, some types of cancer and obesity.

Here are a few tips for restaurants to incorporate more whole grains into their menus:
  • Serving oatmeal or whole grain cereal
  • Brown rice or wild rice
  • Whole wheat pasta
  • Whole wheat bread
  • Tortillas or wraps
  • Quinoa
  • Couscous
In cooking and baking, alternatives include:  
  • White whole wheat
  • Whole wheat
  • Oat
  • Barley
  • Sorghum
When looking for whole grains make sure you look at the ingredient list and ensure that the word whole is used. You may also look for the Whole Grain Council stamp or that at least 8 grams of whole grains are being provided which is typically stated on the food package.
For more information on whole grains and delicious foodservice recipes, visit and check out more Ask the Nutritionist videos for more helpful tips.  

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