HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text Full Text (PDF) Services Similar articles in this journal Similar articles in PubMed Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via HighWire Citing Articles via Google Scholar Google Scholar Articles by Adams, J. F. Articles by Engstrom, A. Search for Related Content PubMed PubMed Citation Articles by Adams, J. F. Articles by Engstrom, A.

Helping Consumers Achieve Recommended Intakes of Whole Grain Foods

Wheat Foods Council, Parker, Colorado

Address reprint requests to: Judi Adams, President, Wheat Foods Council, 10841 S. Crossroads Drive, Ste. 105, Parker, CO 80138

According to research data from both the USDA and private companies, Americans consume approximately one serving of whole grain foods per day. Current guidelines recommend three or more servings a day. The health benefits of whole grains are well documented. However, convincing Americans to eat them, especially in the amount recommended, has been unsuccessful. Adults and children give a variety of reasons for not choosing whole grain foods, including these: a lack of understanding of the health benefits of whole grain foods, an inability to identify whole grain foods at the point of purchase, their taste, their cost, the time it takes to prepare them and the availability of whole grain foods in stores. This paper addresses some of the misconceptions surrounding whole grain foods and offers strategies for helping consumers choose more whole grain products. In addition, we present historical information on the consumption trends of whole grains as well as educational and promotional opportunities that industry and health professionals can use to encourage the public to eat more whole grains.

Key words: whole grains, Continuing Survey of Food Intakes by Individuals (CSFII), folate, hard white wheat

This article has been cited by other articles:

				P. Koh-Banerjee, M. Franz, L. Sampson, S. Liu, D. R Jacobs Jr, D. Spiegelman, W. Willett, and E. Rimm Changes in whole-grain, bran, and cereal fiber consumption in relation to 8-y weight gain among men Am. J. Clinical Nutrition, November 1, 2004; 80(5): 1237 - 1245. [Abstract] [Full Text] [PDF]

				L. Marquart, D. R. Jacobs Jr, and J. L. Slavin Whole Grains and Health: An Overview J. Am. Coll. Nutr., June 1, 2000; 19(90003): 289S - 290. [Full Text] [PDF]